Spanish cuisine stands as one of the most celebrated culinary traditions worldwide. Its rich, diverse, and time-honored flavors consistently leave a lasting impression on visitors who explore Spain for the first time and sample its quintessential dishes. Often, premium ham, sliced just right, is enough to spark admiration and set the tone for a memorable meal.
Today, the internet has opened doors for food lovers everywhere to explore Spain’s most iconic dishes. This global reach is wonderful, yet it can lead to playful missteps—paellas that lean toward novelty rather than authenticity. Still, following clear steps makes patatas bravas and garlic shrimp accessible to home cooks everywhere, empowering them to recreate the spirit of Spanish tavern fare in their own kitchens.
These are the three most searched traditional Spanish recipes across online discussions and cooking communities:
Perhaps the crown jewel of Spanish cooking is the tortilla española, commonly known in English as the Spanish omelette. Its simplicity and heartiness have earned it a near-legendary status in kitchens around the world.
Contents
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Eggs: 6
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Potatoes: 3, about 600 grams
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Onion: One small
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Olive oil: 2 glasses
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Salt
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a parsley leaf
Preparation
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Peel the onion and cut it into medium-sized cubes.
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Wash the potatoes, peel them, and slice each piece into thin coins about half a centimeter thick.
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Place everything in a pan, season with salt, and fry over low heat for about 25 to 30 minutes.
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When ready, remove the pan from heat, drain the potatoes and onion, and reserve the oil in another bowl.
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Clean the pan with paper towels.
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Beat the eggs in a large bowl and season to taste. Then fold in the potatoes and onion and mix well.
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Return the pan to the flame and pour in some of the reserved oil.
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Let the mixture firm up slightly, about 20 to 30 seconds.
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Here comes the crucial flip. Use a wooden spatula to loosen the edges, cover the pan with a plate, and invert it.
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Slide the tortilla back into the pan to cook on the other side. The longer it stays on the heat, the thicker it becomes.
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When serving, use a different plate than the one used to flip the tortilla to avoid cross-contamination.
Another beloved classic, these bites are a staple in most tapas bars across the country. Even though a mother’s touch is hard to beat, following this recipe will yield flavors that evoke home and warmth.
Contents
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Chopped serrano ham: 200 grams
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Spring onion: 1
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Garlic: 1 clove
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Butter: 100 grams
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Milk: 1 liter
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Chopped parsley
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Flour
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Eggs: 3
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Breadcrumbs
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Extra virgin olive oil
Preparation
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Melt the butter in a saucepan. Finely chop the chives and garlic, then add them and sauté for about five minutes. Add the chopped ham and sauté again.
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Stir in the flour and fry the mixture briefly. Gradually pour in the milk, stirring constantly. Simmer the béchamel for about twenty minutes, continuing to stir. Finish with chopped parsley.
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Spread the dough into a bowl. Brush the surface with some butter or cover with plastic wrap to prevent crusting.
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Let the mixture cool.
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Shape the croquettes into small portions.
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Coat them in flour, then beaten egg, and breadcrumbs; fry in hot oil until golden.
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Transfer to absorbent paper to remove excess oil after frying.
The magical aim of many chefs worldwide, paella is often thought of as flawless when cooked with care. There is a technique to it, yet it remains accessible with patience and the right steps.
Contents
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Round rice: 500 grams
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Chicken: 500 grams
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Rabbit: 500 grams
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Flat beans: 250 grams
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Garrofon: 200 grams
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Tomatoes: 2
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Water: Half liter
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Olive oil
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Salt
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Saffron
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Rosemary sprigs
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Parsley
Preparation
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Cut the rabbit and chicken, season them, and brown them in the paella with plenty of oil.
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Once the meat is browned, move it aside. Grate the tomatoes and add them to the center of the pan.
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Chop the beans and add them along with the tomatoes and the stock.
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Pour in the water, season to taste, add the saffron, and let everything simmer over medium heat for 18 to 20 minutes.
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Taste the broth before the rice goes in; adjust salt if needed.
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Add the rice and spread evenly across the paella. Cook on high heat for 6 to 8 minutes.
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Reduce heat and simmer, continuing the rice cooking for about 6 minutes more. Add the rosemary sprig and cook for another 6 minutes.
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Let it rest for 5 to 8 minutes, then remove the rosemary.
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Garnish with parsley and serve.