A Collection of Easy

Traditional and
Modern Spanish Cooking
Recipes

Illustrated by
5,95 $ Paramte Poompuang
 Taste of Spain
by Carlos Garcia

Responsible publisher:
Magic Media ApS
Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Published 
Copyright©
Magic Media ApS

AI-Art food recipes: Carlos Garcia

AI-Art illustrated by: Paramte
Poompuang
 Introduction

Spain is known for its rich and diverse cuisine, with

dishes that range from the hearty and comforting to
the light and refreshing. From paella to tapas, Span-
ish food has captured the hearts and palates of people
around the world.
In this cookbook, we’ve brought together a collection
of authentic Spanish recipes that are easy to make at
home. Whether you’re an experienced cook or just
starting out, you’ll find something to love in these pag-
es. We’ve included classic dishes like paella, gazpacho,
and churros, as well as lesser-known specialties that
are sure to impress.
So grab your apron, dust off your pots and pans, and
join us on a culinary journey through Spain. Buen
provecho!”’

All recipes are for 4 persons

 Table of contents
1.Paella 8
2.Gazpacho 10
3.Tortilla española 12
4.Croquetas 14
5.Pollo al ajillo 16
6.Fabada 18
7.Empanadas 20
8.Flan 22
9.Churros 24
10.Tostadas 26
11.Gazpacho Andaluz 28
12.Cocido madrileño 30
13.Huevos rotos 32
14.Fideuà 34
15.Callos a la madrileña 36
16.Lentejas 38
17.Arroz a la cubana 40
18.Pescaíto frito 42
19.Sopa de ajo 44
20.Caracoles a la llauna 46
21.Morcilla 48
22.Cochinillo asado 50
23.Huevos a la flamenca 52
24.Arroz negro 54
25.Pollo al chilindrón 56
 Paella
Paella is a traditional Spanish dish that typically consists of saffron-fla-
vored rice cooked with a variety of ingredients, such as chicken, rabbit,
snails, and vegetables. Seafood paella, which is made with fish and shell-
fish, is also a popular variation.
To cook paella, you will need a large, shallow pan called a paellera.

8
Ingredients:
• 4 cups of chicken stock
• 1/2 teaspoon saffron threads
• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 pound chicken thighs, cut into bite-sized pieces
• 1/2 pound chorizo sausage, sliced
• 1 cup short-grain rice
• 1/2 cup green beans, trimmed
• 1/2 cup peas
• 1/2 cup diced tomatoes
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a medium saucepan, bring the chicken stock to a simmer. Add the saffron
threads and stir to combine. Keep the stock warm over low heat.
2. Heat the olive oil in the paellera over medium-high heat. Add the onion,
garlic, and bell pepper and sauté until softened.
3. Add the chicken and chorizo and cook until the chicken is browned on all
sides.
4. Add the rice and stir to coat with the oil. Cook for 1-2 minutes, or until the
rice is slightly toasted.
5. Pour in the hot chicken stock and stir to combine. Bring the mixture to a
simmer and cook for about 18 minutes, or until the liquid is absorbed and
the rice is cooked through.
6. Stir in the green beans, peas, and diced tomatoes. Cook for an additional 5
minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Cover the paellera with foil and let sit for about 5 minutes before serving.
9. Serve with lemon wedges on the side.

9
 Gazpacho
Gazpacho is a cold Spanish soup made of raw vegetables such as toma-
toes, cucumbers, peppers, and bread, blended until smooth. It is usually
served chilled and sometimes garnished with croutons or diced vegeta-
bles. Gazpacho is a popular summer dish in Spain and is known for its
refreshing and light taste.

10
Ingredients:
• 6-8 ripe tomatoes
• 1 red bell pepper
• 1 cucumber
• 1 small onion
• 2 cloves of garlic
• 2-3 slices of stale bread
• 2 cups of tomato juice
• 1/4 cup of olive oil
• 2 tablespoons of sherry vinegar
• Salt and pepper to taste

Instructions:
1. Peel and dice the tomatoes, pepper, cucumber, onion, and garlic.
2. Soak the bread in water for a few minutes and then squeeze out the excess
liquid.
3. In a blender or food processor, puree the vegetables and bread until smooth.
4. Slowly add the tomato juice, olive oil, and vinegar, and continue to blend
until well combined.
5. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 1 hour before serving.

