Spain Recipes Blog

If you want to stay in touch daily with the best spanish recipes, and learn all about spanish culture and gastronomy, check out our Spain Recipes Blog, where you'll find up to date information on what's hot at

Our blog is updated on a daily basis, and will bring you all the best from Spain, and its culture: Paella recipes, Sangria, Gazpacho, Tapas, it's all there, just check it out!


Esqueixada is a quintessential Catalan salad. The main ingredient is always cod. Some versions also include green bell peppers; others eliminate the peppers altogether

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Andalusia, a melting pot of cultures and cuisines

The Romans taught the Andalusians how to cultivate wheat and vines and used the fish from the seas to produce the best garum in the empire.

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Pipirrana de Jaén

Pipirrana means “frog’s piss,” and I have no idea how this pleasant salad got that name :)

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Mixed Salad - Ensalada Mixta

Numerous variations on this pleasing salad are found across Spain, with such additions or substitutions as preserved white asparagus or green bell peppers

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Spanish Salads - Ensaladas

DURING THE HOT summer months, Spaniards look forward to their cuisine’s rich array of cold soups and salads.

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Percebes - Gooseneck Barnacles

Tube shaped, as thick as an index finger, and about three inches long, percebes (gooseneck barnacles) grow in clusters on rocks along the coasts of northern Spain and Portugal.

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Rodaballo a la Gallega - Galician Turbot

The Galicians are the great fishermen of Spain, and the turbot is the king of the catch. No matter how you cook it— seared, fried, baked, roasted whole— turbot tastes exquisite.

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Zurrukutuna - Bread soup with Salt Cod

Salt cod is the star of this hearty winter soup, which is basically a simple garlic soup dressed up with the popular fish.

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Cocido Maragato - León-Style Chickpea, Meat, and Vegetable Stew

Maragatería is a county in the province of León, well known in Spain for its beautiful medieval architecture and for its cocido maragato.

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Arroz de Ayuno - "Fasting" rice with Salt Cod and Artichokes

One of the legacies of the country’s Catholic heritage, which prohibits the eating of meat on Fridays and during Lent, is the proliferation of salt cod dishes, such as this delightful “fasting” rice.

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Caldo Gallego - White Bean soup with Greens and Meats

Chefs in Galicia usually prepare this soup with many ingredients in multiple pots. But at home, most Gallegos make a straightforward recipe: just one stockpot in which everything is cooked together

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Solomillo de Buey con Salsa de Cabrales - Filet Mignon with Cabrales Sauce

More than two dozen distinct types of cheese are made in Asturias, among them two deservedly celebrated blues, Cabrales and Valdeón. Either one can be used for this quick but elegant beef dish.

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Spanish Christmas menu

We have put together a menu for Christmas Eve dinner, Spanish-style. It has several courses and includes tapas or appetizers, as well as dessert and coffee or after-dinner drinks.

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Escabeche de Pollo de Navidad - Christmas Chicken

This unusual escabeche recipe is prepared in Extremaduran households for Christmas Eve. Although several steps are involved, it is worth the preparation time

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Morteruelo de Cuenca - Hare and Partridge Terrine

Morteruelo is a rich and ancient dish from Cuenca, a province of Castilla– La Mancha, east of Madrid. It is a pâtélike spread of game meats, usually served during winter on toasted bread.

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