Spanish Cuisine

Crusty bread sandwich filled with Spanish cured ham. Ingredients (Serves 2) 1 baguette or Spanish barra, split lengthwise 100–150 g jamón serrano or jamón ibérico, thinly sliced Extra virgin olive oil (optional) Fresh tomato, grated or sliced (optional) Preparation Prepare the bread: Slice the baguette lengthwise. Lightly toast if desired. Add tomato (optional): Rub or spread grated tomato onto the cut side of the bread for extra flavor. Assemble sandwich: Layer jamón evenly

Spanish meatballs simmered in tomato sauce. Ingredients (Serves 4–6) For the Meatballs: 500 g ground beef or a mix of beef and pork 1 small onion, finely chopped 2 garlic cloves, minced 1 egg 50 g breadcrumbs 2 tbsp milk Salt and freshly ground black pepper 2 tbsp olive oil for frying For the Sauce: 1 onion, finely chopped 2 garlic cloves, minced 400 g canned tomatoes, chopped 1 tsp smoked paprika 1 bay leaf 150 ml white wine or water 2 tbsp olive oil Salt and pepper, to tast

Noodle-based seafood dish similar to paella. Ingredients (Serves 4–6) 300 g fideuà noodles or short vermicelli 300 g squid or cuttlefish, cleaned and sliced 300 g prawns or shrimp, peeled 200 g clams or mussels, cleaned 1 onion, finely chopped 2 garlic cloves, minced 1 ripe tomato, grated or chopped 1 red bell pepper, diced 1 liter fish or seafood stock 3 tbsp olive oil 1 tsp smoked paprika Salt and freshly ground black pepper Lemon wedges, for serving Optional: chopped parsl

Spanish ratatouille-style dish with zucchini, peppers, tomatoes, and egg, often served with a fried egg on top. Ingredients (Serves 4) 2 medium zucchini, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, finely chopped 2 garlic cloves, minced 4 ripe tomatoes, peeled and chopped (or 400 g canned tomatoes) 4 tbsp extra virgin olive oil Salt and freshly ground black pepper, to taste Optional: 1 egg per serving for topping Optional: fresh herbs (thyme or parsley)