La Auténtica Cocina Española

Spanish Mediterranean Cooking Without Vegetable Oil

Discover the sun drenched classics of the Spanish table, crafted with golden olive oil, real butter, and traditional lard. Honest ingredients, vivid flavor, the way Spain has always cooked.

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Recetas de la Casa

Spanish Mediterranean Recipes

Six beloved dishes from across Spain, from the rice fields of Valencia to the olive groves of the south, each made with honest fats that let real ingredients shine.

Chuleton a la Brasa Carne

Chuletón de Buey a la Brasa

⏱ 40 min🍽 2 servings🔥 Medium

A thick, bone in beef rib chop seared over hardwood coals and finished with flaked sea salt. The proud centerpiece of any Spanish grill, rich and deeply savory.

Ingredients

  • 1 bone in beef rib chop, about 1 kg and 4 cm thick
  • 2 tbsp beef tallow, melted
  • 1 tbsp olive oil
  • Flaked sea salt (sal en escamas)
  • 2 cloves garlic, halved
  • 1 sprig fresh rosemary
  • Cracked black pepper
  • 1 lemon, halved
  • A few piquillo peppers, to serve
  • A handful of watercress, to serve

Instructions

  1. Take the chop out of the fridge 1 hour before cooking so it reaches room temperature, then pat it very dry.
  2. Build a hardwood or charcoal fire and let it burn down to glowing, even embers.
  3. Rub the chop with melted tallow and olive oil, then press the cut garlic and rosemary over the surface.
  4. Sear over high heat about 5 minutes per side for a deep crust, then move to a cooler part of the grill and cook to your liking.
  5. Rest the chop on a warm board for 8 minutes, loosely tented with foil.
  6. Carve along the bone into thick slices and shower with flaked sea salt and black pepper.
  7. Serve with grilled lemon, piquillo peppers, and fresh watercress.
Paella de Marisco Marisco

Paella de Marisco

⏱ 1 hr🍽 6 servings🔥 Medium

Saffron stained rice simmered with mussels, clams, prawns, and squid in a wide pan. Spain's most celebrated dish, built on good olive oil and the bounty of the sea.

Ingredients

  • 400g Bomba or Calasparra rice
  • 1.2 liters warm fish stock
  • A generous pinch of saffron threads
  • 5 tbsp olive oil
  • 12 mussels, cleaned
  • 12 clams, purged in salted water
  • 8 large prawns
  • 250g squid, cut into rings
  • 2 ripe tomatoes, grated, and 1 onion, chopped
  • 1 tsp sweet pimentón, plus lemon and parsley to serve

Instructions

  1. Warm the olive oil in a wide paella pan and sear the prawns 1 minute per side, then set them aside.
  2. Soften the onion and 2 cloves of garlic, add the squid, and cook until the edges turn golden.
  3. Stir in the grated tomato and pimentón and cook down to a thick sofrito.
  4. Add the rice and toast it for 2 minutes, then pour in the saffron infused stock and spread the rice evenly.
  5. Simmer without stirring for about 16 minutes, nestling the mussels and clams into the rice halfway through.
  6. Lay the prawns on top for the final 5 minutes, then raise the heat briefly to form the prized socarrat at the base.
  7. Rest off the heat 5 minutes, then serve with lemon wedges and chopped parsley.
Pisto Manchego Verduras

Pisto Manchego

⏱ 50 min🍽 4 servings🔥 Easy

A slow cooked medley of peppers, zucchini, onion, and tomato gently stewed in olive oil. La Mancha's answer to comfort food, lovely warm or at room temperature.

Ingredients

  • 5 tbsp olive oil
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 zucchini, diced
  • 4 ripe tomatoes, peeled and chopped
  • 2 garlic cloves, minced
  • 1 tsp sweet pimentón
  • A pinch of sugar, salt, and pepper
  • 4 eggs (optional, to finish)

Instructions

  1. Warm the olive oil in a wide pan and soften the onions over low heat for 10 minutes.
  2. Add both peppers and cook gently until they collapse, about 12 minutes.
  3. Stir in the zucchini and garlic and cook another 8 minutes.
  4. Add the tomatoes, pimentón, and a pinch of sugar, then simmer uncovered 15 minutes until jammy.
  5. Season well and let the flavors settle off the heat.
  6. If you like, make small wells, crack in the eggs, cover, and cook until just set.
  7. Serve warm with plenty of crusty bread.
Salmorejo Cordobes Sopa Fría

Salmorejo Cordobés

⏱ 20 min plus chilling🍽 4 servings🔥 Easy

A velvety chilled cream of ripe tomatoes and bread, emulsified with extra virgin olive oil. From Córdoba, served cold and crowned with egg and jamón.

