29+ Delicious Summer Spanish Recipes for Every Taste

Summer is the season of vibrant flavors, fresh ingredients, and light meals that perfectly match the sunny weather.

And when it comes to summer cuisine, Spain offers a delightful array of dishes that bring together the best of Mediterranean flavors.

Whether you’re lounging by the pool, hosting a barbecue, or just enjoying a relaxed evening with friends, Spanish cuisine has something for everyone.

From refreshing gazpachos and seafood paellas to grilled meats and sweet desserts, these recipes are perfect for those warm summer days.

In this blog, we’re bringing you over 29+ summer Spanish recipes that will transport you straight to the heart of Spain.

These dishes are not only simple to prepare but also packed with the delicious flavors of sun-ripened vegetables, fresh seafood, and aromatic herbs.

So, let’s dive in and explore some of the best Spanish summer dishes that will make your meals unforgettable!

29+ Delicious Summer Spanish Recipes for Every Taste

Spain’s summer cuisine is all about embracing the abundance of fresh ingredients, simple techniques, and bold flavors.

Whether you’re enjoying a traditional dish like paella or exploring newer favorites such as melon gazpacho or grilled asparagus, Spanish food offers a refreshing and vibrant twist on summer dining.

These 29+ summer Spanish recipes are sure to become your go-to dishes when you want to spice up your summer meals with some Mediterranean flair.

So, fire up the grill, gather your friends, and enjoy the incredible flavors of Spain!

Gazpacho Andaluz

Gazpacho is a classic cold soup from Andalusia that epitomizes Spanish summer fare.

Made with ripe tomatoes, cucumbers, and peppers, it’s a refreshing way to beat the heat. Its smooth texture and bold flavors make it a perfect starter or light meal on hot days.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt to taste
• 1 cup cold water
• Optional: croutons, diced cucumber, and chopped herbs for garnish

Instructions:

1. Place the tomatoes, cucumber, bell pepper, onion, and garlic into a blender or food processor. Blend until smooth.
2. Add olive oil, vinegar, salt, and water. Blend again until fully combined.
3. Taste and adjust seasoning. Chill in the refrigerator for at least 2 hours.
4. Serve cold, garnished with croutons, cucumber, and herbs if desired.

This simple dish delivers bold flavor with minimal effort.

Gazpacho Andaluz is more than a soup—it’s a taste of southern Spain in a bowl, offering both nourishment and a cooling respite from the summer sun.

Ensalada de Pulpo (Octopus Salad)

This light and zesty octopus salad is a beloved dish along the Spanish coast, especially in Galicia.

It highlights the natural briny flavor of octopus with a mix of vibrant vegetables and a citrusy dressing, making it a standout summer seafood dish.

Ingredients:

• 1 cooked octopus tentacle (about 1/2 lb), sliced into thin rounds
• 1 small red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1 cucumber, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine octopus slices, red pepper, onion, cucumber, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Chill for 30 minutes before serving to let the flavors meld.

Ensalada de Pulpo is a refreshing and elegant way to enjoy seafood during the summer.

Its crisp vegetables and tangy dressing pair beautifully with the tender octopus, creating a dish that’s light yet satisfying.

Tortilla de Patatas con Pimientos (Spanish Potato Omelette with Peppers)

Tortilla de Patatas is a classic Spanish comfort food, often served at room temperature—perfect for picnics or summer tapas.

Adding sweet peppers gives it a colorful twist and an extra layer of flavor, making it ideal for the season.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 6 large eggs
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat. Add potatoes, onion, and peppers. Cook until tender, about 15–20 minutes. Drain excess oil.
2. In a large bowl, beat the eggs. Season with salt and pepper. Add the cooked vegetables and stir to combine.
3. Pour the mixture back into the skillet and cook over low heat until the edges set.
4. Carefully flip the tortilla (using a plate if needed) and cook the other side until golden.
5. Let it cool slightly, then cut into wedges.

This flavorful tortilla is perfect as a light summer meal or sliced into bites for a picnic or party.

The peppers add a pop of sweetness and color, elevating this traditional Spanish favorite into something truly seasonal and special.

Salmorejo

Salmorejo is another traditional Andalusian dish, similar to gazpacho, but thicker and creamier.

