World Recipes

Saffron rice with chicken, rabbit, green beans, and snails — the original paella.

Saffron rice cooked in a wide pan with chicken, rabbit, snails, green beans, and lima beans, prized for its crispy socarrat.

Sizzling garlic shrimp in olive oil with chili — Spain's greatest tapa.

Sizzling shrimp cooked in olive oil with garlic and guindilla chili, served bubbling in a clay dish with bread.

Saffron rice cooked with shrimp, mussels, clams, and squid in a seafood-stock base.

Paella with shrimp, mussels, clams, and squid.

Thick Spanish omelet of eggs and potatoes slowly cooked in olive oil, with a creamy, barely-set center.

Thick potato and onion omelette — Spain's national dish.

Fried dough sticks with thick hot chocolate for dipping.

Fried choux dough sticks coated in cinnamon sugar, served with thick hot chocolate for dipping.

Crispy fried béchamel croquettes with jamón — Spain's most popular tapa.

Asturian white bean stew with chorizo, morcilla, and pork belly.

Rich Asturian white bean stew with chorizo, morcilla (blood sausage), and smoked pork, slow-cooked until creamy.

Cold blended tomato soup — Andalusia's answer to summer heat.

Chilled raw tomato soup blended with cucumber, pepper, bread, garlic, olive oil, and sherry vinegar.

Crispy fried potato cubes with spicy tomato sauce and aioli.

Crispy fried potatoes with spicy tomato sauce — naturally GF.

Blistered green peppers with sea salt — some are spicy, most aren't.

Galician-style boiled octopus with paprika, olive oil, and potatoes.

Tender boiled octopus sliced and served on a wooden board with smoked paprika, olive oil, and sea salt.

Catalan sauce of roasted red peppers, tomatoes, almonds, hazelnuts, and garlic, served with calcots or grilled vegetables.

Spanish meatballs simmered in a tomato-saffron or almond sauce, served as tapas or a main course.

Fire-roasted vegetables peeled and dressed with olive oil — Catalan classic.

Crispy fried potato cubes served with spicy bravas sauce and garlic aioli.

Small green peppers blistered in olive oil and finished with flaky sea salt, with the occasional spicy surprise.

Spain's ratatouille — sautéed Mediterranean vegetables often topped with a fried egg.

Aged Manchego cheese served with membrillo (quince paste), a classic Spanish pairing for tapas.