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Spanish Recipes

45 recipes

Spanish cooking is really a set of regional cuisines held together by olive oil, garlic, paprika and a shared habit of eating late and sociably. Moorish rule left almonds, saffron, citrus and rice in the south and east, while the Atlantic north cooks with fish, cider, beans and cabbage, and the high interior favors roasts, bread soups and pulses. Tomatoes, peppers and potatoes arrived from the Americas and quickly became central. Small plates, tapas in the south and pintxos in the Basque Country, are shared at the bar before lunch, the biggest meal of the day, and dinner often starts after nine. Cured pork, from jamón to chorizo, flavors stews and beans, and seafood is excellent along every coast. Rice is cooked in many ways around Valencia, and the sweets lean on eggs, almonds, honey and fried dough, from torrijas at Easter to panellets on All Saints' Day.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Desserts

Drinks

Common questions

What is Spanish food known for?

Tapas, paella, tortilla española, gazpacho, jamón and a wide range of seafood, stews and rice dishes. Each region has its own specialties, so the food in Galicia, Andalusia and Catalonia can feel like three different cuisines.

What is the national dish of Spain?

There is no official one. Paella is the dish most people abroad name, though many Spaniards would pick tortilla de patatas, and in Valencia paella is a regional pride and a Sunday ritual.

Is Spanish food spicy?

Rarely. Smoked paprika, garlic and saffron give depth rather than heat. Spice shows up in a few dishes such as patatas bravas, or as an optional dried guindilla pepper.