Made with just a few ingredients, including tomatoes, bread, and olive oil, this dish is a true celebration of summer’s ripe tomatoes. It’s perfect for a light lunch or as a refreshing appetizer.

Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cup stale white bread (preferably day-old baguette)
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove
• Salt to taste
• 2 hard-boiled eggs, chopped (for garnish)
• 1/4 cup jamón serrano, finely chopped (optional, for garnish)

Instructions:

1. In a blender, combine the tomatoes, bread, olive oil, garlic, and vinegar. Blend until smooth.
2. Season with salt and adjust consistency by adding a little water if necessary. The texture should be thick and creamy.
3. Chill for at least 2 hours in the refrigerator.
4. Serve in bowls, garnished with chopped hard-boiled eggs and jamón serrano, if using.

Salmorejo is a creamy, velvety dish that’s rich in flavor yet incredibly light.

The jamón serrano adds a savory note that contrasts beautifully with the sweetness of the tomatoes, making this soup an irresistible summer treat.

Paella de Mariscos (Seafood Paella)

Paella is Spain’s iconic rice dish, and the seafood version, Paella de Mariscos, is especially popular during the summer months along Spain’s coastal regions.

It’s a vibrant, one-pan meal bursting with the flavors of fresh seafood, saffron, and vegetables.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb squid, cut into rings
• 1/2 lb clams, cleaned
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 1/2 cups short-grain rice
• 4 cups seafood stock (or chicken stock)
• 1/2 teaspoon saffron threads (soaked in warm water)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large paella pan or wide skillet. Add onion, garlic, and bell pepper. Sauté until softened.
2. Stir in rice, paprika, and saffron along with the soaked water. Cook for 2–3 minutes to toast the rice.
3. Add the seafood stock, bring to a boil, and then reduce to a simmer. Cook until the rice absorbs the liquid, about 10–12 minutes.
4. Add the shrimp, mussels, squid, and clams. Continue to cook for another 5–7 minutes, until the seafood is cooked through and the shellfish has opened.
5. Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
6. Garnish with fresh parsley and serve with lemon wedges.

Paella de Mariscos is an iconic dish perfect for a summer gathering. Its rich and fragrant flavors make it a stunning centerpiece that showcases the best of Spanish coastal cuisine.

The seafood is succulent and tender, and the rice is infused with the beautiful taste of saffron and seafood stock.

Flan de Huevo (Egg Flan)

Flan is a beloved Spanish dessert that is both creamy and delicate.

The egg flan, or Flan de Huevo, is often made with simple ingredients, including eggs, milk, and sugar, resulting in a smooth, caramelized custard that is a perfect ending to a summer meal.

Ingredients:

• 1 cup sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden-brown caramel. Immediately pour the caramel into a flan mold or individual ramekins, swirling to coat the bottom.
3. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla, and salt.
4. Pour the custard mixture into the caramel-coated mold, then cover with aluminum foil.
5. Place the mold in a larger baking pan and fill the outer pan with hot water to create a water bath.
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. To serve, run a knife around the edges and invert onto a plate.

Flan de Huevo is a rich yet light dessert that brings a comforting sweetness to any meal.

Its silky texture and caramel flavor make it an irresistible treat, and it’s always a crowd-pleaser during summer gatherings.

Pan con Tomate (Tomato Bread)

Pan con Tomate is a classic Catalan dish that is simple yet full of flavor.

This iconic Spanish appetizer is perfect for summer because it uses the freshest, juiciest tomatoes and combines them with the richness of olive oil and the crunch of toasted bread. It’s ideal for sharing at any summer gathering.

Ingredients:

• 4 ripe tomatoes, halved
• 4 slices of rustic white bread (preferably a baguette or ciabatta)
• 2 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: fresh basil or grated Manchego cheese for garnish

Instructions:

1. Toast the bread slices in a grill pan or under a broiler until golden and crispy.
2. While the bread is still warm, rub each slice with the cut side of the garlic cloves.
3. Cut the tomatoes in half and rub them over the bread, squeezing gently to release the juice and pulp.
4. Drizzle the olive oil over the tomato-covered bread, and season with salt and pepper to taste.
5. If desired, garnish with fresh basil or a sprinkle of grated Manchego cheese.

