While there are 22 countries sharing the Mediterranean Coastline, we will focus on Spain. Specifically (Catalan) spanish recipes on this page. There are 17 Autonomous Regions in total, and two Autonomous Cities: Ceuta and Melilla. We are giving you 17 Spanish Recipes from the Catalonia region.
Each region has its own distinctive personality and characteristics, as seen in their heritage buildings and cities, their fiestas and traditions, and their local cuisine.
In the northern region, Catalonia where Barcelona is located is what the focus is. Barcelona is one of the best gastronomy centers in Spain. One of the great attractions of the Catalonian capital is its unique market, “La Boquería”, which dates back to medieval times and still preserves its original structure and is, without doubt, one of the most attractive markets in Europe.
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Table of Contents
Different regions – Spanish Recipes
Cocktails and Wine
Try serving this cocktail, sangria or wine at your next party. With four different categories of wine, you will find the right wine for food pairing. Everyone will love the excitement around the drinks.
Clemintine Crush
Serves 1
Ingredients:
1/4 cup freshly squeezed orange juice
2 ounces Svedka Clemintine vodka
2 T lemon-lime soda
Directions:
Pour the juice and vodka into a shaker filled with ice. Shake 3 to 5 times. Pour into a highball glass.
Top off with the soda and serve.
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Red Sangria
Makes about 3 quarts, serving 6 to 8
Ingredients:
1/2 cup brandy
1/3 cup light rum
1/3 cup Licor 43 or Triple Sec
1/2 cup Amaretto
1/3 cup Tequila
2 cups freshly squeezed orange juice
2 cups lemon-lime soda
About 2 cups sliced fruit (oranges, green apples, grapefruit, pears or strawberries) for garnish.
Directions:
In a very large pitcher or bowl (you might need two pitchers), mix together the red wine, brandy, rum, Licor 43, amaretto, and tequila. Add the orange juice and soda and stir to combine.
Pour into tall glasses filled with ice. Garnish with fresh fruit and serve.
White Sangria
Makes about 2 quarts, serving 4 to 6
Ingredients:
Two 750 ml bottles Albarino
1/3 cup peach schnapps
1/3 cup apricot brandy
2 cups lemon-lime soda
1/4 cup peach puree, nectar, or juice
About 2 cups sliced fresh fruit (oranges, tart green apples, peaches, nectarines, or plums), for garnish.
Directions:
In a very large pitcher or bowl (you might need two pitchers), mix together the white wine, schnapps, and brandy. Add the soda and peach puree and stir to combine.
Pour into tall glasses filled with ice. Garnish with fresh fruit and serve.
Spanish Wine
Four Categories
Sherry: Fortified Wine from southern Spain that is often overlooked. It is great to pair with tapas. Spanish sherries are drier-styled sherries that what we find in the US.
- Fino – Lightest and driest. Straw yellow and nutty aroma.
- Manzanilla – Same as Fino but only made in Sanlucar de Barrameda region.
- Amontillado – More body, alcohol and color than finos. Like fine whisky without the high alcohol content. Pairs wll with chorizo, manchego cheese and figs.
- Olorosa – least dry with a mahogany color. Good with braised meats or grilled red meats.
See our post on different wine glasses to use, here.
White Wine: When your meal is laced with garlic, onions, vinegar and spice, think white. Clean and crisp wines have the right acidity to cut through garlic or spice that will enhance the food.
Cava: The sparkling wine of Spain! (the poor man’s champagne!). Because of the carbonation, sparkling wines are the most overall food friendly wines on the planet. The tiny bubbles cut through the fattiest piece of steak or compliment any fish.
Red Wine: If anything in the dish is smoked or the dish contains smoked paprika, stick with unoaked or lightly oaked red wines.
There are eleven different Denominations of Origin, due to the varied landscapes of the region. Catalonia has both large production regions such as Penedés and small and more specialized regions, such as Conca de Barberá, Alella and Pla de Bages.
With this wine heritage, Catalonia is capable of producing fresh, light white wines, powerful red wines and classical rosé wines; light internationally recognized red wines and sparkling wines which are exported world-wide and have the Denomination Cava, the best natural sparkling wine in the world, together with French champagne.
Serving Catalan food for family and friends will ignite many conversations about Barcelona. Having a tabletop set with the flair of Barcelona will enhance the dining experience. Click here for some suggestions.
