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- Pasta sauce
- Tomato sauce
Ambrosial, delicious and mouthwatering! You can add chilli sauce to give that sauce a kick. Also, if you haven't gotten fresh tomatoes, you may use tinned chopped tomatoes.
Surrey, England, UK
28 people made this
- For the fish
- 2 cod fillets or any firm white fish
- salt and pepper
- 1 tsp of dried basil
- For the spanish tomato sauce
- 4 large ripe tomatoes, chopped
- 1 medium onion
- 3 cloves of garlic, finely chopped
- 1 tsp dried rosemary
- 1 tsp dried basil
- 4 tablespoons of dry white wine (optional)
- 2 tablespoons sugar
- Chilli Pepper Sauce (optional)
- 3-4 tablespoons of olive oil
- 1 tsp of fresh parsley
- 4 tablespoons of green olives
MethodPrep:10min ›Cook:20min ›Ready in:30min
- First, season cod fillets with salt and pepper and basil. Grill or bake it.
- In a pan, heat olive oil and saute garlic, dried rosemary and dried basil. Cook until you can smell that herby aroma. Add the onions and cook until soft.
- Next, add the tomatoes. Cook it for 4 minutes or until the tomatoes become soft.
- Add the olives, parsley, sugar, wine, salt and pepper. Let it simmer for 2 minutes. You can add chilli sauce at this point if you want.
- Put the grilled/baked cod fillets in and cover the fish with the tomato sauce. Let it simmer for 2 minutes.
This recipe was edited by Our Site staff, to conform to measures and ingredients that are familiar to UK and Irish cooks.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Reviews & ratingsAverage global rating:(0)
Reviews in English (2)
How long do you grill or bake the cod at and at what temp-27 Jan 2011
How long do you cook the cod for ?-27 Jan 2011
Take a Virtual Trip to Spain with Our Collection of Spanish Recipes
Paella brimming with shellfish, refreshing gazpacho blended with vine-ripened tomatoes, tortilla Española laced with potatoes and paprika: If you visit Spain today, you’ll find these foods, and so much more. The country’s chefs are incorporating traditional flavors in playful new ways, making Spain one of Europe’s most exciting culinary destinations.
Spanish Food Recipes
Paella is one of the most famous Spanish dishes.
There are many versions of paella these days, but the most traditional one is the Paella Valenciana.
Valencia is the birthplace of paella, and the Valencians take great pride in that. Consequently, they are very strict about what can and cannot go into a ”real” Valencian Paella!
I actually took a cooking class in Valencia to learn this traditional Spanish recipe.
2. Patatas Bravas
This is one of the most popular tapas, and very easy to make.
It’s hard to find a tapas bar in Spain that does not offer patatas bravas. But, quite often I’ve actually been disappointed by the patatas bravas I was served. Recently, in the south of Spain, they served us a plate of french fries with romesco sauce!
So, lately I prefer to cook this myself instead of ordering it in tapas bars!
And what’s not to love about a good serving of patatas bravas? Roasted potatoes in a spicy and smoky romesco sauce drizzled with a garlicky alioli. Delicious and perfect to combine with some of the other tapas recipes you find in this article.
3. Tortilla de Patatas
Now, I have to admit, although this is a very traditional Spanish recipe, initially I thought it was quite boring.
But, it’s grown on me and that simplicity is now one of the things I love about Spanish food. It’s all about good quality ingredients, traditional recipes, and sharing that with friends and family.
Making a traditional tortilla de patatas, aka potato omelet, is simple and quick. Eggs, potatoes, onions and you’re set!
I sometimes add some spinach or pepper to the recipe or, when I still ate meat, some Spanish chorizo (check recipe number 13 for a vegan chorizo alternative).
Fun Fact: food and sticking to traditional recipes are such a big part of Spanish life that there is actually a big debate between Spanish people about whether the perfect tortilla de patatas is made with or without onion. It’s funny to listen to passionate Spanish people debate this. I’m definitely pro-onion in this case!
This is one of my favorite, quick and easy, healthy Spanish recipes.
Escalivada is a traditional Spanish dish consisting of an assortment of grilled vegetables. Originally it was most popular in rural areas, but nowadays you can find this dish in many parts of Spain.
This version comes with a bold and tangy balsamic drizzle.
5. Gambas al Ajillo
Gambas al ajillo, or shrimp in garlic sauce, is another popular tapa that’s easy to make at home.