11
 Tortilla española
Tortilla española, also known as tortilla de patatas, is a Spanish omelette
made with potatoes, onions, and eggs. It is a traditional dish in Spain
and is often served as a main meal, snack, or tapa. The ingredients are
cooked together in a pan and then flipped over to cook the other side,
resulting in a thick, dense, and hearty dish

12
Ingredients:
• 4-5 medium potatoes
• 1 medium onion
• 6-8 large eggs
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions:
1. Peel and thinly slice the potatoes and onion.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the potatoes and onion to the skillet and cook, stirring occasionally,
until the potatoes are tender and the onion is translucent. This should take
about 10-15 minutes.
4. In a separate mixing bowl, beat the eggs and season with salt and pepper.
5. Once the potatoes and onions are cooked, add them to the mixing bowl
with the eggs and mix until well combined.
6. Pour the mixture back into the skillet and cook over medium-low heat for
about 10-15 minutes, or until the bottom is golden brown.
7. Carefully flip the tortilla over and cook for an additional 10-15 minutes on
the other side, or until fully cooked through.
8. Serve the tortilla warm or at room temperature, and garnish with chopped
parsley or chives if desired.

13
 Croquetas
Croquetas are a popular Spanish snack food made of a creamy béchamel
sauce that is flavored with ham, cheese, or other ingredients, shaped into
small cylinders, breaded, and deep-fried until crispy. They are typically
served as an appetizer or snack and are a staple of Spanish cuisine.

14
Ingredients:
• 1 cup cooked, diced ham
• 1 cup béchamel sauce (made with butter, flour, milk, and salt)
• 1 cup breadcrumbs
• 2 eggs
• Oil for frying

Instructions:
1. In a large mixing bowl, combine the diced ham and béchamel sauce. Mix
well.
2. Form the mixture into small, oval-shaped croquettes.
3. In a shallow dish, beat the eggs. In another shallow dish, place the bread
crumbs.
4. Dip the croquettes in the beaten eggs and then coat them in breadcrumbs.
5. Heat oil in a large frying pan over medium-high heat.
6. Carefully place the croquettes in the hot oil and fry them for 2-3 minutes on
each side, or until golden brown.
7. Remove the croquettes from the oil and place them on a paper towel-lined
plate to drain any excess oil.
8. Serve the croquetas warm with a side of aioli or any dipping sauce you pre
fer

15
 Pollo al ajillo
Pollo al ajillo is a Spanish dish made of chicken cooked in a garlic sauce.
The chicken is seared in a pan and then simmered in a mixture of white
wine, garlic, and sometimes other ingredients like onions and paprika.
The dish is typically served with crusty bread to mop up the flavorful
sauce.

16
Ingredients:
• 4 chicken thighs or drumsticks
• 1/4 cup olive oil
• 6 cloves of garlic, minced
• 1/2 cup white wine
• 1/4 cup chicken broth
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:
1. Season the chicken with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken to the skillet and cook for about 3-4 minutes per side, or
until browned.
4. Remove the chicken from the skillet and set it aside.
5. In the same skillet, add the minced garlic and cook for 1-2 minutes, or until
fragrant.
6. Pour in the white wine and chicken broth and bring the mixture to a simmer.
7. Return the chicken to the skillet and spoon the garlic sauce over the chicken.
8. Reduce the heat to low, cover the skillet and let it simmer for about 15-20
minutes, or until the chicken is cooked through.
9. Remove the skillet from the heat and garnish with chopped parsley.
10. Serve the chicken with the garlic sauce spooned over the top, and with a side
of your choice

17
 Fabada
Fabada asturiana is a hearty bean stew from the Asturias region of Spain.
It is made with large white beans, chorizo sausage, black pudding, and
pork shoulder, simmered together with spices to create a rich and flavor-
ful dish. Fabada is a traditional winter food in Asturias and is typically
served as a main meal with crusty bread.

18
Ingredients:
• 1 lb dried large white beans, soaked overnight
• 1/2 lb diced pork shoulder
• 1/4 lb chorizo sausage, diced
• 1/4 lb morcilla (blood sausage), diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• Salt and pepper to taste
• Water as needed

Instructions:
1. Drain and rinse the soaked beans.
2. In a large pot, add the beans, pork, chorizo, morcilla, onion, garlic, bay leaf,
salt and pepper.
3. Add enough water to cover the ingredients by about 2 inches.
4. Bring the mixture to a boil over high heat, then reduce the heat to low and
let it simmer for about 2-3 hours, or until the beans are tender.
5. Check the pot occasionally and add more water as needed to keep the beans
covered.
6. Once the beans are tender, remove the bay leaf and season with more salt
and pepper if needed.
7. Serve the fabada in bowls and garnish with chopped parsley or chives, if
desired.

