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Esqueixada is a quintessential Catalan salad. The main ingredient is always cod. Some versions also include green bell peppers; others eliminate the peppers altogether
DURING THE HOT summer months, Spaniards look forward to their cuisine’s rich array of cold soups and salads.
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.
Pipirrana means “frog’s piss,” and I have no idea how this pleasant salad got that name :)
Numerous variations on this pleasing salad are found across Spain, with such additions or substitutions as preserved white asparagus or green bell peppers
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.
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.
Salt cod is the star of this hearty winter soup, which is basically a simple garlic soup dressed up with the popular fish.
Maragatería is a county in the province of León, well known in Spain for its beautiful medieval architecture and for its cocido maragato.
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.
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
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.
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.
This unusual escabeche recipe is prepared in Extremaduran households for Christmas Eve. Although several steps are involved, it is worth the preparation time
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.