12 Spanish Dinners That Bring the Flavors of Spain to Your Table

In Spain, dinner is not rushed. Families sit down late, share plates in the middle of the table and talk for hours. The food is simple but full of soul: good olive oil, smoky paprika, garlic, saffron and plenty of fresh seafood. The best part is that most Spanish dinners are made in one pan, so cleanup is easy too. Pour something cold, call everyone to the table and get ready to eat like you are in Madrid. Which plate will you reach for first..

Seafood Paella, the Star of Spanish Dinners

Nothing says Spanish dinners like a big pan of paella set in the middle of the table. Short grain rice cooks in a saffron and paprika broth with shrimp, mussels and squid until every grain is full of flavor. The secret is the socarrat, the crispy, toasty layer of rice at the bottom of the pan. Do not stir once the broth goes in. Who in your house would fight you for the crispy bottom?

You will need: 2 cups bomba or short grain rice, 1/4 cup olive oil, 1 onion, 1 red bell pepper, 4 garlic cloves, 1 grated tomato, 2 teaspoons smoked paprika, pinch of saffron, 5 cups seafood or chicken broth, 1 pound shrimp, 1 pound mussels (cleaned), 1/2 pound squid rings, 1 cup peas, lemon wedges, salt.

How to make it: 1. Soften onion, pepper and garlic in oil in a wide pan. 2. Add tomato and paprika and cook 3 minutes. 3. Stir in rice, then pour in hot broth with saffron and salt. 4. Simmer 10 minutes without stirring, then add squid, shrimp, mussels and peas. 5. Cook 8 to 10 minutes more, turn up the heat for 1 minute to crisp the bottom, rest 5 minutes and serve with lemon.

Paella Valenciana With Chicken

Before seafood paella, there was paella Valenciana, the original from the rice fields around Valencia. It is made with chicken, green beans and white beans, cooked in a wide pan over a big flame. It is hearty, golden and perfect for families who are not big on seafood. Serve it with lemon wedges and a simple green salad. Which paella wins at your table: A) seafood B) chicken C) mixed with both?

You will need: 2 cups short grain rice, 1/4 cup olive oil, 2 pounds chicken thighs (in pieces), 1 cup green beans, 1 can (15 ounces) butter beans (drained), 1 grated tomato, 1 teaspoon smoked paprika, pinch of saffron, 5 cups chicken broth, rosemary sprig, salt.

How to make it: 1. Brown the chicken well in olive oil in a paella pan. 2. Add green beans and cook 5 minutes. 3. Add tomato and paprika and cook 2 minutes. 4. Pour in broth with saffron and salt, add the rice and beans and spread evenly. 5. Simmer 18 to 20 minutes without stirring, add rosemary and rest 5 minutes.

Gambas al Ajillo, Garlic Shrimp for Quick Spanish Dinners

Walk into any tapas bar in Madrid and you will hear this dish before you see it. Shrimp sizzle in a clay dish of olive oil with lots of sliced garlic and a little chili. The oil turns golden and fragrant, and soaking it up with bread is half the fun. It takes about 10 minutes, so it is perfect for busy weeknight Spanish dinners. How many slices of bread would you need?

You will need: 1 pound large shrimp (peeled), 1/2 cup olive oil, 8 garlic cloves (thinly sliced), 1 dried red chili or 1/2 teaspoon chili flakes, 1 teaspoon smoked paprika, 2 tablespoons dry sherry or lemon juice, parsley, salt, crusty bread.

How to make it: 1. Warm the oil and garlic in a skillet over medium low heat until the garlic turns light gold. 2. Add the chili and paprika. 3. Turn the heat up and add the shrimp in one layer. 4. Cook 1 to 2 minutes per side until pink. 5. Add sherry, salt and parsley and serve bubbling with bread.

Albondigas, Spanish Meatballs in Tomato Sauce

Albondigas are tender little meatballs simmered in a rich tomato sauce with garlic and smoked paprika. In Spain they are served as tapas, but a big bowl with rice, potatoes or crusty bread makes a cozy dinner kids love. They freeze well, so make a double batch. Making one of these easy Spanish dinners on a Sunday means a ready meal later in the week. Do you like your meatballs small or big?