19
 Epanadas
Empanadas are a type of turnover or pastry that is popular in Spain and
many Latin American countries. The dough is usually made with wheat
flour and is filled with a variety of ingredients, such as meat, cheese, veg-
etables, or fruit. Empanadas are often baked or fried and can be served
as a snack or a main dish. They come in various sizes and shapes, and
each region may have its own unique variations.

20
Ingredients:
• 7. 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter, diced
• 1/2 cup cold water
• 1 lb ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Add the diced butter to the flour mixture and use a pastry cutter or your
hands to work the butter into the flour until the mixture resembles coarse
crumbs.
3. Gradually add the cold water, stirring until the dough comes together.
Knead the dough briefly and shape it into a disk. Cover the dough with plas
tic wrap and refrigerate for at least 30 minutes.
4. In a pan, brown the ground beef over medium heat. Drain the excess fat.
5. Add the onion, red bell pepper, and garlic to the pan. Cook for about 5 min
utes, or until the vegetables are soft.
6. Add the cumin, paprika, salt, and pepper to the pan. Mix well and cook for
an additional 2-3 minutes.
7. Remove the pan from the heat and let the filling cool for a few minutes.
8. Preheat the oven to 375°F (190°C).
9. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
10. Cut the dough into circles using a cookie cutter or a glass.
11. Place about 2 tablespoons of the beef filling on one half of each dough circle.
12. Brush the edges of the dough with beaten egg and fold the dough over to
create a half-moon shape. Use a fork to seal the edges.
13. Brush the top of each empanada with the beaten egg.
14. Place the empanadas on a baking sheet lined with parchment paper.
15. Bake the empanadas for about 20-25 minutes, or until golden brown
21
 Flan
Flan is a classic dessert that is popular in many Spanish and Latin Amer-
ican countries. It is a custard made with eggs, sweetened condensed
milk, and evaporated milk, and is typically topped with caramel sauce.
Here is a basic recipe for Flan.

22
Ingredients:
• 1 cup granulated sugar
• 1/4 cup water
• 5 eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract

Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a saucepan over medium heat, combine the sugar and water. Cook, stir
ring constantly, until the sugar has dissolved and the mixture turns a golden
brown color.
3. Pour the caramel into the bottom of a 9-inch round flan mold or ovenproof
dish. Tilt the dish to coat the bottom evenly.
4. In a large mixing bowl, beat the eggs until well blended.
5. Stir in the sweetened condensed milk, evaporated milk, and vanilla extract.
6. Pour the mixture over the caramel in the mold.
7. Place the mold in a larger baking dish, and add hot water to the larger dish
to come halfway up the sides of the flan mold.
8. Bake the flan for about 1 hour, or until the center is set and the edges are
lightly golden brown.
9. Let the flan cool for about 30 minutes.
10. Carefully invert the flan onto a serving platter, so that the caramel is on top.
11. Let the flan cool completely before slicing and serving.

23
 Churros
Churros are a type of fried dough pastry that is popular in Spain and many Latin
American countries. They are long, thin, and cylindrical in shape, and are often
served with a hot cup of chocolate for dipping. Churros are made by mixing flour,
water, and salt to form a dough, which is then piped through a star-shaped nozzle
and deep-fried until golden brown. They are a popular street food and are often
served for breakfast or as a sweet snack.

24
Ingredients:
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 eggs
• Vegetable oil, for frying
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon

Instructions:
1. In a saucepan, bring the water, butter, and salt to a boil.
2. Add the flour all at once and stir vigorously until the mixture forms a ball
and pulls away from the sides of the pan.
3. Remove the pan from the heat and let the mixture cool for a few minutes.
4. Add the eggs, one at a time, to the mixture, stirring well after each addition.
5. Heat vegetable oil in a deep fryer or a large pot to 375°F (190°C).
6. In a small mixing bowl, mix together the sugar and cinnamon.
7. Fill a pastry bag fitted with a large star tip with the churro dough.
8. Pipe 4-5 inch lengths of dough into the hot oil. Use scissors or a knife to cut
the dough from the pastry bag.
9. Fry the churros for about 2-3 minutes on each side, or until golden brown.
10. Remove the churros from the oil with a slotted spoon and drain them on a
paper towel-lined plate.
11. Roll the churros in the cinnamon sugar mixture.
12. Serve the churros warm with a caramel or chocolate dipping sauce.

