If you are looking for super easy spanish recipes you got the right place.
Since I love cooking and sharing it with other people, I’m going to write an article about 3 traditional Spanish recipes with their vegan versions, so that people from other countries can try to make them and show them to other people.
Spanish gastronomy is known worldwide and so is the Mediterranean diet, so I’m going to make these 3 healthy and easy recipes, so I can eat them without any impediment.
In addition I will share with you 3 top recipes of the Spanish gastronomy of those that drive you crazy.
1. Rice pudding
In Spain there are always desserts included in the menus, as it is the best way to finish a meal. The desserts that are usually found in bars or restaurants are: rice pudding, cheesecake, chocolate cake, fruit salad, custard…
The ingredients necessary for this recipe are:
- – 1 cup white rice or brown rice, about 200 grams
- – 7 cups vegetable milk, I like to use rice, oatmeal or almonds because they are sweeter
- – 1 cinnamon stick
- – The skin of half a lemon
- – Half a cup of sugar or brown sugar, stevia or other sweetener may also be used
The first step is to put all the ingredients in a pot (rice, milk, cinnamon and lemon) except the sugar and put it on high heat (8-9) until it starts boiling.
Then lower to medium heat (7) about 30-40 minutes until the rice is cooked and stir every few minutes so that it does not stick or change the texture.
Remove the cinnamon stick and the lemon skins (it is better to cut it in big skins to be able to remove it easily).
Serve in medium or small containers where it is going to be served and let them cool outdoors until they reach room temperature, then put them in the fridge for 1 or 2 hours, but the longer it is left, the better it will taste because it will have had more time to get the right flavor and texture.
To serve it, I like to serve it with plenty of cinnamon or fruit on top.
2. Stuffed aubergines
This is a very homemade dish and famous throughout Spain, of which you can make many different versions, vegan, vegetarian or with meat. The ingredients for a person (an eggplant) are:
- – An aubergine
– A red pepper, an onion, a clove of garlic, a green pepper
- – One cup of textured soy or tofu
- – One cup fried tomato or crushed tomato
- – Vegan cheese for gratin
– Spices: salt, black pepper, sweet paprika
First of all, we have to soak the textured soybeans in a bowl with water and a drip of vinegar to improve their flavor and we reserve. Meanwhile, we empty the aubergine and cut it into pieces, reserving the skin to use it as a container at the end. If you want to make the version with tofu everything is done the same but without having to hydrate it.
Then, we split all the vegetables (onion, peppers, garlic) and fry them with textured soybeans and a good amount of oil. When everything is ready, add the fried tomato and spices, stir to mix well and leave about 10 minutes at medium-low heat stirring every 2 minutes.
When everything is homogeneous, put it inside the eggplant skins and pour the cheese over it to grill in the oven until it is golden and crispy. If you don’t have vegan cheese or you can’t buy it, you can also add breadcrumbs on top to make the effect crispy. It is a very good and healthy way to eat eggplant and is served in a very original way on your own skin.
3. Potato stew
This recipe is healthy and I like it a lot for winter, you can also make many variations. and my mother also makes it a lot in different ways.
The necessary ingredients for 2 or 3 portions are:
- – 4 or 5 medium potatoes
– Half an onion, a clove of garlic
– A natural tomato
- – Noodles or rice
- – Spices: salt, turmeric, black pepper, sweet paprika
This recipe is very simple. To start, chop the tomato very finely (ground tomato can also be used) and fry it with the onion and garlic. When it is ready, add the potatoes cut into small pieces so that they are cooked and stir well.
Then add 3 glasses of water or vegetable broth and the spices. Raise the heat to maximum until it comes to a boil and then lower it to medium-high heat to cook the potatoes.
One option is to leave the stew alone with the potatoes and another is to add rice or noodles to make it more consistent. When it is added will depend on the cooking instructions that come in the package.
Vegetable meat, beans, carrots, etc. can be added. This has been the simplest version but it can be done differently.
Three ‘top’ recipes of Spanish cuisine
Learn how to prepare three great dishes in the Spanish recipe book: tortilla cake, Galician-style octopus and paella.
The fact that Spain is a culinary paradise is a truth about which there is a broad consensus around the world. The richness and variety of our cuisine is one of our best assets and a fundamental claim for the millions of tourists who visit the country every year.
