Missing that vibrant Spanish flavor but short on time and ingredients? Many of us crave those bold Mediterranean tastes without complex recipes or hard-to-find items. That’s exactly why we’ve gathered these 28 delicious, easy Spanish recipes—perfect for busy weeknights when you want authentic flavor with minimal effort. Get ready to bring the taste of Spain to your table with these surprisingly simple dishes!
Gazpacho Andaluz
Savor the taste of Spanish sunshine with this chilled tomato soup. Gazpacho Andaluz delivers vibrant freshness in every spoonful. This no-cook recipe comes together quickly for instant refreshment.
Ingredients
– 2 pounds ripe, juicy beefsteak tomatoes
– 1 small English cucumber with crisp green skin
– 1 small red bell pepper, sweet and vibrant
– 1/4 cup rich extra virgin olive oil
– 2 tablespoons sharp sherry vinegar
– 1 small garlic clove, freshly minced
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup cold water
– 1/4 cup crusty day-old bread, torn into pieces
Instructions
1. Core and roughly chop 2 pounds ripe beefsteak tomatoes, reserving all juices.
2. Peel and chop 1 small English cucumber into 1-inch chunks.
3. Remove seeds and ribs from 1 small red bell pepper, then chop roughly.
4. Combine tomatoes, cucumber, bell pepper, and 1/4 cup torn bread in blender.
5. Add 1 minced garlic clove, 2 tablespoons sherry vinegar, and 1/2 teaspoon sea salt.
6. Blend on high speed for 90 seconds until completely smooth.
7. With blender running, slowly drizzle in 1/4 cup extra virgin olive oil to emulsify.
8. Add 1/4 cup cold water and blend for 30 seconds to achieve perfect consistency.
9. Strain mixture through fine-mesh sieve into large bowl, pressing with spatula.
10. Stir in 1/4 teaspoon freshly cracked black pepper.
11. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours.
12. Stir thoroughly before serving and adjust seasoning if needed.
13. Ladle into chilled bowls and garnish with diced vegetables.
Tip: Use the ripest tomatoes you can find for maximum sweetness.
Tip: Chill your serving bowls in freezer for 15 minutes before serving.
Tip: Strain for silky texture, but skip for rustic, pulpier version.
The velvety texture carries bright acidity from sherry vinegar against sweet tomato base. Serve in chilled glasses as a sophisticated appetizer or poolside refresher. Garnish with finely diced cucumber and drizzled olive oil for contrasting textures.
Pan con Tomate
Tired of complicated breakfasts? This Spanish classic delivers maximum flavor with minimal effort. Pan con Tomate transforms humble ingredients into something extraordinary through simple technique.
Ingredients
– 4 thick slices crusty artisan bread
– 2 large, ripe heirloom tomatoes
– 2 cloves fresh garlic
– 3 tablespoons rich extra-virgin olive oil
– 1 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 375°F.
2. Arrange 4 thick slices of crusty artisan bread on a baking sheet.
3. Toast bread in the oven for 8-10 minutes until golden brown and crisp around the edges.
4. Cut 2 large, ripe heirloom tomatoes in half crosswise.
5. Rub the cut side of each tomato firmly over the toasted bread surface, allowing the pulp to soak in while the skin remains in your hand.
6. Peel 2 cloves of fresh garlic and cut each in half.
7. Vigorously rub the cut garlic over the tomato-soaked bread until you see the garlic disintegrating.
8. Drizzle 3 tablespoons of rich extra-virgin olive oil evenly over all bread slices.
9. Sprinkle 1 teaspoon of flaky sea salt across the oiled surfaces.
Ultimate simplicity yields incredible texture: crisp bread gives way to juicy tomato pulp, while garlic and olive oil create a fragrant emulsion. Serve immediately alongside fried eggs for breakfast or top with jamón serrano for an elegant appetizer. The contrast between crunchy salt crystals and silky tomato makes each bite dynamic.