Tapas
Most tapas are served at room temperature. Some are served on pieces of bread and some with toothpicks. At a bar in Barcelona that my husband and I have been to many times, you are charged by how many toothpicks you have left on your plate.
Enjoying tapas is a new experience for many Americans. To enjoy tapas: you sit at a bar, pick and choose from dozens of tapas on small plates, behind glass and enjoy wine!
Here are some spanish recipes for Tapas.
Roasted Olives
Ingredients:
1 red bell pepper
1 T olive oil
4 cups assorted olives (kalamata, Nicoise, Argequina, Picholine and oil-cured black olives (with pits) drained and patted dry
7 sprigs fresh thyme, quartered
2 sprigs fresh rosemary, quartered
6 whole cloves garlic, peeled
Julienned zest of 1 orange
1/4 t hot red pepper flakes
1/2 cup red wine vinegar
1/2 chup sherry vinegar
3/4 cup extra-virgin olive oil
Instructions:
Preheat oven to 450 degrees.
Rub the bell pepper with a tablespoon of olive oil. Lay the pepper on a baking sheet and roast for 12 to 15 minutes, or until the side of the pepper resting on the baking shet is wrinkle and almost black. Turn the pepper over and continue roasting for 7 to 8 minutes long, or until the pepper is nicely charred on all sides.
Transfer the pepper to a small bowl and cover with plastic wrap. Let the pepper steam as it cools in the bowl for about 10 minutes. Remove from the bowl, rub off charred skin, open the pepper, and scape out the seeds and membranes. Cut the pepper into very thin stripes (1/8″ thick).
Reduce the oven temperature to 425 degrees.
In a large mixing bowl, mix together the olives, julienned red pepper, thyme, rosemary, garlic, orange zest, and pepper flakes. Toss well. Add the red wine vinegar and sherry vinegar to the olives and stir to distribute evenly.
Spread the olives on a shallow roasting pan. Roast about 35 minutes, stirring frequently, or until olives are tender. To test for doneness, tast an olive to see if the meat separates easily from the pit.
Let the olives cool in the pan. When cool, drizzle with extra-virgin olive oil and stire to mix. Serve right away or refrigerate in a container with a tight-fitting lid for up to 5 days.
Remove the olives at least 2 hours before serving to let them reach room temperature. Stir well before serving.
Chickpeas in Onion Sauce
Ingredients:
One day in advance
1/4 lb dried chickpeas
1 clove garlic, peeled
1 slice onion
1 bay leaf
Salt
2T Olive Oil
1 medium onion, chopped
1 T skinned and chopped tomoto
Directions:
Soak the chickpeas overnight in cold water to cover. Drain and place in a deep casserole with garlic, onion slice, bay leaf, salt, and water to cover. Bring to a boil, then simmer, covered, for about 2 hours, or until the chickpeas are tender. Drain, discarding the garlic and bay leaf.
In a skillet heat the oil and saute the onion for a minute. Add the tomato, cover, and cook very slowly until the onion is cooked but not colored, about 15 minutes. Combine with the chickpeas.
Mussels in Chervil Sauce
Ingredients:
2 T olive oil
2 scallions of 1 leek, chopped
1 1/2 t flour
1/2 cup white wine
1 t Dijon-style mustard
1/2 t dried chervil of 1 T fresh white pepper
Salt
2 dozen medium mussels
Fresh lemon juice
Directions:
Heat the oil in a shallow casserole, and saute the scallions until they are wilted. Stir in the flour, cook for a minute, then gradually add the wine, mustard, chervil, pepper and a little salt. Cover and simmer for 5 minutes.
Add the mussels to the sauce, cover and cook until they have opened. Sprinkle with lemon juice and serve.
Main Courses
Catalonia Cuisine
Tomatoes, garlic, fresh herbs, olive oil used in spanish recipes are used in this region like many other Mediterranean regions. Catalonia has been influenced by various cultures over the centuries: the Greeks, Romans, the Italians in the eighteenth century and the French have all left their mark on this complex cuisine.
Catalonia has absorbed the best of each country and created a culinary package which forms part of the popular wisdom of the region. The wild variety of wild mushrooms are the passion of entire Catalonia during the autumn months, especially in the forests of Lleida.
Paella
Receta de Paella de Marisco (seafood paella recipe)
Authentic Spanish ingredients are key. Spanish short-grained rice like Bomba absorbs broth but each grain remains distinct. Spanish saffron adds deep flavor and color.
