Bites: Spanish Flavor


In the Western European world, places like Italy and France get most of the cuisine glory.  I can’t argue that it is undeserving, but while I studied in Madrid in college, I did try some pretty amazing Spanish food.  Spain is mainly known for their way of eating- “Tapa Style”- but there are some hidden gems that I like to cook at home when my heart is longing for that Spanish flavor.  Pair with a bottle of Rosé, some fresh Spanish cheese (Manchego and Iberico are two of my go-tos, but a new favorite is Campo de Montalban) and some luscious Castelvetrano olives (the best!! You can find them at most cheese shops or specialty food store) and you have an instant party!

 Gambas al Ajillo (Garlic Shrimp)

Serves 4 as a tapa, double the recipe if using for a main course.

  • 1 lb shrimp (fresh or frozen, peeled and deveined), 25 count to a pound
  • 4 large cloves of garlic, finely minced
  • 1 tsp Spanish paprika
  • 1 tsp red pepper flakes
  • 2-3 oz cognac or dry sherry
  • 4 oz virgin olive oil
  • 3 tsp chopped fresh parsley
  • 1 lemon for juice
  • 1 fresh baguette, sliced (I like to use the Trader Joe’s par baked French bread)

For the full recipe, click here



Tortilla Española (Spanish Omelet)– don’t be fooled by the name, this dish is served at all hours of the day!

Serves 6 as a main dish, or 8-10 as a tapa.

  • 6 medium potatoes, peeled
  • 1 whole yellow onion
  • 6 large eggs
  • 2-3 cups of olive oil for pan frying
  • Salt to taste

For full recipe, click here

**Use leftover tortilla between two slices of a baguette for a traditional Spanish sandwich or “bocadillo”.tortilla1






Thanks for stopping by and Happy Weekend!

4 replies
  1. Anonymous
    Anonymous says:

    I am always afraid my stove-top egg dishes will turn out too brown. Yours is perfect. I will give this a try. Now, to get hubby to use the olives as a catalyst for flavor rather than a mind-blowing dousing of hot sauce ….

  2. happyteacher (@anineverland)
    happyteacher (@anineverland) says:

    My stovetop egg dishes brown too fast; always leaves me nervous. Yours is perfect. You’ve inspired me to try again. Now, how to get the hubby to use the olives as a catalyst for the blending of flavors on the palette instead of a over-the-top dousing of hot sauce…..


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