25
 Tostadas
Spanish tostadas are similar to Mexican tostadas in that they are made
with toasted or fried tortillas, but they may have different toppings and
seasonings. In Spain, tostadas are often served as an appetizer or snack
and may be topped with ingredients such as tomato, cheese, ham, or
seafood. The toppings and seasonings can vary greatly depending on re-
gional preferences and the time of year.

26
Ingredients:
• Corn tortillas
• Oil for frying (vegetable or canola oil works well)
• Toppings of your choice (such as shredded chicken or beef, beans, lettuce,
cheese, salsa, avocado, etc.)

Instructions:
1. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
2. Use tongs to gently place one tortilla at a time in the hot oil. Fry for about 30
seconds on each side, or until golden brown and crispy.
3. Use tongs to remove the tortilla from the oil and place on a paper towel-lined
plate to drain.
4. Repeat with remaining tortillas.
5. Once all the tortillas are fried and drained, you can start adding your top
pings.
6. Place the tortilla on a plate and add a spoonful of beans, shredded chicken or
beef, lettuce, cheese, salsa and avocado, or any other toppings you prefer.

27
 Gazpacho Andaluz
Gazpacho Andaluz is a chilled Spanish soup made from a blend of raw
vegetables, including tomato, bell peppers, cucumber, onion, and bread.
It is seasoned with garlic, vinegar, and olive oil and typically served cold
as a refreshing summer dish.

28
Ingredients:
• 2 lb of tomatoes
• 1/2 cucumber
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 onion
• 2 cloves of garlic
• 2 slices of bread
• 1/4 cup of olive oil
• 2 cups of cold water
• Salt and pepper to taste
• Ice cubes (optional)

Instructions:
1. Start by peeling the tomatoes and removing the seeds. Cut them into small
cubes and put them in a large bowl.
2. Peel the cucumber and cut it into small cubes, add it to the tomatoes.
3. Cut the bell peppers and onion into small cubes and add them to the bowl.
4. Peel and crush the garlic cloves, and add them to the bowl.
5. Soak the bread in water for a few minutes, then squeeze it and add it to the
bowl.
6. Add the olive oil, cold water, salt, and pepper to the bowl. Mix everything
together.
7. Blend the soup until it’s smooth and well mixed.
8. Chill the soup in the refrigerator for at least 2 hours or overnight.
9. Before serving, add some ice cubes to the soup.
10. Garnish with chopped fresh herbs such as parsley, basil or cilantro if desired,
and enjoy your delicious Gazpacho Andaluz!

29
 Cocido madrileño
Cocido Madrileño is a traditional Spanish stew originating from Madrid.
It is made with chickpeas, meats (such as beef, pork, and chorizo), and
vegetables (such as carrots, cabbage, and potatoes). The ingredients are
simmered together in a broth to create a hearty, filling dish, often served
with crusty bread. Cocido Madrileño is a popular comfort food in Spain
and is typically eaten as a main course.

30
Ingredients:
• 1 lb of dried chickpeas, soaked overnight
• 1 lb of beef (chuck or brisket)
• 1 lb of pork (shoulder or leg)
• 1 lb of chorizo or morcilla (Spanish blood sausage)
• 1/2 lb of ham bone
• 1 onion, peeled and halved
• 2 cloves of garlic, peeled
• 2 carrots, peeled and chopped
• 2 leeks, washed and chopped
• 1 turnip, peeled and chopped
• 2 or 3 potatoes, peeled and cut in half
• Salt and pepper to taste
• Optional: collard greens or other leafy greens

Instructions:
1. Start by cooking the chickpeas in a large pot of water with the onion, gar
lic, and ham bone. Bring to a boil, then reduce the heat and simmer for 1
1/2 to 2 hours, or until the chickpeas are tender.
2. While the chickpeas are cooking, brown the beef and pork in a separate pan.
Drain off any excess fat.
3. Once the chickpeas are cooked, add the beef, pork, chorizo or morcilla, car
rots, leeks, turnip, potatoes, and salt and pepper to the pot.
4. Add enough water to cover the ingredients by about an inch.
5. Bring the stew to a boil, then reduce the heat and simmer for about 1 1/2 to
2 hours, or until the meats are tender.
6. If using collard greens or other leafy greens, add them to the pot during the
last 20 minutes of cooking.
7. Once the stew is cooked, serve it in a large bowl or plate with some chick
peas, meats, vegetables and broth.
8. Traditionally is served in three different courses, first the broth, then the
meats and vegetables, and last the chickpeas.