Spanish Tortilla
Bold yet humble, the Spanish tortilla transforms simple ingredients into a satisfying meal. This potato and egg dish delivers comfort in every slice. Perfect for breakfast, lunch, or a light dinner.
Ingredients
– 1 ½ pounds Yukon Gold potatoes, peeled and thinly sliced
– 1 large yellow onion, thinly sliced
– 6 large farm-fresh eggs
– 1 cup rich extra virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Heat 1 cup rich extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 3 minutes.
2. Add 1 ½ pounds thinly sliced Yukon Gold potatoes and 1 large thinly sliced yellow onion to the hot oil.
3. Cook potatoes and onions for 20-25 minutes, stirring occasionally, until potatoes are tender but not browned.
4. Drain potato-onion mixture in a colander, reserving 2 tablespoons of the olive oil for later use.
5. Let potato-onion mixture cool for 10 minutes until warm but not hot.
6. Crack 6 large farm-fresh eggs into a large bowl and whisk until fully combined and frothy.
7. Add cooled potato-onion mixture to the eggs along with 1 teaspoon flaky sea salt and ½ teaspoon freshly cracked black pepper.
8. Gently fold everything together until potatoes are fully coated in egg mixture.
9. Heat reserved 2 tablespoons olive oil in the same skillet over medium heat until shimmering.
10. Pour egg-potato mixture into the hot skillet and spread evenly.
11. Cook for 4-5 minutes until edges are set and bottom is golden brown.
12. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
13. Slide the tortilla back into the skillet, cooked side up, and cook for another 3-4 minutes until fully set.
14. Remove from heat and let rest for 5 minutes before slicing.
Remarkably creamy potatoes contrast with the firm egg structure in this classic dish. Serve warm or at room temperature with a drizzle of olive oil and crusty bread for dipping. The tortilla makes excellent next-day sandwiches when sliced and layered with aioli.
Patatas Bravas
Bold and unapologetically flavorful, patatas bravas delivers crispy potatoes smothered in a spicy tomato sauce that demands attention. This Spanish tapas staple transforms humble ingredients into something extraordinary with minimal effort. Perfect for sharing or enjoying solo, it’s the ultimate comfort food with attitude.
Ingredients
– 2 pounds russet potatoes, peeled and cubed
– 1/4 cup rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (14.5-ounce) can crushed tomatoes
– 1 tablespoon sherry vinegar
– 1 teaspoon granulated sugar
– Kosher salt for seasoning
– Freshly chopped parsley for garnish
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss cubed potatoes with 2 tablespoons olive oil and 1 teaspoon kosher salt until evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until golden brown and crispy, flipping halfway through.
5. Heat remaining 2 tablespoons olive oil in a saucepan over medium heat.
6. Sauté diced onion for 5-7 minutes until translucent and softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in smoked paprika and cayenne pepper, toasting for 30 seconds to release oils.
9. Pour in crushed tomatoes, sherry vinegar, and sugar, then season with 1/2 teaspoon salt.
10. Simmer sauce for 15 minutes, stirring occasionally, until thickened slightly.
11. Carefully blend sauce with an immersion blender until smooth (or transfer to stand blender).
12. Arrange crispy potatoes on serving plate and generously spoon warm sauce over top.
13. Garnish with freshly chopped parsley before serving immediately.
Golden and crisp potatoes provide the perfect textural contrast to the smooth, spicy tomato sauce that clings to every bite. The smoky paprika and cayenne create layers of heat that build gradually rather than overwhelming. Serve alongside grilled meats or topped with a fried egg for a complete meal that transforms this tapas classic into something more substantial.
Pisto Manchego
Kickstart your weeknight dinners with this Spanish vegetable medley that transforms humble ingredients into something extraordinary. Pisto Manchego delivers vibrant colors and deep flavors in every bite, perfect for busy cooks seeking satisfying meals. This versatile dish works equally well as a main or side.