It’s particularly popular in the south and center of Spain, although nowadays tapas bars and restaurants in most parts of the country offer it.
Gambas al ajillo pairs tender shrimp with a sauce of olive oil, garlic, sherry, and parsley – the sauce is so good you’ll want plenty of bread to soak it all up!
Gazpacho is another one of those traditional Spanish recipes that became world-famous.
It’s a cold, raw, blended soup that originated in the southern Spanish region of Andalucia and is now eaten throughout Spain in the warmer summer months.
The ultimate summer refresher, this deliciously easy gazpacho recipe is made with garden fresh vegetables such as tomatoes, cucumber, and onion.
7. Spanish Chicken Stew
Spain’s love for comida de cuchara (dishes to be eaten with a spoon) is fierce. And as soon as the weather gets a little bit cooler you’ll see regional soups and stews appearing on restaurant menus everywhere.
This Spanish chicken stew is full of delicious Mediterranean flavors. It is a rustic style dish that makes for perfect comfort food.
8. Huevos a la Flamenca
Huevos a la Flamenca, or Flamenco Eggs, is an easy dinner recipe, that is simply irresistible and delightful to make.
It’s an Andalucian dish that’s especially popular in Sevilla.
Albondigas are meatballs in a delicious tomato sauce, and they are one of the tapas you’ll find on every tapas menu in Spain.
They have been part of Spanish cuisine for centuries. Spanish history traces them back to the Islamic influence resulting from the Arab invasion in 711 AD, which lasted until 1492.
Some food historians, however, believe that albondigas are of Medieval European or even Ancient Roman descent.
And, like most other Spanish recipes on this list, they are easy to make yourself.
10. Pimientos de Padron
Pimientos de Padron I’ve always loved as a nice addition to an order of generally overwhelmingly meat and fish based tapas.
This tapa comes from La Coruña, in the north-west of Spain, but can be found on tapas menus throughout the country these days.
It’s a very simple tapas dish where small green peppers are fried in olive oil and sprinkled with sea salt.
Chilindron is a typical northern Spanish stew, normally prepared with chicken or lamb.
This chicken chilindron recipe uses chicken thighs braised with tomato, garlic, and peppers for a delicious winter meal.
Excellent paired with Cariñena, a Spanish red wine.
12. Bacalao a la Vizcaina
This salt cod stew is a traditional dish of the Basque Country of Spain. It features battered cod in a savory tomato sauce.
One of the best places to enjoy this traditional dish at its source is in Bilbao, the Basque Country’s biggest city.
If you ever travel here, head to Bilboa’s historic city center to sample pintxos and steaming bowls of this authentic local stew featuring the region’s signature Espelette pepper.
But for now, this recipe will help you create the perfect homemade Bacalao a la Vizcaina.
13. Vegan Chorizo
Ok, maybe this isn’t an authentic Spanish recipe, but I thought it deserved mentioning.
As I am trying to cut back on meat, fish, and dairy I’m discovering how difficult it is to find vegetarian and vegan food in Spain.
But, it’s recipes like this one that prove that you can also create vegan food with that authentic Spanish flavor.
Inspired by one of Spain’s most iconic foods, this vegan chorizo recipe will show you how to make your version of this spicy sausage at home.
14. Croquetas de Puerro
Although the most famous version of these croquetas are the ones with ham, I’ve chosen this vegetarian option to again prove it’s possible to cook Spanish food without using meat or fish.
These leek croquettes are so crunchy, yet creamy inside! They make a great tapa or snack.
15. Spanish Fish Stew
Fish stew is a classic Spanish comfort dish and there are many varieties of it.
This recipe is not only delicious and flavorful but also quick and easy to make with only one pan.
16. Cochifrito de Cordero
Cochifrito, sometimes spelled cuchifrito, is a traditional Spanish dish from Segovia, a city close to Madrid.
Although cochifrito is often made with pork, this cochifrito de cordero recipe, made with lamb is also a popular version and easy to prepare.
With a few ingredients, the Spanish prove that simple is best.
17. Romesco Sauce
Salsa Romesco, or Romesco sauce, is a Spanish sauce made from tomatoes, peppers, nuts, vinegar, and olive oil.
The sauce originates from Tarragona, in Catalonia. The fishermen in this area made this sauce to be eaten with fish.
It’s most commonly served with fish and seafood but can also be used as a dipping sauce for vegetables or to season or thicken seafood stews.