You will need: 1 pound ground beef, 1/2 pound ground pork, 1/2 cup breadcrumbs, 1 egg, 2 garlic cloves, 2 tablespoons parsley, 1 teaspoon salt, olive oil, 1 onion, 1 can (28 ounces) crushed tomatoes, 1 teaspoon smoked paprika, 1/2 cup white wine or broth.

How to make it: 1. Mix the meats, breadcrumbs, egg, garlic, parsley and salt and roll into small balls. 2. Brown them in olive oil and set aside. 3. Cook the onion in the same pan for 6 minutes. 4. Add paprika, wine and tomatoes and simmer 10 minutes. 5. Return the meatballs and simmer covered for 20 minutes.

Pollo al Ajillo, Spanish Garlic Chicken

This is a true home kitchen classic in Spain. Chicken pieces are browned in olive oil, then cooked slowly with whole garlic cloves, white wine, bay leaves and a little thyme. The garlic turns soft and sweet, and the sauce is simple but so good. Serve it with fried potatoes or rice. Garlic lovers, this is your dinner. Ready to count how many cloves you can add?

You will need: 3 pounds chicken pieces, salt, pepper, 1/4 cup olive oil, 15 garlic cloves (lightly crushed), 2 bay leaves, 1 teaspoon thyme, 3/4 cup dry white wine, 1/2 cup chicken broth, parsley.

How to make it: 1. Season the chicken and brown it in olive oil for 10 minutes. 2. Add the garlic and cook until golden. 3. Pour in wine and let it reduce for 2 minutes. 4. Add broth, bay leaves and thyme, cover and simmer 25 minutes. 5. Uncover and cook 5 more minutes to thicken, then add parsley.

Tortilla Espanola, the Budget Hero of Spanish Dinners

Tortilla espanola is a thick, golden omelet packed with soft potatoes and onions. It is eaten in Spain at every time of day, and a big wedge with salad makes one of the most budget friendly Spanish dinners you can cook. The trick is to cook the potatoes slowly in olive oil until tender, not crispy. Then comes the brave part: the flip! Team onion or team no onion?

You will need: 1 1/2 pounds potatoes (thinly sliced), 1 onion (thinly sliced), 1 cup olive oil, 6 eggs, 1 teaspoon salt.

How to make it: 1. Gently cook potatoes and onion in the oil over medium low heat for 20 minutes until soft. 2. Drain well and save the oil. 3. Beat the eggs with salt and fold in the warm potatoes and rest 10 minutes. 4. Cook in an oiled skillet over medium low for 6 minutes. 5. Flip onto a plate, slide back in and cook 3 more minutes.

Pulpo a la Gallega, Octopus With Paprika

In Galicia, in the north west of Spain, octopus is boiled until tender, sliced, and served on boiled potatoes with plenty of olive oil, coarse salt and smoked paprika. It is a festival favorite and much easier at home than people think. A precooked octopus from a good store makes it even quicker. Would you be brave enough to try it? Tell us in the comments.

You will need: 2 pounds octopus (cleaned, or precooked), 1 bay leaf, 1 pound small potatoes, 1/4 cup best olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon hot paprika, flaky sea salt.

How to make it: 1. Dip the octopus into boiling water 3 times, then simmer with bay leaf for 45 to 60 minutes until tender. 2. Boil the potatoes in the same water until soft. 3. Slice potatoes and lay them on a plate. 4. Cut the octopus into coins and place on top. 5. Drizzle with oil and sprinkle with paprika and salt.

Arroz Negro, Black Rice With Squid

Arroz negro looks dramatic, but it is one of the most loved Spanish dinners along the Mediterranean coast. Rice cooks with squid and its ink, which turns everything a glossy black and adds a deep taste of the sea. A spoonful of garlicky aioli on top is a must. Serve it with lemon and watch your guests stare. Would your family dare to try a black dinner?

You will need: 2 cups short grain rice, 1 pound squid (cleaned and sliced), 1/4 cup olive oil, 1 onion, 1 green pepper, 3 garlic cloves, 1 grated tomato, 2 packets (8 grams total) squid ink, 5 cups fish broth, salt, lemon, aioli.