Ingredients
– ¼ cup rich extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium green bell peppers, seeded and chopped
– 2 medium zucchini, cut into ½-inch cubes
– 4 ripe plum tomatoes, peeled and crushed
– 3 cloves fresh garlic, minced
– 1 tsp sweet smoked paprika
– 4 large farm-fresh eggs
– ½ tsp coarse sea salt
Instructions
1. Heat ¼ cup rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced and cook for 5 minutes until translucent, stirring frequently.
3. Stir in 2 medium green bell peppers, seeded and chopped and cook for 4 minutes until slightly softened.
4. Add 2 medium zucchini, cut into ½-inch cubes and cook for 6 minutes until edges begin to brown.
5. Mix in 3 cloves fresh garlic, minced and cook for 1 minute until fragrant.
6. Sprinkle 1 tsp sweet smoked paprika and ½ tsp coarse sea salt over the vegetables, stirring to coat evenly.
7. Add 4 ripe plum tomatoes, peeled and crushed and reduce heat to low.
8. Simmer uncovered for 25 minutes until vegetables are tender and sauce has thickened.
9. Create 4 wells in the vegetable mixture using a spoon.
10. Crack 4 large farm-fresh eggs directly into the wells.
11. Cover the skillet and cook for 4 minutes until egg whites are set but yolks remain runny.
12. Remove from heat and let rest for 2 minutes before serving.
Unbelievably creamy egg yolks mingle with the sweet, smoky vegetable base to create a luxurious texture. The zucchini maintains a pleasant bite while the tomatoes break down into a rich, cohesive sauce. Serve directly from the skillet with crusty bread for soaking up every last bit, or spoon over grilled chicken for a heartier meal.
Boquerones en Vinagre
Remember those tiny, silvery fish you see at tapas bars? Boquerones en vinagre transforms fresh anchovies into a bright, tangy appetizer that’s surprisingly simple to make at home. Ready to pickle your own?
Ingredients
- 1 pound very fresh, silvery-skinned anchovies
- 1/2 cup high-quality white wine vinegar
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon coarse sea salt
Instructions
- Rinse 1 pound very fresh, silvery-skinned anchovies under cold running water to remove any surface impurities.
- Lay each anchovy flat and use your thumb to gently press along the backbone, working from head to tail.
- Flip the anchovy over and pull the backbone away from the flesh, removing it completely along with the head and guts.
- Arrange the cleaned anchovy fillets in a single layer in a shallow glass or ceramic dish.
- Pour 1/2 cup high-quality white wine vinegar over the fillets, ensuring they are fully submerged.
- Cover the dish with plastic wrap and refrigerate for exactly 4 hours—this firms the flesh and removes excess fishiness.
- Drain the vinegar completely from the anchovies and pat the fillets dry with paper towels.
- Return the fillets to the clean dish and sprinkle evenly with 1/2 teaspoon coarse sea salt.
- Scatter 3 cloves thinly sliced garlic and 2 tablespoons finely chopped fresh parsley over the anchovies.
- Drizzle 1/4 cup extra virgin olive oil over everything, gently tossing to coat.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Finished boquerones have a firm, almost creamy texture with a sharp vinegar kick mellowed by olive oil. For a stunning presentation, layer them on toasted baguette slices with sliced radishes. Their bright acidity makes them perfect alongside rich cheeses or simply with a crisp glass of sherry.
Chorizo a la Sidra
Perfect for chilly evenings, this Spanish-inspired chorizo a la sidra brings bold flavors with minimal effort. Packed with smoky sausage and crisp apples simmered in dry cider, it’s a comforting one-pan wonder that comes together in under 30 minutes.
Ingredients
– 1 lb fresh Spanish-style chorizo links
– 2 crisp Granny Smith apples
– 1 large yellow onion
– 2 cups dry hard cider
– 3 tbsp rich extra virgin olive oil
– 4 garlic cloves
– 1 tsp smoked paprika
– 1/2 tsp coarse sea salt
Instructions
1. Heat 3 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Pierce 1 lb fresh Spanish-style chorizo links 2-3 times each with a fork to prevent bursting.
