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Traditional Spanish Recipes
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Get Delicious Traditional Spanish Recipes for Gazpacho, Paella and Flan!

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Spanish recipes are easy to prepare yet are so delicious! So why not cook up a storm with a few traditional spanish dishes?  Traditional Spanish meals typically begin with a plate of tapas (appetizers) or a cold soup , followed by a main course, and then a simple dessert.  If you’re ready to tantalize your tastebuds with some international dishes, consider making any of the following simple, traditional Spanish recipes:

SPANISH RECIPE #1: Classic Spanish Soup - Gazpacho

This cold, chilled soup is often served in the Spring and summer, but it works just as well in the winter when you’re tired of your usual hot soup or stew.  Whip this up ahead of time and store it in the refrigerator for at least one day before serving for a rich and flavorful start to any Spanish dinner!


  • 6 ripe tomatoes, peeled and chopped
  • 4 cups fresh tomato juice
  • 1 small onion, finely chopped
  • 1 medium cucumber, peeled and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 Tbsp chopped fresh chives 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
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Directions: Combine all ingredients in a medium bowl, then pour into a blender.  Blend on medium speed to form a thick soup, then place in a non-metal container and cover tightly.  Refrigerate for at least 24-36 hours before serving; serve cold.

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SPANISH RECIPE #2: Classic Spanish Main Course – Paella
Paella is an aromatic rice dish that’s full of flavor, and is typically made with seafood, chicken and/or sausage.  It’s a one-dish meal that continues to be a mainstay of the Spanish dinner table.  Here’s a simple chicken, sausage and shrimp recipe for you to try:


  • 4 12 oz. Italian sausages, chopped into 1-inch pieces
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 12 medium shrimp (still in their shells)
  • 1 medium onion, chopped
  • 1 small red or yellow pepper, chopped
  • 2 large cloves of garlic, pressed and chopped
  • 1 ½ cup long grain white rice
  • 2 ¼ cups chicken broth
  • Salt and pepper to taste
  • Pinch of saffron
  • 2 large tomatoes, peeled and diced
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Directions: Place the sausage in a large cooking pot and cook on medium heat for 5-6 minutes until brown.  Reduce the heat, then add the onion, peppers and garlic.  Saute the mixture for 5-6 minutes until the onions become soft and translucent.  Next, add the boneless chicken to the pot; mix together and cook until chicken turns white, then brown (approximately 8 – 10 minutes).  Add the rice, broth and salt and pepper, mixing thoroughly until well-combined.  Increase the heat to boiling, then reduce the heat to simmer for about 20 minutes until rice is soft.  Stir the rice mixture with a slotted spoon or fork to make sure the rice is cooked, then add the shrimp, tomatoes and saffron.  Mix thoroughly, then cover and cook for another 10-12 minutes on medium heat until the shrimp is cooked completely.  Serve immediately.

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SPANISH RECIPE #3: Classic Spanish Dessert - Flan

Flan is a traditional Spanish and Mexican dessert that tastes like a light, sweet custard.  It has a distinct caramel flavor, and you can make it with just five simple ingredients! You’ll need 6 small ramekins or custard cups to make this recipe since you’ll be baking individual flan in the oven before serving.


  • 1 ½ cups white sugar
  • 6 large eggs
  • 2 13 oz. cans of evaporated milk (full fat)
  • 1 14 oz. can sweetened condensed milk (full fat)
  • 1 teaspoon vanilla extract
  • mint sprig (optional for garnish)
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Directions: Preheat the oven to 325 degrees. Heat 1 cup sugar into a small saucepan until the sugar crystals dissolve and form a caramel sauce.  Mix constantly to avoid burning, then pour about 3 tablespoons of the caramel into the bottom of each ramekin. Tilt the cups to cover the entire base of the ramekin with the sauce, and set aside.
In a small metal bowl, combine the eggs, milk, and ½ cup sugar together with a whisk.  Blend until smooth and silky, then add the vanilla.  Continue mixing until vanilla is combined, then pour the custard mixture into each ramekin. 
Place ramkeins inside a glass baking dish filled with2 inches of hot water to form a ‘bath’ for the custard.  Bake for approximately 60-75 minutes until the center of each custard cup is dense and firm.  Remove from the oven, then chill in the refrigerator for 1-2 hours until completely cool and firm.  Flip each cup onto a small dish before serving. Garnish with a fresh sprig of mint.  Enjoy!

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Sabah Karimi writes on food, health and lifestyle for DivaVillage.  Her favorite Spanish dish is, of course, flan.

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