This is a country I’ve been looking forward to for a while! I love paella and I love tapas. I know there’s more to food from Spain than that, but I just knew this would be a great week.
Spain is the largest country in Southern Europe, taking up most of the Iberian Peninsula, with coastlines on the Atlantic Ocean and the Mediterranean Sea. The country’s territory includes the Canary Islands in the Atlantic Ocean, the Balearic Islands in the Mediterranean Sea, and several enclaves in North Africa.
Modern humans first inhabited modern-day Spain around 35,000 years ago. There were multiple cultures, including the Iberians and Celts. Seafaring civilizations, such as the Phoenicians, Carthaginians, and Greeks established trading settlements along the coast.
The Roman Empire first began expanding in the area around 210 BCE. It took about two centuries, but they eventually took control of the Iberian Peninsula. They created the province of Hispania and introduced Christianity. Most of modern-day Spain’s languages and religions, as well as the foundations of its laws, originate from the Roman era.
When the Roman Empire eventually fell during the 5th century, other powers established themselves in the area, most notably the Visigoths. However, they retained many of the institutions and laws of the Romans.
During the early 8th century, nearly all of the Iberian Peninsula was conquered by Muslims. Over the next few centuries, there was conflict between the Muslim and Christian-controlled areas. But in the end, the Christians dominated.
The Spanish Empire flourished during the 15th century, making great strides in exploration, conquest, and trade. It wasn’t all good, however—the Spanish Inquisition, in 1492, forced Jews to choose between conversion to Catholicism or expulsion.
Spain is a much more tolerant country today, and it has one of the largest economies in the world. Spanish is also the second-most spoken native language in the world, after Mandarin.
What Do People Eat in Spain?
Spanish cuisine varies greatly depending on which part of the country you are in. However, one common ingredient throughout the country is olive oil, and Spain is the world’s largest producer. Olive oil production can be traced back to the Greeks and Phoenicians, who once inhabited the area. They also grew wheat and grapes for making bread and wine, both of which are also still popular in Spain today.
It is thought that rice was introduced during the 6th century, and it grew in popularity after the Muslim conquest. Today, it’s still popular in dishes such as paella or as an accompaniment to other meals. Other ingredients that became popular during the Middle Ages include lemon, orange, and saffron.
In the late 15th century, after the Americas were discovered, foods such as tomatoes, peppers, potatoes, vanilla, and cocoa were introduced. Spain was where chocolate was first combined with sugar to offset the bitterness.
Dairy eventually appeared in some dishes, but it doesn’t seem as popular as it is in other parts of Europe, such as France. Olive oil, rather than butter, is the main fat used for cooking.
Many Spanish dishes today include lots of vegetables, with legumes, fish, seafood, and/or meat (most commonly chicken, pork, lamb, or veal). Popular seasonings include parsley, oregano, rosemary, thyme, garlic, and paprika.
What I Made
- Seafood Paella (Rice with Seafood and Saffron)
- Potaje (Chickpea and Cod Stew)
- Tortilla de Patatas (Potato Omelette)
- Gambas al Ajillo (Garlic Shrimp)
- Solomillo al Whisky (Pork with Whisky Sauce)
- Lentejas (Lentil Stew)
- Croquetas (Ham Croquettes)
- Salmorejo (Cold Tomato Soup)
- Patatas Bravas (Fried Potatoes with Spicy Tomato Sauce)
- Sangria (Wine and Fruit Punch)
Scroll down to read about other popular Spanish dishes I didn’t make!
Seafood Paella (Rice with Seafood and Saffron)
I knew I had to make paella, because it’s one dish that I think comes to mind for most people when considering Spanish cuisine. It’s also delicious! There are many kinds of paella, but I decided to make a seafood version. The Spanish people who answered my Reddit post said not to put chorizo in it and then went off on a tangent about people (specifically Americans, I think) putting chorizo in everything. So I was sure not to include chorizo in my seafood paella!
