32+ Must-Try Spring Spanish Recipes to Brighten Your Table

As the days grow longer and the weather warms, spring beckons with its vibrant colors, fresh produce, and outdoor gatherings.

The spring season in Spain is a time of celebration, and what better way to embrace this lively atmosphere than through the country’s rich culinary traditions?

From bright salads to hearty stews, spring Spanish recipes are full of fresh flavors, seasonal ingredients, and regional specialties that reflect the warmth and beauty of the season.

Whether you’re craving a light seafood dish, a comforting vegetable stew, or a refreshing sangria, Spanish cuisine has something to offer for every occasion.

In this article, we’ve gathered over 32 spring-inspired Spanish recipes that will transport your taste buds to the heart of Spain.

These dishes are perfect for enjoying with family and friends or for impressing guests at your next spring gathering.

32+ Must-Try Spring Spanish Recipes to Brighten Your Table

Spring is the perfect time to explore the rich and varied flavors of Spanish cuisine.

From classic tapas to vibrant main dishes, the recipes we’ve shared in this article are a celebration of the season’s freshest ingredients.

Whether you’re looking for a light and refreshing dish or something hearty and comforting, Spanish spring recipes have something to offer every palate.

So gather your ingredients, roll up your sleeves, and let these flavorful dishes bring a touch of Spain to your spring table.

Whether you’re hosting a family meal or enjoying a quiet evening, these recipes are sure to inspire your cooking and bring a taste of the Mediterranean into your kitchen.

Spring Spanish Gazpacho

Gazpacho is a classic Andalusian cold soup perfect for the warm spring months. Refreshing and full of flavor, this dish combines ripe tomatoes, cucumbers, bell peppers, and onions with olive oil and vinegar to create a vibrant and healthy appetizer. Traditionally served chilled, it is ideal for picnics or light meals, offering a taste of Spain in every spoonful.

Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Combine the tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor.
2. Add the tomato juice, olive oil, red wine vinegar, salt, and pepper.
3. Blend until smooth and well combined. If the soup is too thick, add more tomato juice or water to reach the desired consistency.
4. Taste and adjust the seasoning if needed.
5. Chill in the refrigerator for at least 2 hours before serving.
6. Serve cold, garnished with fresh basil or parsley.

Gazpacho is an incredibly refreshing soup that embraces the vibrant flavors of spring and summer. This Spanish classic is perfect for any occasion, whether as a starter or a light meal. Its easy preparation and healthy ingredients make it a great choice for those looking to enjoy the season’s bounty in a flavorful, nourishing way.

Spanish Spring Paella

Paella, the iconic Spanish dish, comes in many varieties. This spring-inspired version features fresh seasonal vegetables such as artichokes, peas, and bell peppers, alongside succulent seafood and tender chicken. Paella combines a delicious combination of saffron-infused rice and Mediterranean flavors, making it a true celebration of the season. Perfect for family gatherings or a weekend feast.

Ingredients:

• 1/2 lb chicken thighs, cut into pieces
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup artichoke hearts, chopped
• 1 cup peas
• 2 cups short-grain rice (such as Arborio)
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Heat the olive oil in a large paella pan or wide skillet over medium heat.
2. Add the chicken pieces and cook until browned. Remove from the pan and set aside.
3. In the same pan, sauté the onion, garlic, bell pepper, and artichoke hearts until softened.
4. Stir in the rice, saffron, paprika, salt, and pepper, allowing the rice to toast slightly in the oil.
5. Pour in the chicken broth, then add the chicken back to the pan.
6. Bring to a simmer, cover, and cook for 15-20 minutes.
7. Add the shrimp and mussels to the pan, and cover again. Cook until the seafood is cooked through and the rice has absorbed the liquid, about 10 minutes.
8. Remove from heat and let the paella sit, covered, for 5 minutes before serving.
9. Serve with lemon wedges on the side.

This spring paella brings the Mediterranean to your table with its fragrant saffron rice, tender chicken, and succulent seafood. The combination of fresh vegetables and seafood captures the essence of spring, offering a colorful, vibrant dish. Perfect for gatherings, it showcases the versatility and deliciousness of Spanish cuisine while celebrating the season’s freshest ingredients.

