Spanish Recipes
6 recipes
Tortilla Espanola
The Spanish potato omelette: potatoes and onion poached soft in olive oil, drained, then bound in beaten egg and set in a skillet into a thick round with a barely creamy center.
Patatas Bravas
Potato cubes parboiled then fried until the shells crackle, served under a smoky sauce of sweet and hot pimenton, tomato and sherry vinegar. The sauce is thickened by reduction, not flour.
Paella Valenciana
The inland Valencian original: chicken and rabbit browned in a wide flat pan with flat green beans, butter beans, and saffron, then bomba rice cooked undisturbed until a toasted socarrat forms underneath.
Gambas al Ajillo
Shrimp cooked fast in olive oil infused with sliced garlic and dried chile, then deglazed with dry sherry. The oil doubles as the sauce, so serve it with bread or rice to catch it.
Crema Catalana
A Catalan stovetop custard thickened with cornstarch and egg yolks, infused with lemon, orange and cinnamon, then finished with a sheet of burnt sugar cracked over the top.
Spicy Spanish-Style Rice
Spanish-inspired spicy rice with tomatoes, jalapeños, and chili powder is super easy to make for a fiery, crowd-pleasing side dish.