Ingredients

  • 1 kg very ripe tomatoes
  • 150g day old rustic bread, crusts removed
  • 1 small garlic clove
  • 120ml extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp salt
  • 2 hard boiled eggs, chopped
  • 60g jamón serrano, torn
  • A drizzle of olive oil, to finish
  • Cold water, as needed

Instructions

  1. Core the tomatoes and blend them until completely smooth.
  2. Soak the bread in the tomato purée for 5 minutes to soften.
  3. Add the garlic, vinegar, and salt, then blend again until silky.
  4. With the blender running, pour in the olive oil in a thin stream so the soup turns thick and pale.
  5. Loosen with a splash of cold water if it is too dense, then chill at least 2 hours.
  6. Ladle into bowls and top with chopped egg and torn jamón.
  7. Finish with a generous drizzle of extra virgin olive oil.
Pan Gallego Pan

Pan Gallego de Pueblo

⏱ 4 hr (mostly resting)🍽 1 large loaf🔥 Medium

A rustic round country loaf with a thick, crackling crust and an open, chewy crumb. The honest bread of Galicia, made with flour, water, and a little olive oil.

Ingredients

  • 500g strong bread flour
  • 100g wholemeal flour
  • 420ml warm water
  • 10g fine salt
  • 5g dried yeast
  • 1 tbsp olive oil, plus extra for the bowl
  • A little flour for dusting
  • Coarse semolina for the tray
  • 1 tsp honey (optional, for the crust)
  • A tray of water for oven steam

Instructions

  1. Whisk the yeast into the warm water and let it stand 5 minutes until foamy.
  2. Mix both flours with the salt, then add the water and olive oil and bring together into a shaggy dough.
  3. Knead 10 minutes until smooth and elastic, then rest in an oiled bowl, covered, for 90 minutes.
  4. Shape into a tight round, set on a semolina dusted tray, and prove a further 60 minutes.
  5. Heat the oven to 240C (465F) with a tray of water on the floor for steam.
  6. Slash the top, bake 20 minutes, then lower to 210C (410F) and bake 25 minutes more until deep golden and hollow sounding.
  7. Cool completely on a rack before slicing.
Ensaimada Mallorquina Postre

Ensaimada Mallorquina

⏱ 3 hr plus overnight🍽 8 servings🔥 Medium

A feather light coiled pastry from Mallorca, enriched the traditional way with pork lard and dusted in powdered sugar. A treasured Sunday breakfast across the islands.

Ingredients

  • 500g strong flour
  • 150ml warm milk
  • 100g sugar
  • 2 eggs
  • 7g dried yeast
  • 1 tsp salt
  • 120g pork lard (manteca), softened
  • 50g butter, softened
  • Zest of 1 lemon
  • Powdered sugar, for dusting

Instructions

  1. Dissolve the yeast in the warm milk and let it foam for 5 minutes.
  2. Mix the flour, sugar, salt, and lemon zest, then work in the eggs and milk to a soft dough.
  3. Knead until smooth and elastic, then rest 1 hour until risen.
  4. Roll the dough into a very thin sheet and spread it generously with the softened lard and butter.
  5. Roll it into a long rope, then coil it into a loose spiral on a lined tray, leaving room to grow.
  6. Cover and rest overnight in a cool place so it puffs slowly.
  7. Bake at 180C (355F) for 20 minutes until golden, cool, then dust thickly with powdered sugar.
A Spanish table set for a shared meal
Nuestra Cocina

A Kitchen Rooted in the Spanish Table

Onakia Cocina began with a simple belief, that the food of Spain tastes best when it is made the honest way. From the rice fields of Valencia to the olive groves of Andalusia, our cooking leans on the ingredients and the good fats that generations of Spanish kitchens have always trusted.

Every recipe we share is built on real butter, golden olive oil, and traditional lard, never refined vegetable or seed oils. We test each dish until it feels like something you would be proud to set on the table, then write it down plainly so it travels well into your own home.

This is unhurried cooking. A sofrito left to soften, a loaf given time to rise, a paella allowed to form its crust. We invite you to slow down, light the fire, and taste what patience and good ingredients can do.

🫒 Real Fats Only 📖 Tested Recipes 🥘 Spanish Tradition 🌿 No Seed Oils
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Complete Your Wellness Journey with Nexburn

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