Pan con Tomate is an incredibly simple but satisfying dish that can be served as an appetizer, snack, or even a light meal.

Its combination of fresh tomatoes, olive oil, and crunchy bread makes it a perfect dish for warm summer days when you want something light yet bursting with flavor.

Albondigas (Spanish Meatballs)

Albondigas are Spanish meatballs often served in a rich tomato sauce.

These flavorful meatballs are tender and savory, making them a perfect dish for any summer meal or tapas spread. The addition of spices and herbs gives them an authentic Spanish taste that is both comforting and satisfying.

Ingredients:

• 1 lb ground beef or a mix of beef and pork
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 egg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1 teaspoon sugar (to balance acidity)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the ground meat, breadcrumbs, garlic, onion, parsley, paprika, oregano, egg, salt, and pepper. Mix well and form into small meatballs, about 1-inch in diameter.
2. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them until golden brown on all sides. Remove and set aside.
3. In the same skillet, add the tomato sauce and sugar, stirring to combine.
4. Return the meatballs to the skillet and let them simmer in the sauce for 20 minutes, or until cooked through.
5. Garnish with fresh parsley before serving.

Albondigas are a fantastic dish to enjoy with crusty bread or as part of a tapas spread.

The rich tomato sauce complements the herbed meatballs beautifully, creating a dish that is both hearty and flavorful. They’re sure to be a hit at any summer gathering!

Churros con Chocolate

Churros are a sweet and indulgent Spanish treat, especially popular as a breakfast or dessert during the colder months.

However, they’re also an excellent summer dessert, often served with a rich, warm chocolate dipping sauce. The crispy, golden churros are perfect for dipping, making them a fun treat for any time of day.

Ingredients:

• 1 cup water
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 eggs
• 4 cups vegetable oil (for frying)
• 1/2 cup sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

For the Chocolate Sauce:

• 1 cup whole milk
• 6 oz dark chocolate, chopped
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, bring water, sugar, salt, and butter to a boil. Remove from heat and stir in the flour and vanilla extract. Return to the heat and cook for 1-2 minutes until the dough pulls away from the sides of the pan.
2. Let the dough cool slightly, then add the eggs one at a time, mixing until smooth.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Spoon the dough into a piping bag with a star tip. Pipe the dough into the hot oil in 4-inch lengths, cutting them with scissors. Fry the churros in batches until golden brown and crisp, about 2-3 minutes.
5. Remove the churros from the oil and drain on paper towels. Mix the sugar and cinnamon, and roll the churros in the mixture while still warm.
6. For the chocolate sauce, heat milk in a saucepan until just simmering, then add chopped chocolate and sugar. Stir until smooth, then remove from heat and stir in vanilla.
7. Serve the churros hot with the chocolate dipping sauce.

Churros con Chocolate is a dessert that brings joy with every bite.

The crispy churros and rich chocolate sauce make it the perfect indulgence after a summer meal, offering a warm yet satisfying end to the evening. Whether shared with friends or enjoyed solo, churros are sure to make your summer unforgettable.

Tartar de Atún (Tuna Tartare)

Tuna Tartare is a refreshing and light dish that is perfect for summer, especially on warm evenings.

It’s typically made with fresh, high-quality tuna and combined with a tangy, citrusy dressing to enhance the natural flavors of the fish. This is a Spanish take on a popular Mediterranean dish.

Ingredients:

• 1 lb fresh tuna, sushi-grade, finely diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon soy sauce
• Juice of 1 lemon
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 small shallot, finely chopped
• Salt and pepper to taste
• Optional: Avocado, diced, for added creaminess
• Crusty bread or crackers, for serving

Instructions:

1. In a bowl, combine the diced tuna with olive oil, soy sauce, lemon juice, shallot, chives, and cilantro.
2. Gently mix together and season with salt and pepper to taste.
3. If desired, fold in diced avocado for an extra creamy texture.
4. Serve chilled with crusty bread or crackers on the side.

Tartar de Atún is a sophisticated yet simple dish that is perfect for hot summer days.

The citrus and soy dressing bring out the fresh tuna’s natural flavors, while the crunchy bread or crackers offer a delightful contrast to the tender fish. It’s an elegant appetizer that’s light, refreshing, and full of zest.

