Colourful, fresh, produce-driven Spanish food is sprinkled with Arabic influence from centuries of Moorish occupation. Nuts, citrus, and sheep cheese interweave with a long tradition of Catholic fast days and riches from the long coastlines. Here are some of my favourite Spanish recipes.
Romesco Sauce Originating in the region of Catalonia, romesco sauce is one of Spain’s most popular sauces with as many variations as there are cooks. It’s very versatile, especially popular with seafood but also delicious with poultry and red meat. The essential ingredients are nuts, tomatoes, garlic, vinegar, olive oil and red peppers. Traditionally, dried […]
Garlic Squid Spaniards love meat or seafood cooked in oil and garlic: garlic prawns, garlic chicken and garlic squid. I use beautiful southern calamari for this simple tasty dish of calamares al ajillo as I love their delicate flesh, but you could use any squid, mussels, clams, even chunks of salmon, tuna or chicken; the […]
Albóndigas de Atún (Tuna ‘Meatballs’) Albóndigas, meatballs, are a classic part of the Spanish tapas repertoire and are also popular in Mexico where they’re served in soup. As a tapa they’re usually coated in a thick tomato sauce, I love to add a pinch of smoked paprika (sweet or spicy, depending on who I’m cooking […]
Blue Mackerel with Romesco Sauce Spaniards love oily fish, including mackerel, sardines, tuna, bonito and anchovies; and their tangy, slightly spicy Romesco sauce is a great accompaniment to any of these (see video below). I love blue mackerel for their thin plate-sized fillets and gorgeous edible patterned skin. The thin fillets only need a few […]
Pa amb Tomàquet Called pan con tomate in other parts of Spain, this classic Catalan snack is about as simple and delicious as you can get. There are many variations, but this is how it was taught to me many years ago by my Catalan flatmate, Susie. Susie told me that her family always made […]
Patatas Bravas Named for the ‘bold’ sauce that coats them, patatas bravas are deep-fried potato cubes in a spicy, tangy tomato sauce. They’re one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time, refrigerated and reheated as happens in too many Spanish restaurants! As the sauce […]
Leche Frita Leche frita is many Spaniards favourite dessert and popular throughout the country. In the Basque region it’s called tostadas de crema and, as both names suggest, it is fried milk. The milk is formed into a thick custard that is set in the fridge until it can be cut into squares that are […]
Polvorónes Andalusian Shortbread These Spanish shortbreads hail from the southern region of Andalusia and are particularly popular at Christmas time. The name comes from the Spanish word polvo, meaning powder or dust, referring to their crumbly texture – the dough is the crumbliest I’ve ever worked with! They’re popular in Latin America and the Philippines […]
Pimientos de Padrón (Padron Peppers) Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimientos de Padrón (or Padron peppers) are plump little Spanish chillies grown near Queensland’s Sunshine Coast and they’re the easiest things in the world to prepare (they’re the ones pictured […]
There’s nothing like a cocktail or two to get everyone in the mood for a party. While purists might argue that mixing Sherry with other ingredients is a waste of good wine, Sherry cocktails have been around since the 17th century. There were simple blends with vermouth and/or bitters (Adonis); or raw egg and sugar […]