31
 Huevos rotos
Huevos rotos is a Spanish dish consisting of fried eggs served over a bed
of fried potatoes, with a piece of cured ham or chorizo on top. The name
“huevos rotos” translates to “broken eggs,” referring to the way the eggs
are cooked to be slightly runny. It is a simple but delicious dish that is
commonly served as a tapa or a main course in Spanish cuisine.

32
Ingredients:
• 4 medium-sized potatoes
• 4 large eggs
• Salt and pepper
• Olive oil

Instructions:
1. Peel and slice the potatoes into thin rounds.
2. Heat a tablespoon of olive oil in a skillet over medium heat.
3. Add the potatoes to the skillet and season with salt and pepper.
4. Cook the potatoes for about 10-15 minutes, or until they are golden brown
and crispy, flipping occasionally.
5. Remove the potatoes from the skillet and set them aside.
6. In the same skillet, add a little more oil if necessary and crack the eggs into
the skillet.
7. Season the eggs with salt and pepper.
8. Cook the eggs to your desired level of doneness.
9. Place the fried potatoes on a plate and top them with the fried eggs.
10. Serve immediately.

33
 Fideuà
Fideuà is a traditional Valencian dish similar to paella, but made with
short, thin noodles instead of rice. It is typically made with ingredients
such as seafood, vegetables, and sometimes sausage or chicken. The noo-
dles are cooked in a flavorful broth, often seasoned with saffron, and
then topped with a variety of seafood such as squid, shrimp, and mus-
sels. Fideuà is a popular dish in the Valencian region of Spain, especially
along the coast where seafood is abundant.

34
Ingredients:
• Short, thin noodles (fideuà noodles or vermicelli)
• Seafood (such as squid, shrimp, and mussels)
• Vegetables (such as onions, bell peppers, and tomatoes)
• Chicken or sausage (optional)
• Saffron
• Chicken or fish broth
• Olive oil
• Salt
• Paprika
• Garlic

Instructions:
1. Heat olive oil in a large paella pan or a wide shallow pan.
2. Add diced onions, garlic, and bell peppers and cook until softened.
3. Add diced tomatoes and paprika and cook for a few more minutes.
4. Add the seafood, chicken or sausage (if using) and cook until the seafood is
opaque.
5. Add the noodles and cook until they start to soften, about 5 minutes.
6. Add the broth, saffron, and salt to taste.
7. Stir everything together and let the liquid come to a boil.
8. Reduce heat to low and cook for about 15-20 minutes, stirring occasionally,
until the noodles are fully cooked and the liquid has reduced.
9. Serve hot with lemon wedges and crusty bread.

35
 Callos a la madrileña
Callos a la madrileña is a traditional Spanish dish from Madrid made
with tripe (stomach lining of a cow or pig) and chorizo. The tripe is sim-
mered with garlic, onions, paprika, and other spices to create a rich and
flavorful broth. The chorizo is then added to the broth, along with other
ingredients such as chickpeas and potatoes, to create a hearty and filling
stew. Callos a la madrileña is a popular comfort food in Spain and is typ-
ically served as a main course.

36
Ingredients:
• 2 lbs pork tripe
• 1 lb chorizo
• 1 lb chickpeas (soaked overnight)
• 2 cloves of garlic
• 2 large onions
• 2 cups of tomato sauce
• 2 cups of beef broth
• Salt and pepper to taste
• Olive oil
• Bay leaves
• Paprika

Instructions:
1. In a large pot, simmer the tripe in water for about 2 hours or until tender.
Drain and set aside.
2. In a separate pot, sauté the chopped onions and garlic in olive oil until they
are translucent.
3. Add the chorizo and sauté for a few minutes more.
4. Add the chickpeas, tomato sauce, beef broth, bay leaves, paprika and a pinch
of salt and pepper. Bring to a boil and reduce heat to low.
5. Add the tripe to the pot and simmer for about an hour or until the chick
peas are tender.
6. Adjust the seasoning to taste and serve with crusty bread.

