Spanish cuisine

Alcachofas con Almejas y Calamares – Artichokes with Clams and Squid

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.

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Almogrote Gomero – Canarian Cheese and Tomato Paste

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.

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Andalusian Cuisine

Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterised by gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez.

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Artichoke and Asparagus in Green Sauce

Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.

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Asturian Cuisine

Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.

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Berenjena con Vinagret – Grilled Eggplant in Tomato Vinaigrette

Eggplants are a very common vegetable in the Mediterranean, particularly in Spain. This eggplant dish is great to serve as a tapa or a side dish, especially in spring and summer. It is the perfect make-ahead dish that you can take out a few minutes before serving.

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Catalan Cuisine

Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as “Catalan mountain cuisine”. It is considered a part of western Mediterranean cuisine.

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Chicken with Kidney Beans – Pollo y riñón Habas Estofado

Nicely browned chicken breasts cooked with kidney beans, in a spiced onion, yoghurt, and tomato sauce.

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Chistorra

Chistorra Author: The Cook Ingredients Meat 700 g lean pork 300 g back fat, jowls, hard fat trimmings Ingredients per 1000g (1 kg) of meat 5 teaspoons salt ½ teaspoon pink salt (cure #2) powder ½ teaspoon dextrose (glucose) ½ teaspoon sugar 3 teaspoons smoked paprika 1½ teaspoons hot pimentón or cayenne pepper 1½ teaspoon …

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Cocido Madrileño – Madrilene Stew

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.

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Dulce de Membrillo – Quince Paste

Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava paste

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Escalivada – Catalan Roasted Vegetables

Escalivada is a typical preparation of Catalan cuisine that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.

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Espinacas con Garbanzos – Spinach and Chickpeas

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

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Gazpacho Andaluz – Andalusian Cold Tomato Soup

Gazpacho is a cold tomato soup from Andalusia, Spain. Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water.

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Pa amb Tomaquet – Catalan Tomato Bread

Pa amb tomàquet or pa amb oli consists of bread — optionally toasted — with tomato rubbed over and seasoned with olive oil and salt. Sometimes garlic is rubbed on the bread before rubbing in the tomato. In many Catalan restaurants, the tomato mixture is pre-made and is brushed on the bread.

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Patatas Bravas

Typically consists of white potatoes that have been cut into about 2 centimetre irregular shapes and then fried in oil and served warm with a sauce such as a spicy tomato sauce or a mayonnaise.

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Pescado Frito – Andalusian Fried Fish

Served hot, freshly fried, and can be eaten as an appetiser (for example with a beer or wine), or as a starter or main course. Usually Pescado Frito is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche (a vinegar marinade/souse).

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Pestiños – Spanish Christmas Cookies

A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of Southern Spain. It is a piece of dough, deep fried in olive oil and glazed with honey or sugar.

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Pisto

Pisto is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.

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Potato and Broccoli Tortilla – La Papa y Brócoli Tortilla

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.

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