Spanish juicy bomba rice with meatballs and calamari

By @chefquimhernandez from Rottnest Island in WA

#eatspanish #spanishchefsinaustralia #traditionalgastronomy

Prawn Russian salad

By @chefpablodiaz  from Melbourne, VIC

#eatspanish #spanishchefsinaustralia

Paella Valenciana

By Ignacio Hernandez in Perth, WA.

Sponsored by the Embassy of Spain in Australia



Olive oil 200 ml.

Chicken ½ each

Rabbit ½ each

Romano beans 200 gr.

Butter beans 100 gr.

Garlic 2 cloves

Spanish Sweet paprika 1 tsp

Spanish Saffron 1 pinch

Fresh grated tomato 5 tbsp

Bomba rice 300 gr.

Water/stock 900 ml.

Salt taste


1. Place the olive oil in the paella pan on high heat.

2. Once the oil starts smoking add the chicken and cook it until you get a golden-brown colourn and remove it.

3. Add the rabbit and cook it until you get a golden-brown colour and remove it.

4. Reduce the heat and add the romano beans and butter beans, cook it for 5 minutes ande remove it.

5. On low heat cook the garlic for a minute.

6. Add the sweet paprika. Stir constantly to avoid the paprika to get stick at the bottom and get burn.

7. Add the saffron and keep stirring for 30 seconds.

8. Add the grated tomato and cook it with the spices and garlic until it gets brown.

9. Add the chicken, rabbit, romano beans, butter bans and mix it together.

10. Add the bomba rice and mix it together.

11. Add boiling water or stock.

12. Spread out the rice evenly.

13. Cook it for 18 minutes, 9 minutes on low heat and 9 minutes on high heat at the end to get the“socarrat” (crispy bottom).

14. You can finish it off placing a rosemary limb on top.

15. Let it rest for 5 minutes.

Where can I get the right ingredients in Australia? Olive oil, salt, free range chicken and rabbit, romano beans, butter beans, tomato, garlic: local market.

· Bomba rice, Spanish sweet paprika and Spanish saffron?

The Iberians:

La central:

Casa ibérica:

Mate in Spain:

La Boqueria:

El colmado:

Rodriguez Bros:


#eatspanish #spanishchefsinaustralia

Winner of the Tapas contest 2020!

Copy of croquetas (1) (1)

This contest has been brought to you by #EatSpanish with the collaboration of Embajada de España en Australia.


An ancient technique with a modern tapas approach: mussels in escabeche with chips by @chefjavi from Melbourne,VIC. This combo of flavours and textures will surprise and delight even the most skeptical of our readers!  

mussels in escabeche

Brought to you by #EatSpanish in collaboration with @EmbajadaEspAust.


Today we share a classic combination of flavours in Spanish gastronomy that showcases the sweetness of the frog skin melon with the saltiness of the Iberico Jamon. It is without a doubt one of the easiest but most globally known tapa combos of Spanish cuisine.

Melon with Jamon

Brought to you by #EatSpanish in collaboration with @EmbajadaEspAust.


To keep encourage you to participate in the Tapas contest 2020, we share a beautiful recipe by Catalan chef @nachocastells from Melbourne

zucchini flower

Brought to you by #EatSpanish in collaboration with @EmbajadaEspAust.


Today we offer you a personal take of a classic by @JavierPerezGlez from Adelaide South Australia. Long live the Gilda!!

gilda 3.0
Brought to you by #EatSpanish in collaboration with @EmbajadaEspAust.


A Tapa idea from chef Pablo Díaz, a perfect recipe for a Saturday night.

Coca recapte
Brought to you by #EatSpanish in collaboration with @EmbajadaEspAust.


Today’s Tapas inspiration comes from Eric García from QLD, he shares with all of us one of the most well-known tapas recipes around the world.


Brought to you by #EatSpanish in collaboration with Embajada de España en Australia.


To inspire you for the Tapas contest 2020, Javier Perez Gonzalez shares one of his favourite recipes.


Tapas competition 2020 brought to you by Eat Spanish, in collaboration with the Spanish Embassy in Australia  

Graphic design by @JorgeBelenguer

Lentejas con chorizo

A staple recipe in traditional gastronomy in Spain.

Recipe by @RubenLopezMesa



500 gr of dried green/brown lentils
1.5 ltr water/stock
350g of fresh cooking chorizo sausage
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 leek (white only), washed and finely chopped
1 large zucchini, peeled and finely chopped
1 green pepper, finely chopped
1 potato, peeled & finely chopped
1 large tomato, peeled and finely chopped
1 bay leaf
1 tsp of Spanish smoked paprika dulce
1 tsp cumin
5 tablespoons of extra virgin olive oil

(Remember you can add any vegetable available in the season for this recipe.. Grandma’s tip? Chopped everything as small as the lentils.


1. Step ‘SOFRITO’: add garlic and EVOO in a pot. Sautée well. Add bay leave, brunoise onion and leek, cook til begins to look translucent and jam’ish’.
2. Add other vegetables one by one (from hardest to softest). Sauteed well!
3. Add then water/stock, spices and lentils, bring to a boil and reduce to a simmer. Skimm fat off the surface.
4. Add chorizo, WHOLE.
5. Cook everything until lentils and rest of veggies get soft (1 h ish). Get the chorizo, set it out and slice (you’ll see all the juices inside)
6. Taste and ADD SEASONING!! Grandma’s TIP? NEVER add salt during the process of cooking or the lentils won’t cook evenly!
7. Serving suggestions? With white rice, EVOO fried eggs, etc..

