Most often cooked with
Garlic
Onion
Tomato
Parsley
Bay leaf
Bean
Bell pepper
ChilliRecipes with paprika
Chicken and Prawn Paella
Bomba rice cooked flat and never stirred in a wide pan, which keeps the grains separate and toasts a crust onto the base.
Chicken Thigh and Potato Traybake
Bone-in thighs roasted on top of potatoes and lemon in one tin, so the skin crisps above the juices rather than poaching in them.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Fabada Asturiana
Big white beans stewed slowly with chorizo, morcilla and pork until the broth turns thick and orange.
Gambas al Ajillo
Prawns cooked hard in garlic oil with chilli, served still bubbling, with bread that exists to mop the pan.
Patatas Bravas
Twice-cooked potatoes under a smoky, faintly fierce tomato sauce — the one tapa every bar in Spain is judged on.
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