There are two main elements that help give Paella its distinctive regional flavors – the stock (or cooking liquid) and the spices.
A rich broth made with fish or chicken stock is a must. Homemade broth is best but you can find some store bought broth that is low in salt. Paella depends largely on what assortment of seafood, meat and vegetables you plan on using.
Fish Stock
When I make any kind of stock, I have cleaned the vegetables with cold water and dried. The ends of celery, onion skins, carrot peels, all parts of a leek (trimmed and diced) and coarsly diced tomatoes make a great stock. Add some non-oily fish like mullet or cod with skin, fish bones and heads. In a large pot, boil 8 cups of water.
Place veggies, fish and some salt and pepper in pot. Bring to a boil, then reduce heat for 30 minutes, cover. You might find white foam on the surface-just take it out. Remove from the heat and add fresh parsley (about 15 sprigs). Stir and let cool for 15 minutes. Strain and reserve the liquid. Discard the rest. Use immediately or store in refrigerator 3 days or store in freezer for up to 3 months. For Chicken stock, use the same ingredients as fish stock but replace fish with chicken bones and thighs.
Seasonings and Rice
Seasonings and spices, which most traditionally include Saffron, Paprika, Cayenne and Garlic and the fresher the spices the better the results will be. These four characters come together to create wonderfully savory, smoky and earthy addition to your rice in your spanish recipe.
A key takeaway is the rice. Allow the rice to almost completely cook slowly before adding additional ingredients. You don’t want to overcook the veggies, fish or seafood. They should be added just before you’re ready to serve the rice, giving them just long enough to cook and warm gently – often the residual heat in the pan is enough to cook most seafood and vegetables.
I have included 4 spanish recipes. You will want to try each of them with the suggested wine pairings! Buy your Paella pan here.
Salud: Pa’ arriba, pa’ abajo, pa’ centro, pa’ dentro”. “Put your glass up, put your glass down, glasses to the center, now drink.
Paella with Rabbit and Snails. Wine Pairing: Red wine like Monastrell or Garnacha
Paella with Scallops, Prawns and Clams. Wine Pairing: Albarino or Dry Rose
Paella with Chorizo, Chicken, Mussels and Prawns. Wine Pairing: Tempranillo or Mencia
Paella with Artichoke, Sweet Pepper and Mushroom (Vegan). Wine Pairing: White Rioja
Grilled Sea Bass with Warm Salad of Fingerling Potatoes and Wax Beans and Vinaigrette
A light healthy dish that is great in the summer months. Don’t use Chilean sea bass as the skin has an unpleasant taste.
Vinaigrette Ingredients:
2 T olive oil
2 cups sliced shallots
Kosher salt and fresh ground pepper
1 1/2 cups chicken stock
1 cup sherry vinegar
3/4 cup extra-virgin olive oil
Directions:
In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and saute for 8 minutes, or until tender and lightly browned. Season to taste with salt and pepper.
Pour the chicken stock, vinegar, and extra-virgin olive oil into the pot with the shallots and bring to a boil over high heat. Boil for 6 to 8 minutes, or until reduced by about a third. Remove from heat, cover, and keep warm.
Potato Salad Ingredients:
Kosher salt
1 pound wax beans, trimmed
1 pound fingerling potatoes
1/2 pint cherry tomatoes, halved
1 T chopped flat-leaf parsley
Ground Pepper
Directions:
Set a bowl of ice water near the stove. Fill a medium saucepan halfway with cold salted water and bring to a boil over high heat. Add the beans and cook for 3 to 4 minutes, or just until tender. Drain the beans and immediately plunge them into the ice water to stop the cooking. When the beans are cold, drain.
Put the potatoes in a pot and add enough cold water to cover by about 2 inches. Add plenty of salt and bring to a boil over high heat. Cook for 10 to 12 minutes, or until fork tender. Drain and, when cool enough to handle, slice each potato in half lengthwise.
In a large saute pan over medium-high heat, warm the potatoes and beans with 2 T of the vinaigrette for 5 to 6 minutes, or until heated through. Add the tomatoes and parsley and toss to mix. Season to tast with salt and pepper.
Sea Bass Ingredients:
Four 6-7 ounce fillets of black skin or sea bass, skin on, 2 to 3 inches thick
Kosher salt and fresh ground pepper
2 tsp olive oil
Directions:
Lightly spray the grates of a gas or charcoal grill with flavorless vegetable oil spray. Preheat the gas grill so that the heating element or charcoal is hot.