Spanish Tortilla with Spring Vegetables

A Spanish tortilla is a traditional dish made from eggs, potatoes, and onions, but this spring version adds a delightful twist with the inclusion of seasonal vegetables such as spinach, asparagus, and peas. This hearty, flavorful dish can be enjoyed at any time of day, whether as a breakfast, lunch, or dinner. It’s also easy to prepare and perfect for a light, satisfying meal.

Ingredients:

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 cup spinach, chopped
• 1/2 cup asparagus, chopped into bite-sized pieces
• 1/2 cup peas
• 1 onion, chopped
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes and onions, cooking until softened and golden brown, about 15-20 minutes. Remove and set aside.
2. In the same skillet, add the remaining olive oil and sauté the asparagus, spinach, and peas until tender, about 5-7 minutes.
3. In a large bowl, beat the eggs and season with salt and pepper.
4. Add the cooked potatoes, onions, and vegetables to the eggs, stirring to combine.
5. Pour the egg mixture back into the skillet and cook over low heat, occasionally lifting the edges to allow the uncooked egg to flow underneath.
6. Once the tortilla is mostly set, cover the skillet with a plate, flip the tortilla, and slide it back into the pan to cook the other side until golden brown, about 5-7 minutes.
7. Let the tortilla cool for a few minutes before slicing and serving.

The Spanish tortilla with spring vegetables is a beautiful balance of tender eggs, crispy potatoes, and fresh seasonal greens. It’s a versatile dish, full of vibrant colors and delicious flavors, making it perfect for springtime meals. Whether served warm or at room temperature, this tortilla is an excellent way to enjoy the season’s produce while savoring a Spanish culinary tradition.

Spanish Spring Frittata with Chorizo and Asparagus

A Spanish-inspired frittata makes a delightful spring breakfast or brunch option. This dish incorporates chorizo, a rich and flavorful Spanish sausage, along with fresh asparagus and eggs to create a hearty and satisfying meal. The combination of spicy chorizo and crisp vegetables creates a perfect balance, making this frittata a wonderful dish to celebrate the season.

Ingredients:

• 1/2 lb Spanish chorizo, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 6 large eggs
• 1/2 cup milk
• 1/4 cup grated Manchego cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add the sliced chorizo and cook until browned and crispy, about 5 minutes. Remove and set aside.
3. In the same skillet, add the asparagus and sauté for 3-4 minutes until tender but still crisp. Remove from the pan and set aside with the chorizo.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Add the chorizo, asparagus, and cheese (if using) to the egg mixture.
5. Pour the mixture back into the skillet and cook over low heat for 3-4 minutes, until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
7. Garnish with fresh parsley and serve warm.

This Spanish frittata is a flavorful and filling dish that captures the essence of spring. The spicy chorizo pairs beautifully with the crisp asparagus, and the creamy eggs bring everything together. Whether enjoyed for breakfast, brunch, or even dinner, this frittata is a versatile and satisfying choice that brings a taste of Spain to your table.

Spanish Flan with Citrus Zest

Flan, a creamy Spanish caramel custard dessert, is a beloved treat across Spain. This version incorporates citrus zest for a refreshing twist, balancing the richness of the flan with bright, zesty notes. Smooth, sweet, and just the right amount of tangy, this flan is perfect for spring gatherings and a delightful way to end a meal.

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tbsp vanilla extract
• Zest of 1 orange
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C). Place a roasting pan or large baking dish in the oven.
2. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then increase the heat and cook until the mixture turns golden brown, about 5-7 minutes. Carefully pour the caramel into the bottom of a flan dish or individual ramekins, swirling to coat the bottom.
3. In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, orange zest, and lemon zest.
4. Pour the custard mixture over the caramel in the dish. Cover the dish with aluminum foil.
5. Carefully pour hot water into the roasting pan to create a water bath for the flan (about halfway up the sides of the flan dish).
6. Bake for 45-50 minutes, or until the flan is set but still slightly jiggly in the center.
7. Let the flan cool to room temperature, then refrigerate for at least 2 hours before serving.
8. To serve, run a knife around the edges of the flan, then invert onto a serving plate. Drizzle with the caramel sauce.

This citrus-infused Spanish flan offers a perfect balance of sweetness and tang. The caramel adds richness, while the zesty orange and lemon peel bring freshness, making it a wonderfully light and refreshing dessert for spring. Its creamy texture and vibrant flavors will surely make it a crowd-pleaser at any occasion.