Enjoy! 🇪🇸✌️

Tarta de queso

The Basque cheesecake that is becoming a worldwide phenomenon!
Recipe by Chef Pepe of @thespanishcatering



1kg Cream cheese
500ml cream
400gr sugar
7 whole eggs
1 tbsp flour


Blend all ingredients together until smooth, pour in a mould greased and lined with baking paper. Bake 220 for 40m.

Now just leave it cool down just enough to you can handle it and straight into the fridge so it remains soft and creamy in the middle.


Ensaladilla Rusa

Russian salad is a staple recipe in any household in Spain.

Russian salad.jpg


  • 500 g potatoes, peeled, diced, boiled & drained.
  • 4 carrots, peeled, chopped, boiled and drained.
  • 3 eggs, hard-boiled, diced.
  • 100 gr frozen peas, boiled and drained
  • 200 g good quality of tuna, drained.
  • 1 cup of Mayo as dressing (or EVOO for a healthy option)
  • 2 roasted capsicums, skin off, sliced into julienne (or Spanish piquillo peppers)

Note: Can add olives, white asparagus, etc..


  1. Pour water into a large pot, cover and bring to a boil on high heat.
  2. Place potatoes in the pot and boil them until they are cooked, but not too soft. Test them by pricking with a fork or a skewer to make sure they are cooked, but still firm (please don’t overcook the potatoes).
  3. Drain the potatoes and cool them down. When cold, dice and season well.
  4. Peel, dice and boil the carrots. Drain properly.
  5. Boil the frozen peas and drain well.
  6. Boil the eggs until hard. Cool the eggs down, peel and dice.
  7. Roast the capsicums in the oven at 180 degrees. When done, put them in a bowl and cover it with plastic wrap for 20 min (so it will be easier to remove the skin).
  8. Peel the capsicums, remove the seeds and slice the pulp into julienne.
  9. Drain tuna thoroughly, then flake with a fork or with your hand.
  10. Mix all ingredients together.
  11. Add the mayonnaise to the potatoes mix thoroughly as dressing.
  12. Taste and correct seasoning.

Tortilla Española

One of the most important recipes in Spanish gastronomy!



4 medium potatoes.
1 onion.
450 ml of Extra Virgin Olive Oil.
4 or 5 eggs
Salt flakes


  • Peel the onion and cut into thin julienne pieces. Reserve.
  • Peel the potatoes and dice them small.
  • Place a frying pan with olive oil over medium heat.
  • Add the onions and the potatoes to the pan.
  • Gently fry, stirring carefully every 5 minutes.
  • After 30 or 35 minutes, the potatoes mix will be ready to prepare the tortilla.
  • Drain potatoes and onions (note: the oil can be used for another preparation).
  • Season to taste.
  • In a bowl, crack and beat the eggs with a fork.
  • Mix then the potatoes and onions with the egg. Combine well.
  • Heat a non-stick frying pan with a little bit of olive oil.
  • When it is very hot, pour the egg and potato mixture.
  • Using a baking spatula shape the omelette.
  • Lower the intensity of the heat and leave to cook slowly for 2 minutes.
  • Turn the tortilla over putting a plate on top.
  • Raise the heat again, and pour the tortilla in.
  • Let it cook for a few seconds and then turn the heat to low.
  • Let it cook 2 minutes more and that’s it.
  • Transfer the tortilla to a clean plate. Serve it hot or cold!

Note: It goes very well with a very healthy salad, with crusty bread, with aioli, etc..

If you have any questions about this recipe send us a comment on Facebook.

Pisto Manchego

A really healthy and humble recipe from the land of Don Quixote


– 1 kg de capsicums, sliced and no seeds.
– 2 kg tomatoes (1kg blended y the other slice). 
– 12,5 cl EVOO
– 2 tsp salt
– 2 tsp sugar
– Black pepper (optional)

1. Wash capsicums, remove seeds and slice julienne.

2. Wash tomatoes. Dice 1 kg and blend the other one with a hand blender.

3. In a large pot add EVOO, capsicums and fry on low heat. Using a wooden spoon stir constantly to avoid to get burned.

4. Add the tomatoes and bring it to the boil. Reduce heat and simmer

5. Add seasoning

6. Reduce to the desired consistency.

7. Taste and adjust seasoning.

8. When done, leave it cooldown before to put in takeaways containers

9. Put it in the fridge. Serve it cool (it will last 3 or 4 days)

Note: This traditional recipe from Ciudad Real in La Mancha, will help you to boost to vegetable intake and it will surprise your family and friends. Some people tend to call it the Spanish Ratatouille, but we prefer just to call it Pisto.

If you have any questions about this recipe send us a comment on Facebook.


The delicious Easter treats!


1 day old baguette
1 litre of milk
3 tbsp sugar
1/2 tbsp  ground cinnamon
2 tbsp sugar and cinnamon mix to coat
3-4 eggs
Vegetable oil for shallow frying


  • Slice bread 2cm wide.
  • Whisk milk and cinnamon in a bowl. Soak the slices of bread one by one in the mix until soaked through. In a second bowl, whisk eggs.
  • Pour oil into large frying pan until about 1cm deep. Bring to a medium heat.  *If you float half an egg shell in the hot oil it will stop the oil smoking.
  • Coat each bread slice well with egg. Lower slices carefully into the hot oil. Shallow fry on each side for 3-4 minutes until golden brown.
  • Carefully remove the bread from the oil and rest on a paper towel lined dish.  Allow to cool slightly.
  • Toss cooled bread in sugar and cinnamon mix.
  • Some like them eaten hot, others prefer cold – you choose. Torrijas can be kept in the fridge for a few days, but they rarely last that long.

If you have any questions about this recipe send us a comment on Facebook

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close