18. San Sebastian Cheesecake
This cheesecake, which was created by a guy named Santiago in a bar in the old town of San Sebastian, is unlike any cheesecake you’ve ever tasted.
The key is the perfect baking time—or rather, underbaking. The cake has to be taken out of the oven when it’s still jiggly inside to guarantee the smooth, gooey, texture. The outside of the cake has to be burnt brown to give it extra flavor and a slightly caramelized touch.
San Sebastian Cheesecake is a unique confection that truly is super-easy to make. It is stunning to see with its mahogany brown top and oozy, custardy center.
19. Crema Catalana
Crema Catalana is one of the most famous Spanish desserts.
This delicious custard comes from Cataluña, hence the name, but is also referred to as crema quemada.
And although similar, it’s not the same as the French crème brûlée.
Tip: This Spanish recipe for Crema Catalana is easy to make but the custard needs to be refrigerated for several hours. I’d therefore recommend making this the day before you’re serving it.
20. Arroz con Leche
Arroz con leche is one of the oldest desserts in Spain.
It’s not originally Spanish as the Moors brought it to the country, but it quickly became popular in many parts of Spain.
This recipe for arroz con leche with anise is rich, creamy and flavorful.
Bonus Spanish Recipe: Churros
Churros are a delicious snack and probably the most popular street food in Spain.
In this article about street food recipes I have included the recipe for churros.
And, one final Spanish recipe worth sharing is the very simple, but also delicious and very popular Spanish breakfast Tostada con Tomate. I’ve written a whole article about this Spanish breakfast, which includes a recipe.
I Hope You’ve Enjoyed This List of Spanish Recipes!
And if you ever visit Spain, then check out the famous Spanish food you should try in different parts of the country.
Like this article with Spanish food recipes? Pin it!
Author: Sanne Wesselman
A traveler, wanderer, digital nomad, and entrepreneur. Owner of marketing company A to Z Marketing.
I spend most of my time living and working abroad and use this website to share "the good, the bad and the ugly" of traveling and living abroad. Visit the About Me page for more info.
1 thought on &ldquoSpanish Food: Recipes That Are Easy to Make at Home&rdquo
I lived in Spain 20 years ago, and I admit the spanish cuisine is one of the best in the world.
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Spanish Style Cod with Tomato Saffron Broth
I usually laugh at most gourmet recipes that are labeled as “weeknight meal.” Lets be real. No one has time to make that “so easy” recipe that involves chopping 10 ingredients. (This attitude may be why I usually end up eating out 4 days/ week.) But really. I think a weeknight meal needs to involve chopping 2 ingredients max, and should take less than 30 minutes to make. None of this Rachel Ray nonsense of behaving like a maniac trying to make a mediocre 3 course meal into 30 minutes. No. I want a recipe that’s intended to be quick and doesn’t need to be forced.
As such, this recipe for Spanish Style Cod with Tomato Saffron Broth is literally one of the fastest gourmet recipes I’ve ever made. In fact, I would challenge you to take longer than 30 minutes to prepare this meal. Fish, of course, is extremely quick to prepare due to the very short cooking time. For this recipe, all you need to do is chop some garlic, heat up some olive oil, pour some wine, and poach the salmon. And it’s extremely tasty!
This recipe is a inspired by Spanish method for preparing meat poached in tomato sauce. I love Spanish cuisine in general for the color, flavor, and ubiquitous use of saffron. See that orange color below? That’s the saffron, baby.
Anyway, for anyone who likes to make incredibly easy plus delicious recipes, this one is for you. Dave and I had it with some crusty sourdough bread from Bread and Cie (heaven on earth), which was excellent for dunking. The sauce is basically all white wine- who can argue with that?
Look at the pretty saffron! You can go all out and buy some incredibly expensive saffron. However, I prefer to go the cheap route on this and get it from trader joes. They sell it for $5.99!
Make sure you get decent quality canned tomatoes for this recipe as it’s a main flavor in the sauce. You don’t want anything that’s going to taste overly sour or metallic. I usually use San Marzano whole peeled tomatoes.
