21 Fresh, Flavorful Spanish Recipes to Try This Summer

When I think of summer cooking, I find myself turning to Spanish recipes again and again. They strike the perfect balance of rustic and elegant, often requiring just a few pantry staples, plenty of fresh ingredients, and a generous amount of good Spanish olive oil.

Whether you are planning a party around a paella, looking for a hearty main dish, or in need of a make-ahead pitcher drink for a summer get-together, I have pulled together my favorite Spanish recipes from the site to give you plenty of inspiration all season long.

Spain’s Famous Rice Dishes

Whether studded with beans or topped with tender chicken or seafood, rice dishes are at the heart of Spanish cuisine. There is no better time to enjoy them than summer, when a big, sunshiny pan of spiced rice is the answer to making a meal that needs little else to accompany it.

1. Easy Chicken Paella

A timeless Spanish dish with golden saffron scented rice, tender chicken, and bright veggies. It is the perfect one pan meal for a weekend dinner or special occasion.

Ready in: 1 hour 15 minutes
Serves: 6

What You Need:

• 8 chicken thighs, bone in skin on
• Salt and black pepper to taste
• ¼ cup olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 2 tomatoes, grated
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads, crushed
• 2 cups Bomba or Calasparra rice
• 5 cups chicken stock, hot
• 1 cup frozen peas
• Lemon wedges for serving

How to Make It:

1. Season the chicken with salt and pepper.
2. Heat olive oil in a large paella pan or wide skillet over medium heat. Brown the chicken on both sides, about 8 minutes. Remove and set aside.
3. In the same pan, add the onion and bell pepper. Cook until softened, about 5 minutes.
4. Add the garlic, grated tomatoes, smoked paprika, and saffron. Cook for 2 minutes.
5. Add the rice and stir to coat in the oil and vegetables.
6. Pour in the hot stock. Stir gently and bring to a boil.
7. Reduce heat to low. Nestle the chicken back into the pan. Simmer without stirring for 15 minutes.
8. Sprinkle the peas over the top. Cook for another 10 minutes, until the rice is tender and the liquid is absorbed.
9. Remove from heat, cover with foil, and let rest for 5 minutes. Serve with lemon wedges.

Why everyone loves it: Avoid the temptation to stir the rice once you have added the stock. Leaving it undisturbed helps you get that golden crispy layer at the bottom called the socarrat.

Pro tip from Ruby: Add a tangy olive salad for a fresh touch on the side.

2. Easy Seafood Paella

A beautiful shrimp and lobster paella that is both impressive and easier than you would think. You can customize yours with any shellfish you like.

Ready in: 1 hour
Serves: 6

What You Need:

• ½ cup olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 2 tomatoes, grated
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads, crushed
• 2 cups Bomba or Calasparra rice
• 5 cups fish stock, hot
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed
• 1 pound clams, scrubbed
• 2 lobster tails, cut in half
• ½ cup frozen peas
• Lemon wedges for serving

How to Make It:

1. Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
2. Add the garlic, grated tomatoes, smoked paprika, and saffron. Cook for 2 minutes.
3. Add the rice and stir to coat in the oil and vegetables.
4. Pour in the hot stock. Stir gently and bring to a boil.
5. Reduce heat to low. Simmer without stirring for 15 minutes.
6. Arrange the shrimp, mussels, clams, and lobster tails on top of the rice. Sprinkle with peas.
7. Cook for another 10 to 12 minutes, until the rice is tender, the shrimp are pink, and the mussels and clams have opened. Discard any that do not open.
8. Remove from heat, cover with foil, and let rest for 5 minutes. Serve with lemon wedges.

Why everyone loves it: No need for a special paella pan. A large, sturdy cast iron skillet works just as well.

Pro tip from Ruby: Start the meal with marinated anchovies or cups of Classic Gazpacho for a meal that brings the taste of the Mediterranean to your table.

3. Simple One Pan Spanish Chicken and Rice

Smoky sausage and juicy chicken are always a family favorite. This one pan wonder is a cozy, flavor packed rice dish with bone in chicken, onions, bell peppers, and a smoked paprika based spice rub.

