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Best recipes of traditional Spanish cuisine to travel through its gastronomy

22 mayo, 2021

Many of you will have postponed weekends, bridges or trips that you had planned during these days that the quarantine of the happy coronavirus forces us to stay at home. The #yomequedoencasa has thus become a collective, necessary and obligatory response, where the kitchen can serve as a certain relief or refuge.

Classics of Spanish cuisine: Seven potato recipes to snack on this weekend

Therefore, for all those who you have a full pantry, free time and the desire to cook, we bring you a gastronomic journey through Spain at the rhythm of traditional recipes, so that we can travel at least in taste and soul through our country.

From the stews of Asturias and Galicia to the fried foods of the south, passing through the rice dishes of Levante or the roasts of Castile, Spain is a country to eat and today We put it on a tray for you to make a homeland from the stove.


Three delicious spoon dishes to beat the cold

1. Valencian paella

Photo 01 Valencian Paella Recipe

If there is a dish that has crossed our gastronomic frontier, beyond the omelette, it is paella. It does not matter if we are Valencian or not, it is evident that any tourist will immediately identify us with sangria and paella. So this list makes sense that it starts with this quintessential rice cooker.

PS: The original quantities are measured for a holiday but at home you can adapt them the people you are.


Any self-respecting paella starts with a good stir-fry. In a paella the bigger the better, fry the chicken, the rabbit, the beans, the artichokes and the snails in plenty of oil (the one you see in the photo does not have garrofó because it is not in season and the frozen is not the same), seasoning with a little salt and paprika towards the end. When it is well browned, add the crushed tomato and sauté.

With the sofrito ready, you must add the water. The proportions depend a lot on the fire, the heat, the degree of humidity and how big the paella is, but to begin with, a good proportion is to add three times the volume of water than rice, although it is experience that will make you adjust and perfect these quantities, which you will end up doing by eye, as did my girlfriend’s aunt and mother, who were in charge of this paella (although tradition dictates that it be the man of the house who prepares it).

We now throw some more logs on the fire so that it increases in power and the broth cooks well for 25 to 30 minutes. It is a good time to add the saffron or, failing that, the paella seasoning (the most popular is “the paella pan), which contains salt, garlic, coloring and a little saffron. In a paella the bigger the better, Sauté the chicken, the rabbit, the beans, the artichokes and the snails in plenty of oil (the one you see in the photo does not have garrofó because it is not in season and the frozen is not the same), seasoning with a little salt and paprika towards the When it is golden brown, add the crushed tomato and sauté.

Photo 01 Paella Valenciana Bis

With the sauce ready, add the water. The proportions depend a lot on the fire, the heat, the degree of humidity and how big the paella is, but to begin with, a good proportion is to add three times the volume of water than rice, although it is experience which will make you adjust and perfect these quantities, which you will end up doing by eye, as did my girlfriend’s aunt and mother, who were in charge of this paella (despite the fact that tradition dictates that the man of the house be the prepare it).

Now we put some more logs on the fire so that it increases in power and the broth cooks well for 25 or 30 minutes. It is a good time to add the saffron or, failing that, the paella seasoning (the most popular is “the paella pan), which has salt, garlic, coloring and a little saffron.

Then we add the rice “on a trestle” (diagonally) and distribute it over the paella. Cook for between 17 and 20 minutes, although here the time is marked again by the grain of rice and the power of the fire, which we must allow to consume. It has to be completely dry and loose. My recommendation for first timers is that you have a saucepan with boiling water next to it, in case you have to add water. Halfway through cooking we can also put some sprigs of rosemary, which we will remove before serving.

Finally, it is advisable let the paella rest A few minutes covered with a large cloth or newspaper – not good because moisture can release some ink, but I have seen it use all my life – before serving it and receiving the applause of those present.

2. Murcian Zarangollo

Simple and tasty recipe with a pure garden flavor. It doesn’t take a lot of ingredients or a lot of time to have a very organic dish in any house, capable of solving you a first course or some tapas.

Photo 02 Zarangollo
  • Ingredients for 4 people: 2 chives, 3 or 4 zucchini, three eggs, extra virgin olive oil, salt and ground black pepper.
  • Elaboration: Peel the spring onion and cut it into julienne strips. Peel the zucchini and cut into thin discs. Sauté the chives with a pinch of salt and fry, then add the zucchini and season slightly. Cook over high heat so that the water is released. When the zucchini is not so raw, lower the heat and cook slowly, stirring occasionally until very tender. Finally, crack the eggs on top, add salt and pepper and stir gently, breaking the yolks, leaving them slightly curdled and juicy but not soggy. Stand out of the fire and serve.