In addition, the pleasures of the palate are joined by the recognized health benefits of the Mediterranean diet. But what is the best of Spanish cuisine? Beyond the international success of modern cuisine, many of the most traditional raw materials and classic recipes have become, for better or worse, authentic icons of the country. The paella or the potato omelette are two paradigmatic cases, but there is much more.
The variety of the many cuisines that make up Spanish gastronomy is immense. Each region contributes its own products, specialities and ways of cooking in an immense culinary mosaic of which it is almost impossible to make an inventory.
1. Pastel de tortillas
The tortilla, queen of Spanish cuisine, is made in many different ways. The tortilla cake is a delicious combination that mixes different recipes creating a unique dish.
That’s how it’s prepared: In a frying pan with oil the potatoes are fried, cut into very fine pieces and seasoned with salt. Once fried, they are drained of oil and made with them two tortillas of equal potatoes of two eggs each one, trying to make them very juicy. In a frying pan with a dash of oil, slowly fry the onion, finely chopped. When it is golden, add the crumbled bonito, sauté in the frying pan and remove everything to a plate draining the oil. With the onion, bonito and the two remaining eggs, prepare another tortilla of the same size as the previous ones. Put the tomato in another frying pan with a little oil and fry until it is thick. Then it is passed through the pastry and seasoned with salt.
Pour the tomato sauce in a round dish, place one of the potato tortillas on top and then a layer of bechamel sauce covering the tortilla well. Place the onion and bonito tortilla on top and cover with bechamel sauce. Finally, put the other potato omelette and cover it with mayonnaise. Decorate the edges with strips of pepper and some peas previously drained and fried in a little oil. If you prefer, you can decorate the cake with boiled eggs and small squares of Serrano or York ham.
Ingredients: 6 eggs, 1/2 kg of potatoes, 1 small tin of peas, 1 small tin of crushed tomato, 1 small tin of bonito in oil, 1 tin of peppers, 1 cup of mayonnaise, 1 bowl of bechamel sauce, 1 large onion, oil, salt.
Valencian paella is the most universal recipe of Spanish cuisine, but it is no easy to find the authentic recipe in English. Originating from the Levant, the ancient kingdom of Valencia and more specifically from the Hoya de Buñol, it has become a worldwide recipe due to itscolour, taste and aroma. All the extraordinary colours and flavours of the Levantine coast are mixed to offer us an astonishing dish for its baroque style and its forceful flavour.
That’s how it’s prepared: The oil is heated in the paella, and when it starts to smoke, add the rabbit and the chicken cut into pieces, browning them over medium heat. Then add the chopped vegetables and fry for a couple of minutes. Then, making a hole in the middle of the paella pan, sauté the tomato and when it starts to get dark,
add the paprika, taking care not to burn it. Move well and add water to the edge of the paella pan. Let the paella cook for 30 minutes, rectifying salt.
Add the rice and the saffron strands, taking care to spread all the rice well over the paella, and let it boil on a high heat until the rice is ready and the broth evaporates completely. Let it rest for five minutes, covered with a cloth.
Ingredients: 5 tablespoons of olive oil; 1.4 litres of water; 50 grams of artichokes; 425 grams of rice; 1 pinch of saffron; 150 grams of rabbit; 25 grams of locust bean; 50 grams of wide green beans; 0.5 teaspoons of paprika; 150 grams of chicken; 3 tablespoons of tomato.
3. Pulpo a la gallega
The Galician-style octopus is a recipe with a sublime taste and texture, so much so that its preparation has spread throughout the country. It is a dish of great nutritional value due to its protein content of high biological value and has little fat.
This is how it is prepared: The octopus, once cooked and cut into pieces, is seasoned “in this order” with salt, paprika and oil. Without further ado, it is served cold on a wooden plate.
You can also prepare the Galician-style octopus by frying a little garlic and chilli pepper, both very finely chopped, in a frying pan with oil.
The octopus, previously cooked and sprinkled with paprika, is then sprinkled with this “strained and very hot” oil. This dish can be served with cachelos (boiled potatoes).
Ingredients: 1.5 kg octopus; 75 g hot paprika; bay leaf; oil; salt.