Ready in: 1 hour
Serves: 6

What You Need:

• 8 chicken thighs, bone in skin on
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 8 ounces fresh chorizo, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 cups white rice
• 1 can diced tomatoes, 14 ounces
• 2 cups chicken broth
• ¼ cup fresh parsley, chopped

How to Make It:

1. Season the chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat. Brown the chicken on both sides, about 8 minutes. Remove and set aside.
3. In the same skillet, add the chorizo and cook until browned, about 3 minutes. Remove with a slotted spoon and set aside.
4. Add the onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
5. Add the garlic, smoked paprika, and oregano. Cook for 1 minute more.
6. Add the rice and stir to coat. Cook for 2 minutes.
7. Add the diced tomatoes and chicken broth. Bring to a boil.
8. Nestle the chicken back into the skillet. Reduce heat to low, cover, and simmer for 25 minutes.
9. Return the chorizo to the skillet. Cover and cook for 5 more minutes.
10. Remove from heat and let rest for 5 minutes. Sprinkle with parsley and serve.

Why everyone loves it: It is a cozy, flavor packed rice dish that comes together quickly.

Pro tip from Ruby: I call for fresh chorizo in this recipe, but it would be just as delicious with dry cured Spanish style chorizo.

4. Spanish Rice and Beans

This weeknight friendly dinner recipe is a budget friendly favorite that is high in plant based protein and big on flavor.

Ready in: 35 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 cup white rice
• 1 can fire roasted diced tomatoes, 14 ounces
• 1 can kidney beans, 15 ounces, drained and rinsed
• 1½ cups vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving

How to Make It:

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
2. Add the garlic, smoked paprika, and cumin. Cook for 1 minute more.
3. Add the rice and stir to coat. Cook for 2 minutes.
4. Add the diced tomatoes, kidney beans, vegetable broth, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, until the rice is tender and the liquid is absorbed.
6. Remove the bay leaf. Fluff with a fork.
7. Sprinkle with cilantro and serve with lime wedges.

Why everyone loves it: Fire roasted canned tomatoes, smoked paprika, and a variety of vegetables give it great color and lots of savoriness.

Pro tip from Ruby: It is great for meal prep or as a base for grilled shrimp or vegetables.

Summery Spanish Mains

These main dishes celebrate seasonal ingredients and bold Spanish flavors. Many of them come together in one pan, making them perfect for low fuss summer cooking.

5. Skillet Shrimp with Chorizo and Squash

This one pan dinner is bursting with fresh summer veggies, smoky cured sausage, and quick cooking shrimp. A 30 minute meal that still feels special enough for company.

Ready in: 30 minutes
Serves: 4

What You Need:

• 1 pound large shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 6 ounces Spanish chorizo, sliced
• 1 zucchini, sliced into half moons
• 1 yellow squash, sliced into half moons
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• ¼ cup dry white wine
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

How to Make It:

1. In a bowl, toss the shrimp with smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium high heat. Add the chorizo and cook until browned, about 3 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the zucchini, yellow squash, and bell pepper. Cook until tender, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Add the shrimp and cook for 2 minutes per side, until pink and opaque.
6. Return the chorizo to the skillet. Add the white wine and cook for 1 minute.
7. Sprinkle with parsley and serve with lemon wedges.

Why everyone loves it: It is bursting with fresh summer veggies and smoky sausage.

Pro tip from Ruby: Serve with Pisto, Spain’s take on stewed summer vegetables, and a refreshing granita for dessert.

6. Tomato and Pepper Poached Cod

In this light yet satisfying one pan Spanish fish recipe, tender cod fillets cook gently in a rich, smoky tomato and red pepper sauce.