Spanish Pisto (Vegetable Stew)

Pisto is a traditional Spanish vegetable stew, often compared to ratatouille, and showcases the bounty of fresh spring vegetables. Tomatoes, peppers, zucchini, and onions come together in a savory, slightly sweet sauce that is perfect when served with a fried egg on top. It’s a simple yet flavorful dish, making it a wonderful choice for a light, healthy lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• 4 eggs (optional, for serving)
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and zucchini, sautéing until softened, about 8-10 minutes.
2. Add the garlic, paprika, and tomatoes, cooking for another 5-7 minutes, until the tomatoes break down and the sauce thickens.
3. Season with salt and pepper to taste, and continue cooking for an additional 5 minutes to allow the flavors to meld.
4. If desired, fry eggs in a separate pan to serve on top of the pisto.
5. Serve the pisto hot, garnished with fresh basil and a fried egg on top.

Spanish pisto is the ultimate comfort food that celebrates the flavors of spring. The sweet, tender vegetables combine to create a warm, hearty dish that is as flavorful as it is nutritious. Adding a fried egg on top elevates it into a complete meal, making it the perfect way to enjoy the season’s best produce in a single dish.

Spanish Spring Chickpea and Spinach Stew (Espinacas con Garbanzos)

Espinacas con Garbanzos is a traditional Spanish stew from Andalusia, and it’s a perfect dish for the spring season. The rich, earthy flavor of chickpeas combines with the bright, fresh taste of spinach, all simmered together with garlic, cumin, and paprika. This vegetarian dish is light yet satisfying and can be served as a main or as a side to a larger meal.

Ingredients:

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups fresh spinach, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the garlic and onion, sautéing until fragrant and soft, about 5 minutes.
2. Stir in the cumin and smoked paprika, allowing the spices to bloom in the oil for about 1 minute.
3. Add the chopped spinach and cook until wilted, about 2-3 minutes.
4. Add the chickpeas and vegetable broth, stirring everything together. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve the stew hot, garnished with a fresh lemon wedge for a burst of brightness.

Espinacas con Garbanzos is a wonderfully comforting dish that offers both richness and lightness, making it ideal for springtime. The earthy chickpeas and vibrant spinach blend harmoniously, creating a dish that’s full of flavor yet light enough for warm-weather eating. It’s a simple yet satisfying meal that’s perfect for a healthy, plant-based option.

Spanish Spring Shrimp and Garlic (Gambas al Ajillo)

Gambas al Ajillo is a famous Spanish tapas dish that’s quick to prepare and bursting with flavor. Shrimp is cooked in olive oil with plenty of garlic, red pepper flakes, and a splash of white wine to create a savory and slightly spicy dish. It’s an excellent choice for a light spring appetizer or a main course when served with crusty bread to soak up the delicious sauce.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 1/4 cup dry white wine
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 2 minutes.
2. Add the red pepper flakes (if using) and stir, then add the shrimp to the skillet.
3. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Pour in the white wine, scraping any bits from the bottom of the pan. Allow the wine to reduce slightly, about 1-2 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve immediately with lemon wedges and crusty bread.

Gambas al Ajillo is a delectable Spanish dish that highlights the natural sweetness of shrimp while infusing it with the aromatic, savory flavors of garlic and a touch of heat from red pepper flakes. The white wine adds an extra layer of depth to the dish, making it perfect for serving as a tapas appetizer or a light main course. Paired with bread to soak up the delicious sauce, this dish is sure to be a hit at any spring gathering.

Spanish Spring Tortilla de Patatas with Peas and Leeks

A twist on the traditional Spanish tortilla, this version incorporates fresh spring vegetables, including peas and leeks, adding a burst of color and flavor. The soft, creamy eggs are paired with tender potatoes, sweet leeks, and sweet peas, creating a dish that’s both comforting and refreshing. Tortilla de Patatas with peas and leeks is perfect for a light lunch or dinner and works wonderfully as a tapas-style dish.

Ingredients:

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 leek, cleaned and sliced
• 1 cup peas (fresh or frozen)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and cook, stirring occasionally, until tender but not crispy, about 15 minutes. Remove the potatoes from the pan and set aside.
2. In the same skillet, sauté the leek slices for about 5 minutes until softened. Add the peas and cook for another 2-3 minutes.
3. In a large bowl, beat the eggs and season with salt and pepper. Add the cooked potatoes, leeks, and peas to the eggs, gently folding to combine.
4. Pour the mixture back into the skillet, cooking over low heat. Occasionally, lift the edges of the tortilla to allow uncooked eggs to flow underneath.
5. Once the tortilla is mostly set, flip it by inverting it onto a plate and sliding it back into the pan to cook the other side for about 3-4 minutes.
6. Allow the tortilla to cool for a few minutes before slicing and serving.

