Spain is a culturally very rich region, which means that it is gastronomy It also has some delicious treats. It is not difficult to travel to the countryside in your own kitchen through the kitchen! Do you want to see how? We present here 8 Spanish recipes who can help you in this task.
These Spanish recipes range from main mealwhich can be prepared for both lunch and dinner, passing through the sweet and going to the aperitif, with a delicious drink originating from the country of the Iberian Peninsula. You can live the full experience!
Come with the Cooking Guide to learn this menu full of tasty Spanish recipes. Watch!
Paella
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients for the paella:
- 300 g mussels, cleaned and unshelled
- 4 cups of boiling water (tea)
- 1/2 cup (tea) of olive oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 chopped red pepper
- 1 cup of frozen fresh peas
- 300 g of clean octopus, cut into pieces
- 3 cups of boiled rice
- 1 tablespoon of turmeric powder
- 1 heaping tablespoon of salt
- 300 g of cleaned squid, cut into rings
- 300 g of cleaned medium shrimp
- 300 g whole large prawns
- Chopped parsley for garnish
Method of preparation:
In a pan, cook the mussels in boiling water until the shells open. Discard the closed ones. Drain and set the broth aside. In a paellera or in a large pan, heat the oil over medium heat and brown the onion and garlic for 3 minutes. Add the peppers, peas, octopus and rice and sauté for 2 minutes.
Add the reserved mussel broth, saffron, salt and cook for 10 minutes over low heat. If necessary, add more water. Add the squid, medium prawns and cook for 5 minutes. Add the shrimp, mussels set aside, cover and cook for another 5 minutes. Garnish with parsley and serve immediately.
puchero
Time: 40 min
Performance: 6 servings
Difficulty: easy
Puchero ingredients:
- 1 cup diced bacon
- 1 slice of sliced ​​Calabrian sausage
- 1/2 slice of sliced ​​couple
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 bay leaf
- 1 cup diced pork loin
- 1 cup diced chicken breast
- 2 liters of boiling water
- 1 sliced ​​carrot
- 100 g of chopped green beans
- 2 cups of chickpeas (cooked)
- 1 tablespoon of wheat flour
- Salt, pepper and chopped parsley to taste
Method of preparation:
In a pressure cooker, over medium heat, sauté the bacon in its own fat. As soon as it starts to brown, add the sausage, pair, onion, garlic and bay leaf. Fry for 2 minutes. Add the loin and chicken. Fry for 3 minutes. Add the water and cover the pan. Cook for 15 minutes, over low heat, after the pressure has started. Turn it off and let the pressure naturally recede.
Open the pan, put back on the heat and set 1/2 cup (tea) of broth aside in the pan. Add the carrots, green beans and cook for 5 minutes. Add the chickpeas and mix. Dissolve the flour in the reserved broth and add it to the broth in the pan, stirring until it thickens slightly. Season with salt, pepper and serve sprinkled with parsley.
Potato pie
Time: 2 in the morning
Performance: 8 servings
Difficulty: easy
Ingredients for the potato pie:
- 2 cups of flour (wheat)
- 1 teaspoon of salt
- 1/2 cup (100 g) of margarine
- 4 tablespoons of water
Filling:
- 500 g of ground beef, to taste
- 500 g of peeled potatoes
- 2 medium onions
- 2 eggs
- 1 can of whey-free cream
- 2 tablespoons of mayonnaise
- 1 tablespoon of green chili
- Salt, paprika and pepper to taste
- grated parmesan to sprinkle
Method of preparation:
In a bowl put all the ingredients of the dough. Mix well with your fingertips until smooth. Open the dough with the help of a rolling pin and line the bottom and sides of a removable bottom mold of 22 cm in diameter, prick all the dough with a fork and place it in a preheated medium oven for 15 minutes. Remove and reserve. For the filling, cut the potatoes into slices and boil them in water and salt.
Cut the onions into thin slices and wet them with boiling water, after 10 minutes drain the water. In a bowl, beat the eggs and mix the cream, mayonnaise, paprika, parsley and salt until creamy. To assemble the cake, lay the minced meat, onion and potatoes on the pre-cooked dough and cover with the egg cream. Sprinkle with grated cheese and put back in the oven for another 10 minutes. Remove from the oven and serve hot.
