Paella valenciana
Saffron-scented rice of Valencia cooked in a wide pan over a broth of browned chicken and rabbit, flat green beans and garrofón, finished with a golden, caramelised crust of socarrat at the bottom.
Cookhuddle editorial selection
Cookhuddle | Spain
The Cookhuddle editorial selection of traditional recipes from Spain: paella valenciana, tortilla de patatas, gazpacho andaluz, croquetas de jamón and fabada asturiana. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Spain
Tortilla de patatas
A thick, golden Spanish omelette of tender olive-oil-poached potatoes and soft onion set in beaten egg, with a juicy, slightly runny centre: the everyday Spanish classic served warm or at room temperature.
Gazpacho andaluz
A silky, intensely fresh cold soup of ripe tomatoes, pepper and cucumber blended with garlic, bread, olive oil and Sherry vinegar, served ice-cold with crisp croutons and diced vegetables.
Croquetas de jamón
Crisp, golden croquettes with a molten, creamy béchamel inside, studded with savoury cured ham: the best-loved tapa of Spain, with a thin crust that cracks at the first bite.
Fabada asturiana
Creamy, buttery Asturian fabes beans cooked slowly with smoky chorizo, morcilla, lacón and tocino in a rich, velvety broth: the great winter stew of Asturias.