Season the fish on both sides with salt and pepper and rub the olive oil over both sides of the fish. Grill, skin side down, for 6 minutes. Turn and grill for 5 to 7 minutes longer, or until cooked through and the center of each fillet is opaque.
Spoon a quarter of the warm potato salad in the center of each of the 4 serving plates. Lay a fish fillet, skin side up, on top and the ladle about 3 T of the vinaigrette over each serving.
Lemon Sole with Crushed Peas and Vinaigrette
Serves 4
Vinaigrette Ingredients:
1 1/2 cups olive oil
1/2 cup sherry vinaigrette
1/2 cup Dijon mustard
2 shallots, coursely chopped
Kosher salt and fresh ground pepper
Directions:
In a blender, puree the olive oil, vinegar, mustard, and shallots. Season to taste with salt and pepper and pulse to mix.
Use the vinaigrette right away or transfer to a lidded container and refrigerate for up to 2 days.
Lemon Sole and Peas Ingredients:
4 1/2 cups fresh or frozen peas
1 T unsalted butter
2 shallots, thinly sliced (with mandoline)
Freshly ground black pepper
2 T chopped fresh oregano
1 tsp olive oil
4 6 oz lemon sole or flounder
Juice of 1/2 lemon
Sea salt, for garnish
Directions:
Set a bowl of ice water near the stove. Fill a pot halfway with cold water, add 2 T of salt, and bring to a boil over high heat. Add the peas and cook for no longer than 2 minutes, or until they are bright green and beginning to turn tender. Drain the peas and immediately plunge into the ice water to stop the cooking. When the peas are cold, drain.
Put 2 1/2 cups of the peas in a blender and process until coarsely pureed. (The peas can be prepared up to this point 24 hours ahead of time and store in a lidded container in the refrigerator).
In a large saute pan, melt 2 tsp of the butter over medium heat. Add the shallots, season to taste with salt and pepper, and saute for 3 to 4 minutes or until translucent but not browned.
Add the pea puree, whole peas, and oregano to the pan and cook gently until heated through. Stir to mix the pureed peas with the whole peas. Taste and season with salt and pepper.
In another large saute pan, heat the olive oil and remaining 2 tsp of butter over medium-high heat.
Season the fish fillets on both sides with salt and pepper and cook, skin side up, for 5 to 6 minutes, or until the edges of the fish are browned. With a large spatula, carefully turn the fillets and cook for 4 to 5 minutes, longer, or until opaque and cooked through. Sprinkle the lemon juice over the fish.
Put about a cup of the peas in the center of each of 4 serving plates. Top to the peas with a fish fillet and drizzle the vinaigrette around the plate. Drizzle any accumulated butter and lemon juice remaining in the saute pan over the fish. Garnish each plate with sea salt and serve.
Churrasco
Ingredients:
2 large sweet potatoes, peeled and each cut into 6 to 8 wedges
1/2 cup plus 3 T olive oil
2 tsp sweet smoked paprika
1/2 tsp cayenne
Kosher salt
2 cups olive oil, for deep frying
4 9-ounce skirt steaks
Freshly ground pepper
1 T chopped garlic
1 pound baby spinach leaves
1 cup Cilantro Chimichurri (see below for ingredients and recipe)
Directions:
Preheat oven to 425 degrees
In a mixing bowl, toss the potato wedges with 2 T of the olive oil, paprika, and cayenne. Season to taste with salt.
Divide 1/2 cup of remaining olive oil between 2 shallow roasting pans to coat them evenly with oil. Arrange the potato wedges in a single layer in each pan and roast for about 20 minutes, or until tender. Watch carefully to prevent burning.
In a deep saute pan, heat the 3 cups of olive oil for 10 to 12 minutes over medium heat. When the oil is hot, it will bubble when a cube of bread is dropped in it and the bread will move slightly in the oil.
Working in batches, fry the partially cooked sweet potato wedges for 5 to 7 minutes, or until slightly browned. Using a slotted spoon, lift the potatoes from the oil, drain on paper towels, and season with salt while still warm. Set aside, covered, to keep warm. Let the oil regain its temperature between batches.
Lightly spray the grates of a gas or charcoal grill with flavorless vegetable oil spray. Preheat the gas grill so that the heating element or charcoal is hot.