I began by bringing a mixture of white wine and seafood stock to a simmer. I actually used a combination of homemade shrimp stock that I had in my freezer and store-bought seafood stock. I added some saffron and let the liquid continue to simmer over low heat.
I added olive oil to a large pan and sautéed some onions. I added garlic, followed by tomato, paprika, and salt. I continued to cook until the tomatoes were reduced, then stirred in some squid. I added the rice next. Paella is usually made with Bomba rice, but I wasn’t able to find any for a reasonable price. I used Arborio instead, which is usually used for risotto, and followed some tips online, such as making sure I rinsed the rice first to remove excess starch, and sautéing it for a few minutes.
I spread the rice evenly across the pan, then poured in most of my simmering wine mixture. I didn’t add it all because, from what I read, you should use less liquid if making paella with Arborio rice. It’s also easy to add more later, but not so easy to try and reduce excess liquid without overcooking the rice.
I reduced the heat to low and let the rice cook, without stirring, for 10 minutes. Then I lay my shrimp on top and let them cook for about 10 minutes, turning over halfway through. When my rice was looking a little dry around the edges, I added more of my wine mixture—I think I did end up using it all by the end.
Meanwhile, I steamed some mussels. I just put them in a pot with a little water with the lid on, and cooked until they opened. I put them on top of the paella, and continued to cook for a few more minutes until the rice was done.
I was a little unsure how well the rice would cook, since I wasn’t stirring or covering the pot, but it did cook through. The bottom layer of rice is supposed to get kind of crispy as the liquid evaporates; this is called the ‘socarrat’. Mine wasn’t perfect, but I did have some parts that turned out well!
I took the pan off the heat and covered it with a towel for a few minutes before serving.
This was super delicious, but I would say it’s at least enough to serve six people, compared to the four servings the recipe claims. It was a lot of rice!
This recipe is from Spanish Sabores.
Potaje (Chickpea and Cod Stew)
This stew is very popular throughout Spain, especially during Easter. It consists of chickpeas, cod, and often potatoes, and it is usually served with a boiled egg on top.
I used dried chickpeas, so first I cooked them (after soaking overnight) in preparation for this recipe. Next, I boiled my eggs.
For the stew, I added olive oil to a saucepan and sautéed onion, garlic, and green bell pepper. After a few minutes, I stirred in smoked paprika, followed by grated tomato, salt, and pepper. I simmered for a few minutes, then added the chickpeas, bite-sized pieces of potato, seafood broth, and a bay leaf.
After simmering with the lid on until the potato was nearly done, I added bite-sized pieces of cod. When it was just about cooked through, I stirred in baby spinach.
A minute or two later, I served the soup with boiled eggs on top. I thought this was really good! I’m not always the biggest fan of fish stews, but I really liked the flavor the smoked paprika added here.
The recipe I used is from Spain on a Fork. I liked the look of this recipe the most out of those I was looking at, but it doesn’t include potatoes, even though a lot of others do. So I just decided to add them.
Tortilla de Patatas (Potato Omelette)
This is a dish I already knew about before looking at Spanish dishes, and I knew I wanted to make it since I love eggs and potatoes. Whether or not onions should be included seems a point of contention in Spain; I decided to include them.
I began by beating eggs with salt until frothy, and setting them aside for the moment.
I added thinly sliced potatoes and onions to a skillet with a lot of olive oil, which I heated gently. When the potatoes and onions were cooked through, I strained out the oil and reserved it.
I put the potatoes and onions in a bowl and tossed them with salt. I beat the eggs again, then combined them with the potato and onion.
I wiped out the skillet and added some of the reserved olive oil, then set it over medium-high heat. I added the egg mixture and cooked until the bottom set. I used a spatula to push the edges in to try and form the proper shape.
I turned the tortilla by putting a plate over the skillet and flipping, then letting it slide back into the skillet. I was nervous about this, but I was successful! I turned the tortilla once or twice more, and when it was cooked through, I slid it onto a plate.
I served this with asparagus on the side. It was amazing, and so flavorful for something so simple. I also had a lot of leftover oil from cooking the potatoes and onions, which I used for various things throughout the week to add extra flavor.
