Bring the flavors of Spain into your own kitchen with these classic recipes. From sizzling Gambas al Ajillo (garlic shrimp) to a comforting Tortilla Española (egg and potato omelet) and two incredible paellas—Arroz Negro (squid ink paella) and Paella Valenciana—these dishes are at the heart of Spanish cuisine.

Recently, I had the chance to cook these recipes at a special event hosted by Bodegas Faustino at the Institute of Culinary Education. The event included a special post-cooking feast paired with two tasty Faustino wines. Read all about that unforgettable night here.

Gambas al Ajillo (Shrimp Sautéed in Garlic)

Serves 4

Ingredients

¼ cup extra virgin olive oil

1 pound medium shrimp, peeled, deveined and patted dry

10 cloves garlic, sliced

1 teaspoon dried red chili flakes

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons lemon juice

1 cup dry sherry

4 tablespoons minced parsley

Instructions

1) Heat olive oil until shimmering over medium-high heat in a sauté pan large enough to hold shrimp in a single layer. Add shrimp and cook over high heat for about two to three minutes. Turning shrimp over to complete cooking on the other side, about two to three minutes longer.

2) Add garlic, chili flakes, smoked paprika, salt, and pepper. Cook for about 1 minute, being careful not to burn the garlic. Add lemon juice and sherry. Reduce liquid slightly and toss to coat shrimp.

3) Sprinkle with parsley and serve immediately, preferably in the same dish, with bread to soak up the delicious sauce!

Tortilla Española (Egg and Potato Omelet)

Serves 4

Ingredients

2 - 4 Yukon gold potatoes, depending on size

Salt and pepper, to taste

2 teaspoons + 1 tablespoon olive oil

1 yellow onion, thinly sliced

10 eggs, whisked

2 teaspoons parsley, chopped

Instructions

1) Preheat oven to 350° F. Peel and thinly slice potatoes on a mandolin. Place potatoes in a bowl. Season with salt and pepper and dress with olive oil. Pour onto a sheet tray lined with parchment and bake for about 20 minutes until golden around the edges and cooked through. Cool.

2) While the potatoes are cooking, sauté onions in a non-stick skillet over medium-high heat. Season with salt. Stir occasionally until onions are softened and golden brown, about 20 minutes. Cool.

3) Whisk eggs in a large bowl. Add cooled potatoes and onions. Season with salt and pepper and gently mix to combine.

4) Reheat the non-stick skillet over medium-high heat and add one tablespoon of olive oil. Pour in egg mixture and allow the bottom and edges to begin to brown, about three minutes, before moving to the oven to bake for another 20 minutes. Check for doneness. The tortilla is done when it feels firm to the touch after pressing the top. Cook an additional 5 minutes if required.

5) To plate, loosen the tortilla around the edges and turn out from the pan onto a plate. Cool slightly before slicing.

Arroz Negro Paella (Squid Ink Paella)

Serves 4

Make the sofrito

Makes 4 cups

Ingredients

¼ cup olive oil

2 white onions, rough chop

4 tomatoes, rough chop

6 cloves garlic, rough chop

1 red pepper, seeded and rough chop

1 green pepper, seeded and rough chop

Instructions

1. Place all ingredients into a food processor fitted with the metal blade. Pulse until vegetables are finely chopped.

Make the paella:

Ingredients

6 cups fish stock

2 tablespoons olive oil

Salt and pepper, to taste

3 whole calamari, cleaned and de-boned, body cut into thin slices, tentacles sliced in half

¼ cup dry white wine

2 cloves garlic, thinly sliced

½ pound mussels, cleaned and de-bearded

1 cup sofrito

1 ½ cups Bomba rice

1 ½ teaspoons squid ink

¼ bunch Italian parsley, chopped Lemon wedges, for garnish

Instructions

1) In a saucepan, bring fish stock to a simmer and reserve over low heat. Heat enough olive oil in a wide saucepan with straight sides to lightly coat the bottom of the pan. When the oil is shimmering, add sliced calamari and cook briefly. Do not overcook; the calamari will get rubbery. Season with salt and pepper, remove from pan, and reserve. Add white wine, garlic, and mussels to the pan and steam until the shells open. Remove pan from heat and reserve.

2) Place the paella pan over medium-high heat. Add one cup of the sofrito and sauté for about 5 minutes using a wooden spoon. Add rice and combine. Using a ladle, add warmed stock to the rice. Stir to combine, and then allow to cook, untouched, for about 5-6 minutes over medium heat. Continue to cook until the rice is almost cooked, about 15 minutes. Add the squid ink, toss to combine, and season with salt. Add about ⅜ of the cooked shellfish (reserving the remainder for garnish) and toss to combine.

3) Allow the paella to rest for 5 minutes before serving. Garnish with remaining cooked shellfish, chopped parsley, and lemon wedges.

Paella Valenciana (Paella With Shrimp, Chicken, and Chorizo)

Serves 6

Ingredients

6 cups chicken stock

½ teaspoon saffron threads

1/3 cup olive oil

8 pieces boneless chicken thighs, cut into cubes

¼ pound chorizo sausage, cut into ¼-inch slices

¼ pound piece of cured ham, diced

1 medium onion, small dice

4 scallions, chopped

4 garlic cloves, crushed

2 roasted red peppers, small dice

12 pieces shrimp

3 cups Bomba rice

½ bunch parsley, finely chopped and divided in half

2 bay leaves

½ cup dry white wine

1 lemon, juiced

½ cup frozen peas

Lemon wedges, for garnish

Instructions

1) Preheat oven to 325° F. Over medium heat, warm chicken stock with the saffron threads. Cover and simmer for 15 minutes.

2) Heat oil in a large paella pan. Add chicken pieces and fry over high heat until golden. Once chicken begins to brown, add chorizo, pork, and ham to the pan and stir for about 5 minutes. Add onion, scallions, garlic, and roasted red peppers and sauté until onion is softened, about 5 minutes.

3) Add rice to the pan and stir to coat well with the oil. Sprinkle in half of the parsley and add bay leaves. Stir in warm stock, wine, lemon juice, and peas. Salt to taste. Bring to a boil and cook, uncovered, over medium-high heat for about 20 minutes or until the rice is no longer soupy, but some liquid remains. Do not stir the rice, as this will create the socarrat, the caramelized bottom of the paella. Bury the shrimp in the rice.

4) Place the paella in the oven and bake uncovered for 5-7 minutes, until shrimp is no longer pink and cooked. Remove from oven and let sit on top of stove, lightly covered with foil for about 10 minutes. To serve, garnish with lemon wedges and remaining half of the chopped parsley.