Main Dishes

Most of the main dishes we´ve included from the Andalusian region tend to be stews and one-pot recipes. The more modern recipes do have a little more finesse, but we´ve decided to stick to some of the original recipes, more traditional cooking methods. They´re relatively easy to make and definitely tasty to eat.

You´ll find plenty of delicious main dishes which can be cooked using easy to find ingredients, wherever you are in the world - Meat, Fish, Eggs and Vegetables. Cook for yourself, or be really Spanish and invite a few friends or family around to enjoy one of these tasty main dishes. Thanks again to the great Janet Mendel for some of her tasty recipes. For more great Spanish recipe books by other authors click on the link below....

Spanish Cook Books

Libros de Cocina Españoles

Meat Main Dishes

Beef Stew - Estafado

This is one of our favourite main dishes! The recipe was given to us by an elderly lady during our first few weeks living in Casarabonela. It´s a great one to have on those cooler winter days. Can be slow cooked on the hob or in the oven but should always be done in a terracotta pot!

Ingredients - serves 4

  • 250 ml beef stock
  • 150 ml water
  • 2 glasses of white wine
  • 4 tbsp olive oil
  • 500 g stewing steak
  • 1 medium onion, chopped
  • 4 tomatoes, skinned and chopped
  • 100 g peas
  • 250 g carrots, peeled and cut into large chunks
  • 500 g potatoes peeled and cut into large chunks
  • 3 garlic cloves, finely chopped
  • 1 tbsp flour
  • 1 tbsp paprika (this can be increased to taste)
  • 1 tsp ground black pepper
  • 1 tsp yellow food colouring

How to prepare

Heat half the oil in a large cooking pot. Add the meat and brown. Put the remaining oil in a small frying pan and sauté the onion and garlic until the onion is soft, about 5 minutes. On a low heat add the flour and the paprika for a further 5 minutes taking care not to burn the mix. Add the onion mix to the meat in the cooking pot. Pour in the wine, stock and water and bring to the boil. Gently simmer for around 90 minutes, stirring occasionally to avoid it catching on the bottom of the pan. Add the carrots, tomatoes and a little saffron and cook for a further 30 minutes. Then add the potatoes, peas and a little more stock if required and add black pepper to taste. Cook for a further 22 to 30 minutes until the vegetables are tender. Serve in a bowl with some fresh crusty bread.

Chicken with Raisins and Pine Nuts - Pollo con Pasas y Piñones

The use of nuts and raisins for this dish really adds a lovely flavour to this simple recipe. As main dishes go, this is a great one for veggies - just remove the chicken and swap the stock for a vegetable stock.

Ingredients - serves 4

  • 200 ml chicken stock
  • 125 ml dry white Fino Sherry
  • 2 tbsp olive oil
  • 1 ¼ kg chicken, jointed and on the bone
  • 50 g raisins
  • 2 tbsp pine nuts, roasted
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp thyme leaves
  • ¼ tsp saffron

How to prepare

Rub the chicken pieces with salt and pepper. Heat the oil in a large frying pan and brown the pieces on all sides. Remove and set aside. Lower the heat to medium. Fry the onions in the remaining oil for about 3 minutes, add the garlic and saffron. Cook for a further 3 minutes. Add the Sherry and simmer for about 5 minutes, until syrupy. Put the chicken leg pieces back in the pan. Add the stock, thyme and raisins, cover and cook gently on a low heat for about 20 minutes. Add the breast meat and simmer for 10 minutes until cooked through and the liquid has reduced. Season to taste. Scatter with pine nuts and serve with rice.

Rabbit Stew with Pasta - Estofado de Conejo con Pasta

This is yet another one of the really tasty main dishes from Andalusia, that´s very easy to make.

Ingredients - serves 8

  • 4 litres water
  • 10 tbsp olive oil
  • 3 kg rabbit, jointed
  • dried lasagne pasta sheets
  • 200 g wild mushrooms, chopped
  • 800 g tomatoes, peeled, seeded and chopped
  • 1 ½  onions, chopped
  • ½ onion, whole
  • 2 green peppers, chopped
  • 6 garlic cloves, chopped
  • sprig of parsley
  • sprig of thyme
  • sprig of mint
  • 1 tsp ground cumin
  • 2 tbsp paprika
  • 2 tbsp chopped parsley
  • salt and pepper

How to prepare

Put the rabbit in a deep cooking pan with the water, the ½ onion, parsley, mint, thyme, salt and pepper. Bring to a boil, then cover and simmer until the meat is tender, about 45 minutes. Strain and reserve the broth. When the meat is cool enough to handle, remove and discard the bones and skin. Heat the oil in a flameproof casserole dish and fry the pepper, chopped onion, garlic and wild mushrooms, until the onion is soft. Add the tomatoes and cook until reduced. Stir in the cumin, paprika, salt and pepper. Add 2 litres of the reserved broth and the boned meat. When the liquid is almost boiling, add the lasagne sheets. Cook until they are tender, about 10 minutes. Serve garnished with chopped parsley.