Ready in: 30 minutes
Serves: 4

What You Need:

• 4 cod fillets, about 6 ounces each
• Salt and black pepper to taste
• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 can crushed tomatoes, 14 ounces
• ½ cup dry white wine
• 2 tablespoons fresh parsley, chopped
• Crusty bread for serving

How to Make It:

1. Season the cod with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
3. Add the garlic and smoked paprika. Cook for 1 minute more.
4. Add the crushed tomatoes and white wine. Bring to a simmer and cook for 5 minutes.
5. Nestle the cod fillets into the sauce. Spoon some sauce over the top.
6. Cover and simmer gently for 8 to 10 minutes, until the fish is opaque and flakes easily.
7. Sprinkle with parsley and serve with crusty bread.

Why everyone loves it: It is traditionally made with salt cod, but our version uses fresh cod for a fast cooking dinner.

Pro tip from Ruby: Smoked Spanish paprika is essential for giving this dish its smoky flavor, as is a crusty baguette for mopping up the sauce.

7. Stuffed Tomatoes with Tuna

When tomatoes are abundant, why not stuff them with a Spanish filling featuring caramelized onion, tuna, olives, and parsley?

Ready in: 1 hour
Serves: 4

What You Need:

• 4 large ripe tomatoes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can tuna packed in olive oil, drained
• ¼ cup green olives, chopped
• 2 tablespoons capers, drained
• ¼ cup fresh parsley, chopped
• ½ cup breadcrumbs
• 1 egg, lightly beaten
• Salt and black pepper to taste

How to Make It:

1. Preheat your oven to 375°F.
2. Slice the top off each tomato. Scoop out the seeds and pulp with a spoon. Reserve the pulp. Place the hollowed tomatoes in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Add the reserved tomato pulp and cook until most of the liquid has evaporated, about 5 minutes.
6. Remove from heat. Stir in the tuna, olives, capers, parsley, breadcrumbs, and beaten egg. Season with salt and pepper.
7. Stuff the mixture into the hollowed tomatoes.
8. Bake for 20 to 25 minutes, until the tomatoes are tender and the tops are golden.
9. Serve warm or at room temperature.

Why everyone loves it: The tomatoes soften pleasantly in the oven but hold their shape nicely.

Pro tip from Ruby: These are often served as a first course for a three course lunch. Add saffron rice and an arugula salad on the side to serve them for dinner.

8. Catalan Fideuà

Fideua is paella’s pasta based cousin, and it is bursting with the briny flavor of fresh shellfish. Made with thin noodles called fideos or vermicelli in place of rice.

Ready in: 40 minutes
Serves: 4

What You Need:

• ½ cup olive oil
• 8 ounces fideos or vermicelli noodles
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 garlic cloves, minced
• 2 tomatoes, grated
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads, crushed
• 4 cups fish stock, hot
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed
• ½ cup peas
• Aioli for serving
• Lemon wedges for serving

How to Make It:

1. Heat olive oil in a large skillet over medium heat. Add the fideos and cook, stirring, until golden brown, about 3 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes.
3. Add the garlic, grated tomatoes, smoked paprika, and saffron. Cook for 2 minutes.
4. Return the fideos to the skillet. Pour in the hot stock. Bring to a boil.
5. Reduce heat and simmer for 8 minutes.
6. Arrange the shrimp and mussels on top. Sprinkle with peas.
7. Cover and cook for 5 to 7 minutes, until the shrimp are pink and the mussels have opened. Discard any that do not open.
8. Remove from heat and let rest for 5 minutes.
9. Serve with aioli and lemon wedges.

Why everyone loves it: It cooks faster than paella and is a showstopper of a main dish for sharing with friends.

Pro tip from Ruby: It is perfect with Roasted Artichoke Hearts and a glass of white wine or White Sangria.

9. Chorizo Pasta with Spinach

This bold, flavor forward pasta combines smoky cured Spanish chorizo, roasted red peppers, and lots of green spinach.