37
 Lentejas
Lentejas is a Spanish dish made with lentils, often served as a hearty stew or soup.
It is usually made with ingredients such as onions, garlic, carrots, celery, and pa-
prika, simmered together with the lentils in a flavorful broth. Some variations also
include chorizo, bacon, or ham to add a smoky, salty flavor. Lentejas is a popular
dish in Spain, especially during the cooler months, and is often served with crusty
bread or rice.

38
Ingredients:
• 1 lb green or brown lentils
• 2 cups of water or broth
• 1 onion
• 2 cloves of garlic
• 2 carrots
• 2 ribs of celery
• 2 cups of diced tomatoes
• 2 cups of vegetable or chicken broth
• Salt and pepper to taste
• Olive oil
• Bay leaves
• Paprika
• Cumin

Instructions:
1. Rinse the lentils in a colander and pick out any small stones or debris.
2. In a large pot, sauté the chopped onion and garlic in olive oil until they are
translucent.
3. Add the diced carrots and celery and sauté for a few minutes more.
4. Add the lentils, diced tomatoes, broth, bay leaves, paprika, cumin and a
pinch of salt and pepper. Bring to a boil and reduce heat to low.
5. Cover the pot and simmer for about 30 minutes or until the lentils are tender.
6. Adjust the seasoning to taste and serve.

39
 Arroz a la cubana
Arroz a la cubana is a Spanish dish consisting of rice, fried bananas, and
a fried egg served with a tomato sauce. The dish is believed to have orig-
inated in Cuba and is named after the island’s capital, Havana (La Ha-
bana). The ingredients are typically served together on a single plate and
are mixed together before eating. The dish is a popular and hearty main
course in Spanish cuisine and is often served with a side of fries.

40
Ingredients:
• 1 cup of long-grain rice
• 2 cups of beef broth or water
• 1/2 lb of ground beef
• 1 onion
• 2 cloves of garlic
• 1 cup of tomato sauce
• Salt and pepper to taste
• Olive oil
• Bay leaves
• Paprika
• 4 eggs
• Sliced banana (optional)

Instructions:
1. In a medium pot, bring the broth or water to a boil and add the rice. Stir well,
reduce heat to low and cover the pot. Cook for 18-20 minutes or until the rice
is tender.
2. In a pan, sauté the chopped onion and garlic in olive oil until they are translu
cent.
3. Add the ground beef and sauté until browned, breaking it up with a fork as it
cooks.
4. Add the tomato sauce, bay leaves, paprika and a pinch of salt and pepper. Sim
mer for about 10 minutes.
5. In a separate pan, fry the eggs over medium heat until the whites are set and the
yolks are still runny.
6. To assemble the Arroz a la cubana, place a serving of the cooked rice in a bowl
and top it with the beef mixture and a fried egg.
7. Optionally, you can add a slice of banana on top

41
 Pescaíto frito
Pescaíto frito is a Spanish dish made with deep-fried fish, typically
served as a main course or as a tapa. The fish is usually seasoned with a
simple batter made from flour, salt, and water, and then fried until gold-
en brown. The dish is often served with lemon wedges and a side of fries
or a simple salad. Pescaíto frito is a staple of Spanish cuisine and is par-
ticularly popular along the coastal regions where fresh fish is abundant.

42
Ingredients:
• 1 lb of white fish fillets (such as cod, haddock or hake)
• Flour
• Salt and pepper
• Olive oil
• Lemon wedges (optional)

Instructions:
1. Season the fish fillets with salt and pepper on both sides.
2. Place flour on a plate and coat the fish fillets in it, shaking off any excess.
3. In a large skillet, heat the olive oil over medium-high heat. The oil should be
deep enough to cover the fish.
4. Carefully place the fish fillets in the skillet and fry for about 3-4 minutes on
each side or until golden brown and cooked through.
5. Use a slotted spoon to remove the fish from the skillet and place it on a plate
lined with paper towels to remove any excess oil.
6. Serve the fish with lemon wedges on the side if desired.

43
 Sopa de ajo
Sopa de ajo is a Spanish garlic soup made with bread, garlic, and chick-
en or vegetable broth. The bread is typically torn into small pieces and
mixed with the broth, garlic, and sometimes other ingredients such as
paprika or smoked paprika, saffron, or olive oil. The soup is typically
finished with a poached egg on top and is served as a simple and flavor-
ful starter. Sopa de ajo is a popular dish in Spanish cuisine and is often
served during the colder months.

