Spanish

Pollo al Ajillo (Garlic Chicken)

Bite-size chicken browned in olive oil with plenty of garlic and finished with white wine — the Spanish garlic chicken, the poultry cousin of gambas al ajillo. One pan, and irresistible with bread to mop up the sauce.

Basque Burnt Cheesecake

A crustless cheesecake baked hot until the top scorches dark — the San Sebastian original. Caramelized and almost burnt outside, molten-creamy within, it's the easiest cheesecake there is: blend it in one bowl, pour, and bake.

Patatas Bravas

Crisp-edged, fluffy-centered potatoes drizzled with a spicy brava sauce and garlic aioli — Spain's signature tapa. The bar snack you'd order with a beer, easy to make at home in the oven or air fryer.

Churros

Spanish fried dough piped through a star tip and tossed in cinnamon sugar. Classically dipped in thick hot chocolate — made like a choux paste, so they're crisp outside and soft within.

Spanish Tortilla (Tortilla de Patatas)

Spain's national dish: potatoes and onion gently cooked in olive oil, then set with egg into a thick round omelette. The ingredients are simple — the art is a juicy center. Great warm or cold.

Gazpacho (Chilled Tomato Soup)

A chilled summer soup from Andalusia, Spain — ripe tomatoes blended with cucumber, pepper, garlic, olive oil, and vinegar, served cold. No cooking at all: blend, chill, done. Cool, bright, and refreshing on a hot day — vegetables you drink.

Gambas al Ajillo (Garlic Shrimp)

A classic Spanish tapa — shrimp sizzled in olive oil infused with sliced garlic and dried chili. The real treat is mopping up the leftover garlic oil with baguette; perfect with a glass of wine.

Paella

Spain's iconic rice dish — saffron-stained rice spread thin in a wide pan and cooked down with shrimp, mussels, and squid. The prized 'socarrat' crust forms on the bottom; serve straight from the pan with lemon.