1. Gazpacho Andaluz (Cold Tomato Soup)
Ingredients (serves 4):
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5 ripe tomatoes
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1 cucumber
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1 green bell pepper
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1 garlic clove
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3 tbsp olive oil
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2 tbsp red wine vinegar
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Salt to taste
Instructions:
Blend all ingredients until smooth. Chill for at least an hour. Serve cold with a drizzle of olive oil.
2. Pan con Tomate (Tomato Bread)
Ingredients (serves 2):
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2 slices rustic bread
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1 ripe tomato
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1 garlic clove
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Olive oil
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Salt
Instructions:
Toast bread. Rub with garlic, then rub with halved tomato. Drizzle olive oil and sprinkle salt.
3. Tortilla de Patatas Vegana (Vegan Spanish Omelette)
Ingredients (serves 4):
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4 potatoes, peeled and sliced thin
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1 onion, sliced
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6 tbsp chickpea flour
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½ cup water
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Olive oil, salt
Instructions:
Fry potatoes and onion until tender. Mix chickpea flour with water and salt. Combine everything and cook in a skillet on both sides until golden.
4. Lentejas Estofadas (Spanish Lentil Stew)
Ingredients (serves 4):
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1 cup brown lentils
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1 onion, chopped
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2 carrots, sliced
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2 garlic cloves
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1 tsp smoked paprika
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Olive oil, salt, water
Instructions:
Sauté onion, garlic, and carrot in olive oil. Add paprika, lentils, and water (about 3 cups). Simmer 30–40 min until soft.
5. Pisto Manchego (Spanish Ratatouille)
Ingredients (serves 4):
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1 eggplant
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1 zucchini
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1 bell pepper
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1 onion
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3 tomatoes
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Olive oil, salt
Instructions:
Chop all vegetables. Sauté onion and pepper, then add the rest. Cook slowly 30–40 min until thick and soft.
6. Ensalada de Garbanzos (Chickpea Salad)
Ingredients (serves 2):
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1 can chickpeas, rinsed
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1 tomato
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1 small cucumber
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¼ onion
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Olive oil, vinegar, salt
Instructions:
Chop veggies and mix with chickpeas. Dress with oil, vinegar, and salt. Chill before serving.
7. Setas al Ajillo (Garlic Mushrooms)
Ingredients (serves 2):
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200g mushrooms, sliced
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3 garlic cloves, sliced
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Olive oil, parsley, salt
Instructions:
Sauté garlic in olive oil, add mushrooms and cook until golden. Sprinkle chopped parsley.
8. Patatas Bravas (Spicy Potatoes)
Ingredients (serves 4):
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4 potatoes
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1 tsp smoked paprika
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2 tbsp tomato paste
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Olive oil, salt, water
Instructions:
Fry cubed potatoes until crisp. For sauce, cook tomato paste with paprika, a bit of water, and salt. Pour sauce over potatoes.
9. Ajo Blanco (White Almond Soup)
Ingredients (serves 2):
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1 cup blanched almonds
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1 garlic clove
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1 cup cold water
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2 tbsp olive oil
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1 tbsp sherry vinegar
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Salt, grapes for garnish
Instructions:
Blend everything until smooth. Chill and serve with grapes and a drizzle of olive oil.
10. Plátanos con Canela y Aceite de Oliva (Cinnamon Olive Oil Bananas)
Ingredients (serves 2):
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2 ripe bananas
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1 tbsp olive oil
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½ tsp cinnamon
Instructions:
Slice bananas and drizzle with olive oil. Sprinkle cinnamon and serve as a quick dessert.