Looking for traditional spanish recipies (Spain)?

Question

Iam talking about Spanish as in Spain, not hispanic

Answer 1

I would also recommend paella and gazpacho, two of the most delicious things I've ever eaten and they're great dishes for outdoor dining in the summer

Another fun and delicious Spanish food tradition are tapas, or small plates of savory appetizers which can be as simple as nuts and olives.

Answer 2

Gazpacho

Croquettas de Jamon

Paella

Tortilla (it's an egg dish, not a flat bread)

Answer 3

I honestly made all of the following for a fabulous tapas party - I put a note beside each as to how people responded. It makes for a GREAT party.

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Roasted Bell Peppers with Honey & Almonds (some of the best roasted pepper you can have, but still roasted peppers)

8 red bell peppers, quartered

4 tbsp olive oil

2 cloves garlic, thinly sliced

1 oz flaked almonds

2 tbsp honey

2 tbsp sherry vinegar

2 tbsp chopped parsley

salt and pepper

Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.

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Olives with Orange & Lemon (again, awesome olives and they look really cool, but they're still olives)

2 tbsp fennel seeds

2 tbsp cumin seeds

1 ¼ cup black olives

1 ¼ cups green olives

2 tsp grated orange rind

2 tsp grated lemon rind

3 shallots, finely chopped

pinch cinnamon

4 tbsp white wine vinegar

5 tbsp olive oil

2 tbsp orange juice

1 tbsp chopped mint

1tbsp chopped parsley

Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.

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Spiced Almonds (yum, though the seasonings didn't stick as well as I'd liked)

1/2 teaspoon ground cumin

1/2 teaspoon sugar

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground coriander

1/4 teaspoon ancho chile powder

1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

1/4 teaspoon kosher salt

1/2 pound blanched almonds

Preheat oven to 350°. In medium bowl, mix all spices. Add almonds and toss to coat with the spice mixture (does this need olive oil to help make it stick?). Spread the almonds on a rimmed baking sheet and bake for about 8 minutes, stirring halfway through baking, until lightly toasted. Serve warm or at room temperature.

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Spanish Devils (freaking AMAZING - everyone loved these, even non-date eaters) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)

24 Medjool dates

2 ounces dry chorizo, skinned and finely chopped (1/3 cup)

3 ounces Italian Fontina cheese, shredded ( 1/2 cup)

Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Fill each date with chorizo and Fontina, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. Cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.

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Spanish Meatballs in Almond Sauce (again AMAZING - really different, we did have one person who wasn't blown away, but the rest of us fought over the leftovers the next day)

Meatballs:

2 oz bread, crust removed

3 tbsp water

1 lb ground lamb (or beef)

1 large onion, finely chopped

1 clove garlic, crushed

2 tbsp chopped flatleaf parsley

1 egg, beaten

nutmeg

flour

2 tbsp olive oil

squeeze of lemon juice

salt & pepper

Almond Sauce:

2 tbsp olive oil

1 oz bread

4 oz blanched almonds

2 cloves garlic, finely chopped

2/3 cup dry white wine

1 ¾ cup vegetable stock

salt & pepper

For meatballs: In bowl, soak bread in water for 5 minutes. With hands, squeeze out water and return bread to bowl. Add meat, onion, garlic, parsley and egg. Season with grated nutmeg and salt & pepper. Knead together to form smooth mixture. Spread some flour on a plate. With floured hands, shape into about 30 meatballs, roll each in flour until coated. Heat olive oil in large heavy bottom skillet. Add meatballs in batches and cook for 4-5 minutes or until browned on all sides. Remove with slotted spoon and reserve.

To make sauce: heat olive oil in same skillet in which meatballs were fried. Break bread into pieces then add to skillet with almonds and cook gently, stirring frequently until the bread and almonds are golden brown. Add garlic and fry for an additional 30 seconds, then pour in the wine and boil for 1-2 minutes. Season with salt and pepper and let cool slightly. Transfer mixture to a food processor. Pour in vegetable stock and process until smooth.

Simmer meatballs in sauce for 25 minutes. Add salt & pepper if necessary. Add squeeze of lemon and chopped parsley when serving.

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Patatas Bravas (a classic Spanish dish - there are tons of recipes on the internet - this was okay, but basically just roasted potatoes with a hot tomato sauce - a VERY spicy hot tomato sauce)

Potatoes:

1 ½ lbs potatoes, cut into 1 ½ inch pieces

¼ cup olive oil

Sauce:

1 tbsp olive oil

1 small onion, chopped

1 clove garlic, crushed

½ tsp ground cumin

½ - 1 tsp dried chili flakes

1 tsp paprika

¼ cup dry white wine

2 tomatoes, finely chopped

1 tbsp tomato paste

dash Tabasco

1 tbsp chopped flat leaf parsley

For sauce: heat the oil in a saucepan over medium heat, add onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick. Process the sauce in a food processor or blender until smooth.

For potatoes: Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.

To serve: Heat sauce in pan, stir in the Tabasco, parsley and some salt. Pour the sauce over the potatoes and serve hot.

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Garlicky Wild Mushroom Sauté (nice, simple, really good for the less adventurous eaters)

6 tablespoons extra-virgin olive oil

1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved

3/4 pound shiitake mushrooms, stems discarded, caps quartered

1/2 pound chanterelle mushrooms, halved

1/2 pound enoki mushrooms

Salt and freshly ground pepper

1 large garlic clove, thinly sliced

1 teaspoon crushed red pepper

3 tablespoons dry sherry

Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.

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Chorizo with Figs (I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - oh yum - very popular) Note: this uses the other kind of chorizo - the for cooking type

1 pound chorizo, cut into 1" pieces

1 small onion, sliced lengthwise

1 tablespoon olive oil

½ cup red wine

1 can figs

½ cup sugar

½ cup red wine vinegar

1 stick cinnamon

½ teaspoon cloves

Heat the oil in a medium saucepan and add the chorizo and garlic; sauté until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.