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Paella, tapas, and Iberian classicsBring Spain to the table with saffron paella, tortilla española, chilled gazpacho, and a tapas spread of patatas bravas, croquetas, and gambas al ajillo. These recipes cover weeknight tapas boards and weekend feast cooking alike. Finish with crema catalana or sangria when you want the meal to linger.

Recipes

18

Appetizers

Patatas Bravas

Patatas Bravas

Crispy golden potatoes smothered in a smoky, tangy brava sauce — Spain's most beloved tapa. Chunks of potato are roasted until shatteringly crisp on the outside and fluffy within, then topped with a bold paprika-tomato sauce and a drizzle of creamy garlic aioli. Simple, satisfying, and endlessly crowd-pleasing.

Croquetas

Croquetas

Golden, crispy on the outside and impossibly creamy on the inside, these Spanish croquetas are a beloved tapas staple. Made with a rich béchamel base studded with jamón serrano and a hint of nutmeg, they're hand-rolled, breaded, and fried to perfection. Perfect for a tapas spread or as a crowd-pleasing appetizer any night of the week.

Gambas al ajillo

Gambas al ajillo

A beloved Spanish tapas classic, gambas al ajillo delivers plump, succulent shrimp bathed in a fragrant, garlicky olive oil sauce with a gentle kick of dried chili and a splash of dry sherry. Ready in under 20 minutes, it's the kind of dish that begs for crusty bread to soak up every last drop of that golden, aromatic oil.

Chorizo al Vino

Chorizo al Vino

A beloved Spanish tapa of sliced chorizo simmered low and slow in red wine until the sausage is tender, the wine reduces to a glossy, garlicky sauce, and the whole kitchen smells like a tapas bar in Seville. Serve with crusty bread to mop up every last drop.

Pan con Tomate

Pan con Tomate

The ultimate Spanish tapa — thick slices of rustic bread rubbed with garlic, drenched in grated ripe tomato, finished with good olive oil and flaky salt. Simple, honest, and completely irresistible. This is the dish that proves the best food needs almost nothing at all.

Calamares a la romana

Calamares a la romana

Golden, crispy rings of squid encased in a light, seasoned batter — this is the quintessential Spanish tapa. Calamares a la romana are a staple of tapas bars from Madrid to Seville, served piping hot with a squeeze of lemon and a side of aioli. The secret is keeping the batter thin and cold so it fries up shatteringly crisp without masking the tender squid inside.

Pulpo a la gallega

Pulpo a la gallega

Galicia's most beloved tapa brought to your home kitchen — tender octopus simmered low and slow until silky, then sliced and laid over creamy boiled potatoes, finished with a generous drizzle of fruity extra-virgin olive oil, smoky pimentón, and flaky sea salt. Simple, stunning, and deeply satisfying.

Jamón and Cheese Board

Jamón and Cheese Board

A stunning Spanish-inspired spread that brings the spirit of tapas to your table. Thinly sliced jamón ibérico or serrano is arranged alongside a curated selection of Spanish cheeses, olives, marcona almonds, quince paste, and crusty bread — no cooking required, just thoughtful assembly. Perfect for entertaining or a leisurely weekend meal.

Soups

Classic Gazpacho

Classic Gazpacho

A vibrant, chilled Spanish tomato soup that's as refreshing as it is simple. Made with peak-season raw vegetables blended to a silky, bright finish, this gazpacho is the gold standard — bold with ripe tomatoes, kissed with sherry vinegar, and finished with a drizzle of good olive oil. No cooking required, just great ingredients and a blender. Perfect for hot summer days and easy enough for a weeknight.

Fabada Asturiana

Fabada Asturiana

Fabada Asturiana is the crown jewel of Asturian cuisine — a deeply satisfying, slow-cooked white bean stew loaded with smoky Spanish sausages and cured meats. Thick, velvety beans absorb the rich, paprika-laced broth from chorizo, morcilla, and lacón, creating one of Spain's most comforting and iconic dishes. This home version uses dried fabes (or large dried white beans) and a patient, gentle simmer to coax out maximum depth of flavor. Best made a day ahead — it only gets better overnight.

Dinner

Paella

Paella

A vibrant, one-pan Spanish classic loaded with saffron-scented rice, tender chicken, smoky chorizo, and plump shrimp. This approachable home version builds deep flavor in a single wide pan, finishing with the coveted crispy socarrat crust on the bottom. Perfect for a weekend family dinner or casual entertaining.

Tortilla española

Tortilla española

A golden, thick Spanish omelette layered with tender slow-cooked potatoes and sweet onion, set in rich egg — the ultimate tapas staple that's equally at home as a weeknight dinner or the centerpiece of a weekend spread. Served warm, at room temperature, or cold, it only gets better as it rests.

Albóndigas

Albóndigas

Tender, herb-seasoned meatballs simmered in a rich, garlicky tomato sauce — this is the Spanish tapas-bar classic done right at home. Albóndigas are equally at home on a tapas spread alongside patatas bravas and croquetas, or served as a satisfying weeknight main with crusty bread or rice to soak up every drop of the sauce.

Pisto manchego

Pisto manchego

Pisto manchego is Spain's beloved answer to ratatouille — a slow-simmered medley of zucchini, peppers, tomatoes, and onion cooked down in good olive oil until silky and deeply flavored. Hailing from the La Mancha region of central Spain, it's endlessly versatile: serve it as a vegetarian main with crusty bread and a fried egg on top, or as a side alongside grilled meats. The key is patience — letting each vegetable cook in stages so nothing turns to mush.

Empanada gallega

Empanada gallega

A beloved staple of Galician home cooking, this savory pie features a golden, olive-oil-enriched dough wrapped around a fragrant filling of tuna, roasted peppers, onions, and tomato. Empanada gallega is the ultimate crowd-pleaser — equally at home on a tapas spread, packed for a picnic, or served as a satisfying weeknight dinner. The dough is tender yet sturdy, and the filling is deeply savory with a gentle sweetness from slow-cooked onions and peppers.

Desserts

Crema catalana

Crema catalana

Spain's beloved answer to crème brûlée — silky, lemon-and-cinnamon-scented custard topped with a crackling caramelized sugar crust. Lighter than its French cousin, this Catalan classic is made with milk instead of heavy cream and infused with warm spices for a distinctly Spanish character. Perfect for dinner parties or a special weeknight treat.

Churros con chocolate

Churros con chocolate

Crispy, golden churros dusted in cinnamon sugar and served alongside a thick, velvety Spanish-style hot chocolate for dipping. This classic street-food treat is surprisingly simple to make at home and is guaranteed to delight the whole family. The dough comes together in minutes, and the rich chocolate sauce is deeply flavored with dark chocolate — just like you'd find at a churrería in Madrid.

Drinks

Sangria

Sangria

A vibrant, fruit-forward Spanish sangria made with bold red wine, fresh citrus, brandy, and a splash of orange liqueur. This classic pitcher drink is best made a few hours ahead so the fruit can soak up the wine and the flavors meld beautifully. Perfect for tapas nights, warm evenings, and any gathering that calls for a taste of Spain.