This spring-inspired Tortilla de Patatas with peas and leeks adds a fresh, vibrant twist to a classic Spanish dish. The sweet leeks and peas pair perfectly with the creamy eggs and tender potatoes, making this tortilla a delicious and satisfying dish that works for any meal of the day. It’s an easy, flavorful way to embrace the season’s produce while enjoying a beloved Spanish culinary tradition.

Spanish Grilled Spring Vegetables with Romesco Sauce

Spanish Grilled Spring Vegetables with Romesco Sauce is a vibrant and flavorful dish that brings together the best of the season’s fresh produce. The romesco sauce, made with roasted red peppers, tomatoes, garlic, and almonds, adds a smoky and nutty depth to the grilled vegetables. This dish is perfect as a side for a spring barbecue or as a light vegetarian main course.

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste

For Romesco Sauce:

• 2 roasted red peppers (jarred or fresh)
• 1/4 cup almonds, toasted
• 2 cloves garlic
• 1 tomato, roasted
• 1 tbsp red wine vinegar
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• Salt to taste

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Brush the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until charred and tender.
4. While the vegetables are grilling, prepare the romesco sauce. In a food processor, combine the roasted red peppers, almonds, garlic, tomato, red wine vinegar, and smoked paprika. Blend until smooth.
5. Slowly add olive oil while blending to create a thick, creamy sauce. Season with salt to taste.
6. Once the vegetables are grilled, arrange them on a platter and drizzle with the romesco sauce.

This dish showcases the vibrant flavors of spring vegetables, perfectly complemented by the smoky, tangy romesco sauce. The grilling brings out the natural sweetness of the vegetables, while the romesco sauce adds a rich, nutty flavor that elevates the dish. It’s a healthy, satisfying, and visually stunning addition to any spring meal.

Spanish Spring Gazpacho with Cucumber and Mint

Gazpacho is a refreshing, chilled Spanish soup that is perfect for warm spring and summer days. This version incorporates crisp cucumber and fresh mint, adding a cool and herbaceous twist to the classic tomato-based soup. Packed with fresh vegetables, this gazpacho is light, hydrating, and bursting with flavor, making it an ideal starter or a light lunch option.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/4 cup fresh mint leaves
• Salt and pepper to taste
• Ice cubes (optional)

Instructions:

1. In a blender or food processor, combine the tomatoes, cucumber, onion, bell pepper, and garlic. Blend until smooth.
2. Add the olive oil, red wine vinegar, fresh mint leaves, salt, and pepper. Blend again until fully combined.
3. Taste and adjust seasoning if necessary. For an extra chill, add a few ice cubes to the soup and blend again.
4. Refrigerate the gazpacho for at least an hour to let the flavors meld.
5. Serve chilled, garnished with additional mint leaves or cucumber slices for decoration.

This Spanish spring gazpacho offers a refreshing and light way to enjoy the season’s fresh produce. The combination of juicy tomatoes, crisp cucumber, and cool mint provides a delightful balance of flavors. It’s the perfect dish to enjoy as a starter or on a hot day, offering both hydration and a burst of freshness in every spoonful.

Spanish Paella with Spring Vegetables

Paella is one of Spain’s most famous dishes, and this version celebrates the season with an array of fresh spring vegetables. Artichokes, peas, asparagus, and bell peppers come together in this vibrant and colorful dish, making it a perfect choice for a light yet satisfying meal. Paella is versatile and can be made with seafood, chicken, or as a vegetarian option, as in this recipe.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup artichoke hearts (fresh or canned)
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into pieces
• 1 1/2 cups short-grain rice (such as Arborio or Bomba)
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. In a large paella pan or wide skillet, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the zucchini, artichokes, peas, and asparagus. Cook for 5-7 minutes, until the vegetables are tender.
3. Add the rice, saffron, smoked paprika, salt, and pepper, stirring to combine.
4. Pour in the vegetable broth and bring to a simmer. Do not stir the rice once the broth is added, as this allows for the signature crispy crust to form at the bottom of the pan.
5. Reduce the heat to low, cover the pan with a lid, and cook for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
6. Let the paella rest for 5 minutes before serving.
7. Garnish with fresh parsley and serve with lemon wedges on the side.

