Spanish kitchen
Home-Style Seafood Paella
Seafood paella needs the rice and seafood to finish together, but they do not need to enter the pan together.
A kitchen worth exploring
Spanish recipes
From small plates to rice for the table, let good ingredients take the lead.
Choose your starting point
Rice absorption, potato tenderness, reduced vegetable sauces and chilled tomato emulsions give this collection several useful starting points. Paella uses a broad shallow pan and avoids risotto-style stirring; tortilla needs tender drained potatoes before the eggs enter. For cold soups, tomato ripeness and the bread-to-liquid balance matter before the refrigerator rest.
Pan con TomateAbout 25 min · ingredients and methodSpanish Vegetable PistoAbout 1 hr 10 min · ingredients and methodHome-Style Seafood PaellaPlan 1 hr 10 min–1 hr 15 min · ingredients and methodCooking and Cooling Rice: Texture, Leftovers and Fried RiceKitchen foundations · Practical kitchen guidePrevent Soggy Pastry: Wet Fillings, Blind Baking and CoolingKitchen foundations · Practical kitchen guide
10 recipes to explore
Spanish kitchen
Spanish Potato Tortilla
Spanish potato tortilla is a thick egg-and-potato preparation, not a flatbread.
Spanish kitchen
Chilled Tomato Gazpacho
Gazpacho is only as convincing as the vegetables entering the blender.
Spanish kitchen
Crisp Patatas Bravas
Patatas bravas need a soft potato center, crisp edges and enough sauce to make the contrast exciting without soaking it away.
Spanish kitchen
Garlic Shrimp Gambas al Ajillo
Gambas al ajillo is quick only after the garlic, shrimp and serving plates are ready.
Spanish kitchen
Creamy Ham Croquetas
Ham croquetas begin as an unusually thick béchamel, not as mashed potato.
Spanish kitchen
Pan con Tomate
Pan con tomate is short enough that ingredient quality cannot hide behind a complicated sauce.
Spanish kitchen
Silky Córdoba-Style Salmorejo
Córdoba-style salmorejo is deliberately thicker than gazpacho: tomato, bread and olive oil form a smooth spoonable base without cream.
Spanish kitchen
Spanish Vegetable Pisto
Pisto is most satisfying when the vegetables are tender and the tomato base holds them without a watery pool.
Spanish kitchen
Citrus Crema Catalana
Crema catalana uses milk, yolks and starch to form a stovetop custard scented with citrus and cinnamon.