Many people think that cooking Spanish food must take a lot of time because they've been to Spain and had delicious three-, four- or five-course meals. The truth is that most Spanish dishes are simple, uncomplicated, and do not take long to prepare.
Rice, soups, stews, and beans are eaten daily and may need to be simmered. That's not a problem because you can prepare a salad and side dish while your stew or soup is cooking. Many Spanish cooks use pressure cookers to reduce the cooking time of the lovely traditional Spanish dishes.
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There is a surprise ingredient in this easy Catalan beef stew recipe that gives it a unique flavor—chocolate! You can set it to simmer for 90 minutes or speed it up using a pressure cooker and have dinner in a half an hour. Meanwhile, prepare a pot of white rice to accompany it.
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This quick and easy pork chop recipe comes from Madrid and takes only 30 minutes to cook. Paprika, onions, and garlic lend their big flavors to the meat. You can serve the chops with potatoes, either mashed or roasted, as the Spanish do.
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This salmon in salsa verde dish originates in the region of Navarra, in Northern Spain. Green sauce or salsa verde is a typical Spanish sauce and is usually served with fish. It's green due to parsley, although some variations add other green vegetables, in this case, there are also green peppers.
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This recipe is from the Basque Country or Pais Vasco, a historic center of the fishing industry. It's a dish easy enough for a novice cook, prepared by sautéeing the fish in garlic-infused olive oil, then smothered in a pisto of peppers, onions, and tomatoes. Serve the bacalao con pimientos y cebolla with fried potatoes or rustic bread.Continue to 5 of 11 below.
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Clams would usually be eaten as an appetizer or first course. This simple Murcian style clam recipe is best if you can buy fresh clams at the market as you would in Spain. You'll want fresh crusty bread on the side to soak up the delicious sauce made with sweet paprika, garlic, onion, and red pepper flakes.
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This chicken recipe comes from the region of La Rioja, in the North of Spain, a region well-known for its wine production. It combines chicken and chorizo with peppers and garlic for a stew that will warm you through the chilly winter.
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This cold soup originates in southern Spain, a hot and dry region called Andalusia. Gazpacho Andaluz is tasty, refreshing and very healthy since it is made from nothing but fresh vegetables and a bit of oil and vinegar.
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A green salad is almost always on the table for a Spanish meal. It usually includes a mix of ingredients that Americans may find surprising, such as olives, tuna, and white asparagus, as well as tomatoes and onions. It's easy to prepare, tasty, and attractive.Continue to 9 of 11 below.
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This Asturian bean and sausage stew is a traditional dish from Asturias, in the north of Spain. People generally make it for a hearty lunch, considering it too heavy for their typically late-night dinner. It is made with large white beans, chorizo sausage, pork, and paprika. This recipe saves time as it does not require overnight soaking.
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This peasant-style Castillian garlic soup dish is typical of the Castilla-Leon Regional Cuisine, where the winters are cold and soups and stews are eaten daily. It's also the land of bread, and this recipe is a way to use leftover day-old bread.
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Dessert can't get much easier than this traditional quince paste or "membrillo" served with cheese. It is a typical dessert eaten in Spain, although it could be enjoyed as a breakfast.