Spain Recipes
Rice fields, olive groves, and a coastline of seafood. Not sure what to eat in Spain? Start with Marmitako, Bocadillo de Calamares, Tarta de Santiago and Churros con Chocolate. Here are 10 authentic Spain recipes, each from a specific region, with cultural context and dietary substitutions for every table.
10 recipes
Paella de Verduras (Valencian Vegetable Paella)Valencia, Spain · medium · 1 hSaffron rice cooked wide and shallow until it forms the prized socarrat crust, loaded with market vegetables.
Paella de Verduras (Valencian Vegetable Paella) Tortilla EspañolaMadrid, Spain · medium · 50 minThe potato-and-egg omelette that anchors every Spanish bar, flipped whole, argued about forever.
MarmitakoBasque Country, Spain · easy · 1 hA Basque tuna and potato stew built on choricero pepper pulp, fishermen’s food, cooked on the boat between catches.
Pulpo a la GallegaGalicia, Spain · medium · 1 h 15 minTender boiled octopus on soft potato, dusted with smoked paprika and coarse salt, Galicia's festival dish.
Churros con ChocolateValencia, Spain · medium · 30 minCrisp ridged fritters dusted with sugar, for dipping into a thick cup of hot chocolate.
Bocadillo de CalamaresMadrid, Spain · easy · 30 minA crusty roll packed with rings of lightly battered fried squid and a squeeze of lemon, Madrid's improbable landlocked classic.
Tarta de SantiagoGalicia, Spain · easy · 50 minA dense, moist almond cake marked with the cross of Saint James and dusted with sugar, Galicia's pilgrim dessert.
Gazpacho AndaluzAndalusia, Spain · easy · 2 h 20 minThe cold soup of the Spanish south: ripe tomatoes, cucumber, and pepper blended silky-smooth with olive oil and sherry vinegar.
Patatas Bravas (Madrid Fried Potatoes with Salsa Brava)Madrid, Spain · medium · 50 minChunks of potato fried twice until crisp outside and soft within, drenched in Madrid’s fiery salsa brava of olive oil, sweet and hot pimentón, flour and stock.
Patatas a lo Pobre (Andalusian Poor Man’s Potatoes)Andalusia, Spain · easy · 50 minSliced potatoes slowly confited in olive oil with onion, green and red peppers and whole garlic, then browned at the end, the Andalusian side for chops, fish and fried eggs.
📋 Teaching Spain?A free, printable Country of the Week guide for the classroom: geography, a kid-friendly recipe, and discussion prompts.
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