This recipe is from Serious Eats.
Gambas al Ajillo (Garlic Shrimp)
This is one of many tapas dishes popular in Spain. These shrimp are cooked with lots of garlic and olive oil, along with chili flakes and parsley. I guess this dish isn’t really unique to Spain since this is a common flavor combination, but I knew it would be good so I wanted to make it this week.
I added sliced garlic and chili flakes to a skillet with olive oil, and cooked them gently for a few minutes. Then, I seasoned the shrimp with salt and pepper and added them to the pan. I poured in white wine and let it reduce, then turned the shrimp. Once they were done, I stirred in some parsley before serving.
I ate my shrimp with a homemade bread roll. As anticipated, they were very good!
The recipe I used is from NY Times Cooking.
Solomillo al Whisky (Pork with Whisky Sauce)
This is another popular tapas dish, but a bit more unique (at least to me). It consists of pork fillets (I used sliced tenderloin) served with a sauce flavored with whisky, lemon juice, and garlic.
I smashed a few garlic cloves, but left the skin on, and seasoned the pork with salt and pepper. Then, I added the garlic and pork to a hot pan with olive oil. When the pork was browned on both sides, I removed it from the skillet.
I whisked lemon juice into the remaining pan liquid, then combined flour and whisky in a cup and whisked that in too. I whisked in chicken stock, and when the sauce had thickened a little I returned the meat to the pan to warm through.
This is usually served with potatoes, which can be in the form of French fries, so that is what I went with.
I thought this was pretty good, but I felt like the sauce was missing something. I’m just not sure what, since I haven’t made a savory whisky sauce before. I think this warrants another look when I’ve finally finished my cooking challenge.
This recipe is from Devour Tours.
Lentejas (Lentil Stew)
This lentil stew is common in Spain, since it’s easy to make and has simple ingredients, plus it’s good for you!
I sautéed onion, green bell pepper, red bell pepper, and garlic in olive oil for a few minutes. Then I added smoked paprika and tomato sauce, and let everything simmer for a little while.
I added brown lentils (uncooked, rinsed), along with potatoes, carrots, salt, pepper, a bay leaf, and chicken stock. I was meant to use vegetable broth, but I always have chicken stock on hand and I wasn’t feeding any vegetarians.
I brought the liquid to a boil, then covered the pan and let the stew simmer until the lentils and potatoes were cooked through.
I was meant to sprinkle over some parsley before serving, but I forgot. Still, this stew was delicious! I love it when I make something that is super healthy, easy to make, and tastes good!
This recipe is from Spain on a Fork.
Croquetas (Ham Croquettes)
Croquetas, or croquettes, depending on where you are, have shown up in a few countries so far. I made versions for Brazil and Cuba, which feels like a thousand years ago now, so I decided I wanted to make these Spanish croquetas.
I melted butter over medium-low heat, then added finely chopped onion and garlic. After a few minutes, I added finely chopped ham. I stirred in flour, then whisked in milk, stirring constantly, to make a thick bechamel sauce. I stirred in finely chopped parsley, then spread the mixture over a baking dish. I covered it and let it sit in the fridge for a few hours to cool and firm up.
Once the bechamel was cold, I scooped out small amounts and formed them into small log shapes. I coated them in flour, then in beaten eggs, and finally in breadcrumbs. This part was pretty messy—I think I should have made my bechamel a bit thicker. But it ultimately worked!
Next, I deep-fried my croquetas and set them on a wire rack over a baking tray to drain. I prefer this over paper towels since sometimes, the things I fry get a bit soggy on the side that was resting on the paper towels.
These were really good! Not very healthy, of course, but fine to make every now and then.
The recipe I used is from Hogarmania. It’s in Spanish, but translates well to English.
Salmorejo (Cold Tomato Soup)
This is a cold tomato soup, a bit like gazpacho (another cold Spanish soup), but thicker. It’s usually served with hard-boiled egg and Serrano ham on top.
