Our Best Spanish Recipes

Paprika, fresh oregano, and olives turn everyday roasted potatoes into a spectacular side. Serve with a chorizo-flecked frittata or pan-grilled steak or chicken.

Bring the rich flavors of Spain into your own kitchen with this diverse roundup of traditional and modern regional dishes. From chicken paella to tomato gazpacho, we've selected recipes that embody the essence of a country known for its unique cuisine. 

In our first paella, it's important to remember that the one part of this classic dish that should never change is the socarrat—the crisp browned rice on the bottom of the pan. The crust won't form until all of the liquid from the clams and the tomatoes has boiled off, so be patient with that last step; it's worth it.

Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch.

Grilling adds a smoky dimension to Spain's favorite summertime soup. The trick is to grill the veggies over a screaming-hot fire, just long enough to char the exterior while leaving the vegetables raw in the center.

"Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy," says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America's celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.

Dried chickpeas are typically soaked overnight and then simmered for up to two and a half hours to become tender. These, though, go into the pressure cooker dry and come out tender in just one hour! Use high-quality, cured Spanish chorizo (and not the fresh or raw Mexican version) for the best flavor and texture in this earthy, satisfying soup.

Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

This rich, creamy twist on traditional chicken paella gets an alluring Spanish accent from smoky cured chorizo and the unmistakable fragrance and flavor of saffron.

This delicious take on cold Spanish soup utilizes two kinds of tomato and Vidalia onion for loads of flavor.

Unlike a fluffy French omelet, this Spanish classic traditionally includes olive oil and cooked potato with some egg. Shaking the pan helps prevent the omelet from sticking while allowing the egg and potato mixture to cook together.

Need this soup right away? Do a rapid chill: Transfer soup to a zip-top plastic bag, and set bag in an ice bath for 30 minutes.

Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.

Serve this hearty Spanish salad with a seared tuna steak or grilled shrimp.

This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, whether they're yellow, orange, or red, are the keys to this marvelous soup.

Swap this smoky Spanish-inspired roast for your traditional Sunday night version. We promise you won't regret it.

Valencia is a Spanish coastal city where this dish is particularly revered. This paella features seafood, sausage, and chicken, but don't forget the saffron. It is the essential spice of the dish.

Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.