Our Best Spanish Recipes

January 12, 2015
Photo: Lee Harrelson
Traditional paella, grilled gazpacho, and potato omelets—it doesn't get more Spanish than this. 
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Spanish-Style Roasted Potatoes

Jennifer Causey
View Recipe: Spanish-Style Roasted Potatoes

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.

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The Flavors of Spain

Photo: Iain Bagwell
View Recipe: Paella with Poblanos, Corn, and Clams

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.

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Spanish “Tortilla” Omelet

Photo: Jennifer Causey
View Recipe: Spanish “Tortilla” Omelet

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.

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Grilled Gazpacho

Photo: Brian Woodcock
View Recipe: Grilled Gazpacho

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.

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Vegetable Paella

Photo: Jennifer Causey
View Recipe: Vegetable Paella

"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.

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One-Hour Spanish Chickpea Soup

Photo: Jamie Chung
View Recipe: One-Hour Spanish Chickpea Soup

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.

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Spanish Pork with Apple-Citrus Salsa

Photo: Nina Choi
View Recipe: Spanish Pork with Apple-Citrus Salsa

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.

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Spanish Chicken and Rice with Saffron Cream

Photo: Jennifer Davick
View Recipe: Spanish Chicken and Rice with Saffron Cream

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.

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Gazpacho with Lemon-Garlic Shrimp

Photo: Jason Wallis
View Recipe: Gazpacho with Lemon-Garlic Shrimp

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

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Tortilla Española

Photo: Randy Mayor
View Recipe: Tortilla Española

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.

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Cucumber Gazpacho with Toasted Rye Croutons

View Recipe: Cucumber Gazpacho with Toasted Rye Croutons

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.

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Paella with Soy Chorizo and Edamame

Photo: John Autry
View Recipe: Paella with Soy Chorizo and Edamame

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.

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Spanish Rice Salad

Photo: John Autry
View Recipe: Spanish Rice Salad

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

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Yellow Tomato Gazpacho

Photo: Randy Mayor
View Recipe: Yellow Tomato Gazpacho

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.

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Smoky Spanish-Style Pan Roast

Photo: John Autry
View Recipe: Smoky Spanish-Style Pan Roast

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

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Paella Valencia

View Recipe: Paella Valencia

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.

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Traditional Spanish Paella

Photo: Lee Harrelson
View Recipe: Traditional Spanish Paella

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.

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