Pisto Manchego (Spanish Ratatouille)

Pisto Manchego is a traditional Spanish vegetable dish similar to French ratatouille, originating from the region of La Mancha.

It’s a wonderful summer dish because it uses an array of seasonal vegetables, all stewed together to create a rich and hearty vegetarian meal. It can be served hot or cold, making it a flexible choice for summer dining.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 eggplant, chopped
• 4 ripe tomatoes, peeled and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 eggs (optional, for frying and serving)
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the zucchini, bell peppers, and eggplant, and cook for another 10-12 minutes, until the vegetables are tender.
3. Stir in the tomatoes and paprika, then cook for another 10 minutes until the tomatoes break down and create a sauce.
4. Season with salt and pepper to taste.
5. If you prefer, fry eggs in a separate pan and serve them on top of the pisto.
6. Garnish with fresh parsley and serve warm or at room temperature.

Pisto Manchego is a wonderful way to enjoy the bounties of summer vegetables.

It’s a savory, rich dish full of flavors that develop as the vegetables slowly cook down into a delicious sauce. Whether eaten as a main dish or served as a side with rice or bread, it’s a perfect vegetarian option for any summer meal.

Empanadas de Atún (Tuna Empanadas)

Empanadas de Atún are savory pastries filled with a tuna mixture, often served as a snack or appetizer. These little pockets of goodness are perfect for a picnic or casual summer gathering.

The combination of tuna, hard-boiled eggs, and olives gives the filling a Mediterranean flavor that’s both satisfying and delicious.

Ingredients:

• 2 cups canned tuna, drained
• 1/2 onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup green olives, chopped
• 2 tablespoons tomato paste
• 1 tablespoon capers (optional)
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 package of puff pastry sheets
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the tuna, onion, hard-boiled eggs, olives, tomato paste, capers (if using), paprika, salt, and pepper. Mix well until everything is evenly distributed.
3. Roll out the puff pastry sheets on a floured surface and cut them into circles (about 4-5 inches in diameter).
4. Place a tablespoon of the tuna mixture in the center of each pastry circle.
5. Fold the pastry over to form a half-moon shape, sealing the edges with a fork.
6. Brush the tops of the empanadas with the beaten egg for a golden finish.
7. Place the empanadas on a baking sheet lined with parchment paper and bake for 20–25 minutes, or until golden brown.
8. Serve warm or at room temperature.

Empanadas de Atún are a great way to enjoy tuna in a different form. The flaky pastry and savory filling make these empanadas both portable and flavorful.

They’re the perfect snack for summer picnics, tapas parties, or even a light lunch when paired with a salad.

Calamares a la Romana (Fried Squid)

Calamares a la Romana is a classic Spanish dish that consists of crispy, golden-fried squid rings. It’s one of the most popular tapas in Spain and is often served with a squeeze of lemon and a side of aioli.

The light batter and tender squid make this dish a perfect treat for summer!

Ingredients:

• 1 lb squid, cleaned and cut into rings
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup cold sparkling water (for batter)
• Vegetable oil, for frying
• Lemon wedges, for serving
• Optional: aioli for dipping

Instructions:

1. In a shallow bowl, combine the flour, paprika, salt, and pepper.
2. Gradually add the sparkling water to the flour mixture, whisking until you have a smooth batter.
3. Heat the oil in a deep fryer or large pot to 350°F (175°C).
4. Dip the squid rings into the batter, making sure they are fully coated, then carefully fry them in batches until golden brown and crispy (about 2-3 minutes).
5. Remove from the oil and drain on paper towels.
6. Serve immediately with lemon wedges and optional aioli on the side.

Calamares a la Romana is a fun, crispy dish that’s perfect for sharing with friends or family.

The light batter doesn’t overpower the delicate squid, and the lemon adds a zesty kick. Whether you serve it as a tapa or a main, it’s an irresistible summer delight.

Salmón a la Plancha (Grilled Salmon)

Salmón a la Plancha is a simple yet flavorful Spanish recipe that makes the most of fresh salmon.

The fish is grilled with minimal seasoning to highlight its natural flavors, making it an excellent choice for a healthy and delicious summer meal. It’s often served with a side of vegetables or a refreshing salad.

