ES Top 10 traditional Spanish recipes.

Ingredients

• 1½–2 cups rice
• saffron, as needed
• 1–3 cups stock
• 1 lb / 450 g seafood
• 1 lb / 450 g chicken
• 1–2 cups prepared peppers
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Paella and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups potatoes
• 2–4 eggs
• 1–2 cups prepared onion
• 1–3 tbsp olive oil
• 1 tsp–2 tbsp salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Tortilla Española and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Tortilla Española warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared tomatoes
• 1–2 cups prepared cucumber
• 1–2 cups prepared peppers
• 1 tsp–2 tbsp garlic, to taste
• enough bread for serving or wrapping
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the tomatoes and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups potatoes
• 1–2 cups prepared tomato sauce
• 1 tsp–2 tbsp paprika, to taste
• 1 tsp–2 tbsp garlic, to taste
• mayonnaise, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Patatas Bravas and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Patatas Bravas warm, fresh or chilled depending on the traditional style.

Ingredients

• béchamel, as needed
• ham, as needed
• 1–2 cups prepared mushrooms
• enough breadcrumbs for serving or wrapping
• 2–4 egg
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the béchamel for Croquetas.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 2 cups flour
• 1 portion water
• 1–3 tbsp oil
• 1 tsp–2 tbsp sugar, to taste
• 1 tsp–2 tbsp chocolate, to taste
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the flour for Churros.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1½–2 cups white beans
• chorizo, as needed
• 1 lb / 450 g pork
• 1 tsp–2 tbsp paprika, to taste
• saffron, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the white beans and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1–2 cups prepared tomatoes
• 1–2 cups prepared zucchini
• 1–2 cups prepared peppers
• 1–2 cups prepared onion
• 2–4 egg
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the tomatoes and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g shrimp
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp olive oil
• chili, as needed
• 1–2 cups prepared parsley
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Gambas al Ajillo and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Gambas al Ajillo warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–3 cups milk
• 2–4 egg yolks
• 1 tsp–2 tbsp sugar, to taste
• 1 tsp–2 tbsp cinnamon, to taste
• 1 portion citrus
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Crema Catalana, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.