This Spanish paella with spring vegetables brings together the best of the season’s fresh ingredients in one dish. The combination of saffron, smoked paprika, and the natural sweetness of the vegetables creates a rich and flavorful paella that’s both satisfying and refreshing. Whether you’re serving it for a family dinner or a special occasion, this springtime paella will impress everyone with its bold flavors and vibrant colors.

Spanish Spring Potato Salad with Tuna (Ensaladilla Rusa)

Ensaladilla Rusa is a popular Spanish potato salad, and this version embraces the freshness of spring. With tender boiled potatoes, crisp vegetables, and the richness of tuna, this dish combines textures and flavors that are both hearty and light. It’s a perfect dish for a spring picnic or a light lunch, and the creamy dressing ties everything together for a delightful experience.

Ingredients:

• 4 medium potatoes, peeled and boiled
• 1/2 cup frozen peas, thawed
• 1 carrot, peeled and diced
• 1/4 cup green olives, sliced
• 1 can (5 oz) tuna in olive oil, drained
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and set aside to cool. Once cool, peel and chop the potatoes into bite-sized cubes.
2. Blanch the diced carrot in boiling water for about 3-4 minutes, then drain and rinse under cold water to stop the cooking process.
3. In a large mixing bowl, combine the potatoes, peas, carrot, green olives, and tuna.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper.
5. Pour the dressing over the salad and gently toss to combine, making sure everything is evenly coated.
6. Refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled, garnished with fresh parsley.

Ensaladilla Rusa is a delightful and refreshing Spanish potato salad that captures the essence of spring. The combination of tender potatoes, fresh peas, and savory tuna provides a satisfying and well-balanced dish, while the creamy dressing brings everything together. This versatile salad works wonderfully as a side dish or a light main, perfect for spring gatherings or as a healthy meal prep option.

Spanish Spring Asparagus with Romesco Sauce (Espárragos a la Romesco)

This dish highlights the seasonal beauty of asparagus, which is perfectly complemented by the rich and smoky Romesco sauce. Grilled or roasted asparagus takes on a slightly charred flavor, which pairs beautifully with the nutty, tangy Romesco. It’s a wonderful spring appetizer or side dish, showcasing the best of fresh, in-season ingredients.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste

For Romesco Sauce:

• 1 roasted red pepper (jarred or fresh)
• 1/4 cup almonds, toasted
• 1/4 cup tomatoes, roasted
• 2 cloves garlic
• 1 tbsp red wine vinegar
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C) or prepare a grill for medium heat.
2. Toss the asparagus with olive oil, salt, and pepper. Arrange on a baking sheet or grill pan.
3. Roast in the oven for 15-20 minutes or grill for 6-8 minutes, turning occasionally, until tender and slightly charred.
4. While the asparagus cooks, prepare the Romesco sauce by combining the roasted red pepper, almonds, roasted tomatoes, garlic, red wine vinegar, smoked paprika, and olive oil in a blender or food processor. Blend until smooth.
5. Season with salt to taste and adjust the consistency with a little extra olive oil if needed.
6. Once the asparagus is done, arrange it on a platter and drizzle with the Romesco sauce.

Espárragos a la Romesco is a beautifully simple dish that highlights the earthy flavors of fresh asparagus, enhanced by the rich and smoky Romesco sauce. This spring dish is not only visually appealing but also packs a punch of flavors that are both tangy and nutty. It’s a perfect side dish for grilled meats or as a standalone vegetarian option for spring meals.

Spanish Spring Strawberry and Almond Cake (Tarta de Fresas y Almendras)

This Spanish strawberry and almond cake is a delightful dessert that celebrates the spring season’s bounty. Fresh, juicy strawberries pair beautifully with the nutty richness of almonds, creating a tender, moist cake that’s bursting with flavor. The light almond flour-based cake provides the perfect base for the fresh fruit, making it a delicious and light treat for any spring occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh strawberries, sliced
• 1/4 cup sliced almonds
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Pour the batter into the prepared cake pan and smooth the top. Gently press the sliced strawberries into the batter and sprinkle the sliced almonds over the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, dust with powdered sugar before serving.