Ingredients:

• 4 salmon fillets, skin-on
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• Fresh herbs (such as parsley, dill, or thyme), for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt, pepper, and minced garlic.
3. Place the salmon fillets skin-side down on the grill. Grill for 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through but still tender and moist.
4. Remove the salmon from the grill and drizzle with lemon juice.
5. Garnish with fresh herbs and serve with a side of grilled vegetables or a light salad.

Salmón a la Plancha is a wonderfully simple dish that lets the salmon shine.

Grilling it over high heat ensures a beautifully crispy skin while keeping the flesh moist and flavorful. It’s a light and satisfying option for a summer dinner.

Arroz con Leche (Rice Pudding)

Arroz con Leche is a traditional Spanish dessert that is rich, creamy, and comforting. It’s made by cooking rice in milk, sugar, and cinnamon, and is often enjoyed chilled.

It’s a perfect dessert for a warm summer evening, offering a sweet, satisfying end to any meal.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1 lemon peel (optional)
• 1 teaspoon vanilla extract
• Ground cinnamon, for garnish

Instructions:

1. Rinse the rice under cold water to remove excess starch.
2. In a large saucepan, combine the rice, milk, sugar, cinnamon stick, and lemon peel (if using).
3. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
4. Reduce the heat and continue to cook, stirring frequently, for about 30 minutes, or until the rice is soft and the pudding has thickened.
5. Remove from heat and stir in the vanilla extract.
6. Pour the pudding into individual bowls and let it cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle with ground cinnamon.

Arroz con Leche is a comforting, creamy dessert that’s perfect for warm summer nights.

The rich flavors of cinnamon and vanilla, combined with the soft rice, make this dish incredibly satisfying. It’s a traditional Spanish favorite that’s always a hit, especially when served cold.

Gazpacho de Melón (Melon Gazpacho)

Gazpacho is a traditional Spanish cold soup made from tomatoes and vegetables, but this twist on the classic incorporates melon for a sweet and refreshing variation.

This Melon Gazpacho is ideal for hot summer days, offering a unique balance of sweetness and savory flavors.

Ingredients:

• 2 cups ripe melon (such as cantaloupe), peeled and cubed
• 1 cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/2 small red onion, chopped
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh mint leaves, for garnish

Instructions:

1. In a blender, combine the melon, cucumber, bell pepper, onion, garlic, olive oil, and vinegar. Blend until smooth.
2. Taste and adjust seasoning with salt and pepper as needed.
3. Chill the soup in the refrigerator for at least 2 hours before serving.
4. Serve in bowls, garnished with fresh mint leaves for a burst of flavor.

Gazpacho de Melón is a sweet, savory, and incredibly refreshing dish that combines the best of summer produce.

The melon provides a light sweetness, while the vegetables add depth, making it a perfect appetizer or light lunch on a hot day.

Pollo al Ajillo (Garlic Chicken)

Pollo al Ajillo is a simple yet flavorful Spanish chicken dish where the meat is sautéed with garlic and olive oil.

The garlic-infused oil creates a rich sauce that’s perfect for soaking up with crusty bread. It’s a comforting, savory dish that is perfect for summer dinners.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 6 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 cup dry white wine
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, and dried thyme.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5-7 minutes per side until browned and crispy.
3. Add the sliced garlic to the pan and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Pour in the white wine and reduce the heat to medium-low. Cover the skillet and let the chicken cook for another 15-20 minutes until the chicken is cooked through.
5. Garnish with fresh parsley before serving. Serve with a side of rice or vegetables.

Pollo al Ajillo is a simple yet satisfying dish that is packed with garlic flavor and makes a perfect summer dinner.

The tender chicken absorbs all the flavors of the garlic-infused oil, creating a mouthwatering sauce that pairs beautifully with your choice of sides.

Tarta de Santiago (St. James Cake)

Tarta de Santiago is a traditional Spanish almond cake from the region of Galicia. It’s often decorated with the cross of St. James, symbolizing the pilgrimage to Santiago de Compostela.

This cake is light, nutty, and naturally gluten-free, making it a perfect dessert for summer celebrations or gatherings.

