Comida Española 🇪🇸 | 10 Platos típicos de España que debes probar
Recipes in this Video
Originating from the Valencia region of Spain, paella is a vibrant rice dish traditionally made with local ingredients like rabbit and snails. It symbolizes communal dining and celebration, often enjoyed during family gatherings and festivals. Today, variations abound globally, incorporating seafood, chicken, or vegetarian options, making it a beloved dish in many cultures.
Ingredients
- ●short-grain rice
- ●chicken
- ●chorizo
- ●shrimp
- ●mussels
- ●squid
- ●olive oil
- ●onion
- ●garlic
- ●bell pepper
- ●tomato
- ●saffron
- ●paprika
- ●chicken broth
- ●peas
- ●lemon
- ●parsley
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil in a large paella pan over medium heat until shimmering.
- 2Add chicken and chorizo; cook until browned on all sides, about 5-7 minutes.
- 3Stir in onion, garlic, and bell pepper; sauté until softened, about 3-4 minutes.
- 4Add tomato, saffron, and paprika; cook for 2 minutes until fragrant.
- 5Stir in rice, coating it in the oil and spices for 1-2 minutes.
- 6Pour in chicken broth and bring to a simmer; season with salt and black pepper.
- 7Reduce heat to low and cook uncovered for 15 minutes, without stirring.
- 8Arrange shrimp, mussels, and squid on top of the rice; cover with a lid.
- 9Cook for an additional 10-12 minutes, until seafood is cooked and rice is tender.
- 10Remove from heat and let rest for 5 minutes, covered.
- 11Garnish with peas, lemon wedges, and parsley before serving.
Originating from the Andalusian region of Spain, gazpacho is a refreshing cold soup traditionally made with ripe tomatoes and vegetables. It was originally a peasant dish, utilizing stale bread and seasonal produce, making it a staple during hot summer months. Today, gazpacho is enjoyed worldwide, with many variations incorporating different vegetables and spices.
Ingredients
- ●ripe tomatoes
- ●cucumber
- ●red bell pepper
- ●red onion
- ●garlic
- ●olive oil
- ●red wine vinegar
- ●salt
- ●black pepper
- ●water
- ●fresh basil
- ●croutons
Instructions
- 1Wash and chop the tomatoes, cucumber, red bell pepper, and red onion into large pieces.
- 2Peel the garlic and add it to the chopped vegetables.
- 3In a blender, combine the chopped vegetables and garlic with olive oil, red wine vinegar, salt, and black pepper.
- 4Blend the mixture until smooth, adjusting the consistency with water as needed.
- 5Taste and adjust seasoning if necessary.
- 6Chill the gazpacho in the refrigerator for at least 2 hours to allow flavors to meld.
- 7Serve the gazpacho in bowls, garnished with fresh basil and croutons.
Originating from the Galicia region in Spain, Pimientos de Padrón are small green peppers that are typically fried in olive oil and sprinkled with sea salt. Traditionally, these peppers are served as a tapa, enjoyed with drinks in social settings. Their unique characteristic is that while most are mild, occasionally one will be spicy, adding an element of surprise. This dish has gained popularity worldwide, often found in Spanish restaurants and tapas bars, celebrated for its simplicity and vibrant flavor.
Ingredients
- ●Padrón peppers
- ●olive oil
- ●sea salt
Instructions
- 1Heat olive oil in a large skillet over medium-high heat until shimmering.
- 2Add Padrón peppers to the skillet in a single layer.
- 3Cook the peppers for 3-4 minutes until blistered and slightly charred, shaking the pan occasionally.
- 4Remove the skillet from heat and transfer the peppers to a serving dish.
- 5Sprinkle sea salt generously over the hot peppers.
- 6Serve immediately while warm.
Ingredient Alternatives
Padrón peppers
Healthier: shishito peppers
Cheaper: green bell peppers
Shishito peppers offer a similar flavor profile, while green bell peppers are more accessible.
Techniques
Equipment
Also Known As
Churros are a popular Spanish pastry, often enjoyed for breakfast or as a snack. They are typically served with hot chocolate for dipping. The dish has roots in Spanish and Latin American cultures and has become a beloved treat worldwide, often found at fairs and street vendors.
Ingredients
- ●water
- ●flour
- ●salt
- ●sugar
- ●butter
- ●eggs
- ●oil
- ●cinnamon
- ●sugar
Instructions
- 1In a saucepan, combine water, butter, salt, and sugar; bring to a boil.
- 2Remove from heat and stir in flour until a dough forms.
- 3Allow the dough to cool slightly, then mix in eggs one at a time until smooth.
- 4Heat oil in a deep fryer or large pot to 375°F (190°C).
- 5Transfer dough to a piping bag fitted with a star tip.
- 6Pipe strips of dough into hot oil, cutting with scissors to desired length.
- 7Fry until golden brown, about 2-3 minutes per side.
- 8Remove churros and drain on paper towels.
- 9Mix cinnamon and sugar in a bowl; roll churros in the mixture while warm.
- 10Serve with chocolate sauce for dipping.
Ingredient Alternatives
flour
Healthier: whole wheat flour
Whole wheat flour adds more fiber and nutrients.
butter
Healthier: coconut oil
Coconut oil is a healthier fat alternative.
Techniques
Equipment
Also Known As
Pulpo a la Gallega is a traditional dish from Galicia, Spain, often served as a tapa or main course, showcasing the region's seafood.
Ingredients
- ●2 lbs octopus
- ●4 medium potatoes
- ●1/4 cup olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp sea salt
- ●1/2 tsp black pepper
- ●1 lemon, cut into wedges
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the octopus to the boiling water and cook for about 30-40 minutes, or until tender.
