Spanish Cooking: Ingredients, Guides & Where to Start

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Spanish tapas in terracotta cazuelas: gambas al ajillo, chorizo and croquetas on a bar table

What Are Tapas? Meaning, Types & How Spaniards Eat Them

Tapas are small portions of food served with a drink in Spain: a wedge of tortilla, a saucer of olives, … Read more

Tortilla Española (Spanish Tortilla): The Authentic Recipe

Tortilla española is Spain’s thick potato omelette, also called Spanish tortilla, tortilla de patatas or Spanish omelette. Thin-sliced potatoes and … Read more

Stacked pieces of turrón de Alicante, Spanish hard almond nougat, with Christmas ornaments

Turrón de Alicante: How to Make Spain’s Hard Almond Nougat

Turrón de Alicante is Spain’s hard almond nougat: whole toasted almonds locked in a white nougat of honey, sugar and … Read more

Turrón de Jijona: How to Make Spain’s Soft Almond Nougat

Turrón de Jijona is Spain’s soft almond nougat: toasted almonds ground to an oily paste, cooked with honey, sugar and … Read more

Whole fish baked in a salt crust, cracked open on a tray with lemon slices, roasted potatoes and herb olive oil sauce

Dorada a la Sal: Spanish Salt-Baked Sea Bream Recipe

Dorada a la sal is Spain’s salt-baked sea bream: a whole fish sealed in coarse salt and roasted until juicy, then cracked open at the table.

Fideuà with shrimp, mussels, squid and lemon in a steel paella pan

Fideuà: Spanish Seafood Noodle Paella Recipe

Fideuà is Valencia’s seafood noodle paella: short noodles toasted in olive oil, simmered in saffron fish stock with prawns, squid and monkfish, and served with allioli.

Bacalao a la vizcaína: salt cod in brick-red choricero pepper sauce on a white plate with parsley

Bacalao a la Vizcaína: Basque Salt Cod in Red Pepper Sauce (Recipe)

Bacalao a la vizcaína is salt cod in a thick, brick-red sauce of dried choricero peppers and slow-cooked red onions, … Read more

Rows of unbaked empanadas with pleated repulgue edges on a floured wooden board

Empanada Dough: Easy Homemade Recipe for Baking or Frying

A tender, sturdy homemade empanada dough with flour, cold butter, egg and ice water, plus disc sizes, baking vs. frying, variations and freezing tips.

A plate of perfectly blistered Pimientos de Padrón sprinkled with sea salt—an iconic Spanish tapa with a touch of heat.

Pimientos de Padrón: How to Cook Spanish Padrón Peppers

Pimientos de Padrón, or Padrón peppers, are small green peppers from Galicia in northwest Spain, blistered in hot olive oil … Read more

Sesame-topped Spanish mantecados on a white plate with Christmas greenery

Mantecados: How to Make Spain’s Crumbly Christmas Cookies

Mantecados are crumbly Spanish Christmas cookies made with toasted flour, lard and powdered sugar. This cinnamon version has a sesame … Read more

Chorizo al vino: sliced Spanish chorizo simmered in red wine with garlic and parsley in a clay cazuela, served with toasted bread

Chorizo al Vino (Spanish Chorizo in Red Wine) Recipe

Chorizo al vino is the tapa that Spanish bars keep warm on the back of the stove all evening: coins … Read more

Pulpo a la gallega on a wooden plate over sliced boiled potatoes, dusted with pimentón and pierced with toothpicks

Pulpo a la Gallega: How to Make Tender Galician Octopus

Authentic pulpo a la gallega (polbo á feira): how to cook tender Galician octopus, with a timing chart, step-by-step photos, serving tips and a printable recipe.

A bowl of almendras rellenas, Spanish filled Christmas almonds, on a red napkin

Almendras Rellenas: How to Make Spain’s Filled Christmas Almonds

Almendras rellenas are Spanish Christmas sweets with crisp, almond-shaped wafer shells and a soft filling of toasted almonds, powdered sugar … Read more

Glasses of rebujito made with manzanilla sherry, lemon-lime soda, ice and fresh mint

Rebujito: Seville’s Feria Sherry Drink (Recipe, Ratios & History)

The rebujito is Andalusia’s feria drink: dry sherry, lemon-lime soda, mint and plenty of ice, shared by the jarra. Here’s its real history, the ratio debate and a pitcher recipe for six.

Five glasses of sherry lined up from pale fino to dark Pedro Ximenez

Types of Sherry: From Fino to PX, Explained

From salty manzanilla to syrupy Pedro Ximénez, here are the types of sherry explained with official ABV ranges, serving temperatures, tapas pairings and how long an open bottle really lasts. Plus an easy fino sherry tonic.

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