Easy Spanish Recipes to make at home

Spanish cuisine is one of the Mediterranean cuisines I love so much but every recipe is pretty much based around 2 ingredients that are found in just about every home in the world – olive oil and garlic. It’s what you add to them that gives you a definitive Spanish flavour. A little bit spicy, a little bit smokey, full of seasonal ingredients and each region within Spain has it’s own favourite dishes. I want to share some easy Spanish recipes to make at home plus typical pantry staples you need to recreate some of these dishes.

The siesta, an afternoon nap, is still very much a part of the Spanish lifestyle so some people don’t eat until late at night. That’s when tapas is a great way to get a few small bites of delicious food, which the Spanish are renown for. You can find over 40 recipes here.

Some of the ingredients you’ll need to produce Spanish food at home can be found in most kitchens already and are readily available at most supermarkets. Check out the following for inspiration.

Meat & Protein:

• Beef, pork and pork products, chicken, seafood, fish, lamb, goat, rabbit, game, eggs, chickpeas, legumes/beans

Herbs & Spices:

• Saffron, bay leaf, garlic, rosemary, cayenne pepper, oregano, parsley, paprika (different varieties available), fennel, parsley, mint, coriander (cilantro), black pepper

Fruit & Vegetables:

• Tomatoes, asparagus, artichokes, potatoes, variety of peppers, peaches, mandarins, apricots, pears, mango, papaya, eggplant, zucchini, nuts, onions, garlic

Pantry Staples

•  Olive oil, sherry vinegar, Jamón ibérico (cured salted ham), rice, bread, cheese (like Manchego), quince paste, anchovies, tomato paste, tinned tomatoes, chocolate

Recipes

Tortilla Española (Spanish Omelette)

Gazpacho (Cold Tomato Soup)

Patatas Bravas (Spicy Spanish Potatoes)

Paella

Bunuelos de bacalao (Salt cod fritters)

Aracena Chicken & Chickpea Stew

Fried Fresh Sardines with Aioli

Huevos a la Flamenco (Flamenco eggs)

Iberico Ham & Manchego Cheese Empanadas

Baked Spanish Paprika Chicken & Tomatoes

Spanish Flan (Creme Caramel)

Churros with Chocolate Custard Sauce

Ensaïmada de Mallorca (Spanish sweet bread)

One Pot Spanish Chicken & Rice

 

The days are short and the nights are cool and there’s nothing better to warm the belly than a hearty stew. Most times I’m organised enough to get it started early in the day in the slow cooker but not this day. I had chicken defrosted and, as usual, dinner time came around faster than I would’ve liked and I chose to cook this Spanish Chicken and Rice dish in the one pan.

I called it a ‘Spanish” Chicken and Rice dish because of the potatoes I added and I cooked the rice like you would a paella. It was very tasty and warmed the bellies like I intended.

I’m loving the electric frypan that Damien’s grandmother gave us for an engagement present. I’ve been using it for nearly everything lately. I have to admit I’ve never owned one but grew up with it being used at every meal. Mum cooked everything in hers. It was probably the most modern appliance around in the 1960’s and 1970’s. We learnt to make pancakes in it as well as helping with the evening meal. I’ve cooked Asian Steamed Fish Parcels, a quick 3 Ingredient Fish Curry, and even tried a Pizza in it. It’s been used for just about every meal cooking bacon and eggs, sausages, pancakes and toasted sandwiches. I love it.

Once you’ve browned your chicken, add some sliced onions, carrots and celery.

Add some thinly sliced potatoes, the rice, garlic, paprika and salt and pepper and pop the lid on for about 15 minutes or until the liquid has been absorbed and the rice is cooked.

I added some baby spinach leaves just before serving and the residual heat wilted them enough. It was a really tasty dish and one that I’ll remember for those last minute, in a hurry, hearty meals that I need to get on the table. If you’re more organised than me, this is perfect for the slow cooker. Hope you enjoy it too!

One Pot Spanish Chicken & Rice

• chicken meat, diced (thighs are best)
• potatoes, carrots, onions, celery, sliced
• baby spinach leaves (or other greens)
• olive oil for browning meat
• can diced tomatoes
• 1 cup chicken stock
• 1 cup rice
• garlic
• paprika
• salt & pepper

 

1. Brown chicken meat then add carrots, celery and onion to the pan and stir until soft.
2. Add potato slices and rice.
3. Add canned tomatoes, chicken stock, rice and seasoning.
4. Cook for approximately 15 minutes or until rice has absorbed liquid and is cooked.
5. Just before serving, add a handful of baby spinach leaves or other greens.

 

 

Spanish Pork Potatoes & Chorizo

Nothing like a warm, hearty stew to warm you at night and this slow cooker meal hit the spot. I used pork forequarter chops, with the bone in, for this. The cheaper cut of meat for the slow cooker or stewing, the better. The meat just falls off the bone and is tender and soft. There’s just something about potatoes and chorizo. They nearly go together as well as chocolate and peanut butter (oh no, did I mention that again).

Spanish Pork Potatoes & Chorizo

2 pork forequarter chops (or other cut of pork suitable for slow cooking)
3 medium potatoes, quartered
1 chorizo sausage, sliced
1 can diced tomatoes
1 medium onion, diced finely
1 tbs olive oil
2 cloves garlic
2 tbs red wine vinegar (or any wine vinegar)
1 cup chicken stock
1 tbs plain flour
1 tbs sweet paprika
6 sprigs thyme (or 1 tbs dried)
green olives (optional)
chopped parsley to serve

Pan fry the pork in the olive oil. Once browned, add to the slow cooker. Fry sliced chorizo in the same pan and once crispy, add to the slow cooker. Deglaze the pan with the wine vinegar, add the flour and stir for a couple minutes, the add the stock. Stir until thickened and add to the slow cooker. Add remaining ingredients. Cook on slow for 8 hours or on high for 4 hours (or in the oven for an hour and a half on 180 deg C). Add olives and chopped parsley to serve.

Serves 2.