Recipes
Delicious meals to inspire your cooking
Romesco Sauce with Grilled Vegetables
Smoky, nutty romesco brightened with sherry vinegar and finished with silky olive oil, served over charred seasonal vegetables. A rustic Spanish platter that balances sweet roasted peppers, toasted almonds, and simple grilled veg for a satisfying weeknight centerpiece.
Bocadillo de Calamares
Crisp fried rings of squid tucked into a crusty roll with lemony garlic sauce for bright contrast. Simple, textural, and built around the satisfying snap of fresh calamari against toasted bread.
Tarta de Santiago
A tender, fragrant Spanish almond cake dusted with powdered sugar and marked with the iconic Saint James cross. Dense, buttery, and citrus-scented, it relies on good almonds and simple technique to shine.
Flan de Huevo
A silky, gently caramelized egg custard with a glossy amber topping that melts into each spoonful; simple ingredients transform into an elegant Spanish classic. This version balances creaminess and lightness for a smooth, barely set texture.
Piquillos Rellenos
Sweet, slightly smoky piquillo peppers are filled with a creamy crab and béchamel mixture, then lightly gratinéed for a tender interior and a golden top. The result is elegant yet approachable—bright lemon and parsley lift the richness for a balanced, shareable tapas dish.
Ensaladilla Rusa
A creamy, bright Spanish potato salad studded with tuna, peas, and hard-cooked egg; simple ingredients transform into a comforting, briny-sweet summer side. Balance of tender potatoes and crisp vegetables makes it equally good chilled or at room temperature.
Arroz con Pollo
Bright, saffron-tinted rice steams up around golden, bone-in chicken for a comforting one-pot meal that tastes like a sunny midday in Spain. The dish balances fragrant sofrito, smoky paprika, and a pop of fresh cilantro for a lively finish.
Callos a la Madrileña
A slow-simmered Madrilenian stew of tender tripe, smoky chorizo, and rich ham hock, finished with bright parsley and a touch of paprika for depth. Hearty and comforting, it reveals more savory layers the longer it rests.
Leche Frita
Creamy, gently set milk squares coated in crisp golden crumbs and rolled in warm cinnamon sugar — a textural play of silken interior and crunchy exterior that tastes like fried custard and toasted churros in one.
Migas
Crisp, golden crumbs of day-old bread tossed with browned chorizo, sweet peppers, and garlicky onion, finished with runny eggs for a rustic, comforting meal. The contrast of crunchy breadcrumbs and silky yolks makes each bite lively and satisfying.
Bacalao a la Vizcaina
A soulful Basque stew of rehydrated salt cod in a smoky, sweet red-pepper and tomato sauce that clings to tender potatoes. Bright sherry vinegar and chopped parsley lift the rich sauce for a comforting, convivial dish.
Cochinillo Asado
Crisp, blistered skin gives way to tender, juicy meat in this classic Spanish roast—the high-heat finish creates the signature crackle while a gentle braise keeps the interior silk-soft.
Empanadas Gallegas
Rustic hand pies filled with a savory Galician-style tuna and tomato sofrito, brightened with parsley and lemon. The buttery shortcrust pastry yields a flaky shell that frames a deeply flavored, slightly smoky filling in every bite.
Fideuà
Toasted short pasta simmers in a saffron-scented seafood broth until the edges crisp and the center stays tender — a coastal Spanish one-pan that balances briny shellfish, smoky paprika, and bright lemon.
Salmorejo
A creamy, chilled tomato soup that turns summer tomatoes and bread into a silky, savory comfort—finished with chopped egg and jamón for contrast. Bright, lush, and impossibly simple.
Escalivada
Smoky, tender roasted vegetables dressed simply with garlic, olive oil and sherry vinegar so each bite tastes of the grill and late-summer produce. Serve warm or at room temperature as a tapa, on bread, or alongside grilled fish.
Pisto Manchego
Slow-simmered summer vegetables meld into a glossy, slightly sweet stew brightened with sherry vinegar and finished with runny fried eggs for richness. Rustic and forgiving, it turns modest produce into a deeply savory, shareable centerpiece.
Pulpo a la Gallega
Tender octopus slices served on buttery potato rounds, finished with smoky paprika, coarse salt, and bright parsley—simple ingredients turned deeply comforting. The technique focuses on gentle simmering for tender meat and a warm oil-paprika drizzle that transforms the dish.
Fabada Asturiana
Hearty Asturian bean stew studded with slices of chorizo and ribbons of morcilla, slowly simmered until the broth is deeply flavored and silkily thickened. Rich, smoky, and comforting—built on a simple sofrito and long, patient cooking.
Pan con Tomate
Sunny, fragrant tomato rubbed into crisp bread—simple ingredients transformed by texture and timing into a bright, rustic snack or starter.