This Spanish strawberry and almond cake is a light and flavorful way to celebrate the season’s fresh berries. The nutty almond flavor pairs perfectly with the sweet, juicy strawberries, creating a cake that is both tender and moist. It’s a simple yet elegant dessert that can be served at any spring gathering, providing a sweet ending to any meal.

Spanish Spring Cava Sangria

Cava Sangria is a sparkling twist on the classic Spanish beverage, made with Cava, a Spanish sparkling wine. The refreshing fizz of Cava blends beautifully with the fresh fruit and subtle spices, making this an ideal drink for spring celebrations. Packed with seasonal fruits like oranges, strawberries, and apples, this sangria is a refreshing, light, and festive drink perfect for warm spring days.

Ingredients:

• 1 bottle of Cava (Spanish sparkling wine)
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1/2 apple, thinly sliced
• 1/2 cup strawberries, hulled and sliced
• 1/4 cup brandy
• 2 tbsp sugar (optional)
• Fresh mint leaves (for garnish)

Instructions:

1. In a large pitcher, combine the orange, lemon, apple, and strawberries.
2. Add the brandy and sugar, if using. Stir to dissolve the sugar, then let the mixture sit for about 30 minutes to allow the fruits to release their juices.
3. Pour in the bottle of Cava, gently stirring to combine.
4. Refrigerate the sangria for at least 1 hour to chill and allow the flavors to meld.
5. Serve over ice in glasses, garnished with fresh mint leaves.

Spanish Cava Sangria is a light, effervescent drink that captures the spirit of spring. The sparkling Cava adds a touch of elegance, while the fresh fruits provide a burst of sweetness and color. This drink is perfect for spring brunches, picnics, or evening gatherings, offering a fun, refreshing alternative to traditional cocktails.

Spanish Spring Lemon and Herb Chicken (Pollo al Limón y Hierbas)

Pollo al Limón y Hierbas is a zesty and fragrant Spanish dish that combines the brightness of lemon with the depth of fresh herbs. The chicken is marinated in a mixture of lemon juice, olive oil, garlic, and herbs before being roasted to perfection. This dish is simple, flavorful, and perfect for a light spring dinner, paired with roasted vegetables or a crisp salad.

Ingredients:

• 4 bone-in chicken thighs
• 2 lemons, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the lemon juice, lemon zest, garlic, olive oil, thyme, rosemary, salt, and pepper.
2. Place the chicken thighs in a large zip-top bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more flavor.
3. Preheat the oven to 400°F (200°C).
4. Transfer the marinated chicken to a baking sheet lined with parchment paper.
5. Roast the chicken for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. Serve the chicken hot, garnished with extra lemon slices and herbs.

Pollo al Limón y Hierbas is an incredibly fresh and fragrant dish that combines the tartness of lemon with the earthy flavor of rosemary and thyme. It’s a simple yet sophisticated spring dish that brings out the natural flavors of the chicken, making it perfect for a quick weekday dinner or a weekend feast with family and friends.

Spanish Spring Pisto (Spanish Vegetable Stew)

Pisto is a traditional Spanish vegetable stew, often likened to ratatouille, and is perfect for showcasing the best of spring vegetables. With a base of tomatoes, peppers, zucchini, and eggplant, Pisto is a hearty, flavorful dish that is perfect for a light lunch or as a side to grilled meats. The addition of a fried egg on top adds richness and makes this dish even more satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 3 tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 eggs (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers, cooking until softened, about 5-7 minutes.
2. Add the zucchini, eggplant, garlic, and smoked paprika. Continue cooking for another 10 minutes, stirring occasionally.
3. Add the chopped tomatoes, salt, and pepper, and let the mixture simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded.
4. In a separate pan, fry the eggs sunny-side up (optional), or use poached eggs for a healthier option.
5. Serve the Pisto in bowls, topped with a fried egg.

Pisto is a nourishing and flavorful Spanish dish that celebrates the season’s vegetables. It’s rich in texture, with the smoky paprika and fresh tomatoes adding depth to the dish. The optional fried egg on top adds a lovely touch of richness, making it a satisfying and wholesome meal perfect for spring. Whether served as a main or a side, Pisto is a versatile and vibrant dish that will transport you to the heart of Spain.