I started by scoring the bottoms of some tomatoes, then blanching them for about a minute and putting them in a bowl of ice water. This made it easy to peel off the skins, which was the next step.
I removed and discarded the cores of the tomatoes. Then, I blended the tomatoes until smooth. I added some stale bread (but not the crust), and let it stand for a few minutes. Then I added sherry vinegar, salt, and garlic, and blended again until the soup was very smooth. I slowly trickled in some olive oil while blending further, and then blended in a boiled egg.
I transferred the soup to the fridge to chill. When it was ready, I served it with chopped hard-boiled egg and prosciutto on top (I can’t get Serrano ham at the supermarket and it’s pricey to obtain elsewhere).
I am not a big fan of cold soups, but this one was excellent. I think the sherry vinegar is what makes the flavor really stand out.
This recipe is from Spanish Sabores.
Patatas Bravas (Fried Potatoes with Spicy Tomato Sauce)
Patatas bravas is another popular tapas dish that I love, so I wanted to try making it. It consists of fried potatoes, served with a spicy tomato sauce and often aioli too. I saw variations on the sauce—some recipes include a lot more tomato flavor, and some sauces were thinner.
The recipe I used is less traditional, because you roast the potatoes rather than frying them. But it does make the dish healthier, and I’ve been trying to focus on healthy food recently. I tossed chunks of Russet potato with salt, then olive oil, and combined them with unpeeled garlic cloves. Starchy potatoes, like Russets, are the best for something like this since they get the crispiest in the oven. I’ve seen people say to use yellow potatoes if you want them crispy, but that has never worked for me, even when following directions exactly.
I roasted the potatoes until they were crisp and browned, tossing every now and then.
Meanwhile, I made the salsa brava. I cooked minced garlic in olive oil, then stirred in flour and cooked for a couple of minutes. I added tomato paste, sweet paprika, and a little cayenne pepper. Then, I gradually added chicken broth, stirring constantly, until the sauce thickened. I added sherry vinegar and simmered for a few minutes, then seasoned to taste with salt.
I did not make the aioli from scratch, though I’ve made mayonnaise before. I just took some store-bought mayonnaise (I like the Chosen Foods mayonnaise made with avocado oil) and combined it with some microplaned garlic.
I served the roasted potatoes with the salsa brava and the aioli. It wasn’t a very elegant-looking plate (I failed in my attempt to be artistic), but it tasted really good, and that’s all that really matters!
This recipe is from NY Times Cooking.
Sangria (Wine and Fruit Punch)
Sangria is traditionally made by combining red wine with fruit (usually citrus), cinnamon, and sometimes sugar. However, there are many varieties these days, and every version I have tried has been delicious!
I made a simple syrup first, by dissolving sugar in water in a saucepan over medium heat.
I peeled pieces of rind off oranges and lemons, then juiced them. I combined the juice with red wine and a little brandy (an optional ingredient). I added some of the simple syrup, as well as a cinnamon stick, the lemon and orange rind, and chunks of green apple. Then, I let the sangria sit in the fridge overnight to allow the flavors to infuse.
I tried my sangria the next day, and it was very good. You can serve it over ice if you want or add club soda, but I drank it straight.
The recipe I used is from Spanish Sabores.
Other Popular Spanish Dishes
- Gazpacho – a cold tomato soup which also includes cucumber, onion, bell peppers, garlic, olive oil, and vinegar.
- Albondigas – a tapas dish consisting of meatballs simmered in a tomato sauce.
- Fabada asturiana – a stew made from large white beans, smoked pork, paprika, and saffron.
- Bocadillo de calamares – a fried calamari sandwich, a popular street food in Spain.
- Cachopo – thin veal or beef fillets with Serrano ham and cheese in between, breaded and fried.
- Churros – long, fried dough pieces coated in sugar and traditionally served with a hot chocolate sauce for dipping.
Final Thoughts
This was an excellent week! I love Spanish food and I wish I’d had time to make more. I think my favorite dish was the tortilla de patatas, followed by the paella.
Next time, I will be cooking food from Sri Lanka.