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Spanish cooking

Recipes from Spain from Madrid to Seville

Saffron in paella, olive oil from Andalusia, thick hot chocolate for churros: Spanish food is made for sharing, around a big pan or a few tapas. Our recipes, explained step by step.

  • 10 recipes
  • 3 recipes in 30 min or less
  • 8 specialties on the map
See all 10 recipes See the map

A tour of Spain's flavors

From the Basque Country to Andalusia, every region has its specialty. Pick a stop on the map.

  1. San SebastiánBasque CheesecakeThe "burnt" cheesecake was born in 1990 at the La Viña bar, in the old town of San Sebastián.
  3. MadridCrispy ChurrosDipped in thick hot chocolate: the chocolatería San Ginés has been serving them since 1894.
  4. ValenciaPaellaIn Valencian, paella means the pan; the original recipe combines chicken, rabbit and green beans.
  5. AlbuferaAir Fryer PaellaPaella was born around the Albufera, near Valencia, among the rice paddies.
  6. AndalusiaAndalusian GazpachoTomatoes, bell pepper, cucumber, garlic, bread and olive oil, blended and served ice-cold: the soup of scorching summers.
  7. AndalusiaTomato and Watermelon GazpachoGazpacho is Andalusia's cold soup; here, made with watermelon.

The Spanish pantry

The ingredients that show up most in our Spanish recipes.

Did you know?

  • Tapas

    Small plates to share over a drink; the word may come from tapar, “to cover”: a slice of bread placed over the glass.

  • Saffron from La Mancha

    Hand-picked, flower by flower, La Mancha saffron is protected by a designation of origin.

  • Dinner runs late

    In Spain, lunch is around 2 p.m. and dinner is often after 9 p.m.

All our Spanish recipes

10 recipes, most loved first.

Your questions

What are the most famous Spanish dishes?

Paella, tortilla de patatas, gazpacho, churros with chocolate and sangria.

What's the difference between gazpacho and salmorejo?

Both are cold Andalusian tomato soups. Salmorejo, from Córdoba, has more bread: it's thicker, and served with hard-boiled eggs and ham.

Which rice is best for paella?

A short-grain rice that soaks up the broth: in Spain, cooks use bomba or senia. If you can't find them, a short-grain risotto rice works well.

Does Spanish tortilla have onion or not?

It's a debate that divides Spain! The base is potatoes, eggs, olive oil and salt; onion is up to you.