3. Brown chorizo in hot oil for 3-4 minutes per side until deeply caramelized.
4. Remove chorizo to a plate, leaving rendered fat in the skillet.
5. Thinly slice 1 large yellow onion and add to the hot skillet.
6. Sauté onion for 5-6 minutes until translucent and edges begin to brown.
7. Mince 4 garlic cloves and add to the skillet along with 1 tsp smoked paprika.
8. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Core and slice 2 crisp Granny Smith apples into 1/4-inch thick wedges.
10. Add apple slices to the skillet and sprinkle with 1/2 tsp coarse sea salt.
11. Cook apples for 3-4 minutes until slightly softened but still firm.
12. Return chorizo to the skillet and pour in 2 cups dry hard cider.
13. Bring to a boil, then reduce heat to maintain a gentle simmer.
14. Simmer uncovered for 12-15 minutes until cider reduces by half and thickens slightly.
15. Remove from heat and let rest for 2 minutes before serving. Keep it rustic by serving straight from the skillet with crusty bread for soaking up the savory cider sauce. The chorizo stays juicy while the apples soften into tender sweetness against the tangy sauce.
Gambas al Ajillo
Bold Spanish flavors come alive in this garlic shrimp dish that transforms simple ingredients into restaurant-quality results. Gambas al Ajillo delivers succulent shrimp bathed in fragrant olive oil with just enough heat to keep things interesting. This one-pan wonder comes together in under 15 minutes, making it perfect for weeknight dinners or impressive last-minute entertaining.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 1/2 cup rich extra virgin olive oil
– 8 cloves fresh garlic, thinly sliced
– 2 dried red chili peppers, crushed
– 1/4 cup dry white wine
– 2 tablespoons fresh lemon juice
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon smoked paprika
Instructions
1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the sliced garlic and cook until fragrant and lightly golden, 45-60 seconds, watching carefully to prevent burning.
4. Add the crushed chili peppers and cook for 30 seconds to release their oils.
5. Increase heat to medium-high and add the shrimp in a single layer, cooking for 90 seconds per side until pink and curled.
6. Pour in the white wine and let it bubble vigorously for 1 minute to cook off the alcohol.
7. Stir in the lemon juice, sea salt, and smoked paprika, coating the shrimp evenly.
8. Remove from heat and sprinkle with fresh parsley, tossing to combine.
9. Serve immediately directly from the skillet to maintain optimal temperature. Overcooked shrimp become rubbery, so watch the timing carefully. The garlic should be golden, not brown, to avoid bitterness. Always use a dry white wine you’d actually drink for the best flavor. Olive oil pools around each shrimp create a luxurious dipping sauce for crusty bread. The tender shrimp contrast beautifully with the spicy, garlic-infused oil, making this dish perfect for sharing straight from the pan with good company.
Ensalada de Naranja
Savor the bright, refreshing simplicity of this Spanish-inspired orange salad. Sweet citrus pairs perfectly with savory elements for a vibrant side dish. This no-cook recipe comes together in minutes but delivers impressive flavor complexity.
Ingredients
– 4 large navel oranges, peeled and sliced into ¼-inch rounds
– ½ small red onion, thinly sliced into half-moons
– ¼ cup rich extra virgin olive oil
– 2 tablespoons fresh-squeezed lemon juice
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup fresh mint leaves, roughly torn
– 2 tablespoons toasted pine nuts
Instructions
1. Arrange the peeled orange slices in a single layer on a large serving platter.
2. Scatter the thinly sliced red onion evenly over the orange slices.
3. Whisk together the extra virgin olive oil and fresh lemon juice in a small bowl until emulsified, about 30 seconds. Tip: Use a fork to whisk vigorously for quick emulsification.
4. Drizzle the dressing evenly over the oranges and onions.
5. Sprinkle the coarse sea salt and freshly cracked black pepper across the entire salad.
6. Let the salad rest at room temperature for 15 minutes to allow flavors to meld. Tip: Room temperature resting enhances citrus flavor extraction.