- 1 (3.5-ounce) bag boil-in-bag brown rice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 ½ pounds wild Atlantic cod fillets, cut into 8 pieces
- ¼ cup sliced shallots
- ⅛ teaspoon crushed red pepper
- 3 large garlic cloves, thinly sliced
- 1 ½ cups chopped plum tomato
- ½ cup fat-free, lower-sodium chicken broth
- ⅓ cup dry white wine
- 1 thyme sprig
- 3 tablespoons chopped fresh flat-leaf parsley, divided
- 1 tablespoon fresh lemon juice
- ¼ cup sliced almonds
Cook rice according to package directions, omitting salt and fat. Drain.
While rice cooks, heat a skillet over high heat. Add oil to pan swirl to coat. Combine salt, paprika, and black pepper sprinkle evenly over fish. Add fish to pan, skin side down cook for 3 minutes or until lightly browned. Turn fish over reduce heat to medium-high. Add shallots, red pepper, and garlic cook 4 minutes or until shallots are translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and juice stir gently to combine. Discard thyme sprig.
Combine cooked rice, remaining 2 tablespoons parsley, and almonds. Place about 1/3 cup rice mixture in each of 4 shallow bowls top each serving with 2 pieces of fish and 1/2 cup tomato mixture.
Cod With Tomato Sauce and Garbanzos
Cod is an easy fish for home cooks, especially when they choose thick, center-cut fillets. Here, the quick sauce tastes as if it has spent some time simmering on the stove.
This is a tapas-friendly dish as well break the fish into bite-size portions and serve on small plates. Be sure to use sweet, not hot, Spanish smoked paprika, so you don't overwhelm the fish.
Serve with rice or crusty bread for sopping up the sauce.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
In a large sauté pan over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring, until translucent, about 5 minutes. If the onion seems dry, add a splash of water. Add the garlic and cook, stirring, for about 30 seconds.
Add the tomatoes and their juices, the bay leaf and rosemary. Cook, stirring, for about 7 minutes, then add the seafood stock, garbanzo beans (drained and rinsed) and the paprika. Increase the heat to medium-high and bring to a boil then, reduce the heat to medium-low and cook for 5 minutes.
Stir in the parsley and 1/4 teaspoon of salt. Remove from the heat discard the bay leaf and rosemary.
In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering.
Season the fillets on both sides with the remaining 1/2 teaspoon of salt. Add the fillets to the skillet, skinned sides up and cook until the fish is golden brown and releases easily from the pan, about 3 minutes.
Carefully turn the fillets over, then pour in the tomato-garbanzo sauce. Cook until the fish is opaque throughout and the sauce is bubbling, 3 to 4 minutes.
Divide the fillets among individual plates spoon the sauce over and around the fish. Serve hot.
Adapted from “Curate: Authentic Spanish Food From an American Kitchen,” by Katie Button with Genevieve Ko (Flatiron Books, 2016).
Mussels in Tomato Sauce Recipe
On a recent visit to Brussels I ordered a plate of mussels. Imagine my surprise when I found that they’re half the size of Spanish ones and cost three times the price! No wonder mussels in Spain are often regarded as ‘el marisco de los pobres’ (poor man’s shellfish) when they cost so little and are so widely available at fish counters.
Spain is Europe’s largest supplier of mussels with 90% being produced on rafts called ‘bateas’ in the waters of Galicia. There are thousands of these floating mussel farms in the Vigo estuary and in the adjacent Rías Baixas which have ropes hanging from them on which mussels and oysters are grown. Much smaller quantities of mussels are also farmed in Catalonia and Andalusia and an even smaller number of wild mussels are collected from rocky coastlines.
This mussels recipe is our version of the classic ‘Mejillones a la Marinera’ which is packed with strong Spanish flavours. It uses the traditional technique of frying onion, garlic in olive oil to create a ‘sofrito’ before adding tomato, white wine and mussels. You can control the spiciness of this dish by deciding between hot or sweet paprika. Some chefs even add chilli peppers (guindillas) to make it a very spicy dish.
Serves 4 main courses or 6 – 8 starters
- 2 ½kg mussels
- 2 large onions, chopped
- 4 garlic cloves, crushed
- 1 450g tin of chopped tomatoes
- 150ml white wine
- 1 tablespoon paprika
- black pepper
- 2 bay leaves
- 2 or 3 tablespoons of olive oil
- crusty bread
First find a large pan with a lid. Heat some olive oil in the pan and add the onions and garlic and let them fry gently for about 20 minutes.
Meanwhile clean the mussels. Remove the beards and clean the outside of the shells – some people like to scrape the shells to get them spotless but I don’t think you need to go to overboard. Throw out any that are broken or that don’t close when you touch them. You could soak them in cold, salty water for a while which might make them open and lose any grains of sand inside them.
