spain

Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette.

Spanish-Style Blistered Padr&#243;n Peppers (Pimientos de Padr&#243;n) Recipe

Padrón peppers

Coarse sea salt

olive oil

Heat canola oil over high heat in a cast iron skillet large enough to fit the peppers in a single layer. Heat until lightly smoking, then add the peppers. Cook without moving until blistered on first side, about 30 seconds. Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1 1/2 minutes total. Season with salt.

Transfer peppers to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with more coarse salt. Serve immediately.

Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent dark chocolate sauce.

Churros with chocolate dipping sauce

butter,melted

vanilla extract

plain flour,from a new bag (essential for absorbing the liquid)

tsp baking powder

litre sunflower oil

bread

dark chocolate,not too bitter,

milliliters double cream

whole milk

golden syrup

vanilla extract,if you have some

caster sugar

cinnamon

Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.

Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.

Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping. To see a video of how to prepare churros, take a look at our <a href="https://www.bbcgoodfood.com/videos/hacks/next-level-churros-ice-cream-sandwiches">churros ice cream sandwich recipe</a>.

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Easiest ever paella

leek

pack chorizo sausage, chopped

turmeric

long grain rice

hot fish or chicken stock

frozen pea

frozen seafood mix,defrosted

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Chorizo, pork belly & chickpea casserole

skinless, boneless pork belly, cut into large bite-sized chunks

cooking chorizo,

onion,

carrot,

fennel seed

dried chilli flakes

garlic

bay leaves, fresh are best

thyme

golden caster sugar

tomato purée

milliliters sherry vinegar vinegar

tin chopped tomato

tin chickpea,

parsley

1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.

Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

“All the flavours of Spain in a pasta. You could throw in calamari or mussels, too” - Matt Preston.


Rigatoni with chorizo polpettini

rigatoni

onion, finely chopped

chorizo,

red capsicums, finely chopped

garlic cloves, crushed

tsp sweet paprika (pimenton)

tbs sherry vinegar

1⁄4 cup (60 milliliters) sherry

cherry tomatoes

orange

Mint leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-598183879800&=domain=del

5348771529001-598183879800

Salmorejo is a thicker version of gazpacho - cold tomato soup - and is traditionally served in small terracotta bowls and garnished with chopped jamon* and boiled egg.

Salmorejo

sliced white bread,

1kg fresh tomatoes, peeled, seeded, chopped

garlic cloves, chopped

milliliters (2 tbsp) white wine vinegar

160 milliliters (8 tbsp) Spanish olive oil

Extra virgin olive oil, to drizzle

Shredded jamon, to serve (see Notes)

Peeled, chopped hard-boiled egg,

Patatas bravas is one of the most popular tapas from Spain. This simple, yet delicious tapa is traditionally made with fried potatoes topped with a spicy sauce.

Patatas Bravas

5-6 medium potatoes, preferably Yukon gold

tbsp extra virgin olive oil

tsp salt

mayonnaise

hot sauce (or

tsp sweet paprika

-1/2 tsp smoked paprika (optional)

garlic powder

water

Preheat  the oven to 375F. Line a large baking sheet with parchment paper

Place the diced potatoes in a bowl, drizzle with  olive oil and salt and toss until well coated. Arrange them in one single layer on the lined baking sheet

Bake at 375F for 30 -45 minutes  or until tender and golden brown

In the meantime, prepare the "Bravas" sauce: in a small bowl combine mayo, hot sauce, paprika, salt and garlic powder. Mix well, add water and whisk until smooth and creamy.

Spoon sauce over the warm potatoes right before serving

This is my best "don't want to cook tonight" recipe. Easy, quick, and goes well with scrambled eggs and Israeli Salad...Done and Delicious!! Best part, hubby loves it!

I love this recipe! I can never make enough, everyone loves it!

Made this tonight. It was super easy and totally delicious! Thank you!

These patatas bravas remind me of my try trip to Spain a couple of summers ago.  Super Yummy Tapa!

This recipe brings me back to my trip to Spain, delicious!

Brings me back memories of my trip to Spain 3 years ago.  Thank you! I love that you baked the potatoes instead of frying them.

Spain is the next country I would like to visit.  These patatas bravas, gave me a little taste of Spain until I get there.

The best patatas bravas recipe I've had outside Spain!