How to make it: 1. Saute the squid in oil for 3 minutes. 2. Add onion, pepper and garlic and cook 8 minutes. 3. Stir in tomato and rice. 4. Mix the ink into hot broth, pour it in and add salt. 5. Simmer 18 minutes without stirring, rest 5 minutes and serve with aioli and lemon.

Fabada, a Hearty Stew for Cold Night Spanish Dinners

Fabada comes from Asturias, a green and rainy part of Spain where people need something warm in their bellies. Big white beans slowly simmer with chorizo, blood sausage and smoky pork until the broth turns rich and silky. It is the ultimate cold night bowl. If you want Spanish dinners that hug you from the inside, this is the one. Would you make it this weekend?

You will need: 1 pound dried large white beans (soaked overnight), 2 chorizo sausages, 1 morcilla (blood sausage, optional), 4 ounces smoked bacon or pancetta in one piece, 1 onion, 3 garlic cloves, 1 teaspoon smoked paprika, pinch of saffron, salt.

How to make it: 1. Put the beans in a pot and cover with cold water by 2 inches. 2. Add the whole sausages, bacon, onion, garlic, paprika and saffron. 3. Bring to a gentle simmer and skim the foam. 4. Cook very gently for 2 1/2 hours, adding cold water if needed and never stirring hard. 5. Slice the meats, salt to taste and serve.

Pisto, a Colorful Spanish Vegetable Stew

Pisto is the Spanish cousin of ratatouille. Onions, peppers, zucchini and tomatoes cook down slowly in olive oil until sweet and jammy. In La Mancha it is often served with a fried egg on top, which turns it into a cheap and filling dinner. Scoop it up with bread or serve it over rice. Want more ideas for the grains on your table? See our rice dishes from around the world. Egg on top: yes or no?

You will need: 1/4 cup olive oil, 1 onion, 1 green pepper, 1 red pepper, 2 zucchini, 3 garlic cloves, 1 can (14 ounces) crushed tomatoes, 1 teaspoon sugar, salt, pepper, 4 eggs (optional), bread.

How to make it: 1. Cook onion and peppers in oil for 10 minutes. 2. Add zucchini and garlic and cook 10 minutes more. 3. Add tomatoes, sugar, salt and pepper. 4. Simmer 20 minutes until thick. 5. Fry eggs and place them on top, then serve with bread.

Tapas Night, the Most Fun of All Spanish Dinners

Some nights call for lots of little plates instead of one big one. A tapas dinner is perfect for parties or lazy Fridays: cured ham, cheese, olives, garlic shrimp, tortilla, meatballs and bread with tomato. Everyone picks, shares and talks. You can make most of it ahead, so you get to enjoy the party too. What would be on your board: A) ham and cheese B) shrimp C) meatballs D) all of it?

You will need: 1 baguette, 2 ripe tomatoes, 1 garlic clove, olive oil, 4 ounces Serrano ham, 6 ounces Manchego cheese, 1 cup Spanish olives, Marcona almonds, leftover tortilla or meatballs, salt.

How to make it: 1. Slice and toast the bread. 2. Rub each slice with garlic, then with a cut tomato, and drizzle with oil and salt. 3. Slice the cheese into triangles. 4. Arrange ham, cheese, olives and almonds on a board. 5. Add warm tapas like tortilla, meatballs or shrimp and serve.

Pimientos de Padron, the Pepper Game

Here is a fun way to end your tour of Spanish dinners. Small green Padron peppers are blistered in hot olive oil and showered with flaky salt. Most are mild and sweet, but every so often one is hot, and nobody knows which one until they bite. That is why Spaniards call it a little game of luck. Serve them next to any meal on this list. So which Spanish dinner are you making first: A) paella B) garlic shrimp C) tortilla D) fabada?

You will need: 1 pound Padron or shishito peppers, 3 tablespoons olive oil, flaky sea salt, lemon wedge (optional).

How to make it: 1. Rinse and dry the peppers well. 2. Heat the oil in a large skillet until very hot. 3. Add the peppers in one layer. 4. Cook 4 to 5 minutes, turning, until blistered all over. 5. Pile onto a plate, sprinkle with lots of salt and serve right away.