Once the onions have been frying for 20 minutes add all the other ingredients except the mussels and bring to the boil. Turn the heat down and gently simmer for about 10 or 15 minutes to let all the flavours come out.
Turn the heat back up, add the mussels and cover. Leave to cook for about 5 minutes until the shells open.
Serve in large bowls with plenty of fresh crusty bread to soak up the wonderful sauce.
Our tapas selection
Foie Toast with Jamon Ibérico: This extraordinary and Special Ham deserves its own space. The Iberian Acorn Ham it's exclusive from Spain. Iberian hogs are born, fed and raised in the south and northwest of Spain
Shrimp Fritters - Tortillitas de Camarones: I have eaten these crisp, delicious shrimp fritters only in Andalusia, where deep-frying reigns supreme. They are at their best when made with chickpea flour, but regular flour is just OK.
Spicy Sausage and Cheese Tortilla: This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.
Pimientos del piquillo rellenos (Stuffed piquillo peppers): Vegetables don't care about borders, and even if piquillo peppers are considered a Navarran specialty, neighbors next oor in La Rioja claim some rights over the celebrated peppers. Here, they are stuffed in the manner of Logroño, the capital of the region and a good starting point for visiting a number of excellent nearby wine cellars.
Mejillones en escabeche:n escabeche is a traditional method of preserving foods that was frequently used before refrigeration. Castilla– La Mancha is known for its superb escabeches, of which this is just one good example. The mussels will keep in the refrigerator for up to a week.
Barbecued Mini Ribs: These tasty ribs are known as Costillas in Spain. They are delicious cooked on a barbecue and almost as good when cooked under a hot grill. If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.
Fried Black Pudding (Morcilla Frita): Spanish morcilla - black pudding - is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavored with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.
Ceviche: You can use almost any firm-fleshed fish for this Spanish influenced dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acidic lime juice. Adjust the amount of chilli according to your taste.
Spiced Clams: Spanish clams, specially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices!
Flamenquines are typically served as a tapa, but I most often eat them as a light dinner main course at the home of friends in the Andalusian town of Andujar, which is surrounded by beautiful sunflower fields in full bloom in September. You can also make these rolls with beef instead of pork, and some people like to add slices of cheese. Whichever ingredients you choose, these rolls are unforgettable.
Stuffed Tomatoes tapas: This one is a simple recipe, very handy when preparing a barbeque or a picnic party. Tomatoes here are used as a container for a delicious Spanish stuffing.
Salt Cod Fritters with Allioli: Bacalao - salt cod - is one of the great Spanish delights, adding flavor to bland ingredients such as potatoes. If you are unfamiliar with it, then this is a delightful way to try it out. Bitesize fish cakes, dipped into rich, creamy, garlicky allioli, are irresistible as a tapas dish or appetizer.
Artichoke rice cakes with manchego: These unusual little croquetas contain artichoke in the rice mixture, and they break open to reveal a melting cheese centre. Manchego is made from sheep's milk and has a tart flavor that goes wonderfully with the delicate taste of the rice cakes.
Prawn croquettes: Croquetas are ubiquitous in Spain, although they most likely originate from the French 'croquettes'. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavor. The possibilities are almost endless - here we have used prawns.
Prawn and Bacon Brochettes: The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!
Gildas: Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticated mélange.
Smoked Fish and Fruit Pintxos: Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.
Artichokes with clams: Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Patatas bravas: A classic! Spicy and hot fried potatoes, with a Brava sauce to match!
Stuffed Mussels (Tigres): In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens.
Empanadas: bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine. The crusts and fillings vary from place to place, and nearly every Galician family, restaurant, and tavern claims to have the secret formula for making the best version. Of the many empanadas I have tasted in this beautiful northwestern region, these ones are my favorites - their crust is consistently delicate and delicious.
Mollejas salteadas: Many people think of sweetbreads (mollejas) as an exotic ingredient served only at upscale restaurants, but they are actually simple to prepare at home. A classical Madrid tapa, by the way!
Bread with Mushrooms and Alioli: This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caña! When I serve this recipe at a party, it is always the first to go!
Mussels Vinaigrette: Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.