7. Garnish with torn mint leaves and toasted pine nuts just before serving. Tip: Add nuts last to maintain their crisp texture.
Hearty orange slices provide juicy bursts against the crisp onion crunch. The bright citrus base makes this salad perfect alongside grilled fish or as a palate-cleansing starter. For a creative twist, serve over arugula with shaved manchego cheese.
Sopa de Ajo
Bold garlic soup might sound simple, but this Spanish classic delivers incredible depth. Sopa de Ajo transforms humble ingredients into a comforting, flavorful bowl. Its garlicky broth and poached eggs make it perfect for chilly evenings.
Ingredients
– ¼ cup rich extra virgin olive oil
– 8 cloves fresh garlic, thinly sliced
– 4 thick slices day-old crusty bread, torn into chunks
– 1 tsp smoked paprika
– 4 cups rich chicken broth
– 4 large farm-fresh eggs
– 2 tbsp chopped fresh parsley
– ½ tsp fine sea salt
Instructions
1. Heat ¼ cup rich extra virgin olive oil in a large pot over medium-low heat for 2 minutes.
2. Add 8 cloves thinly sliced fresh garlic and cook for 3-4 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
3. Stir in 4 chunks of day-old crusty bread and toast for 2 minutes until edges are crisp.
4. Sprinkle 1 tsp smoked paprika and ½ tsp fine sea salt over the bread mixture, stirring for 30 seconds to bloom the spices.
5. Pour in 4 cups rich chicken broth and bring to a gentle boil over high heat.
6. Reduce heat to maintain a simmer and cook uncovered for 10 minutes to meld flavors.
7. Crack 4 large farm-fresh eggs directly into the simmering soup, spacing them evenly apart.
8. Cover the pot and poach eggs for 4-5 minutes until whites are set but yolks remain runny.
9. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley.
Velvety broth soaked bread creates a comforting texture while runny egg yolks add richness. The smoked paprika provides subtle warmth that balances the garlic’s sharpness. Serve immediately in deep bowls for the ultimate cozy meal.
Huevos a la Flamenca
Gorgeous and vibrant, Huevos a la Flamenca brings Spanish sunshine to your breakfast table. This baked egg dish layers chorizo, vegetables, and peas in a rich tomato sauce. It’s a one-pan wonder that’s as beautiful as it is satisfying.
Ingredients
– 2 tbsp rich extra-virgin olive oil
– 4 oz spicy Spanish chorizo, sliced into ¼-inch coins
– ½ cup finely diced yellow onion
– 1 small green bell pepper, diced into ½-inch pieces
– 2 cloves garlic, minced
– 1 cup crushed San Marzano tomatoes
– ½ cup frozen petite peas, thawed
– 4 large farm-fresh eggs
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 2 tbsp chopped fresh flat-leaf parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp rich extra-virgin olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
3. Add 4 oz spicy Spanish chorizo coins and cook for 3-4 minutes until they release their red oil and edges crisp.
4. Stir in ½ cup finely diced yellow onion and 1 small diced green bell pepper; cook for 5 minutes until softened.
5. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Pour in 1 cup crushed San Marzano tomatoes, 1 tsp smoked paprika, ½ tsp fine sea salt, and ¼ tsp freshly cracked black pepper.
7. Simmer the sauce for 8 minutes, stirring occasionally, until slightly thickened.
8. Stir in ½ cup thawed frozen petite peas and cook for 1 minute to warm through.
9. Create 4 small wells in the sauce using the back of a spoon.
10. Crack 4 large farm-fresh eggs directly into the wells.
11. Transfer the skillet to the preheated oven and bake for 10-12 minutes until egg whites are set but yolks are still runny.
