37 recipes found
Butternut Squash Soup (Crema de Calabaza)
Roasted butternut squash blended with a slow sofrito, homemade stock, and a pinch of smoked pimentón, finished with sherry vinegar, toasted pepitas, and crumbled cheese.
Spanish Lentil Stew (Lentejas con Chorizo)
Spain's everyday lentil stew: small brown lentils simmered gently with chorizo, a slow sofrito, and a snapped potato that thickens the broth on its own. One pot, no soaking.
Chicken and Noodles (Pollo con Fideos)
Braised chicken thighs with homemade noodles in rich broth, served over mashed potatoes. Comfort food at its most honest.
Fresh Spanish Chorizo (Chorizo Fresco)
Ground pork, pimentón, and garlic, stuffed into casings and used fresh, no curing required. The from-scratch version of the chorizo fresco that shows up in Patatas a la Riojana and Croquetas de Cocido Madrileño.
White Chicken Chili (Chili Blanco de Pollo)
A creamy, thick chili built from chicken and white beans instead of beef and tomatoes. Cream cheese stirred in off the heat at the end gives it a tangy, glossy body without any flour or roux.
Rioja-Style Potato Stew (Patatas a la Riojana)
A rustic one-pot stew from La Rioja: potatoes torn by hand instead of sliced, simmered with chorizo in a deep pimentón broth that thickens on its own, no flour or roux needed.
Churros con Chocolate
Real Spanish churro dough is just flour, boiling water, and salt, no eggs, no butter, no sugar. Poured together, piped straight into hot oil, and fried until deep golden, then served with a thick Spanish hot chocolate for dipping.
Peach Upside-Down Cake (Tarta Invertida de Melocotón)
Peaches caramelize right in a cast iron skillet in butter and brown sugar, then bake under a simple vanilla cake and flip out warm, caramel-side up. One pan, one flip, no candy thermometer required.
Jiffy Corn Casserole (Pastel de Maíz)
Sweet corn muffin mix, two forms of corn, and sour cream for richness. This is the potluck casserole that gets requested by name, ready in under an hour with almost no technique required.
Spanish Barra Bread (Pan de Barra)
Spain's everyday bakery loaf: a biga pre-ferment for real flavor, shaped short and thick, baked with steam for a crackling crust built to hold up under a bocadillo.
Spanish Ham Croquettes (Croquetas de Cocido Madrileño)
The classic next-day dish from Madrid's beloved chickpea stew. Leftover meats folded into a thick béchamel, breaded, and fried until golden.
New York-Style Pizza (Pizza Estilo Nueva York)
Cold-fermented, bread-flour dough baked as hot as your oven will go on a preheated steel. The New York slice you actually fold, built with real technique, not a rushed 30-minute dough.