Ingredients:

• 2 1/2 cups ground almonds
• 1 cup sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1/2 teaspoon cinnamon
• 1 tablespoon all-purpose flour (optional, for binding)
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a large bowl, beat the eggs with the sugar until well combined.
3. Stir in the ground almonds, lemon zest, orange zest, cinnamon, and flour (if using). Mix until the batter is smooth.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before removing it from the pan.
7. Once cooled, dust the top with powdered sugar and, if desired, place a stencil of the St. James cross on top before dusting for an authentic finish.

Tarta de Santiago is a wonderfully aromatic and rich almond cake with delicate citrus notes that make it a refreshing dessert for the summer.

It’s a traditional cake that is simple to make and perfect for special occasions or as a sweet treat after a summer meal.

Piquillos Rellenos de Marisco (Piquillo Peppers Stuffed with Seafood)

Piquillo Peppers Stuffed with Seafood is a sophisticated yet easy Spanish dish that showcases the sweet, smoky flavors of piquillo peppers.

The peppers are stuffed with a savory seafood mixture, often combined with crab, shrimp, or fish, making it a perfect appetizer or light meal for summer gatherings.

Ingredients:

• 12 piquillo peppers (jarred or fresh)
• 1/2 lb crab meat (or a mix of shrimp and crab)
• 1/4 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional, for garnish)

Instructions:

1. If using jarred piquillo peppers, drain them and carefully remove the seeds. If using fresh peppers, roast them until softened, then peel and remove the seeds.
2. In a bowl, combine the crab meat (or seafood mix), breadcrumbs, mayonnaise, parsley, lemon juice, and salt and pepper. Mix until everything is well combined.
3. Stuff the piquillo peppers with the seafood mixture.
4. Heat olive oil in a skillet over medium heat and gently sauté the stuffed peppers for 2-3 minutes on each side until lightly golden.
5. Garnish with smoked paprika and serve with a squeeze of lemon for extra flavor.

Piquillos Rellenos de Marisco are deliciously tender and packed with flavor.

The sweet, smoky piquillo peppers complement the delicate seafood stuffing, making this dish a great addition to any summer tapas spread or as a light entrée.

Fideuà (Seafood Noodle Paella)

Fideuà is a unique variation of the classic paella, where noodles are used instead of rice.

This dish is full of rich seafood flavors, combining ingredients like shrimp, squid, and fish to create a comforting yet light meal. It’s perfect for summer because it’s quick, satisfying, and great for sharing.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and cut into rings
• 1/2 lb white fish fillets (such as cod or haddock), cut into chunks
• 1/2 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 1 1/2 cups fideuà noodles (short noodles like vermicelli work best)
• 4 cups seafood or chicken stock
• 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads (optional)
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large paella pan or skillet over medium heat. Add the onion, garlic, and red bell pepper, cooking until softened.
2. Stir in the chopped tomatoes and cook for another 5 minutes until the tomatoes break down.
3. Add the seafood (shrimp, squid, and fish), and cook for 2-3 minutes until just starting to turn opaque.
4. Add the fideuà noodles to the pan and toss to coat them in the oil and vegetables.
5. Pour in the stock, paprika, and saffron (if using), and bring to a simmer. Let it cook for 10-12 minutes until the noodles are tender and the liquid has mostly absorbed.
6. Season with salt and pepper, and serve with lemon wedges.

Fideuà is an easy-to-make yet delicious dish that’s perfect for summer gatherings.

The tender noodles, paired with fresh seafood, offer a satisfying, slightly smoky flavor. This dish is fantastic when served outdoors and is sure to impress your guests.

Crema Catalana (Catalan Cream)

Crema Catalana is a Spanish dessert that is often compared to crème brûlée, though it’s lighter and flavored with cinnamon and citrus.

It’s a delightful and refreshing dessert that’s ideal for summer, with its creamy texture and caramelized sugar topping that adds the perfect crunch.