Season both side of the steaks with salt and pepper. Grill for about 5 minutes on each side, or until done to your desired degree of doneness. Let the steak rest for a few minutes.
Heat a large saute pan over high heat and, when hot, pour in the remaining tablespoon of olive oil. Add the garlic and saute for about 2 minutes, or until lightly browned. Add the spinach, season with salt, and cook for about 3 minutes, shaking the pan slightly, or until wilted.
Spoon 1/2 cup of chimichurri (see below) down the center of each of 4 serving plates. Divide spinach among the plates and then put 5 to 7 potato wedges on each plate. Slice the steaks and set a few slices on top of the chimichurri. Serve immediately.
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Ingredients for Cilantro Chimichurri:
1 cup chopped fresh cilantro
1 cup fresh italian parsley
1 cup slice scallion, both white and green parts
1 1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lime juice
3 T sherry vinegar
2 T chopped garlic
2 T chopped oregano
1/4 cup diced jalapeno pepper or hot red pepper flakes
Kosher salt
In a mixing bowl, stir together the cilantro, parsley, scallion, olive oil, lime juice, sherry vinegar, garlic, oregano, and jalapeno. Stir well and season to taste with sale. Serve at once.
Desserts (my FAVORITE!)
Flan and the Churros are classic spanish recipes but for chocolate lovers, a loyal group, Chocolate Indulgence.
Chocolate Indulgence
Serves 8
Designed to reheat in the microwave, great trick for dinner parties!
Ingredients:
1 pound bittersweet or semisweet chocolate, coarsely chopped
1 cup (2 sticks) salted butter
1/2 cup sugar, plus 1 to 2 T for the raspberries (optional)
1 T pure vanilla extract
3/4 cup Nutella
6 large eggs, lightly beaten
1 pound frozen unsweetened raspberries
2 pints vanilla ice cream
Directions:
Preheat oven to 350 degrees.
In the top of a double boiler set over simmering water on medium-high heat, melt the chocolate, butter, 1/2 cup sugar, and vanilla. Stir occasionally with a wooden spoon. It will take 10 to 12 minutes for the chocolate to melt. Whisk for 5 to 7 minutes longer, or until the butter and sugar melts and the mixture is incorporated. Alternatively, melt the chocolate, butter, sugar, and vanilla in the microwave.
Remove the top of the double boiler from the heat and whisk in the Nutella until blended. Whisk in the eggs, one at a time.
Spray eight 4-ounce aluminum foil baking cups (or ramakins) doubled up with flavorless vegetable oil spray. Ladle the batter into the cups so that they are three-quarters full. Transfer the filled cups to a shallow baking pan or baking sheet and bake for 30 to 35 minutes, or until firm and the tops crack a little.
In food processor, fitted with a metal blade, puree the raspberries. Sweeten with 1 or 2 T of sugar, if desired. Strain the puree through a fine-mesh sieve into a small bowl.
Spoon about 1/4 cup of the raspberry puree into the center of each of 8 serving plates.
Run a dull kitchen knife around the cups to loosen the warm cakes. Invert them on the raspberry puree. Top each cake with vanilla ice cream and serve!
Creme Catalonia (Spanish version of Creme Brulee)
Ingredients:
2 T cornstarch
2 ½ cups whole milk
1 large piece lemon peel including pith
1 large piece orange peel including pith
1 cinnamon stick
5 large egg yolks
½ cup white sugar preferably caster (superfine)
Additional sugar for caramelization
Directions:
Pour the milk into a small, heavy-based saucepan and set over medium heat. Add the citrus peels and cinnamon stick, then bring to a simmer and remove from the heat.
While the milk is heating, dissolve the cornstarch in a splash of water to make a slurry.
Beat the egg yolks and sugar with a whisk until turns pale yellow, then beat in the cornstarch slurry and a splash of the hot milk.
Remove the citrus peels and cinnamon stick from the hot milk, and slowly pour in the egg mixture, whisking constantly to prevent the eggs from scrambling.
Turn the heat to low and whisk constantly until the mixture has thickened to a pudding-like consistency.
Remove from the heat and divide the mixture among six 6-ounce ramekins or traditional clay dishes. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming.
Chill the crema catalanas for about 4 hours, or preferably overnight.
Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar out by tilting the ramekins in all directions.
