Paella Valenciana
The Valencian original, with chicken, rabbit and beans rather than seafood, cooked flat in a wide pan until a…
Tapas, rice and the deep smoke of pimentón. 111 Spanish recipes, from the everyday to the ambitious.
The 111 recipes cover 9 of the site’s categories, among them 53 dinners, 31 appetisers and small plates, 8 desserts, 5 lunches, 3 bakes and 3 breakfasts. Of these, 24 are ready in 30 minutes or less, start to finish; the quickest are Tomato Toast (8 min), Gildas (10 min) and Pa amb Oli (10 min). For 42, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 65 easy, 43 medium and 3 hard.
As written, 36 are vegetarian, 14 vegan, 40 gluten-free and 60 dairy-free. Another 6 meet a diet label only with a swap the recipe names, and the recipe says which.
The Valencian original, with chicken, rabbit and beans rather than seafood, cooked flat in a wide pan until a…
Potatoes and onion confited slowly in olive oil, then bound in egg and cooked until the centre is barely set and…
Spanish red wine steeped overnight with brandy, citrus and stone fruit, topped with soda only at the moment of…
Twice-cooked potatoes with a shattering exterior and a fluffy interior, under a smoky brava sauce that carries…
A very thick béchamel studded with jamón, chilled overnight, rolled, crumbed and fried so the outside is crisp and…
A cold Andalusian soup of raw tomatoes, cucumber, pepper and bread blitzed with sherry vinegar and olive oil until…
Prawns sizzled in olive oil with a great deal of garlic and dried chilli, served bubbling in the same dish with…
Toasted bread rubbed with a cut tomato and garlic, dressed with olive oil and salt. Four ingredients, and the…
A cornflour-set custard flavoured with lemon and cinnamon, chilled in shallow dishes and burnt under a hot iron just…
Córdoba's thicker, richer answer to gazpacho: tomatoes, bread, garlic and a great deal of olive oil blended into a…
Octopus boiled until tender, sliced into coins, and dressed with olive oil, coarse salt and a heavy dusting of…
Enormous creamy fabes beans stewed with chorizo, morcilla and pork shoulder until the broth turns orange with…
The tarta de queso from La Viña in San Sebastián: no base, no water bath, and a deliberately scorched top over a…
Stale bread torn small, dampened, and fried slowly in garlic oil with chorizo and peppers until every piece is crisp…
Small pork and beef meatballs in an almond and saffron sauce. A tapas plate, and the sauce is thickened with bread…
Chicken pieces fried hard with a great deal of garlic and finished with sherry. Fifty minutes and five ingredients…
An almond cake with no flour in it, stencilled with the cross of Saint James. Fifty minutes and four ingredients.
Slices of cooking chorizo simmered in dry cider until the liquid reduces to a sticky, tangy, paprika-red glaze. The…
Chicken breasts rubbed with a paste of smoked paprika, garlic, lemon and olive oil, seared and finished covered…
Potatoes and onion slowly cooked in olive oil, then set in beaten eggs into a thick round omelette. Four servings in…
Toasted bread rubbed with garlic and ripe tomato, drizzled with olive oil and salt. Two servings in 8 minutes.
Small potatoes and sliced chorizo roasted together for 25 minutes with paprika, garlic and thyme until the potatoes…
Bomba rice cooked in a wide pan with saffron, prawns, mussels and squid until the base crisps into a golden crust.
Garlic, stale bread, paprika and stock simmered for 25 minutes and finished with a poached egg in each bowl.
Dates stuffed with an almond and wrapped in streaky bacon, roasted until the bacon is crisp and the dates are sticky.
Dry white wine with brandy, orange juice and sliced apple, peach and grapes, topped with sparkling water.
Soft dates stuffed with goat cheese and an almond, warmed in the oven and finished with honey and black pepper.
Chickpeas and spinach simmered in a garlicky tomato sauce with smoked paprika, cumin and sherry vinegar, Spanish…
Mussels steamed open in a pan with fried chorizo, garlic, tomato and white wine, finished with parsley.
A thick sauce of roasted red peppers, almonds, tomatoes, garlic, smoked paprika, sherry vinegar and olive oil.
Ridged choux dough fried until crisp, rolled in cinnamon sugar and served with a thick dark chocolate dipping sauce.
Paella rice cooked in saffron stock with peppers, green beans, artichokes and tomatoes, finished with lemon and…
Squid rings dusted in seasoned flour and fried for a few minutes until crisp, served with lemon and aioli.
A Spanish lentil stew of brown lentils, onion, carrot, pepper and paprika, finished with a splash of vinegar.
A Spanish vegetable stew of courgette, pepper, onion and tomato slowly cooked in olive oil until soft and sweet.
Chicken thighs and rice cooked with paprika, saffron, tomato and peas in a wide pan until the rice is tender and…
Small green peppers blistered in olive oil until the skins wrinkle and char, then tossed with flaky salt.
A Madrid stew of chickpeas, beef, chicken, chorizo and vegetables, served in three courses: the broth with noodles…
Slices of bread soaked in sweetened, spiced milk, coated in egg, fried until golden and rolled in cinnamon sugar, a…
Thick cinnamon-scented custard set in a tray, cut into squares, coated in flour and egg and cooked until golden with…
A light Mallorcan spiral pastry of enriched dough rolled thin, coiled and baked, finished with icing sugar.
Light, tall Spanish sponge cakes scented with lemon and olive oil, baked in paper cases with a characteristic peaked…
A cold white soup of ground almonds, garlic, bread and olive oil, served with green grapes and a drizzle of sherry…
Prawns sizzling in olive oil with plenty of garlic and chilli, served bubbling in the pan with bread for mopping.
Aubergine, red pepper and onion roasted whole until soft and smoky, peeled, torn into strips and dressed with olive…
Charred spring onions or baby leeks, steamed in paper and dipped by hand into a nutty, smoky romesco sauce.
Fine short noodles toasted and cooked in a saffron seafood stock with prawns and squid, served with garlic mayonnaise.
Black rice coloured and flavoured with squid ink, cooked with squid and sofrito in a wide pan and served with alioli.