Ready in: 25 minutes
Serves: 4

What You Need:

• 12 ounces pasta, such as penne or fusilli
• 2 tablespoons olive oil
• 8 ounces Spanish chorizo, sliced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• ½ cup dry white wine
• ½ cup roasted red peppers, sliced
• 4 cups baby spinach
• ½ cup pasta water, reserved
• Salt and black pepper to taste
• Manchego cheese for serving

How to Make It:

1. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chorizo and cook until browned, about 3 minutes.
3. Add the garlic and smoked paprika. Cook for 1 minute more.
4. Add the tomato paste and cook for 1 minute, stirring.
5. Pour in the white wine and scrape up any brown bits. Simmer until reduced by half.
6. Add the roasted red peppers and spinach. Cook until the spinach wilts, about 2 minutes.
7. Add the cooked pasta and toss to coat. Add pasta water as needed to create a light sauce.
8. Season with salt and pepper.
9. Serve with grated Manchego cheese.

Why everyone loves it: A little tomato paste gives great color and makes it just saucy enough.

Pro tip from Ruby: A crunchy Radicchio Salad would be a lovely complement to the rich pasta.

10. Spanish Chickpea Stew

I know some people will say that stew is not summer food, but I disagree. This quick and nourishing vegetarian chickpea stew from Seville is often served at room temperature along with a spread of tapas.

Ready in: 30 minutes
Serves: 4

What You Need:

• ¼ cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cans chickpeas, 15 ounces each, drained and rinsed
• 2 cups vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• 4 cups baby spinach
• 2 tablespoons sherry vinegar
• For the almond breadcrumb topping:
• ¼ cup slivered almonds
• 1 slice bread, torn into pieces
• 1 garlic clove
• 2 tablespoons olive oil

How to Make It:

1. Make the topping. In a food processor, combine the almonds, bread, and garlic. Pulse until finely ground.
2. Heat olive oil in a small skillet over medium heat. Add the almond mixture and cook until golden and crispy, about 3 minutes. Set aside.
3. Make the stew. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, and smoked paprika. Cook for 1 minute more.
5. Add the chickpeas, vegetable broth, bay leaf, salt, and pepper. Bring to a simmer and cook for 15 minutes.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Stir in the sherry vinegar.
8. Remove the bay leaf.
9. Serve in bowls topped with the crispy almond breadcrumb mixture.

Why everyone loves it: A crumbly mixture of toasted almonds and bread spiked with garlic, vinegar, and warm cumin adds loads of texture and flavor.

Pro tip from Ruby: To serve as tapas, add squares of Spanish tortilla, thin slices of Spanish cured ham or cheese, and assorted olives.

11. Mussels with Chorizo and Saffron

Spain is a leading producer of farmed mussels. This easy one pot dish packed with lots of Spanish flavors is a great recipe to show them off.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 pounds mussels, scrubbed and debearded
• 2 tablespoons olive oil
• 6 ounces Spanish chorizo, diced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads, crushed
• 1 cup dry white wine
• 1 can diced tomatoes, 14 ounces
• 1 pound small potatoes, boiled and halved
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste
• Crusty bread for serving

How to Make It:

1. Discard any mussels that are cracked or that do not close when you tap them.
2. Heat olive oil in a large pot over medium heat. Add the chorizo and cook until browned, about 3 minutes. Remove with a slotted spoon and set aside.
3. In the same pot, add the onion and cook until softened, about 5 minutes.
4. Add the garlic, smoked paprika, and saffron. Cook for 1 minute more.
5. Pour in the white wine and scrape up any brown bits. Simmer until reduced by half.
6. Add the diced tomatoes and bring to a simmer.
7. Add the potatoes and return the chorizo to the pot.
8. Add the mussels. Cover and cook for 5 to 7 minutes, until the mussels have opened. Discard any that do not open.
9. Stir in the parsley. Season with salt and pepper.
10. Serve immediately with crusty bread.

Why everyone loves it: The plump shellfish simmer in a saffron infused broth with smoky chorizo. Tender potatoes soak up all the flavor.

Pro tip from Ruby: All you need on the side is a simple green salad.

Spanish Drinks for Summer Evenings

When it comes to summer sips, Spain knows how to keep things cool. These festive Spanish drinks are made for long, lazy afternoons or get-togethers with friends.

12. Red Sangria

Red wine based sangria is fruity, bold, and easy to make with just a few ingredients. Orange juice, fresh fruit, and brandy make it a party staple.

