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Spain has got a wide gastronomic tradition.
It is included in what has been called
It is varied, balanced and full of flavour.
You can find a lot of different dishes within the
same country, only travelling from East to West
and from North to South of Spain.
You should come and taste our great dishes.
We have made a careful selection of
representative dishes and organized them into
First, you can find Spanish healthy food from
different parts of the country. Then, typical
Valencian food and finally, as a link, ''tapas'',
which are popular not only in the whole
country, but also beyond our frontiers.
120 g of clean clams
300 g of bean
1 dl of olive oil
2 cloves of garlic
2 ripe tomatoes
Broth to cook clams
1 glass of white wine
First, boil the beans in salted water along with the
leek, green pepper, garlic, onion, parsley and
When the beans are cooked, remove the ingredients
that have been cooked and grind, incorporating them
into the same pot.
Chop garlic and parsley, put it in a pan with a little oil
and add the clams. Dip with white wine. At the time
the clams open, remove from heat.
Add the clams to the beans and let simmer together
for 5 minutes.
1 kg potatoes
1 large onion
Peel, wash and cut the potatoes in half and then
Peel and cut the onion.
Heat a deep pan with plenty of olive oil and when
hot, toss the potatoes and the onion.
Fry the potatoes with the onion until they are tender.
Remove and drain them.
Beat the eggs. Pour the potatoes and onions in the
egg and stir.
Take olive oil in a pan and when hot add the
mixture, spread and cook for two or three minutes.
Turn the omelette. Then we put it again into the pan
and cook for another 2 to 3 minutes. Serve hot or
Veal And Chicken Stew
Roger Ferrer Ibáñez, CC BY-NC-SA 2.0
10 small potatoes
1 large onion
1 clove of garlic
salt to taste
oregano to taste
1 chicken breast cut into strips
500 gr. stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
Boil 1 liter of water with the chicken bones to make
Cut the onion in pen, carrot crescent, diced potatoes
and peppers in strips.
Fry the beef in a pan with oil and garlic. When almost
done, you add the chicken and continue sautéing.
Then add the white wine and a few moments later,
potatoes, carrots, onion, pepper and chicken broth
passed through a sieve.
Season with salt and sprinkle with a little oregano.
Cook all together with the pan covered until potatoes
Victor Bayon, CC BY-NC-SA 2.0
1 clove of garlic
1 package of frozen peas or half a kilo of
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
½ teaspoon of paprika
Clean the artichokes and put them into a large bowl
with water and lemon juice.
Cut the onion and garlic into small squares.
Cut the ham into squares or strips.
Put in a pot three tablespoons of oil and sauté the
onion, ham and garlic.
Drain and cut the artichokes into 8 pieces. Add to
Add a splash of sherry, ketchup, paprika, peas and a
splash of water or stock if necessary.
Let it cook a couple of minutes and season them to
One hake tail (500g)
½ kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Cut the fish into thick slices and season with salt.
Peel and wash the potatoes. Chop them into thick
Peel and chop the onion, one clove of garlic and
Put water in the pot to boil.
Add all the ingredients except the fish and peppers.
When the potatoes are tender, add the peppers
and the slices of fish.
Crush in mortar one clove of garlic, add one ladle of
cooking juices, crude oil, white wine and paprika.
Remove and add it to the pot.
Let simmer together for a few minutes.
Pilaf Rice with Peppers and
Dtarazona, Public domain
1 bouquet of aromatic herbs (thyme, bay
leaf, parsley, oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
Wash asparagus and cut them the hard part but do not throw it.
Prepare a broth with water, the aromatic herbs and the hard
part of the asparagus.
When the broth boils, we introduce the asparagus and blanch
for 4 to 5 minutes.
Remove the asparagus from broth and reserve. Keep the broth
over low heat.
Cut the onion and peppers into dices.
Put in a large casserole or for roasting pan 3 tablespoons of oil
and sauté the onion and peppers.
Add the rice and sauté well.
Pour the hot broth (three parts of it but add more if necessary)
over the rice and let it be done over low heat.
Dry the asparagus with paper towel and fry in a pan with some
oil. Finally put them over the rice.
Pour the oil in the middle of the paella.
When the oil is hot, add the chicken and rabbit.
It is important that all meat is well browned.
•Add the chopped vegetables and wait a few
Incorporate the tomato, fry a few minutes and add
Pour water close to the edge.
Test salt. The broth should be very tasty.
This is the time to incorporate the rice.
Lower the heat almost to a minimum and cook for 15
minutes or until almost all liquid is absorbed .
Heat the oil in a paella, salt and sauté the monkfish,
crayfish, and prawns. When they are done take it out
and keep them for later.
