Your normal Spanish Tortilla is full of potato; the addition of broccoli in this tortilla adds extra colour and texture and makes for a lighter meal.
Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Try our authentic Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) for an inexpensive, quick and easy Spanish appetiser or side-dish recipe
This thick Tortilla de Habas Spanish omelette made with small broad beans is popular in Murcia (south eastern Spain), where many of the beans canned for export are grown. It cuts into squares well for tapas.
This side dish or garnish of stewed peppers (capsicum or bell peppers) goes especially well with fish or any fatty meats such as pork or duck.
Nicely browned chicken breasts cooked with kidney beans, in a spiced onion, yoghurt, and tomato sauce.
Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.
This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.
Almogrote is a type of paste that is traditional to La Gomera and which is prepared to use up over-ripe cheese. It is spread on toasted bizcocho bread and is a wonderful appetizer to accompany a glass of wine. This is one of the tapas that has crossed the island borders and is now known and served across the entire Archipelago.