Arriba! These Spanish-inspired recipes will send your tastebuds on a trip to Spain
Here are some dinner recipes with a Spanish flair.
Tortilla de Patatas
This staple dish in Spain is a testament to how simple and beautiful a few eggs, potatoes and onions can be. It’s best eaten at room temperature, drizzled in olive oil with your favourite beer.
- 8 eggs
- 1 Yukon gold potato, washed and cut into bite-sized chunks
- 6 slices of bacon, cut into strips (sticky note size)
- 1 large white onion, peeled and roughly chopped
- 1/2 cup of milk
- salt, pepper
- olive oil
- 2 tablespoons of butter
- Preheat oven to 375 degrees Fahrenheit. Place potato in pot, cover with water, add a pinch of salt and bring to a boil (10-15 minutes, until tender).
- Drain potato and cool. Place a medium-sized pan on medium heat and add one tablespoon of oil. Add bacon to pan, stirring constantly to avoid burning. Cook until desired crispiness.
- Remove bacon and cook onions in the same pan until lightly brown, then remove from pan.
- Add three tablespoons of oil to pan and turn to medium-high heat. Add the cooked potatoes and roast to a hash-brown goldenness (eight minutes).
- When crisp, remove pan from heat and add butter. Ensure sides and bottom are well coated—this will prevent sticking.
- Combine eggs, milk, salt and pepper and whisk until mixture is homogenous and frothy.
- Combine onions, bacon and potatoes in the pan and pour egg mixture over.
- Place pan in oven and cook (10-15 minutes).
- To test if they’re done, poke a toothpick in the center: if it comes out clean, it is ready.
Note: Mix will expand during the cooking process, so make sure your pan is only 3/4 full.
This recipe is similar to the classic paella, however I use basmati rice as it’s generally cheaper to buy in bulk. The beautiful thing about this dish is you can add whichever ingredients tickle your fancy. I prefer to eat it the next day cold with a beer, but that’s me.
- 4 cups of Basmati rice
- 1 1/2 litres chicken stock
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 2 stalks of celery, washed and diced
- 1 whole red pepper, cleaned and diced
- 1/2 cup frozen peas and corn
- 3 large prawns or 1 chorizo sausage (optional)
- 1 bay leaf
- salt, pepper and paprika
- Heat medium pot with two tablespoons of oil on medium heat. Add onions, carrots, celery, red peppers and bay leaf into pot. Cook for eight minutes.
- Turn heat to medium-high, add rice, stirring constantly to lightly toast (one to two minutes)
- Add chicken stock to cover and bring to a low boil, stirring every so often.
- After 30 minutes, rice will be cooked. Add frozen peas and corn with a teaspoon of paprika and season with salt and pepper, stir mix for five minutes then leave to warm on stove until ready to eat.
- You can garnish with roasted prawns or sausage, or eat rice as is.