Spanish Spring Shrimp and Garlic (Gambas al Ajillo)

Gambas al Ajillo is a quintessential Spanish tapas dish, known for its bold flavors and simplicity. The shrimp are sautéed in olive oil with garlic and a hint of chili for a deliciously aromatic dish. This spring version makes the most of fresh, juicy shrimp, combined with the richness of garlic and a touch of heat, perfect for a light yet satisfying appetizer or main course.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, thinly sliced
• 1/4 tsp dried red chili flakes (optional)
• 1/4 cup olive oil
• Salt to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Crusty bread (for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced garlic and chili flakes to the skillet, sautéing for 1-2 minutes until fragrant but not browned.
3. Add the shrimp to the skillet and cook for about 3-4 minutes, turning them halfway through, until they are pink and cooked through.
4. Season the shrimp with salt and stir in the lemon juice.
5. Remove from heat, sprinkle with fresh parsley, and serve immediately with crusty bread for dipping.

Gambas al Ajillo is a simple yet flavorful Spanish dish that celebrates the freshness of spring seafood. The combination of garlicky goodness and the delicate sweetness of shrimp makes this dish irresistible. Whether served as a tapa at a gathering or as a light dinner, this dish is sure to impress with its robust yet balanced flavors.

Spanish Spring Tortilla Española with Spinach and Asparagus

Tortilla Española is a classic Spanish dish, typically made with potatoes and eggs. This spring-inspired version incorporates vibrant seasonal vegetables like spinach and asparagus, giving the dish a fresh twist. It’s a hearty yet healthy meal, perfect for brunch or lunch. The creamy, slightly firm texture of the tortilla pairs wonderfully with the crisp asparagus, offering a delicious seasonal flavor.

Ingredients:

• 6 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion, cooking until the potatoes are tender and golden, about 10-12 minutes.
2. Meanwhile, blanch the asparagus in boiling water for 2-3 minutes, then drain and set aside.
3. In a separate pan, sauté the spinach until wilted, about 1-2 minutes.
4. In a large bowl, whisk together the eggs, salt, and pepper. Add the cooked potatoes, onions, asparagus, and spinach, stirring gently to combine.
5. Heat a little more olive oil in the skillet over medium-low heat. Pour the egg and vegetable mixture into the skillet and cook for about 5 minutes, or until the edges begin to set.
6. Carefully flip the tortilla using a plate or lid, and cook on the other side for another 3-4 minutes until fully set and golden.
7. Let the tortilla cool slightly before slicing and serving.

This spring-inspired Tortilla Española with spinach and asparagus is a vibrant twist on a beloved classic. The vegetables add freshness and a burst of color, while the eggs bind everything together into a fluffy, satisfying dish. Whether served warm or at room temperature, this dish is perfect for a spring brunch or as a light dinner.

Spanish Spring Paella with Seafood and Peas

Paella is perhaps the most famous Spanish dish, and this spring version takes full advantage of fresh, seasonal seafood and peas. Packed with flavor, the dish features saffron-infused rice, succulent shrimp, mussels, and tender squid. The spring peas add a touch of sweetness and color, making this an ideal dish for celebrating the season.

Ingredients:

• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 1/2 cups Arborio rice
• 1/4 tsp saffron threads
• 1/2 cup white wine
• 4 cups chicken or seafood stock
• 1/2 cup frozen peas, thawed
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb squid, cleaned and cut into rings
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onion, garlic, and red bell pepper, sautéing until softened, about 5-7 minutes.
2. Stir in the rice and saffron threads, cooking for another 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine, allowing it to cook off for about 2 minutes.
4. Add the stock, peas, and a pinch of salt and pepper. Bring to a simmer, stirring occasionally.
5. Once the rice has absorbed most of the liquid, add the shrimp, mussels, and squid. Do not stir after adding the seafood; simply cover the pan and allow everything to cook for 5-7 minutes until the seafood is cooked through.
6. Remove from heat and let the paella sit, covered, for 5 minutes before serving.
7. Garnish with fresh parsley and serve with lemon wedges.

This spring Paella with seafood and peas is a delightful variation on the traditional Spanish dish. The combination of fresh seafood and vibrant peas brings a burst of spring flavors to the rich, saffron-infused rice. Whether you’re hosting a special occasion or enjoying a casual meal with family, this paella is sure to impress and satisfy.

Note: More recipes are coming soon!