Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Spanish cuisine
Explore the culinary traditions currently represented in the recipe collection.
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A documented guide to Spanish cooking
A careful way to approach Spain’s many cooking traditions: read regional repertoires, techniques, and eating contexts without reducing them to a list of icons.
Dry Rice with Chickpeas and Artichokes
Dry rice with chickpeas and artichokes, cooked in a vegetable base and broth.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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Brothy Rice with Prawns and Rosemary
Spanish brothy rice with prawns: round-grain rice cooked in fish stock with a sofrito of onion, tomato, and garlic, saffron, and an optional touch of fresh rosemary as a garnish.
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Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
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Spinach Scramble
A creamy scramble of fresh spinach, garlic, eggs, and a hint of cayenne, ready in about 15 minutes.
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Dry Tomato Rice with Artichokes
Dry-style rice with tomato, artichokes, and a vegetable sofrito, cooked without stirring until the stock is absorbed.
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Red bean stew with spinach
A vegetarian stew of red beans, spinach, and vegetables, thickened with a flour-and-paprika roux. Serves 4; requires 12 hours of soaking and about 125 minutes of cooking.
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Zucchini and spinach scrambled eggs
A four-serving scramble with zucchini, spinach, garlic, and eggs.
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Dry Vegetable Rice with Artichokes
Dry rice with artichokes, vegetables, and a tomato sofrito, cooked in vegetable broth.
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White Bean Stew with Spinach and Saffron
A creamy vegetarian stew of cooked white beans and spinach, flavored with saffron and paprika.
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Potato and spinach scrambled eggs
Golden potatoes and sautéed spinach are combined with scrambled eggs and goat cheese in a four-serving dish.
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Dry rice with prawns and artichokes
Dry rice with prawns, artichokes, vegetables and fish stock, serving 4.
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Stewed lentils with spinach
A vegetarian stew of lentils, spinach, vegetables, paprika and bay leaf. Serves 4; preparation: 15 minutes; cooking: about 40 minutes.
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Scrambled Eggs with Peas and Spinach
A simple scramble of spinach and peas with garlic and eggs, serving four.
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Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
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Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
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Sweet Potato and Leek Spanish Omelette
A Spanish-style omelette with sweet potato and leek, cooked until the egg is set.
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