Add the squid and cuttlefish and fry until golden
Add some garlic, the grated tomato and some
paprika. Cook for a few minutes.
Add the noodles and fry them lightly until brown.
Put the monkfish, crayfish and prawns back
(decorate it your way)
Add the broth to just cover the noodles and add the
saffron. Cook until the broth evaporates.
• 1 kg of Eels
• 4 cloves of garlic
• 1 paprika spoonful
• 2 cayenne peppers
• 3 potatoes (cut irregularly)
• olive oil
• 60 g of Almonds
• 2 fried bread slices
First, in a pan with hot oil, fry the garlic unpeeled with
the paprika and the cayenne pepper.
Add triscadas potatoes, sauté, cover with water and
boil them for ten minutes.
Add the clean and chopped eels. Season and put it
over medium heat for another ten minutes.
Make a mixture with the almonds, peppercorns and
the fried bread in a mortar and add it too. Let cook
over medium heat for about 5 - 10 minutes, salt to
taste and serve.
JaulaDeArdilla, CC BY-NC-ND 2.0
• 4 potatoes or 1 per person
• 3 big carrots
• 400 g green beans
• 1 big onion
• olive oil and vinegar for dressing
o First, wash and peel the potatoes, carrots
and beans by removing the side hair strand.
o Then, chop the vegetables and put them in
a pot, cover with water and add salt to your
o Finally, put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is
o Serve seasoned with oil and vinegar
Quail egg, piquillo Iberian ham and
and Iberian ham manchego cheese
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 2.0)
Start by cleaning the anchovies; remove the head, guts
and bones. (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in).
Heat a pan with olive oil in it for frying.
Coat each anchovy in flour.
When the oil is very hot start adding the anchovies
taking care to ensure that they don’t stick together.
Leave to fry in the oil until very crispy – approximately
Remove from the pan and place on a paper towel to
absorb the excess oil.
Add salt and serve warm.
12 cooked and peeled shrimp.
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to
2 tbsps. of capers
2/3 cup of mayonnaise
2 tbsps. of ketchup sauce
1 tsp. of Brandy
½ tsp. of ground black (or white) pepper
Start preparing the cocktail sauce by mixing the
mayonnaise, ketchup, Brandy, and ground pepper in
a bowl and stirring it until it becomes a homogenous
To assemble this tapa, start with a tablespoon of
cocktail sauce in the bottom of the glass.
Cover it with a bed of lettuce, arrange the hearts of
palm (in slices) on top, and surround the trim of the
glass with shrimp. pour the remaining cocktail sauce
over and top it with capers.
To finish it I add two tomatoes to decorate.
Gazpacho (Liquid salad)
Tamorlan, CC BY-SA 3.0
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
o Fill a 6-quart pot halfway full of water, set over high heat and bring to a
o Make an X with a paring knife on the bottom of the tomatoes. Drop the
tomatoes into the boiling water for 15 seconds, remove and transfer to
an ice bath and allow to cool until able to handle, approximately 1
minute. Remove and pat dry.
o Peel, core and seed the tomatoes. When seeding the tomatoes, place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice. Press as much of the juice through as possible and then
add enough bottled tomato juice to bring the total to 1 cup.
o Place the tomatoes and juice into a large mixing bowl. Add the
cucumber, bell pepper, red onion, garlic clove, olive oil, lime juice,
balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to
o Transfer 1 1/2 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed. Return the pureed mixture to the bowl and stir
o Cover and chill for at least 2 hours. Serve with chiffonade of basil.
Cuttlefish in white wine
Gerard cohen, CC-BY-SA-3.0
extra virgin olive oil,
4 cloves of garlic,
1 Glass of white wine,
a handful of fresh parsley and salt.
Clean and cut the cuttlefish into small pieces.
In a large skillet add a little oil and when hot
add the cuttlefish.
Cook 5 minutes and add the garlic and
parsley, sauté and add the wine.
Allow 10 minutes more to heat until tender.
Using a fork puncture to check and if
necessary leave a little more.
Season with salt. Serve hot.
• 1 kg irregularly cut and fried potatoes
• 1 onion
• 2 cloves of garlic
• A pinch of chilli powder
• 1 tablespoon paprika
• 2 chopped tomatoes
Heat a little oil in a pan, fry the onion,
garlic and chilli until the onion softens.
Add the paprika and stir.
Add the tomatoes and bring to a simmer,
then cook the whole mixture for about 20
minutes until you have a thick paste.
Season well and, if you prefer a smooth
sauce, whip it in the mixer.
Pour over the fried potatoes and serve