to fry
Time: 50 min
Performance: 4 servings
Difficulty: easy
Ingredients for frying:
- 8 eggs
- Salt to taste
- 2 tablespoons (soup) of olive oil
- 2 thinly sliced ​​onions
- 3 potatoes, boiled and cut into wedges
Method of preparation:
Beat the eggs with a fork in a bowl and season with salt. Heat the oil in a pan, preferably non-stick, fry the onions until golden brown, add the potatoes and fry for 2 minutes. Add the beaten eggs, sauté for 5 minutes and carefully turn to fry on the other side. Remove from the pan, place on a tray. To taste, garnish with fresh herbs.
spanish pie
Time: 1h10
Performance: 14 servings
Difficulty: easy
Ingredients for the Spanish cake:
- 2 cups (tea) of milk
- 1/2 cup (tea) of oil
- 3 cups of flour (wheat)
- Salt, pepper and chopped parsley to taste
- 5 eggs
- 1 tablespoon of baking powder
- 2 cups leftover minced roast beef
- 1/2 cup chopped green olives
- Oil and wheat flour for greasing
Method of preparation:
Whisk together the milk, oil, flour, salt, pepper and eggs in a blender until smooth. Add the yeast and mix with a spoon. Pour half of the dough into a 26 cm diameter greased and floured form and spread out the meat and olives. Cover with the remaining dough and place in a preheated medium oven for 40 minutes or until golden brown. Let cool, sprinkle with parsley, cut into slices and serve.
churros
Time: 1 hour
Performance: 8 servings
Difficulty: easy
Churros Ingredients:
- 2 cups of water (tea)
- 4 tablespoons of butter
- 4 tablespoons of sugar
- 2 cups of flour (wheat)
- 4 eggs
- Powdered sugar and cinnamon for sprinkling
- 1 cup (tea) of creamy dulce de leche
Method of preparation:
Put the water, butter and sugar in a saucepan and bring to a boil over medium heat. As soon as it boils, add the flour and mix well with a wooden spoon until it forms a smooth and homogeneous dough. Transfer to a bowl and spread out to cool faster. Add the eggs, one at a time, mixing well until incorporated and forming a homogeneous mass.
Put in a pastry bag equipped with a pitanga nozzle and pour the strands of dough into a pan with hot oil, cutting them into pieces as it drips. Fry, a little at a time, until golden brown. Drain on absorbent paper. Sprinkle with icing sugar and cinnamon and serve with the dulce de leche.
Alfajor
Time: 3:30
Performance: 30 units
Difficulty: easy
Alfajor ingredients:
- 200 g of unsalted butter
- 1 egg
- 2 gems
- 1 cup (tea) of sugar
- 5 cups of wheat flour
- 4 tablespoons of honey
- 1/2 tablespoon of baking soda
- 2 tablespoons of baking powder
- 1 teaspoon of vanilla essence
Filling:
- 1 can of dulce de leche
- Roof
- 500 g of semi-sweet or milk chocolate
Method of preparation:
Beat well the butter, egg, yolks and set aside. Separately, mix the wheat flour with the rest of the ingredients and finally the buttercream kept aside. Knead the dough until it is very smooth and soft until it comes off your hands. Let it sit for 30 minutes. Roll out the dough on a floured surface, leaving a thin thickness. Cut circles and arrange them in a greased and floured shape. Bake in a preheated oven for 8 minutes.
Remove from the oven and leave to cool on a baking sheet covered with baking paper. Pass the dulce de leche on one of the parts and cover with another dough. Melt the chocolate in a double boiler and wet the alfajores one by one. Place it on a baking sheet lined with aluminum foil and wait for it to dry.
Sangria Of Red Wine
Time: 45 minutes
Performance: 6 servings
Difficulty: easy
Sangria with red wine Ingredients:
- 1 bottle Red wine – dry
- â…“ a cup of Brandy – cognac, rum, vermouth, etc.
- 3 oranges – 1 sliced, 2 juice
- 1 waste into cubes
- Two Peaches into cubes
- 1 Lemon sliced
- Two spoon (soup) sugar
- 1 Lemon sliced
- 1 lower leg in the fuck
To serve:
- Tonic, sparkling or carbonated water – optional
- Ice cubes
Method of preparation:
Cut the apples and peaches into cubes. Slice 1 orange and lemon. Squeeze the juice of 2 oranges. In a large pitcher, add half of each of the sliced ​​fruits (keep the rest aside). Add the sugar and a dose of distillate. With the help of a wooden spoon, macerate (squeeze) the mixture for a few seconds on the bottom of the jar. Add the red wine, cinnamon stick and the rest of the sliced ​​fruit. Leave the jar in the fridge for at least 30 minutes to flavor and freeze. When serving, add ice, sangria and, if desired, a little tonic water to make it more thirst-quenching.
Source: outreach / Food and street
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
