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4 traditional and easy Spanish recipes

Updated: May 25

There is nothing like good food. And there is certainly nothing like Spanish food. Food from mainland Spain is special. Spain doesn’t just specialise in meat. Spanish dishes are a favourite for meat lovers and fish lovers alike. Traditionally Spanish food brings communities together, cooking, sharing meals and eating together. It is a part of Spanish culture.

To indulge even more in Spanish culture, below are a list of the best (in our opinion) Spanish recipes! Not only are these recipes all traditional, enjoyed for hundreds of years, they are also all easy and quick to make.

Perfect for the whole family to enjoy.

We have credited our favourite sites throughout the blog. Without which this list would not have been as tasty. We found that these recipes in particular were our favourite.

Read on to get your taste buds tingling...

Uno: Salmorejo

Originating from the South, Andalusia to be exact, Salmorejo is a perfect comfort food. This hearty soup paired with a bite of bread is a perfect light appetiser.

  • 2 slices white bread

  • 8 large ripe tomatoes, roughly chopped

  • 1 green pepper, deseeded and roughly chopped

  • 3 garlic cloves, roughly chopped

  • 75ml extra virgin olive oil, plus extra for drizzling

  • 2-3 tbsp cider vinegar

To serve
  • 1 boiled egg, finely chopped

  • ½ red onion, finely chopped

  • 50g Serrano ham, chopped

  • ½ green pepper, finely sliced

  • Soak the bread in a shallow dish of water for 30 secs on each side.

Step 2:
  • Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor.

Step 3:
  • Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick.

Step 4:
  • Check the seasoning and add more salt, vinegar or olive oil to taste.

  • Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.


Dos: Pan tumaca con jamón

A perfect lunchbox filler. Typically served in bars as a light snack. This simple and tasty meal is seen as a staple throughout Spain.


  • Fresh Baguette Bread

  • Ripened Tomato

  • Olive Oil

  • Jamón (from your local supermarket)

  • Optional: Garlic

Step 1:
  • Begin by getting a fresh baguette bread and cutting it into slices into thickness of your choice

Step 2:
  • Place them in the oven and toast them to your liking.

Step 3
  • Get the slices out of the oven and let them cool.

Step 4:
  • Chop a ripened tomato in half and rub it onto your freshly toasted bread.

Step 5:
  • Drizzle a little extra virgin Olive Oil over the bread to add more flavours

Step 6:
  • Add one or two slices of Jamón.

Extra step:
  • For those that love more flavour, rub garlic followed by some tomatoes into the bread before assembling.


Tres: Gambas al Ajillo

For seafood lovers, we have a perfect suggestion. This garlicky, shrimpy dish will leave you wanting more. It is hands-down a favourite tapas in all of Spain. Despite this, it only takes 10 minutes to make.

  • 1/2 cup extra virgin olive oil

  • 10 large cloves garlic, finely minced

  • 1 teaspoon red pepper flakes

  • 1 pound shrimp (about 25), deveined, shells left on

  • 2 tablespoons lemon juice, from about 1/2 lemon

  • 1/4 cup Spanish brandy, or dry sherry optional

  • 1 teaspoon smoked or sweet paprika, optional

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon fresh parsley leaves, chopped

  • 1 baguette, sliced, for serving

Step 1:
  • In a large (12-inch) sauté pan or heavy frying pan, warm the olive oil over medium heat.

Step 2:
  • Add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.

Step 3:
  • Raise the heat to high temperature and immediately add the shrimp and lemon juice, along with the brandy and paprika. Stir well to coat the shrimp and sauté until the shrimp turn pink and start to curl, 3 to 5 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper.

Step 4:
  • Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley and serve with slices of fresh bread. Enjoy.

Extra info:

  • If you are using from frozen, run the shrimps under cold water first

  • traditionally, this dish is made with shells on or off, up to you. If you do keep the shells on also keep the tails on, it makes it easier to pick up and eat


Cuatro: Churros

Well, we had to include it. The best known Spanish dessert. If you have a sweet tooth, even if you don't, give these a try. Kids love them. Think of a stretched out donut dipped in sugar and chocolate. What's not to like!

  • 50g butter, melted

  • ½ tsp vanilla extract

  • 250g plain flour, from a new bag (essential for absorbing the liquid)

  • 1 tsp baking powder

  • about 1 litre sunflower oil

  • a few chunks of bread

For the sauce
  • 200g dark chocolate, not too bitter, broken into chunks

  • 100ml double cream

  • 100ml whole milk

  • 3 tbsp golden syrup

  • ½ tsp vanilla extract, if you have some

For the cinnamon sugar
  • 100g caster sugar

  • 2 tsp cinnamon

Step 1:
  • Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract.

Step 2:
  • Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.

Step 3:
  • Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.

Step 4:
  • Rest for 10-15 mins while you make the sauce.

Step 5:
  • Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

Step 6:
  • Fill a large deep saucepan one-third full of oil.

Step 7:
  • Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

Step 8:
  • Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp.

Step 9:
  • Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.


Written by Amber Francesca Carvalho

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