- 3While the octopus is cooking, peel and cut the potatoes into thick slices.
- 4In a separate pot, boil the potato slices until tender, about 15-20 minutes.
- 5Once the octopus is cooked, remove it from the pot and let it cool slightly before slicing it into bite-sized pieces.
- 6On a serving platter, arrange the potato slices and top them with the sliced octopus.
- 7Drizzle the olive oil over the octopus and potatoes.
- 8Sprinkle the smoked paprika, sea salt, and black pepper over the dish.
- 9Garnish with chopped parsley and serve with lemon wedges on the side.
Equipment
Ingredients
- ●2 cups cooked and shredded chicken
- ●1 cup all-purpose flour
- ●1/2 cup milk
- ●1/2 cup chicken broth
- ●1/2 cup breadcrumbs
- ●1/4 cup finely chopped onion
- ●2 cloves garlic, minced
- ●2 large eggs
- ●1/4 tsp nutmeg
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●Vegetable oil for frying
Instructions
- 1In a skillet, heat a tablespoon of oil over medium heat and sauté the onion and garlic until translucent.
- 2Add the shredded chicken, nutmeg, salt, and pepper to the skillet, mixing well. Cook for another 2-3 minutes.
- 3Gradually add the flour, stirring constantly to form a roux. Cook for about 5 minutes until golden brown.
- 4Slowly pour in the milk and chicken broth, stirring continuously until the mixture thickens and pulls away from the sides of the pan.
- 5Remove from heat and let the mixture cool completely.
- 6Once cooled, shape the mixture into small balls or patties.
- 7Dip each croqueta in beaten eggs, then roll in breadcrumbs to coat.
- 8In a deep pan, heat vegetable oil over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side.
- 9Remove from oil and drain on paper towels.
- 10Serve hot with your choice of dipping sauce.
Equipment
Originating from the Asturias region in northern Spain, Fabada Asturiana is a hearty bean stew traditionally prepared during winter months. It showcases the rich culinary heritage of the region, often enjoyed during festive occasions and family gatherings. Today, it has gained popularity across Spain and beyond, with variations featuring different types of beans and meats, but the essence of the dish remains rooted in its rustic origins.
Ingredients
- ●Asturian beans
- ●chorizo
- ●morcilla
- ●pork shoulder
- ●onion
- ●garlic
- ●bay leaves
- ●saffron
- ●olive oil
- ●salt
- ●black pepper
- ●paprika
- ●water
Instructions
- 1Soak the Asturian beans overnight in water.
- 2Drain and rinse the beans, then place them in a large pot.
- 3Add water to cover the beans and bring to a boil over medium heat.
- 4Reduce heat to low and simmer for about 1 hour until beans are tender.
- 5In a separate pan, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.
- 6Add sliced chorizo and morcilla to the pan, cooking until browned, about 5 minutes.
- 7Stir in paprika and cook for another minute to release flavors.
- 8Transfer the meat mixture to the pot with beans.
- 9Add bay leaves, saffron, salt, and black pepper to the pot.
- 10Simmer the stew for an additional 30-40 minutes, stirring occasionally.
- 11Taste and adjust seasoning as needed before serving.
- 12Serve hot, garnished with fresh parsley if desired.
Ingredient Alternatives
Asturian beans
Healthier: canned white beans
Cheaper: dried white beans
Canned beans save time, while dried beans are more economical.
chorizo
Healthier: turkey chorizo
Cheaper: smoked sausage
Turkey chorizo reduces fat while maintaining flavor.
morcilla
Healthier: vegetarian blood sausage
Cheaper: regular sausage
Vegetarian options cater to dietary preferences.
pork shoulder
Healthier: chicken thigh
Cheaper: pork loin
Chicken thigh is leaner and often more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●200g almond flour
- ●200g granulated sugar
- ●4 large eggs
- ●1 lemon (zested)
- ●1 tsp baking powder
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●powdered sugar (for dusting)
- ●1/2 tsp vanilla extract
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2In a large mixing bowl, combine the almond flour, granulated sugar, baking powder, cinnamon, and salt.
- 3In another bowl, whisk the eggs, lemon zest, and vanilla extract until well combined.
- 4Gradually add the egg mixture to the dry ingredients, stirring until smooth and well incorporated.
- 5Grease a round cake pan (approximately 9 inches) and pour the batter into the pan.
- 6Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 8Once cooled, dust the top with powdered sugar and optionally decorate with a cross of St. James using parchment paper.
Equipment
Flan, a beloved dessert in Brazil, has roots in Spanish and Portuguese cuisine, where it was traditionally made with eggs and milk. This creamy custard symbolizes celebration and is often served at family gatherings and special occasions. Today, flan has many variations across Latin America, with flavors ranging from coconut to chocolate, making it a versatile treat enjoyed worldwide.
Ingredients
- ●eggs
- ●sweetened condensed milk
- ●evaporated milk
- ●sugar
- ●vanilla extract
- ●water
- ●salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a saucepan, combine sugar and water over medium heat.
- 3Stir until sugar dissolves and mixture turns golden brown, about 8-10 minutes.
- 4Quickly pour caramel into a round baking dish, tilting to coat the bottom evenly.
- 5In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt.
- 6Blend until smooth and well combined.
- 7Pour the egg mixture over the caramel in the baking dish.
- 8Place the baking dish in a larger baking pan and fill the outer pan with hot water halfway up the sides.
- 9Bake for 50-60 minutes, or until a knife inserted comes out clean.
- 10Remove from the oven and let cool to room temperature.
- 11Refrigerate for at least 4 hours or overnight.
- 12To serve, run a knife around the edges and invert onto a serving plate.
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