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Ingredients:
• 6 cloves of garlic
• 6 cups of chicken or vegetable broth
• 1/2 cup of breadcrumbs
• 1/4 cup of olive oil
• 2 cups of water
• Salt and pepper to taste
• 2 large eggs
• 2 cups of grated cheese (such as manchego or parmesan)
• Chopped parsley or chives for garnish (optional)

Instructions:
1. Peel and finely chop the garlic cloves.
2. In a large pot, heat the olive oil over medium heat and sauté the garlic until fra
grant.
3. Add the broth, breadcrumbs, water, salt, and pepper to the pot and bring to a
boil.
4. Reduce the heat to low and let the soup simmer for about 10 minutes.
5. In a separate bowl, beat the eggs and add them to the soup, stirring constantly
to create ribbons of egg.
6. Add the grated cheese to the soup and stir until it is melted and well combined.
7. Serve the soup in bowls, garnished with chopped parsley or chives if desired.

45
 Caracoles a la llauna
Caracoles a la llauna is a Spanish dish made with snails cooked in a tomato sauce
and served in a terracotta dish known as a “llauna.” The snails are first boiled,
then sautéed with garlic, onions, and a tomato sauce seasoned with paprika, salt,
and other spices. The dish is typically served as a tapa or as a main course, often
with crusty bread to mop up the flavorful sauce. Caracoles a la llauna is a specialty
dish in some regions of Spain and is often enjoyed during the summer months.

46
Ingredients:
• 1 lb of snails
• 1 onion
• 2 cloves of garlic
• 2 cups of tomato sauce
• 1 cup of white wine
• Salt and pepper to taste
• Olive oil
• Bay leaves
• Thyme
• Parsley

Instructions:
1. Rinse the snails thoroughly and place them in a pot of boiling water for
about 10 minutes. Drain and rinse again.
2. In a large skillet, sauté the chopped onion and garlic in olive oil until they
are translucent.
3. Add the snails to the skillet and stir well.
4. Add the tomato sauce, white wine, bay leaves, thyme, salt and pepper.
5. Bring to a boil, reduce the heat and let the sauce simmer for about 30 minutes.
6. Remove the bay leaves and add some chopped parsley.
7. Serve the snails in their shells with the sauce on top.

47
 Morcilla
Morcilla is a Spanish black pudding or blood sausage typically made
with pig’s blood, onions, and rice or breadcrumbs. The ingredients are
seasoned with spices such as paprika, cinnamon, nutmeg, or clove and
then cooked inside a casing made from the pig’s intestine. Morcilla is a
staple of Spanish cuisine and is often served as a main course, sliced and
fried, or as a filling for other dishes such as tortillas or empanadas. The
flavor of Morcilla can vary greatly depending on regional traditions, with
some variations including additional ingredients such as bacon, chorizo,
or diced apples.
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Ingredients:
• 1 lb of pork blood
• 1 lb of pork fat
• 1 lb of pork rice (or breadcrumbs)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of paprika
• 1/4 cup of diced bacon or pork belly
• Natural pork casings

Instructions:
1. In a large bowl, mix together the pork blood, pork rice, onion, garlic, salt,
pepper, paprika, and diced bacon or pork belly until well combined.
2. Stuff the mixture into the natural pork casings and tie off the ends.
3. Preheat a large pot of water to boiling and carefully add the morcilla.
4. Boil the morcilla for about 20-30 minutes or until cooked through.
5. Remove the morcilla from the pot and let them cool.
6. Once cool, the morcilla can be sliced and served as is or pan-fried until crispy.

49
 Cochinillo asado
Cochinillo asado is a Spanish dish consisting of roasted suckling pig.
The pig is seasoned with salt, garlic, and paprika and then roasted in a
wood-fired oven until the skin is crispy and the meat is tender and juicy.
Cochinillo asado is a specialty dish in many regions of Spain, especially
in Castilla y León, and is often served as a main course for special occa-
sions such as holidays or festivals. The dish is typically carved at the table
and served with boiled or roasted potatoes.