Caramelize the sugar to the desired color with a small blowtorch. (For an authentic flair, use a hot iron for this step instead.) You can also place the ramekins on a baking tray on the top shelf of the oven and brown the sugar with the grill on the highest setting. Watch carefully, as they can burn in an instant!
Churros y Chocolate
Serves 8
Churros Ingredients:
3 cups water
1 cup (2 sticks) unsalted butter
1 1/2 tsp salt
4 cups, all purpose flour
11 large eggs, lightly beaten
1/4 cup olive oil
8 cups vegetable oil
3 cups sugar
3 T ground cinnamon
Directions:
in a large pot, bring the water, butter, and salt to a boil over high heat and cook until the butter melts.
Whisk in the flour and stir with a wooden spoon for 7 to 9 minutes over medium heat until the batter is paste like and stiff.
Transfer the paste a a bowl of an electric miser fitted with the paddle attachment and set on medium-low speed. Add the eggs and olive oil and mix for about 6 minutes, or until thoroughly combined. Set aside to rest for at least 1 hour and up to 24 hours. If the batter will rest for longer than an hour, lay plastic wrap directly on its surface and refrigerate until needed.
Chocolate Ingredients:
8 cups whole milk
3/4 tsp hot red pepper flakes
1/2 cup cornstarch
2 cups heavy cream
28 ounces bittersweet or semisweet chocolate, coarsely chopped
1 cup sugar
1/2 cup Dutch – process unsweetened cocoa powder
1/2 cup dark rum
4 cups sweetened whipped cream, for garnish
Directions:
Set a large saucepan over medium-low heat and, when hot, pour the milk into the pan, add the red pepper flakes, and let the milk come to a low simmer.
In a large glass measuring cup, stir the cornstarch into the cream and then pour into the simmering milk. Raise the heat to medium and stir constantly for 7 to 10 minutes, or until thickened.
Put the chocolate, sugar, and coca in a large bowl and strain the thickened milk mixture through a fine-mesh sieve over the chocolate . Let stand for about 10 minutes and then whisk well until smooth and thick. Stir in the rum.
Lay plastic wrap directly on top of the chocolate and set aside until needed.
To fry the churros, Heat a deep, heavy pot over medium-low heat and, when hot, pour in the vegetable oil. Lit it heat to 350 degrees on a deep fat thermometer, or until the oil bubbles when a cube of bread is dropped in it and the bread moves slightly in the oil.
In a large wide mixing bowl, whisk together the sugar with the cinnamon and set aside.
Scoop the batter for the churros in a piping bag fitted with a wide, fluted tip a very carefully pipe 6-inch lengths of batter directly into the hot oil. The batter is thick. Fry for 5 to 8 minutes, or until churros are crisp, lightly browned, and puffed. Turn at least once to ensure even browning.
With a slotted spoon, remove the churros from the oil, drain briefly, and, while still hot, toss with cinnamon sugar. Transfer the sugared churros to a wax paper-lined baking sheet and serve warm. Keep frying churros until you have 32, or 4 per serving!
Spoon about a cup of the warmed chocolate into 8 small mugs or coffee cups. Top each with about 2 T of whipped cream. Serve the churros alongside the chocolate for dipping.
Bananas Foster
Good dessert to make ahead and can be reheated in the microwave.
Ingredients:
3/4 cup packed dark brown sugar
4 T unsalted butter
1/2 cup freshly squeezed orange juice
1/4 cup dark rum
8 ripe bananas, peeled and sliced lengthwise
2 pints vanilla ice cream, for serving
Directions:
In a 10- inch cast iron skillet, heat the sugar and butter over medium-high heat and simmer, stirring occasionally with a wooden spoon, for 5 to 7 minutes, or until thickened. Stir in the orange juice and rum.
Lay as many bananas as will fit comfortably in a pan, cut sides down, and saute for about 5 minutes, or until lightly browned and softened. As they are done, carefully lift the bananas from the pan and put 2 on each serving plate. Add the remaining bananas to the pan and cook them.
Spoon the pan sauce over the bananas and serve with ice cream.
Wrapping Up
Each region in Spain has its own distinctive personality and foods, and Barcelona is no exception. From refreshing sangria to delightful desserts, we hope this blog has given you a glimpse into the delicious world of Spanish recipes. Enjoy the flavors of Spain, and happy cooking!
We have included some of the items to use while preparing spanish recipes that are unique to Spain, here.
