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Below are some of our favorite Spanish recipes that you can cook with Raposos Gourmet & Tapas products. We will continue to post and upload new ones.

If you would like to submit a recipe, please do so by using our Feedback/General Contact page and we will post your recipe on the site.

Watermelon, Manchego and Serrano Ham Salad
with Pedro Ximénez Reduction


2 cups of watermelon, cut into medium sized cubes.
2 oz. Serrano Ham ( or Iberico ham)
2 plum tomatoes
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
8 cherry tomatoes
2 oz Manchego cheese, sliced
1 cup mixed green leaves (gourmet salad mix from the store)
2 cups of Pedro Ximénez wine (or sweet dessert sherry)
Salt and Pepper to taste


  1. In a small pot, the smallest you can get your hands on, bring the 2 cups of Pedro Ximénez to a slow boil.  Let it reduce for about 20 minutes, until it has a honeylike texture.
  2. In a medium sized bowl, place the rest of the ingredients: watermelon, tomatoes, cherry tomatoes, green leaves, manchego cheese, ham, and season with salt and pepper.  Add the red wine vinegar and olive oil.  Toss to coat.
  3. Arrange all the ingredients in a serving plate and drizzle the Pedro Ximénez reduction on top.

Little melon squares with Serrano ham


12 thin slices Serrano ham
1 melon, such as cantaloupe, halved and seeded

Cut the slices of Serrano ham into three thinner slices lengthways. Cut 24 balls from the melon flesh using a melon baller. Wrap each ball in a piece of ham, and secure the ends with a cocktail stick ready for serving.

Use the reserved fine watermelon slices to decorate


SPANISH OLIVES SPREAD/DIP (Submitted by Elizabethe Branstetter)

Combine one drained can of Serpis anchovy olives with equal amount of Marcona almonds in a food processor, add a squeeze of lemon juice, a pinch of salt and just enough Spanish olive oil to make a smooth spread.  


    *  Serves: 6
    * Difficulty: Intermediate
    * Preparation time: 60-90 minutes


    * 1/2 pint of oil
    * 1 chicken, cut to 8 pieces
    * 2 bowls of rice (1lb. 5 oz. approximately)
    * 5 bowls of meat broth
    * 1 green pepper
    * 1 red pepper
    * 1 small can of peas
    * 1 small onion
    * 2 tomatoes
    * Saffron
    * 1 clove of garlic (optional)
    * Parsley
    * Salt


Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.

Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.

When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

Serve it with some big clusters of lemon without peeling like decoration.

Summer Gazpacho

    *  Diners: 4
    * Preparation time: 30 min.
    * Difficulty: easy


    * 10 oz of bread
    * 21 oz. of tomato
    * 2 cloves of garlic
    * 2 onions
    * 2 red and green peppers
    * 1 cucumber (optional)
    * 7 tablespoons of oil
    * 2 tablespoons of vinegar
    * 1 1/2 tablespoon of water
    * Cumin (optional)


In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.

Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.

Spicy Chorizo Tortilla

    *  Serves 6


    * 5 tbsp olive oil
    * 6 oz Palacios Hot chorizo thinly sliced
    * 1 1/2 lb waxy potatoes, thinly sliced
    * 2 Spanish onions, halved and thinly sliced
    * 4 large (US extra large) eggs
    * 2 tbsp chopped fresh parsley, plus extra to garnish
    * 4 oz / 1 cup grated Manchego cheese or other hard cheese
    * Salt and ground black pepper


Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked
through. Lift out with a slotted spoon and drain on kitchen paper.

Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).

Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning.

Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.

Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.

Cut into wedges and serve garnished with parsley.
Lentil Soup

Cocido Madrileno

    *  Serves 8
    * Difficulty: intermediate
    * Preparation time: more than one day. Chickpeas must be soaked overnight, and cooking takes several hours.


    * 9 oz dried chickpeas soaked overnight
    * 1 lb Ham bones or silverside in one piece
    * 9 oz salt pork belly, streaky bacon in one piece or fresh pork belly.
    * 1 lb 4 oz knuckle gammon bone, with some meat attached
    * 1 1/2 lb beef marrow bone, sawn accross
    * 1/2 boiling chicken
    * 1 pig's trotter, split
    * 1 whole garlic bulb
    * 2 bay leaves
    * 8 black peppercorns, crushed
    * 1 small onion, studded with 2 cloves
    * 1 1/2 lb Savoy cabbage, quartered
    * 2 carrots, in big pieces
    * 2 leeks, short lengths
    * 1 lb new potatoes
    * 2 chorizos, or other smoked sausage
    * 1 morcilla or 7 oz black pudding.


Several hours before cooking, cover the salted meat (brisket or silverside, salt pork belly or bacon and gammon knuckle) with cold water and leave to soak.

Choose a large stockpot - at least 10 pints (6 liter). Pack in all the meat, skin side down, with the beef bone. Fit the chicken and trotter on top. Add the garlic bulb, bay leaves and peppercorns and cover with water. Bring to a simmer, sikimming off any scum that rises.

Drain the chickpeas, add to the pot, cover and simmer on the lowest possible heat for 1 1/2 hours, checking occasionally. Halvfway through add the onion stuck with the cloves. No other vegetables go in.

In a second casserole, put the quartered cabbage, all the vegetables and all the sausages. If the black pudding has a plastic skin, remove it. Add water to cover the ingredients and a little salt and bring to a simmer. Cover and cook until the potatoes are ready.

Drain the vegetables and sausages and slice the sausages. Arrange the vegetables decoratively on a platter and put the sausage slices on top. This can be served before the meat or alongside it.

Remove the meats from the main pot, collecting the chickpeas together. Remove the marrow from the bone and slice it into the chickpeas. Slice all the meats. Arrange the meats and chickpeas on a platter, moistening them with a little broth.

Raposos Gourmet & Tapas, Birmingham, AL Customer Service: (877) 714-7887

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