12. Remove from oven and immediately sprinkle with 2 tbsp chopped fresh flat-leaf parsley.
13. Let rest for 2 minutes before serving. Marvel at the contrasting textures—creamy yolks against the firm chorizo and tender vegetables. The smoky paprika and bright tomatoes create a deeply savory base that’s perfect for crusty bread dipping. Serve directly from the skillet for a rustic presentation that’s as dramatic as the flavors.
Empanadas Gallegas
Earthy and satisfying, these Spanish-style turnovers feature a flaky pastry wrapped around a savory filling. Perfect for gatherings or meal prep, they deliver authentic flavor with straightforward preparation. You’ll appreciate how the simple ingredients transform into something special.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup rich European-style butter, chilled and cubed
– 1/4 cup ice-cold water
– 1 teaspoon fine sea salt
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 8 ounces ground beef (80/20 blend)
– 1/4 cup dry white wine
– 1 tablespoon sweet smoked paprika
– 1 large egg, beaten for egg wash
– 2 tablespoons extra virgin olive oil
Instructions
1. Combine 2 cups all-purpose flour and 1 teaspoon fine sea salt in a large mixing bowl.
2. Cut 1/2 cup chilled, cubed butter into the flour using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice-cold water while mixing until dough just comes together.
4. Form dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
6. Sauté 1 finely diced yellow onion until translucent, about 5 minutes.
7. Add 2 minced garlic cloves and cook until fragrant, 1 minute.
8. Brown 8 ounces ground beef, breaking it up with a spatula until no pink remains.
9. Stir in 1 tablespoon sweet smoked paprika and cook 30 seconds to bloom the spices.
10. Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits.
11. Cook until liquid evaporates completely, then remove filling from heat to cool.
12. Roll chilled dough to 1/8-inch thickness on a lightly floured surface.
13. Cut dough into 4-inch circles using a biscuit cutter or inverted bowl.
14. Place 2 tablespoons cooled filling in the center of each dough circle.
15. Fold dough over filling and crimp edges firmly with a fork to seal.
16. Brush empanadas with beaten egg wash for golden baking.
17. Bake at 375°F for 20-25 minutes until pastry is golden brown and flaky.
18. Cool on a wire rack for 5 minutes before serving.
Vibrant and satisfying, these empanadas feature a crisp, buttery crust that shatters with each bite. The savory beef filling delivers deep smoky notes from the paprika, balanced by sweet caramelized onions. Serve them warm with a simple green salad for a complete meal, or pack them cold for a portable lunch that travels beautifully.
Salmorejo Cordobés
Looking for a chilled Spanish soup that’s smoother and richer than gazpacho? Salmorejo Cordobés delivers intense tomato flavor with creamy texture. This Andalusian classic requires just a handful of quality ingredients but delivers maximum impact.
Ingredients
– 2 pounds ripe, juicy Roma tomatoes
– 4 thick slices day-old rustic bread, crusts removed
– 1/2 cup rich extra-virgin olive oil
– 2 small garlic cloves, peeled
– 1 tablespoon sherry vinegar
– 1 teaspoon fine sea salt
– 2 hard-boiled eggs, peeled and chopped
– 4 slices serrano ham, crisped and crumbled
Instructions
1. Core and quarter 2 pounds ripe, juicy Roma tomatoes.
2. Soak 4 thick slices day-old rustic bread in tomato juices for 10 minutes until fully saturated.
3. Combine soaked bread, quartered tomatoes, 2 small peeled garlic cloves, 1 tablespoon sherry vinegar, and 1 teaspoon fine sea salt in a blender.
4. Blend on high speed for 2 minutes until completely smooth.
5. With blender running on medium, slowly drizzle in 1/2 cup rich extra-virgin olive oil over 60 seconds to emulsify.
6. Taste and adjust seasoning with additional salt if needed.
7. Strain mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds and skins.
8. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours until thoroughly chilled.
