Discover 4 Spanish recipes, from quick favourites to slower weekend cooking.
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◷ 75 minmedium
Golden, shallow-fried potato chunks with fluffy centres and a thick tomato sauce sharpened with sherry vinegar, garlic, smoked paprika and cayenne. Makes four tapas or side portions; allow about 75 minutes.
Oct 15
◷ 30 mineasy
Render cured Spanish chorizo, then simmer butter beans in its paprika-rich oil for a glossy, lightly thickened sauce. Tender spinach and a splash of sherry vinegar balance the creamy beans and smoky, savoury chorizo.
Oct 9
◷ 80 minmedium
Tender Spanish beef-and-pork meatballs, pan-browned and gently finished in a thick, spoonable tomato sauce, served with crusty bread. Allow about 1 hour 20 minutes, plus additional simmering and temperature checks if needed.
Oct 5
◷ 65 minmedium
Potatoes and onion gently cooked in olive oil, folded into eggs, then pan-cooked and flipped into a golden tortilla with a tender, fully set centre. Allow about 65 minutes, including resting; serve warm or at room temperature.
Oct 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 24 minutes. Cooking takes 70 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: raw Maris Piper or King Edward potatoes, water, fine salt, sunflower or rapeseed oil, fine salt. Equipment: 4-litre saucepan with lid, Colander and large tray, 1–1.5-litre saucepan with lid, Deep-sided 28 cm frying pan, Frying thermometer, Slotted spoon, Kitchen paper and wire rack, Kitchen scales, chopping board and knife, Serving platter and small sauce bowl.
Kitchen tip: The schedule allows about 75 minutes. A slow hob, longer sauce reduction or extra frying batches will take longer; use the texture cues rather than rushing.
Preparation takes 10 minutes. Cooking takes 21 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: butter beans, ready-to-eat cured Spanish chorizo, fresh spinach, garlic, olive oil. Equipment: 24–26 cm sauté pan, approximately 2 litres in capacity, Sieve, Chopping board and knife, Measuring jug and measuring spoons, Wooden spoon or silicone spatula.
Kitchen tip: Keep the measured stock within reach before adding the garlic and paprika. If either turns black or smells acrid, restart rather than trying to disguise the bitterness.
Preparation takes 30 minutes. Cooking takes 66 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 15% fat, raw pork mince, approximately 10–20% fat, soft white bread, weighed without hard crust, whole milk, egg, approximately 50 g without its shell. Equipment: 28–30 cm deep sauté pan with lid, approximately 3 litres, with a base large enough for 20 meatballs in one layer, 26–28 cm frying pan, Two hob rings, Mixing bowl, Digital scales and measuring jug, Knife, chopping board and fine grater, Flexible spatula and spoon or tongs, Digital food thermometer, Clean serving bowls and utensils.
Kitchen tip: Mash the soaked bread thoroughly, mix only until combined and roll without compressing to avoid dense meatballs.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: all-purpose potatoes, weighed after peeling, yellow onion, peeled, olive oil, for cooking the vegetables and tortilla; excess drained, eggs, fine salt. Equipment: 20 cm (8-inch) nonstick skillet with sides at least 5 cm (2 inches) high, Lid that fits the skillet, Knife and chopping board, Large mixing bowl, Whisk or fork, Flexible spatula, Fine-mesh sieve and heatproof bowl, Tablespoon measure, Sturdy plate about 25 cm (10 inches) across, wider than the skillet, Clean serving plate, Dry oven gloves, Instant-read food thermometer.
Kitchen tip: Use the specified skillet size: a larger pan makes a thinner tortilla that cooks more quickly and can dry out.