Andalusian Hash - Picadillos a la Andaluza

One of the most versatile main dishes. You can use minced beef for this dish if preferred, although minced pork is really tasty. For vegetarians, try using soya meat.

Ingredients - serves 4

  • 6 tbsp white wine
  • 6 tbsp water
  • 2 tbsp olive oil
  • 500 g minced pork
  • 125 g salt pork or bacon, diced
  • 2 hard-boiled eggs, sliced
  • triangles of fried bread
  • 100 g pine nuts, toasted
  • 1 onion, finely chopped
  • 400 g tomatoes, peeled and chopped
  • 1 tbsp chopped parsley
  • ½ tsp ground cinnamon
  • grating of fresh nutmeg
  • ¼ tsp saffron, crushed
  • ½ tsp ground black pepper
  • 1 tsp salt

How to prepare

Fry the pine nuts in the oil until golden, then set aside. In the same oil, fry the minced pork and salt pork or bacon. Add the onion. When the meat is browned, add the tomatoes and fry for a few minutes. Then add the cinnamon, nutmeg, saffron, salt, pepper, wine and water. Cover and cook until the meat is tender and the liquid absorbed, about 30 minutes. Garnish with the fried pine nuts, eggs, chopped parsley and fried bread triangles.

Lamb with Honey - Cordero a la Miel

This recipe originates back to when the Moors were occupying this region, and is still one of the more popular traditional main dishes in the area today.

Ingredients - serves 6

  • 120 ml white wine
  • 3 tbsp brandy
  • 3 tbsp wine vinegar
  • 5 tbsp olive oil
  • 90 g honey
  • 1 leg of lamb, boned (1.8 kg approx)
  • 1 large onion, thinly sliced
  • 175 g green peppers, shredded
  • 2 garlic cloves, chopped
  • 1 lemon
  • ½ tsp saffron, crushed
  • 1 tbsp paprika
  • ¼ tsp ground pepper
  • pinch of cinnamon
  • 1 tsp salt

How to prepare

Cut the lamb into thick pieces. Heat the oil in a pan and saute the onion, peppers and garlic. Add the pieces of lamb and brown. Cut the lemon, including the peel, into shreds and add to the lamb. add the brandy and wine. Dissolve the saffron in a little of the liquid and add to the meat along with the paprika, cinnamon, salt and pepper. Cover and cook until the meat is tender, about 1 hour. When done, add the vinegar and honey and cook for another 10 minutes.

Chicken and Chorizo Rice Pot - Pollo y Arroz Chorizo

This makes a great alternative to Paella, which can be served in individual pots as tapas or one large serving dish for main dishes.

Ingredients - serves 4

  • 850 ml chicken stock
  • 150 ml white wine
  • 1 tbsp olive oil
  • 8 chicken pieces
  • 225 g chorizo, skinned and sliced
  • 400 g long grain rice
  • 1 large onion, chopped
  • 1 red pepper, deseeded and chopped into large chunks
  • 3 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 1 tbsp chopped thyme leaf
  • 2 tbsp chopped parsley

How to  prepare

Heat the oil in a large flame-proof casserole dish and brown the chicken pieces on all sides. Reduce the heat and add the onion and pepper and cook for about 10 minutes until soft. Add the garlic and chorizo and cook for a further 3 minutes, until the oil is released from the chorizo. Add the tomato purée and cook for another minute. Return the chicken pieces to the dish along with the thyme, wine and stock. Bring to the boil. Lower the heat. Cover and cook for 30 minutes. Add the rice and stir thoroughly. Cover and continue to cook on a low heat for a further 15 minutes, until the rice has cooked and most of the liquid has been absorbed. Remove from the heat and allow to stand for 10 minutes, to absorb the remaining liquid. Season to taste and serve with parsley scattered on top.

Fish Main Dishes

Paella with Seafood - Arroz en Paella a la Marinera

Although paella is offered as main dishes in most parts of Spain, this particular variety is synonymous with the Southern regions as it uses shellfish and chicken. We went on a Paella making course to find out how to make one of Span´s most traditional main dishes.

Ingredients - serves 6

  • 1.5 litres water or stock
  • 3 tbsp white wine or water
  • 6 tbsp olive oil
  • 12 mussels
  • 500 g large prawns, raw
  • 300 g squid, cleaned and cut into rings
  • 1 kg chicken, cut into small joints
  • 150 g pork, cubed
  • 150 g green peppers, cut into strips
  • 450 g tomatoes, peeled, seeded and chopped
  • 100 g peas
  • 1 lemon, cut into wedges
  • 500 g medium-grain rice
  • 2 garlic cloves
  • 1 bay leaf
  • ½ tsp saffron
  • 10 peppercorns
  • ½ tsp paprika
  • 2 tsp salt

How to prepare

Scrub the mussels. Place in a large pan with a cup of water, cover and cook for 2 minutes to steam them open. Discard the empty half shells and any unopened mussels. Strain and reserve the mussels and their liquid. Peel most of the prawns. Cook a few unpeeled ones to garnish the dish later. