spanish food

Cheesecake with an apricot twist, the flavours of the food gods

Cantabrian cheesecake

unsalted butter, softened

(330 grams) raw caster sugar

eggs

vanilla bean, split, seeds scraped

ricotta cheese

(500 milliliters) milk

(185 grams) plain flour

lemon

apricots, halved, stones removed

(125 milliliters) Pedro Ximenez (Spanish sweet sherry)

(90 grams) honey

rosemary sprigs, leaves picked

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This recipe is the perfect example of great fusion, says Matt.

Matt Preston's Spanish chicken chorizo bake

chicken thighs (skin on)

red onions,

red capsicums, seeds removed,

garlic cloves, finely chopped

saffron

(185 milliliters) sweet sherry

whole tomatoes

chicken stock

(60 milliliters) sherry vinegar (from delis)

tsp smoked paprika (pimenton)

oranges, 1 sliced, 1 segmented

flat-leaf parsley, leaves

(80 grams) smoked almonds, chopped

green olives, cheeks sliced

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The Puntillitas Fritas or fried baby squid as they are called in English is a very popular food from Southern Spain. 

Even though there is not a particular date of creation of this dish, it is believed that sailors from third-century A.C were the first ones to introduce different types of fried fish plates and since then they haven’t left the spotlight of Andalusian cuisine.

Fried Baby Squid from Spain - Puntillitas Fritas Recipe

squid

Salt

corn flour

Flour

Extra virgin olive oil

Wash and clean the baby squid, then dry...

Wash and clean the baby squid, then dry it completely and put a little bit of salt on them

In a large bowl mix the two types...

In a large bowl mix the two types of flour* and cover the baby squid with that mixture 

In a deep and large pan heat the...

In a deep and large pan heat the extra virgin olive oil 

Fry the squid on the hot oil until...

Fry the squid on the hot oil until they get golden brown, then remove.

Put a little bit more of salt on...

Put a little bit more of salt on top of them and serve as preferred!

"These decadent and creamy Spanish desserts are punctuated with sumptuous fruits, aromatics and nuts, making them the perfect end to any good meal."

Jamie Oliver's rice pudding

1L (4 cups) milk

orange

cinnamon quill

arborio rice

(275 grams) raw caster sugar

figs, quartered

(110 grams) raisins

red wine,

star anise

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Everything tastes better fried, and these dollops of custard are no exception.

Leche frita (fried custard)

(50 grams) cornflour,

(75 grams) plain flour

milk

berries,

(500 milliliters) sunflower oil

(100 grams) panko or stale breadcrumbs

(60 grams) pure icing sugar

tsp cinnamon

The savoury meat filling for these Spanish pancakes can be used in so many recipes.

Spanish savoury pancakes

butter

120 g plain flour

salt (or 1/4 tsp of fine salt)

garlic

onion

80 g smoked streaky bacon (finely chopped)

g vegetable oil

tomatoes

stock pot beef

beef

sour cream

g Philly cream cheese

Manchego cheese

For the pancakes, weigh the milk, egg, melted butter, flour and salt in a TM bowl and mix MC in 6 seconds/speed 4 or until a smooth batter has formed.  set aside to rest.

Pancake batter

While the pancake batter is settling, add the garlic, to the TM bowl and chop MC in 3 seconds/speed 6.

Add the onion, oil and bacon to the TM bowl and MC in chop 3 sec/speed 8

set to cook MC out 4 minutes/100c/speed 1

Add the tomatoes, stock, herb blend, taco blend to the TM bowl

Place the simmering basket **into** the Top of the TM bowl and add the beef mince into it.  Crumble it up a bit by hand so you don't end up with big cooked chucks.

Pop on the lid and with the MC in place.

Set for 15 minutes/Varoma/speed 2

Remove the lid, and using the spatula move the mince into a Thermomix Server, pour the sauce over the cooked mince mix to combine then pop on the lid and set aside while you make the pancakes. *See tips

Spanish Meat Sauce Filling

These pancakes are lighter in texture than your usual American pancakes.  Don't panic, they're supposed to be a cross between a pancake and a crepe.

Heat a non-stick frying pan over a medium-high heat. Brush with a little melted butter or spray with olive oil, add a portion of batter and swirl around so that it thinly coats the base of the pan.

Cook until lightly golden underneath, then flip and cook the other side, we're looking for light golden because we're going to cook them a bit further in the oven.

Continue to cook the rest of the pancakes.

Once the pancakes are done place one at a time in front of you on a clean plate and put a couple of tablespoons of the meat filling inside, roll up and continue with the rest of the pancakes.

