The 3 most searched Spanish cuisine recipes on the internet

Thanks to the access provided by the internet, it is now possible for food lovers from all over the world to try our most famous dishes. This can sometimes lead to real deviations (we’ve all seen examples of paella that just need Nocilla added), but making patatas bravas or garlic shrimp is within anyone’s reach if the steps are followed well.

These are the three most searched traditional Spanish recipes on the internet:

It is probably the star product of Spanish cuisine. So much so that it is directly called Spanish tortilla (‘Spanish omelette’) in English.

Contents

• Eggs: 6

• Potatoes: 3, about 600 grams

• Onion: One small

• Olive oil: 2 glasses

• Salt

• a parsley leaf

Preparation

• Peel the onion and chop it into medium-sized cubes.

• Wash the potatoes, peel them and cut them in half. Then cut each piece into thin flakes about half a centimeter thick.

• Put everything in the pan, salt to taste and fry over low heat for about 25 or 30 minutes.

• When you’re ready, remove the pan from the heat and drain the potatoes and onion. Transfer the oil to another bowl and reserve.

• Clean the pan with absorbent paper.

• Beat the eggs in a large bowl and season to taste. Then add the potatoes and onion and mix everything well.

• Return the pan to the fire and pour in some of the oil you reserved earlier.

• Let it harden slightly, 20 to 30 seconds.

• Here comes the lock step. Separate the edges with a wooden spatula, cover the pan with a plate and turn it upside down.

• Place the tortilla back into the pan to cook on the other side. The longer you leave it on the fire, the thicker it will be.

• When serving, use a different plate than the one you used to flip the tortilla to avoid cross-contamination.

Another classic. It is one of the most famous tapas and is available in almost every establishment dedicated to the hospitality industry in our country. Even though we know that no one can make them taste like your mother, if you follow this recipe you will get flavors that can almost compete with her.

Contents

• Chopped serrano ham: 200 grams

• Spring onion: 1

• Garlic: 1 clove

• Butter: 100 grams

• Milk: 1 liter

• chopped parsley

• Fame

• Eggs: 3

• Breadcrumbs

• extra virgin olive oil

Preparation

• Melt the butter in a saucepan. Chop the chives and garlic very finely and add them. Sauté for about 5 minutes, add chopped ham and sauté.

• Add the flour and fry the mixture. Pour in the milk little by little, stirring constantly. Cook the béchamel for about 20 minutes, stirring constantly. Sprinkle with chopped parsley.

• Spread the dough into a bowl. Spread some butter on the surface or cover with plastic wrap. This will prevent it from crusting.

• Let the dough cool.

• Cut and shape the croquettes.

• Coat them in flour, egg and breadcrumbs and fry in hot oil.

• When it turns golden brown all over, remove it from the stove and place it on absorbent paper to remove excess oil.

The vague object of desire of amateur (and not-so-amateur) chefs from half the world. Making paella properly is not actually difficult, but there is a trick to it.

Contents

• Round rice: 500 grams

• Chicken: 500 grams

• Rabbit: 500 grams

• Flat beans: 250 grams

• Garrofon: 200 grams

• Tomatoes: 2

• Water: Half liter

• olive oil

• Salt

• saffron

• rosemary on branch

• Parsley

Preparation

• Cut the rabbit and chicken, season them and fry them in the paella, using plenty of oil.

• Once the meat is browned, move it out of the paella. Grate the tomatoes and place them in the now free centre.

• Chop the beans and add them to the tomatoes along with the jugs.

• Pour in the water, add salt to taste, add the saffron and let everything cook over medium heat for 18 to 20 minutes.

• Taste the broth before adding the rice. Adjust salt if necessary.

• Add the rice and spread it all over the paella using a wooden paddle. Cook on high heat for 6 to 8 minutes.

• Reduce the heat and let it simmer, then continue cooking the rice for about 6 minutes. Add the rosemary sprig and cook for another 6 minutes.

• Let it rest for 5 to 8 minutes and remove the rosemary.

• Decorate with parsley and serve.