Ready in: 10 minutes plus chilling
Serves: 6

What You Need:

• 1 bottle red wine, such as Rioja or Tempranillo
• ½ cup brandy
• ¼ cup orange juice
• 2 tablespoons honey or simple syrup
• 1 orange, sliced
• 1 lemon, sliced
• 1 apple, cored and chopped
• 1 cinnamon stick
• 2 cups sparkling water or lemon lime soda

How to Make It:

1. In a large pitcher, combine the red wine, brandy, orange juice, honey, orange slices, lemon slices, apple, and cinnamon stick.
2. Stir well. Refrigerate for at least 2 hours or overnight.
3. Just before serving, add the sparkling water.
4. Serve over ice.

Why everyone loves it: It is fruity, bold, and a party staple.

Pro tip from Ruby: Serve it with Beef Empanadillas and Salmorejo for a bold spread of tapas.

13. Agua de Valencia

This Spanish twist on a mimosa combines fresh orange juice with cava and a splash of gin or vodka. It is festive, fizzy, and made for celebrations.

Ready in: 5 minutes
Serves: 4

What You Need:

• 2 cups fresh orange juice
• 1 bottle cava or other sparkling wine, chilled
• ½ cup gin or vodka
• ¼ cup simple syrup, optional
• Orange slices for garnish

How to Make It:

1. In a large pitcher, combine the orange juice, cava, gin, and simple syrup if using.
2. Stir gently.
3. Serve immediately in champagne flutes or wine glasses with orange slices.

Why everyone loves it: It is festive, fizzy, and made for celebrations.

Pro tip from Ruby: It is perfect for a warm weather brunch with Watermelon Gazpacho or sweet Strawberry Crêpes.

14. Tinto de Verano

Want a beverage with the same vibe as sangria, but one that you can mix by the glass? Tinto de Verano is Spain’s ultimate summer refresher.

Ready in: 5 minutes
Serves: 1

What You Need:

• ½ cup red wine
• ½ cup lemon soda or sparkling lemonade
• Lemon slices
• Orange slices
• Ice

How to Make It:

1. Fill a glass with ice.
2. Add the red wine and lemon soda.
3. Stir gently.
4. Garnish with lemon and orange slices.

Why everyone loves it: A combination of red wine, fruit, and soda. It is low effort and totally delicious.

Pro tip from Ruby: Add Pan con Tomate and a cooling bowl of Ajo Blanco for a chilled out supper.

15. White Sangria

A fruity, citrusy, white wine based sangria is perfect for summer entertaining. Featuring citrus fruits, apples, and peaches with a sprig of mint.

Ready in: 10 minutes plus chilling
Serves: 6

What You Need:

• 1 bottle white wine, such as Albariño or Sauvignon Blanc
• ½ cup peach liqueur or brandy
• ¼ cup honey or simple syrup
• 1 orange, sliced
• 1 lemon, sliced
• 1 peach, sliced
• 1 apple, cored and chopped
• Fresh mint sprigs
• 2 cups sparkling water or lemon lime soda

How to Make It:

1. In a large pitcher, combine the white wine, peach liqueur, honey, orange slices, lemon slices, peach slices, apple, and mint.
2. Stir well. Refrigerate for at least 2 hours or overnight.
3. Just before serving, add the sparkling water.
4. Serve over ice with additional mint.

Why everyone loves it: It is fruity and refreshing, perfect for summer entertaining.

Pro tip from Ruby: It is a great partner to Spanish seafood dishes like Gambas al Ajillo or Tuna Empanadillas.

16. Watermelon Sangria

This not too sweet watermelon sangria recipe is ready in minutes. Rather than macerating fruit like a traditional sangria, I blend the watermelon so it quickly mixes with the wine.

Ready in: 10 minutes
Serves: 6

What You Need:

• 4 cups watermelon, cubed and seeded
• 1 bottle white wine or rosé
• ½ cup vodka or brandy
• ¼ cup honey or simple syrup
• Juice of 1 lime
• Watermelon slices for garnish
• Mint sprigs for garnish

How to Make It:

1. In a blender, puree the watermelon until smooth. Strain through a fine mesh sieve if desired.
2. In a large pitcher, combine the watermelon puree, wine, vodka, honey, and lime juice.
3. Stir well. Refrigerate until ready to serve.
4. Serve over ice with watermelon slices and mint.

