Welcome to the Celtnet Recipes Spain Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern European country of Spain. Here you will find all the recipes from Spain on this site all gathered into one place. I have attempted to gather together here as many Spanish recipes as possible. The current collection represents one of the largest gatherings of Spanish recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Spain given below.)

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This page of Spanish recipes is brought to you by the Celtnet European Recipes Site:

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Spain and its Cuisine

Spain, officially Reino de España the Kingdom of Spain is a Parliamentary Democracy and Constitutional Monarchy situated in the region of Europe that the United Nations defines as 'Southern Europe'. The original inhabitants of Spain were the Basque, Celts and the Iberians. It was subsequently colonized by the Carthaginians and later included as part of Rome after the second Punic Wars (circa 208 BCE). After the fall of Rome, Spain became part of the Germanic territories in Europe. Later it was conquered by Muslim invaders though the Chrstian leaders of the North eventually rolled-back Muslim rule until the entirety of Spain came under Christain rule in 1492. This conicided with the discovery of the New World, when Spain became Europe's dominant power. But internal and external wars eventually diminished Spain's status eventually allowing for a French invasion during the 19th century. In the early 20th century a devastating civil war led to dictatorial rule, though democracy was restored in 1978. Spain is now one of the econimic powerhouses of Europe. The officila language is Spanish (Castillian) though other languages are recognised as regional languages (these include Aranese, Basque, Catalan and Galician). Though 76% of Spaniards identify themselves as Catholic, almost 54% of these have never gone to church and it seems that Spain is becoming an increasingly secular society.

Spain is the world's eighth largest economy and the fifth largest in Europe. It is a member of the European Union, which it joined on January 1st 1986 and of NATO. Spain also maintains its special relationship with Latin America and has sought to link the Iberian peninsula with Latin America through language, commerce, history and culture.

Spain has a long and diverse culinary history, and the country as a whole has a great variety of very diverse dishes in its culinary repertoire. These reflect the differences in Spanish geography, culture, history and climate. As a whole, however, the contry's cuisine is heavily influenced by seafood, which reflects its coatal waters and the country's Medditeranean roots (from the Carthaginians to the Romans). Spain's cuisine is trly unique and only the country's relative isolation during its period of non-democratic rule have prevented this from being generally considered as one of the world's great cuisines.


The alphabetical list of recipes from Spain follows (limited to 100 recipes per page). There are 30 recipes in total:


Page 1 of 1



Arroz Español
(Spanish Rice)
     Origin: Spain
Cucumber Soup
     Origin: Spanish
Pistachio Nut Pâté
     Origin: Spain
Asparagus in Orange Sauce
     Origin: Spanish
Eggs Flamenco
     Origin: Spain
Poularde à la D'Albufera
(Chicken Albufera)
     Origin: Spanish
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Empaandillas de Chorizo
(Small Chorizo Pastries)
     Origin: Spain
Saffron and Fig Risotto
     Origin: Spain
Blood Orange Granita
     Origin: Spain
Fish Espagnole
     Origin: Spain
Saffron Seafood Linguine
     Origin: Spain
Bulgar-stuffed Red Peppers
     Origin: Spain
Fresh Tomato Salsa
     Origin: Spanish
Sangria
     Origin: Spanish
Bunuelitos de Bacalao
(Cod Fritters)
     Origin: Spain
Gallego Español
(Spanish Chicken)
     Origin: Spain
Spanish Chicken Casserole
     Origin: Spain
Bunuelitos de Jamon
(Ham Fritters)
     Origin: Spain
Gazpacho Soup
     Origin: Spain
Spanish Custard Flummery
     Origin: Spain
Bunuelitos de Pollo
(Chicken Fritters)
     Origin: Spain
Marmitako
(Tuna Stew)
     Origin: Spain
Tapeande
     Origin: Spain
Caldo Gallego
(Hot Spanish Chicken Soup)
     Origin: Spain
Paella a la Alicantina
     Origin: Spain
Vieras a la Gallega
(Scallops in Mustard Oil)
     Origin: Spain
Caracoles con Frijoles Colorados
(Snails with Red Beans)
     Origin: Spain
Paella Valencia
     Origin: Spanish
White Sangria
     Origin: Spain

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

This list of Spanish recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.


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