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2 hrAppetizer
Jamón Croquettes
A dish that encloses finely chopped Serrano ham in very thick creamy béchamel beneath a thin crisp crumb coating.
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20 minAppetizer
Gambas al Ajillo
A dish that quickly cooks large shrimp in fragrant olive oil with golden garlic, chile, parsley, and a touch of lemon.
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1 hr 15 minAppetizer
Pulpo a la Gallega
A dish that serves tender octopus rounds over boiled potatoes with olive oil, sweet and hot paprika, and coarse sea salt.
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15 minAppetizer
Pan con Tomate
A dish that rubs toasted rustic bread with garlic and ripe tomato pulp and finishes it with olive oil and sea salt.
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50 minSauce
Romesco Sauce
Romesco is a Catalan sauce of roasted tomatoes and garlic, ñora peppers, almonds, hazelnuts, and bread with sherry vinegar and olive oil.
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1 hr 10 minAppetizer
Escalivada
A Catalan preparation of whole-roasted eggplants, peppers, onions, and tomatoes peeled and dressed with garlic, olive oil, and sherry vinegar.
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55 minSalad
Ensaladilla Rusa
Spanish ensaladilla rusa is a chilled potato salad with carrot, peas, tuna, egg, olives, and pickled pepper bound with mayonnaise.
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55 minMain course
Pisto Manchego
A dish that cooks onion, peppers, zucchini, and tomatoes in stages into a concentrated vegetable stew served with egg.
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3 hr 30 minMain course
Fabada Asturiana
A dish that slowly simmers large white fabes with chorizo, morcilla, and salt pork in a thick broth without breaking the beans.
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4 hrMain course
Cocido Madrileño
A dish that slowly cooks chickpeas, assorted meats, and vegetables and serves them in three courses: noodle soup, chickpeas with vegetables, and meats.
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2 hr 30 minSoup
Caldo Gallego
A rustic soup of smoked pork hock, white beans, potatoes, leafy kale, and chorizo.
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40 minMain course
Bacalao al Pil Pil
Bacalao al pil-pil gently cooks skin-on desalted cod in garlic oil, then emulsifies the fish gelatin and oil into a silky sauce.
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35 minMain course
Merluza en Salsa Verde
A dish that poaches hake and clams in a light wine-and-fish-stock sauce thickened with flour and finished generously with parsley.
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1 hr 10 minMain course
Albóndigas en Salsa Española
Juicy beef-and-pork meatballs finished in a smooth wine, tomato, onion, and carrot sauce.
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55 minMain course
Pollo al Ajillo
A dish that browns chicken pieces with abundant golden garlic, white wine, bay, and thyme in concentrated pan juices.
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4 hrMain course
Rabo de Toro
A dish that braises oxtail slowly in red wine with onion, carrot, leek, tomato, and spices until the meat releases from the bone.
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50 minMain course
Migas Extremeñas
A dish that slowly fries moistened day-old bread into separate golden crumbs with garlic, chorizo, pork belly, and pepper, served with grapes.
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2 hr 10 minSavory baking
Galician Tuna Empanada
A large closed yeast pie filled with a moist but dry-cooked mixture of tuna, onion, peppers, tomato, and smoked paprika.
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2 hrSavory baking
Coca de Recapte
A thin Catalan yeast flatbread topped with bands of roasted pepper, eggplant, and onion and finished with salty anchovies.
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45 minDessert
Churros con Chocolate
A dish that pairs crisp ridged sticks of eggless cooked dough with cinnamon sugar and a thick hot chocolate drink.
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35 minDessert
Crema Catalana
A delicate lemon-and-cinnamon yolk custard beneath a thin crisp sugar crust caramelized immediately before serving.
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55 minDessert
Tarta de Santiago
A moist flourless Galician almond cake with lemon zest and cinnamon, finished with the powdered-sugar silhouette of the Cross of Saint James.
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1 hr 5 minDessert
Spanish Arroz con Leche
A dish that slowly cooks short-grain rice in milk infused with lemon zest and cinnamon, adding sugar and butter only near the end.
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1 hr 15 minDessert
Spanish Egg Flan
A smooth milk-and-egg custard gently baked in a water bath over amber caramel and chilled before unmolding.
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