Why everyone loves it: It is a refreshing summer sipper you will drink all season.

Pro tip from Ruby: Try it with grilled corn salad and salmon burgers for a super summery meal.

17. Non Alcoholic Sangria with Hibiscus and Thyme

How do you make a non alcoholic sangria that boasts just as much depth of flavor as the original? Simply steep tart dried hibiscus flowers with warming spices, fresh thyme, a touch of honey, and citrus.

Ready in: 15 minutes plus chilling
Serves: 6

What You Need:

• 4 cups water
• ½ cup dried hibiscus flowers
• ¼ cup honey or agave
• 1 cinnamon stick
• 4 sprigs fresh thyme
• 1 orange, sliced
• 1 lemon, sliced
• 1 apple, cored and chopped
• 2 cups sparkling water
• Ice for serving

How to Make It:

1. In a saucepan, combine the water, hibiscus flowers, honey, and cinnamon stick. Bring to a boil.
2. Remove from heat. Add the thyme sprigs. Let steep for 10 minutes.
3. Strain the mixture into a pitcher. Discard the solids.
4. Refrigerate until completely chilled.
5. Add the orange slices, lemon slices, and apple.
6. Just before serving, add the sparkling water.
7. Serve over ice.

Why everyone loves it: The result is a complex infusion that is vibrant and perfect for hot days when you want something fun but alcohol free.

Pro tip from Ruby: Serve it with Spanish Meatballs for a weeknight dinner or Fried Calamari as part of a party spread.

Sweet Treats from Spain

Round out your summer meal with something sweet. These Spanish desserts are simple, satisfying, and just indulgent enough.

18. Crema Catalana

Spain’s take on crème brûlée is this baked citrus and cinnamon scented custard with a caramelized sugar top. It is slightly easier to pull off.

Ready in: 1 hour plus chilling
Serves: 4

What You Need:

• 2 cups whole milk
• 1 cinnamon stick
• 1 strip lemon zest
• 1 strip orange zest
• 4 egg yolks
• ½ cup sugar
• 2 tablespoons cornstarch
• ¼ cup sugar for caramelizing

How to Make It:

1. In a saucepan, combine the milk, cinnamon stick, lemon zest, and orange zest. Heat until just simmering. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and citrus zest.
2. In a bowl, whisk the egg yolks with ½ cup sugar until pale and thick. Whisk in the cornstarch.
3. Slowly whisk the warm milk into the egg mixture.
4. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until it thickens, about 5 minutes.
5. Pour into ramekins. Let cool, then refrigerate for at least 4 hours until set.
6. Just before serving, sprinkle 1 tablespoon of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.

Why everyone loves it: It is creamy, citrusy, and has a satisfying crunchy top.

Pro tip from Ruby: Make it the night before your next dinner party and serve it with Carajillo, spiked Spanish coffee.

19. Churros con Chocolate

No trip to Spain would be complete without trying this beloved Spanish sweet. Churros are a decadent breakfast or late night treat.

Ready in: 30 minutes
Serves: 4

What You Need:

• For the churros:
• 1 cup water
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 cup all purpose flour
• 2 eggs
• Olive oil for frying
• ¼ cup sugar for coating
• 1 teaspoon cinnamon for coating
• For the chocolate sauce:
• 1 cup whole milk
• 4 ounces dark chocolate, chopped
• 1 tablespoon sugar
• 1 cinnamon stick
• 1 star anise

How to Make It:

1. Make the chocolate sauce. In a saucepan, combine the milk, chocolate, sugar, cinnamon stick, and star anise. Heat gently, stirring, until the chocolate is melted and smooth. Keep warm.
2. Make the churros. In a saucepan, combine the water, sugar, salt, and olive oil. Bring to a boil.
3. Remove from heat. Add the flour all at once and stir vigorously until a dough forms.
4. Let cool for 5 minutes. Beat in the eggs one at a time until smooth.
5. Heat 2 inches of olive oil in a deep pot to 375°F.
6. Transfer the dough to a piping bag fitted with a star tip. Pipe 4 inch strips into the hot oil, cutting with scissors.
7. Fry in batches until golden brown, about 2 to 3 minutes per side.
8. Drain on paper towels. Roll in cinnamon sugar while still warm.
9. Serve immediately with warm chocolate sauce.