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cinnamon stick
• Zest of 1 lemon
• 1 tablespoon cornstarch
• 6 large egg yolks
• 1/2 cup sugar (plus extra for caramelizing)
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the milk, heavy cream, cinnamon stick, and lemon zest. Heat over medium heat until it begins to simmer, then remove from heat and let it infuse for 10 minutes.
2. In a bowl, whisk the egg yolks with sugar and cornstarch until smooth.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard (about 5-7 minutes).
5. Remove from heat and stir in vanilla extract.
6. Pour the custard into individual ramekins and refrigerate for at least 2 hours to chill and set.
7. Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize it with a kitchen torch or by placing the ramekins under a broiler for 1-2 minutes.

Crema Catalana is a rich and creamy dessert that’s both indulgent and refreshing.

The contrast between the silky custard and the crunchy caramelized sugar creates a delightful texture. It’s a perfect end to any summer meal, offering a sweet, citrusy, and spiced flavor that’s utterly satisfying.

Ensalada Rusa (Spanish Potato Salad)

Ensalada Rusa is a popular Spanish potato salad that is creamy, tangy, and refreshing—perfect for summer barbecues or picnics.

This version is often made with potatoes, peas, carrots, and tuna, and it’s all bound together with a generous amount of mayonnaise. It’s a filling dish that’s simple to make and full of flavor.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup frozen peas, thawed
• 1/2 cup carrots, diced
• 1 can (6 oz) tuna, drained
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped (for garnish)
• Fresh parsley, for garnish

Instructions:

1. Bring a large pot of salted water to a boil and cook the diced potatoes until tender, about 10-12 minutes. Add the carrots and peas during the last 3 minutes of cooking. Drain and let cool.
2. In a large mixing bowl, combine the cooled potatoes, peas, carrots, and tuna.
3. In a small bowl, whisk together the mayonnaise, olive oil, vinegar, salt, and pepper.
4. Pour the dressing over the vegetable and tuna mixture, and stir to combine until everything is coated.
5. Garnish with chopped hard-boiled eggs and fresh parsley. Chill in the refrigerator for at least 1 hour before serving.

Ensalada Rusa is the perfect side dish for summer gatherings, offering a creamy texture and tangy flavor that complements grilled meats or other lighter dishes.

The crunchy vegetables and tender potatoes give it a satisfying feel, while the tuna adds a savory element.

Espárragos a la Parrilla (Grilled Asparagus)

Espárragos a la Parrilla is a simple yet delicious Spanish side dish that showcases the flavors of fresh asparagus.

Grilling the asparagus gives it a slightly smoky flavor, and when paired with olive oil, lemon, and garlic, it becomes a perfect accompaniment to any summer meal.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the asparagus in olive oil, minced garlic, salt, and pepper.
3. Arrange the asparagus on the grill and cook for 3-5 minutes, turning occasionally, until tender and lightly charred.
4. Remove from the grill and squeeze fresh lemon juice over the asparagus.
5. Garnish with fresh parsley if desired, and serve immediately.

Espárragos a la Parrilla is a healthy and vibrant side dish that’s incredibly easy to prepare.

The smoky flavor from grilling and the freshness of lemon elevate the natural taste of the asparagus, making it a great complement to grilled meats or seafood.

Tostada de Tomate y Jamón (Tomato and Ham Toast)

Tostada de Tomate y Jamón is a quintessential Spanish snack or tapa, particularly popular in the summer when tomatoes are at their peak.

This simple dish combines ripe tomatoes, quality jamón (Spanish cured ham), and crusty bread, making it the perfect light meal or appetizer to enjoy outdoors.

Ingredients:

• 4 slices of rustic bread, toasted
• 2 ripe tomatoes, grated or finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4-6 slices of jamón serrano (Spanish cured ham)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Toast the slices of bread until golden brown and crispy.
2. While the bread is toasting, grate or finely chop the tomatoes and place them in a small bowl.
3. Drizzle the grated tomatoes with olive oil and season with salt and pepper. Stir to combine.
4. Spread the tomato mixture generously over the toasted bread slices.
5. Top each toast with a slice of jamón serrano.
6. Garnish with fresh basil leaves if desired and serve immediately.

Tostada de Tomate y Jamón is a vibrant, flavorful dish that is simple to make but packed with delicious Mediterranean flavors.

The sweet tomatoes, salty ham, and crunchy bread make it a perfect snack or light lunch for the summer. It’s a taste of Spain that’s perfect for enjoying in the sun.