Roscón de reyes: spanish three kings' cake with candied fruit
Spanish
Spanish food is made for sharing — put a big pan in the middle and the whole table digs in. Find saffron paella with rice and seafood, warm and cold tapas, potato tortilla, and ice-cold gazpacho for hot days. A taste of the sunny south — set the table and start here.
Frequently asked questions
What are tapas?
Small plates to share over drinks — olives, jamón ham, fried calamari, patatas bravas, or little sandwiches. Bring out several at once and the table fills up fast.
What goes into a real paella?
The base is short-grain rice and saffron. From there it varies — Valencian with chicken and beans, coastal with seafood. The prized part is the crisp bottom layer, the socarrat.
What rice can I use if I can't find paella rice?
Any short-grain rice — even risotto rice works, as long as you don't stir it, or it turns starchy. Long-grain isn't the one; it won't soak up enough of the stock and saffron.
What is a Spanish tortilla?
A thick omelette of potatoes, eggs, and onion — it shares nothing with the Mexican flatbread but the name. Eaten warm or cold, cut into cubes it's one of the best-loved tapas.
What is gazpacho?
A cold soup of tomato, cucumber, pepper, and olive oil, blended raw. It cools you down on hot days and needs no stove at all.