Spain
Tapas, paella, jamón and smoky pimentón.
Iconic recipes
Paella Valenciana
The original Valencian paella — chicken, rabbit, green beans and saffron rice with a coveted crispy socarrat.
Paella Valenciana
Original Valencian paella with rabbit, chicken, garrofó beans and saffron.
Gazpacho Andaluz
Cold blended Andalusian soup of ripe tomato, cucumber, pepper and bread.
Tortilla Española
Thick Spanish potato omelette with slow-confit potatoes and onion.
Patatas Bravas
Crisp double-fried potatoes with smoky paprika sauce and garlic alioli.
Gambas al Ajillo
Sizzling shrimp with garlic, olive oil and dried chili in a clay cazuela.
Fabada Asturiana
Asturian white-bean stew with chorizo, morcilla and pork shoulder.
Churros con Chocolate
Crisp star-fluted fried dough sticks dunked in thick hot chocolate.
Croquetas de Jamón
Creamy jamón-studded béchamel croquettes with a crisp golden crust.
Salmorejo Cordobés
Silky chilled tomato and bread cream from Córdoba, topped with jamón and egg.
Pulpo a la Gallega
Galician boiled octopus on potato with smoked paprika and olive oil.
Cochinillo Asado
Segovian roast suckling pig with shatter-crisp skin and silky meat.
Cocido Madrileño
Madrid's chickpea, meat and vegetable pot served in three courses.
Pan con Tomate
Catalan grilled bread rubbed with garlic and ripe tomato, finished with olive oil.
Crema Catalana
Catalan citrus-and-cinnamon custard with a torched caramelised sugar crust.
Bacalao al Pil Pil
Basque salt cod poached in garlic oil, emulsified into a glossy pale sauce.
Arroz Negro
Valencian black rice with squid and cuttlefish ink, finished with alioli.
Fideuà
Valencian noodle 'paella' with seafood, cooked dry until noodles curl and crisp.