These patatas bravas came out perfect, just like the ones I had (more than once) when I last visited Spain,

Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!

Patsy's garlic &amp; chilli prawns

raw shell-on king prawns from sustainable sources

red chilli

olive oil ideally Spanish

½ teaspoon smoked paprika

lemon

https://www.youtube.com/watch?v=3Rr1RrD90RQ

Spanish Meatballs, or Albondigas, are traditionally served at tapas bars in Spain. Whether you serve them for an appetizer, tapas party, or dinner main dish, these small meatballs in a flavorful tomato sauce are perfect for enjoying with a glass of Spanish red wine. 

Albondigas (Tapas Spanish Meatballs)

minced

garlic, crushed

bread,

beef stock, (we prefer low sodium)

pork

½ lb ground beef

Tbsp grated Manchego cheese (or Parmesan)

Tbsp parsley

salt

¼ tsp ground black pepper

olive oil (if needed)

onion, minced

c crushed tomatoes

½ c red wine (pinot noir, cabernet sauvignon, or merlot)

beef stock (we prefer low sodium)

paprika

In a small sauté pan, heat ½ Tbsp...

In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.

Place the torn bread in a small bowl...

Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes.

In a medium bowl, combine the ground pork,...

In a medium bowl, combine the ground pork, ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread.  Using a large fork or your hands, mix the ingredients until evenly combined.

Heat the remaining oil in a large sauté...

Heat the remaining oil in a large sauté pan over medium high heat.

Roll the meat mixture into 1 inch balls...

Roll the meat mixture into 1 inch balls and add them to the hot pan, being careful not to overcrowd them. Brown the meatballs on all sides, 5-7 minutes. Then, transfer them to a paper-towel lined plate. (Don’t worry if the meatballs aren’t cooked through, they will continue cooking in the sauce.)

Continue cooking the meatballs in batches until all...

Continue cooking the meatballs in batches until all your meat mixture has been used.

Once all your meatballs have been browned, add...

Once all your meatballs have been browned, add a little oil to the sauté pan, if needed. Heat the oil over medium high heat and add the minced onion for the sauce. Sauté the onion until softened, 3-5 minutes.

Add the crushed tomatoes, beef stock, wine, paprika,...

Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and bring the sauce to a simmer.

Add the meatballs and reduce the heat to...

Add the meatballs and reduce the heat to medium low. Simmer the meatballs and sauce for 20 minutes, until the meatballs are cooked and the sauce is thick.

Serve the meatballs with crusty bread and a...

Serve the meatballs with crusty bread and a glass of red wine.

https://mediavine-res.cloudinary.com/video/upload/y0v3isfxblxgniegzscg.mp4

Spanish Meatballs, or Albondigas, are traditionally served at tapas bars in Spain. Whether you serve them for an appetizer, tapas party, or dinner main dish, these small meatballs in a flavorful tomato sauce are perfect for enjoying with a glass of Spanish red wine.

If you like red wine, then you'll love this refreshing red wine sangria. 

Refreshing Red Sangria Recipe

dry red wine

grand mariner

sugar

orange juice

apple, sliced

orange, sliced

lime,

Add the red wine, Grand mariner, sugar, and orange juice in a large pitcher. Stir well.

Add in apple, orange, and lime. Stir well.

https://www.youtube.com/watch?v=LQU87W5A0NU

Top 10 spain recipes from across the web

The most viewed spain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spanish-Style Blistered Padrón...

Churros with chocolate dipping sauc...

Easiest ever paella

Chorizo, pork belly & chickpea cass...

Rigatoni with chorizo polpettini

Salmorejo

Patatas Bravas

Patsy's garlic & chilli prawns

Albondigas (Tapas Spanish Meatballs...

Refreshing Red Sangria Recipe

Top 10 spain recipes from across the web

The most viewed spain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish-Style Blistered Padr&#243;n...

Churros with chocolate dipping sauc...

Easiest ever paella

Chorizo, pork belly & chickpea cass...

Rigatoni with chorizo polpettini

Salmorejo

Patatas Bravas

Patsy's garlic &amp; chilli prawns

Albondigas (Tapas Spanish Meatballs...

Refreshing Red Sangria Recipe

The most viewed spain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Spanish-Style Blistered Padrón...

Patsy's garlic & chilli prawns