9. Pan-fry 4 slices serrano ham over medium heat for 3-4 minutes until crispy, then crumble.
10. Chop 2 hard-boiled eggs into small pieces.
11. Ladle chilled soup into bowls and garnish with chopped eggs and crumbled ham. Unbelievably smooth and velvety, this soup coats your palate with concentrated tomato essence balanced by fruity olive oil. The chilled temperature makes it perfect for hot summer days, while the salty ham and creamy egg toppings provide contrasting textures. Serve in small glasses as an elegant appetizer or in bowls with extra garnishes for a complete meal.
Albondigas en Salsa
Kickstart your weeknight dinner rotation with these tender meatballs simmered in a vibrant tomato sauce. This Spanish-inspired dish delivers comforting flavors with minimal fuss, perfect for busy households craving something satisfying.
Ingredients
– 1 lb ground beef (80/20 blend for optimal juiciness)
– 1/4 cup fresh breadcrumbs (from crusty artisan bread)
– 1 large farm-fresh egg
– 2 cloves aromatic garlic, minced
– 1/4 cup fresh parsley, finely chopped
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 2 tbsp rich extra virgin olive oil
– 1 small yellow onion, diced
– 28 oz can crushed San Marzano tomatoes
– 1 cup rich chicken broth
– 1 bay leaf
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Combine ground beef, breadcrumbs, egg, minced garlic, chopped parsley, smoked paprika, and cumin in a large mixing bowl.
2. Mix ingredients gently with your hands until just combined—overmixing creates tough meatballs.
3. Form mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Brown meatballs in batches for 2-3 minutes per side, developing a golden crust without cooking through.
6. Transfer browned meatballs to a clean plate, reserving drippings in the pot.
7. Sauté diced onion in the same pot for 4-5 minutes until translucent and fragrant.
8. Add crushed tomatoes, chicken broth, bay leaf, salt, and pepper to the pot.
9. Bring sauce to a gentle boil, then immediately reduce heat to maintain a steady simmer.
10. Carefully return meatballs to the pot, submerging them in the sauce.
11. Cover and simmer for 25 minutes—the sauce should bubble gently, not vigorously.
12. Remove bay leaf and discard before serving.
Creamy-textured meatballs contrast beautifully with the bright, tangy tomato sauce. Serve over saffron rice or with crusty bread to soak up every drop of the flavorful sauce.
Flan de Huevo
Flan de huevo delivers that classic custard experience with minimal ingredients. Forget complicated desserts—this Spanish-inspired treat comes together with just five pantry staples. Follow these precise steps for silky-smooth results every time.
Ingredients
– 1 cup granulated white sugar
– 4 large farm-fresh eggs
– 1 (14-ounce) can sweetened condensed milk
– 1 (12-ounce) can evaporated milk
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Place 1 cup granulated white sugar in a small saucepan over medium heat.
3. Stir constantly with a wooden spoon until sugar melts into golden amber liquid, about 8-10 minutes.
4. Immediately pour caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
5. Crack 4 large farm-fresh eggs into a blender.
6. Add 1 can sweetened condensed milk, 1 can evaporated milk, and 1 teaspoon pure vanilla extract.
7. Blend on medium speed for 45 seconds until completely smooth and frothy.
8. Pour mixture through a fine-mesh strainer into the caramel-coated baking dish to remove any air bubbles.
9. Cover dish tightly with aluminum foil.
10. Place baking dish inside a larger roasting pan.
11. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
12. Bake for 55-60 minutes until edges are set but center still jiggles slightly when shaken.
13. Remove from oven and water bath, then cool completely on a wire rack for 2 hours.
14. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
15. Run a thin knife around the edges to loosen the flan.
16. Invert onto a serving plate with raised edges to catch the caramel sauce.
Expect a velvety texture that melts on your tongue, with rich caramel notes balancing the creamy custard. Elevate this classic by serving with fresh berries or a sprinkle of sea salt for contrasting flavors.
Conclusion
These 28 simple Spanish recipes prove you don’t need fancy ingredients to create amazing meals. Try a few dishes this week and discover your new favorites! We’d love to hear which recipes you enjoyed most—leave a comment below and share your cooking adventures on Pinterest so others can discover these delicious dishes too.