Pa amb oli. Pa amb oli means "bread with olive oil" in Majorcan, and it is as commonly eaten in the Balearic Islands as pa amb tomàquet is in Catalonia.ਊs with pa amb tomàquet, this recipe can be embellished with a topping of jamón serrano, anchovies, or cheese.
Pulpo a Feira: Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on.
Pimientos rellenos (Rice-stuffed peppers): The rice to fill these stuffed peppers, which are typical of the mountain towns of Alcoy and Bocairent, cooks in the sweet juices from the tomato and pepper.
Gambas a la plancha (Pan-grilled shrimp): Spaniards love to eat grilled shrimp at the counter of a good tapas bar while sipping a glass of chilled fino sherry or cold beer. The bars are often crowded, leaving little or no space for proper eating, and I find it fascinating to watch the locals skillfully manage to eat shrimp with one hand while holding a drink in the other.
Ensaladilla Rusa (Spanish Potato Salad): This is a popular tapa recipe, made of vegetables and mayonnaise. It is served free in most bars in Spain, along with a beer or a glass of wine.
Spanish Ham Croquettes: Croquetas are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable.
Spanish omelette: This is THE tapa! There is nothing more typical than a Spanish omelette! Learn how to prepare the real one!
Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.
Green Aparaguses with Salmon: This innovative tapa recipe puts together traditional Spanish ingredients with northern salmon. Try this new classic tapa!
Catalan Style Beans: Habas are a traditional type of Spanish bean, that Catalan chefs (after their grandmother's cookbook!) have turn into one of the greatest tapas nowadays!
Meatballs in tomato sauce: found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.
Tuna and goat cheese empanadillas: Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Garlic-marinated Black Olives: Attesting to the simplicity of tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled sherry in most Spanish tapas bars. Marinated to piquant perfection, these olives are far from ordinary.
Apple and Walnut Salad: This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry. For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad.
Champiñones al ajillo: Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry.
Red Onion and Orange Salad: This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas bar throughout Spain.
Riñones al Jerez - Sherry Kidneys: Most tapas bars in Spain serve Riñones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions.
Boquerones en Escabeche: Moorish Pickled Anchovies This is an old, old way of preserving small fish which has survived into modern times because it is so delicious. The coast round Nerja is known for its shoals of fresh anchovies. In Malaga the fish are pressed together into a little fan, four tails together, for frying, but this is not essential to the recipe.
Pinchitos Morunos: Small Spicy Moorish Kebabs Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb. Spices for them are sold ready-mixed in the south. I have used curry powder as part of my mixture as it contains cumin and very similar herbs.
Asparagus Omelette: Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch.
How To Make Fish In Parchment Paper
The first thing you want to do is cut your Reynolds Kitchens® Unbleached Parchment Paper int half heart shapes. Go ahead and place the cod filets on the right side of the heart and season with salt, pepper, and then scatter the herbs and veggies all around.
The beauty of making the parchment pouch is that stream gets trapped inside and prevents the fish from drying out and infuses all those yummy flavors deep into the fish.
Fold the edges of parchment paper over itself to make a tight seal and then pre-heat one side of the grill to medium-high, and the other to low. The goal is to use indirect heat to gently cook the fish, just as if you were using the oven.
Place the fish on the cooler side of the grill, close the lid, and cook for 10-12 minutes. If using an oven, bake on a sheet tray at 350F for 12-14 minutes. One of the cool things about this parchment paper is that it’s made in 12″ wide rolls, which fits your sheet pans perfectly.
This pan-seared cod in white wine tomato basil sauce is brimming with vibrant flavors, thanks to ingredients like burst cherry tomatoes and lemon zest.
You’ll start by whipping up the sauce, complete with olive oil, red pepper flakes, garlic, cherry tomatoes, white wine, fresh basil, lemon juice, and zest. A pinch each of salt, sugar, and pepper rounds the sauce out.
From there, you’ll simply pan-sear your cod, then serve it in the sauce. It’s another meal you’ll want to serve with some good crusty bread for dipping.
– The Ultimate White Wine Saffron Sauce –
The secret to this Spanish cod is the white wine saffron sauce, it really elevates this dish to a restaurant quality dish. The saffron I used in this recipe was sent to me by Golden Saffron, honestly some of the best saffron threads I have ever tasted in my life….Whatever you do, don´t use imitation saffron to make this sauce, it will not work and will heavily lack in flavor. Watch the video below on How to Make Spanish Cod with White Wine Saffron Sauce or check out the recipe card below, which you can print. Salud!