Why everyone loves it: A Spanish recipe for simple fried dough sprinkled with sugar. They are not difficult to make.

Pro tip from Ruby: Our recipe includes a luxurious melted chocolate sauce scented with cinnamon and star anise.

20. Apple Empanadas

In Barcelona, tender olive oil pastry turnovers filled with spiced apples are called crestes de poma. They are common throughout northern Spain as empanadillas de manzana.

Ready in: 1 hour
Makes: 12 empanadas

What You Need:

• For the dough:
• 2½ cups all purpose flour
• 1 teaspoon salt
• ½ cup olive oil
• ½ cup cold water
• For the filling:
• 3 apples, peeled, cored, and diced
• 2 tablespoons butter
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup raisins, optional
• 1 egg, beaten for egg wash
• Powdered sugar for dusting

How to Make It:

1. Make the dough. In a bowl, combine the flour and salt. Add the olive oil and water. Mix until a dough forms.
2. Knead gently on a floured surface until smooth. Cover and rest for 30 minutes.
3. Make the filling. In a skillet, melt the butter over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and raisins if using. Cook until the apples are tender, about 5 minutes. Let cool completely.
4. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
5. Roll out the dough thinly. Cut into 4 inch circles.
6. Place a spoonful of filling in the center of each circle. Brush the edges with water, fold over, and press with a fork to seal.
7. Place on the prepared baking sheet. Brush with egg wash.
8. Bake for 25 to 30 minutes, until golden brown.
9. Let cool slightly. Dust with powdered sugar before serving.

Why everyone loves it: They are a delicious treat to make when the first apples of the year ripen in August.

Pro tip from Ruby: Try them for an afternoon snack or in the morning with some healthy breakfast egg muffins for some protein.

21. Torrijas de Leche

In this Spanish version of French toast, thick slices of day old bread are soaked in sweetened milk until soft and custardy and scented with cinnamon and citrus.

Ready in: 30 minutes plus soaking
Serves: 4

What You Need:

• 1 loaf day old bread, sliced 1 inch thick
• 2 cups whole milk
• ½ cup sugar
• 1 cinnamon stick
• 1 strip lemon zest
• 1 strip orange zest
• 3 eggs
• Olive oil for frying
• Cinnamon sugar for coating
• Honey for drizzling

How to Make It:

1. In a saucepan, combine the milk, sugar, cinnamon stick, lemon zest, and orange zest. Heat until just simmering. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and citrus zest.
2. Arrange the bread slices in a single layer in a dish. Pour the warm milk over the bread. Let soak for 10 minutes, then carefully flip and soak the other side for 10 minutes.
3. In a shallow dish, beat the eggs.
4. Heat olive oil in a large skillet over medium heat.
5. Carefully remove each bread slice from the milk, letting excess drip off. Dip in the beaten eggs, coating both sides.
6. Fry until golden brown on both sides, about 3 to 4 minutes per side.
7. Drain on paper towels. Roll in cinnamon sugar while still warm.
8. Drizzle with honey and serve.

Why everyone loves it: They are soft, custardy, and perfectly sweet.

Pro tip from Ruby: Add a drizzle of summer berry compote for even more seasonal flavor.

Conclusion

I hope these Spanish recipes bring lots of flavor and joy to your summer cooking. From big, shareable paellas to refreshing pitcher drinks and sweet treats, there is something here for every occasion.

Whether you are hosting a party or just enjoying a quiet evening at home, these dishes capture the vibrant, sunny spirit of Spain.

Salud and happy cooking.