You can either serve these straight away with a salad or cooked vegetables or you can continue on with the recipe as follows.

Cook off the savoury pancakes

For the cheese topping, gently warm the Philly in the microwave or pot on the stove to soften, then add the sour cream and mix well to combine, set aside.

Place the rolled up pancakes side-by-side in a buttered baking dish, spoon on the cheese topping and sprinkle with the grated cheese.

Bake for 20-25 minutes or until the cheese is golden brown and the filling is piping hot.

Serve with a garden salad.

If baking, preheat the oven to 180°C fan

This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

chorizo sausage

500 g mashed potato (cold, made without butter or milk)

tbsp parmesan cheese (grated)

egg (beaten)

plain flour

tsp smoked paprika

tsp chilli powder

Sea salt (fine,

black pepper (ground,

g plain flour

eggs (beaten)

100 g dried panko breadcrumbs

Vegetable oil

If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.

Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.

Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.

Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.

Roll the croquette in the flour ensuring it’s completely covered in flour.

Dip the croquette into the egg wash. Pull out and let drip.

Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.

Move the croquette to the sheet pan, then repeat with the other croquettes.

When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.

When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.

It should take around 3 minutes go get them golden brown.

Place on another sheet pan lined with paper towels until all croquettes are cooked.

Serve with aioli.

This 1-pan, Cuban-Style Picadillo is full of flavor and comes together so quickly for a delicious weeknight-friendly meal. Picadillo is a traditional Latin dish made with ground beef, garlic, onion, bell peppers, tomato-forward ingredients, potatoes, raisins, olives, and spices. Serve this ground beef stew with rice, plantains, or tostones for a complete meal everyone will enjoy! It's ready in under 45 minutes!

Cuban-Inspired Picadillo

olive oil,

yellow onion, chopped

green bell pepper, chopped

beef (I use grass-fed, 93% lean)

salt & black pepper,

cumin

coriander

smoked paprika

oregano

nutmeg

bay leaf

red wine vinegar

beef broth

tomato sauce

golden raisins

Spanish (Manzanilla) olives

In a large skillet/sauté pan over medium heat, add the oil. Once the oil is hot and shimmering, toss in the diced potatoes. Cook the potato, tossing every so often, until slightly crispy and golden brown, about 5-6 minutes. Then remove the potatoes with a slotted utensil and set aside on a paper towel-lined plate to sop up excess oil.

If the pan is looking dry, add a touch more oil, as needed. Then add in the chopped onion and bell pepper. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes. Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is nice and fragrant, about 1 minute.

Using a utensil, push the sofrito mixture over to one side of the pan and add the ground beef to the empty side of the pan. Use a wooden utensil or large spoon to break up the beef until well crumbled with good brownness, about 3-4 minutes. Then bring in the sofrito mixture and fold in with the ground beef. Continue cooking until the beef is cooked through and no longer pink, about 3-4 minutes.

Add the salt/pepper- to taste, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Continue cooking, stirring well, to toast up the spices, about 1-2 minutes. Then add the red wine vinegar, beef broth, tomato sauce, raisins, and olives. Stir the mixture until well combined and then cover the pan with a lid. Reduce the heat to medium-low and let the beef simmer for 10-15 minutes.

Lastly, add the reserved crispy potatoes into the pan, stirring well with beef mixture. Let cook for another 1 minute for everything to meld together beautifully. Give the picadillo a taste test and adjust with more salt/pepper- to preference, as needed. Serve picadillo alongside rice and fried plantains or tostones, if desired. Enjoy!

Made this tonight and it’s delish! I’m an olive girlie so it was the raisins for me - love love love! 

Quin, it’s so good to see you still going with BBR! I remember first following you through a bigger Black food account back in 2021 and being taken with your food photography - remember when Black hands in food photos were a novelty? ☺️

All the best with your continued success! I look forward to trying more of your recipes this year. 🫶🏾

Top 8 spanish food recipes from across the web

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

Top Tags

Cantabrian cheesecake

Matt Preston's Spanish chicken chor...

Fried Baby Squid from Spain - Punti...

Jamie Oliver's rice pudding

Leche frita (fried custard)

Spanish savoury pancakes

Spanish Chorizo and Potato Croquett...

Cuban-Inspired Picadillo

Top 8 spanish food recipes from across the web

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

Top Tags

Cantabrian cheesecake

Matt Preston's Spanish chicken chor...

Fried Baby Squid from Spain - Punti...

Jamie Oliver's rice pudding

Leche frita (fried custard)

Spanish savoury pancakes

Spanish Chorizo and Potato Croquett...

Cuban-Inspired Picadillo

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