Link to the recipe | How to make murcian zarangollo, an essential traditional huerta recipe for tapas

3. Andalusian gazpacho

Photo 03 Gazpacho

The queen of cold soups in our country has a name and surname. Simple, cheap and always at hand, This gazpacho recipe cannot be missed if we dedicate ourselves to eating Spain.

  • Ingredients for 6 people: 1kg of pear tomato, 1 green Italian pepper, 1 cucumber, 2 cloves of garlic, 50ml of extra virgin olive oil, 50g of stale loaf bread, 250ml of water, 5g of salt and 30ml of Sherry vinegar.
  • Elaboration: We chop the ingredients and add them together with the liquids in a mixing glass or in the Thermomix. We grind well, even with skins, because then we will pass the result through a fine sieve. We put in the fridge to cool and enjoy.

Link to the recipe | Traditional Andalusian gazpacho recipe

4. Pisto manchego

Photo 04 Pisto Manchego

Tomato is also present in hot dishes, such as this icon of the cuisine of La Mancha, which can be used as a starter, as a starter or as a garnish.

  • Ingredients for 4 people: 2 cloves of garlic, 250g of onion, 200g of green pepper, 200g of red pepper, 4 tomatoes, 300g of zucchini, salt, ground black pepper and extra virgin olive oil.
  • Elaboration: Bring water to a boil to peel the tomatoes. We remove the hard part and make a cross cut at the base. We put them in the water for 15-20 seconds, take them out and put them in a bowl with ice water. We peel and grind them. Then we peel and finely chop the onion and garlic. In addition, we wash the rest of the vegetables and cut them into equal size. Heat a good amount of oil in the saucepan and sauté garlic and onion over low heat for 15 minutes. Add the peppers and fry another 15 minutes. Finally, we add zucchini and tomato, season, cover, let it fry for an hour and a half. Finally, we remove the lid, raise the heat and cook until the tomato water has evaporated. It should be juicy but without traces of water.

Link to the recipe | Pisto manchego, the recipe to make the most of the garden harvest

5. Shepherd’s crumbs

Photo 05 Crumbs

Wherever there is a flock of sheep there will be some crumbs. Although this recipe is common for people from La Mancha, Castilian, Extremadura or Navarre, today we give it prominence from Aragon, land of ternasco, where it works as a strong single dish but that you can turn into an appetizer.

  • Ingredients for 4 people: 300g of candeal bread, 100ml of water, 150g of fresh chorizo, 150g of bacon, 5 cloves of garlic, 1/2 teaspoon of sweet paprika, 4 eggs, extra virgin olive oil and salt.
  • Elaboration: We crumble the bread into small pieces, spread it in a large bowl and let it dry for 24 hours. The next day we splash with the water, mixed with a pinch of salt. Cover with a damp cloth and let it rest for 10 minutes. Meanwhile we cut the bacon into cubes and the chorizo ​​into slices. Heat a couple of tablespoons of oil in a frying pan and fry both. We withdraw and reserve. In the fat that the bacon and the chorizo ​​have released, we sauté the garlic, whole and with the skin, and the moistened breadcrumbs. Stir non-stop for 20 minutes over medium-low heat, so that the crumbs are well impregnated with the fat and the aroma of the garlic as they dry. Add the bacon and the chorizo, sprinkle with the paprika, stir and immediately remove from the heat. We fry the eggs and serve the crumbs with them.

Link to the recipe | Migas del pastor: the most humble, but delicious, recipe of traditional Aragonese cuisine

6. Octopus a feira

Photo 06 Octopus A Feira

One of the icons of Galician cuisine, consumed both on the coast and inland, and which is an effort for us to resist.

  • Ingredients for 4 people: 2kg of fresh or frozen octopus, 1kg of Galician potato, paprika from La Vera, extra virgin olive oil and coarse salt.
  • Elaboration: We start by heating a lot of water in a large, tall pot. When it is very hot and about to boil, we submerge the whole octopus three times, which is called scaring it. Then we leave it in the cooking water. When the boil returns, we start counting the time, about thirty minutes for each 1.8kg to 2kg of octopus. We poke it in the thickest part of the tentacles to see how hard it is. It is ready when it offers resistance similar to cooked potato. When it is cooked, we remove it from the water and let it rest, taking advantage of the water to add the sliced ​​potato that will cook for 15 minutes. After this time, we cut the tentacles of the octopus into one-centimeter slices with scissors and we serve them on a wooden plate, soaked with some cooking water, on which we put a layer of potatoes. On them, the octopus with the coarse salt and sprinkle with paprika and sprinkle with oil.

Link to the recipe | Galician octopus recipe or octopus a feira

7. Scalded gofio

Photo 07 Gofio

There is no Canarian house in which the gofio does not form …