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Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine. The crusts and fillings vary from place to place, and nearly every Galician family, restaurant, and tavern claims to have the secret formula for making the best version. Of the many empanadas I have tasted in this beautiful northwestern region, these ones are my favorites - their crust is consistently delicate and delicious.
In Bilbao, these stuffed mussels are called Tigres because of their fieriness.
Along with the spanish omelette, patatas bravas is one of the most demanded tapa in any bar in Spain. Just try this hot and spicy appetizer!
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here
Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive.
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions.
Croquetas are ubiquitous in Spain, although they most likely originate from the French 'croquettes'. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavor. The possibilities are almost endless - here we have used prawns.
These unusual little croquetas contain artichoke in the rice mixture, and they break open to reveal a melting cheese centre. Manchego is made from sheep's milk and has a tart flavor that goes wonderfully with the delicate taste of the rice cakes.
Bacalao - salt cod - is one of the great Spanish delights, adding flavor to bland ingredients such as potatoes. If you are unfamiliar with it, then this is a delightful way to try it out. Bitesize fish cakes, dipped into rich, creamy, garlicky allioli, are irresistible as a tapas dish or appetizer.
This one is a simple recipe, very handy when preparing a barbeque or a picnic party. Tomatoes here are used as a container for a delicious Spanish stuffing. If you don't like garlic, you can use plain mayonnaise instead of allioli (typical spanish garlic mayonnaise).
Spanish clams, specially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices!
You can use almost any firm-fleshed fish for this Spanish influenced dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acidic lime juice. Adjust the amount of chilli according to your taste.
Spanish morcilla - black pudding - is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavored with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.
These tasty ribs are known as Costillas in Spain. They are delicious cooked on a barbecue and almost as good when cooked under a hot grill. If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.
I have eaten these crisp, delicious shrimp fritters only in Andalusia, where deep-frying reigns supreme. They are at their best when made with chickpea flour, but regular flour is just OK.
This extraordinary and Special Ham deserves its own space. The Jamon Iberico it's exclusive from Spain. Iberian hogs are born, fed and raised in the south and northwest of Spain.
The best recipes for spanish tapas.In the Mediterranean diet it is typical to begin the food with succulent starters to open up the appetite. Either in complete portions or in half rations - the famous â€˜tapasâ€™ â€“ appetizers are usually served before the food. Of the endless variety of starters that is possible to find - there is not town that doesn't have his own - we introduce a selection that we believe you will really enjoy.
Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work.
This dish demonstrates how each chef can put his own unique stamp on a gazpacho recipe. This particular gazpacho has distinctively Eastern undercurrents, as evidenced by the use of soy sauce, lo mein noodles, and rice vinegar. Not surprisingly, this blending of cultures yields delicious results!
A white version of gazpacho, made with almonds and garlic. One of the most refreshing starters you can find on Spanish Cuisine...
This healthy version of gazpacho is originated on the andalusian province of Huelva
This is the original spanish gazpacho recipe. A cold vegetable soup that will cool you down on summer lunches
Gazpacho is a cold vegetable soup, often defined as a liquid salad, most indicated for the hottest days of summer. Check our selection of recipes and find out how spaniards fight the summer heat!
The recipes provided by spain-recipes.com are a few amongst a vast number of delicious spanish dishes. In this section, you will be able to find many more in our selection of books.
An innovative gazpacho recipe, based on ajo blanco
This simple sangria requires some patience, but minimal effort. If served at a party, guests will delight in nibbling on the wine-flavored apple and pear chunks remaining in their cups after their sangria has vanished.
White sangria may seem more pure than the original red version, but it is every bit as potent. Here, the fresh mint leaves infuse the sangria with an unforgettable zesty freshness.
This zesty sangria is specially refreshing thanks to the orange, lemon, and lime. Tangy and sweet, this drink tastes just like summer.
A refreshing drink for summer time, Peach and orange Sangria is not red, but yellow... Bubbles of flavour will keep the thirst away from you!
If you're looking for an special sangria recipe, just try our Spicy Sangria... Let it cool down before it heats you up!
This is a typical fruity party sangria recipe. Make the most of your summer parties with this recipe!
A different white sangria, soft and a perfect complement for your parties
For those who like their liquor strong, here's our Strongest Sangria Recipe
If you're looking for authentic Sangria recipe, find it here at spain-recipes.com
This playful sangria is sure to become one of your party staples. It is only slightly more tedious to prepare than the other sangrias, but well worth the extra little effort.
The town of Casar de Caceres gives its name to one of Spain's best sheep's milk cheeses, which, following the ageing process, has the peculiarity of being converted, most of the time, into cakes (those that liquify inside and have a hard rind that when cracked allows the cheese to flow out).
Surprising, yet traditional, empanadilla recipe
Christmas in Spain is quite a treat - the action gears up in mid-December and doesn't stop until January 6. There is the giant multi-billion euro lottery, splendid nativity scenes, lots of great food and one of the biggest New Year's Eve celebrations you are likely to see.
Spain-recipes.com provides a wide selection from the best spanish recipes
Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.
Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on.
Find the best spanish paella recipes at spain-recipes.com!
Serrano ham is so adored by the Spanish that it is often served on its own, accompained by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is unavailable, the more readily available Italian prosciutto makes a good substitute.
Wonderful beaches, sun, an endless variety of things to do, a complete range of accommodationâ€¦ all with the "Q for quality" guarantee. Spain is the ideal holiday destination.
In slices, for spreading or in cubes. As a snack, for dessert, in salads or as part of a recipe. Cheese is delicious any way you try it, and it is always a part of any meal worth the name. Simple but delicious, devotees of this dairy product will find more than a hundred different varieties in Spain. It is one of the vital ingredients in Spanish cuisine. Come and discover it.
If you want an easy-to-do simple paella recipe, just knock on us... This is the easier paella recipe you can find