50
Ingredients:
• 1 young suckling pig, about 10-15 pounds
• Salt and pepper to taste
• Olive oil
• 2-3 cloves of garlic
• 2-3 bay leaves
• 1-2 cups of white wine
• 1-2 cups of chicken or pork stock

Instructions:
1. Preheat the oven to 350°F (175°C).
2. Clean and prepare the pig by removing the head, feet and internal organs.
3. Season the pig with salt and pepper and rub with olive oil.
4. Place the pig on a roasting rack and insert the garlic and bay leaves into the
meat.
5. Place the pig in the oven and roast for about 2-3 hours, basting every 30
minutes with white wine and chicken or pork stock.
6. Once the pig is cooked, remove it from the oven and let it rest for 10-15
minutes before carving.
7. Carve the pig and serve it with the juices and garnished with garlic, bay
leaves and parsley.

51
 Huevos a la flamenca
Huevos a la flamenca is a Spanish dish made with eggs, peppers, and
tomatoes. The ingredients are typically simmered together in a tomato
sauce seasoned with garlic, paprika, and other spices, and then topped
with fried or poached eggs. Huevos a la flamenca is a popular dish in
Spain, especially in Andalusia, and is often served for breakfast or as a
light lunch. Some variations of the dish also include chorizo or other
meats, or a mix of different vegetables.

52
Ingredients:
• 4 large eggs
• 2 red bell peppers
• 2 tomatoes
• 1 onion
• 3 cloves of garlic
• 1/4 cup of olive oil
• Salt and pepper to taste
• Chopped parsley or chives for garnish (optional)

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the peppers, tomatoes, onion and garlic into thin slices.
3. In a baking dish or oven-proof skillet, heat the olive oil over medium heat.
Add the vegetables and sauté until they are soft and starting to brown.
4. Season with salt and pepper to taste.
5. Crack the eggs on top of the vegetables and transfer the dish to the oven.
6. Bake for about 10-15 minutes, or until the whites are set and the yolks are
still runny.
7. Garnish with chopped parsley or chives if desired.

53
 Arroz negro
Arroz negro is a Spanish dish made with squid ink and rice. The rice is
simmered with squid ink, which imparts a rich, briny flavor and dark
color, and other ingredients such as onions, garlic, and paprika. The dish
is typically made with short-grain rice and is finished with a mix of sea-
food such as squid, shrimp, or mussels. Arroz negro is a popular dish in
coastal regions of Spain and is often served as a main course or as part of
a larger seafood feast

54
Ingredients:
• 1 lb of squid, cleaned and cut into rings
• 2 cups of Spanish paella rice or short-grain rice
• 4 cups of fish or chicken stock
• 1/2 cup of squid ink
• 2 cloves of garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 cup of olive oil
• Salt and pepper to taste
• Lemon wedges for garnish (optional)

Instructions:
1. In a large pot or paella pan, heat the olive oil over medium heat. Add the
garlic, onion, and red pepper and sauté until they are soft.
2. Add the squid and cook until it turns opaque.
3. Add the rice and stir well to coat with the oil. Cook for 2-3 minutes.
4. Add the stock and squid ink and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, until the rice is
cooked and the liquid has been absorbed.
6. Season with salt and pepper to taste.
7. Garnish with lemon wedges if desired.

55
 Pollo al chilindrón
Pollo al chilindrón is a Spanish chicken dish made with a tomato-based sauce and ham.
The chicken is sautéed with onions, garlic, and ham and then simmered in a sauce
made from tomatoes, red peppers, white wine, and sometimes other ingredients such
as olives or almonds. Pollo al chilindrón is a traditional dish from La Rioja, a region
in northern Spain, and is often served with rice or crusty bread. The dish gets its name
from the “chilindrón” sauce, which is a typical preparation in Spanish cuisine that is
characterized by its mixture of sweet and savory flavors.

56
Ingredients:
• 4 chicken legs or 8 chicken thighs
• 2 cups of canned diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/2 cup of white wine
• 1/2 cup of chicken or beef broth
• Salt and pepper to taste
• 2 tablespoons of chopped fresh parsley or cilantro for garnish

Instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the
chicken and cook until browned on both sides.
2. Remove the chicken from the pan and set it aside.
3. Add the onion and garlic to the pan and sauté until softened.
4. Add the canned tomatoes, white wine and broth. Bring to a boil, then re
duce the heat to low and simmer for about 10 minutes.
5. Return the chicken to the pan and spoon the sauce over the top.
6. Cover the pan and simmer for 20-30 minutes, or until the chicken is cooked
through.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley or cilantro before serving.

57
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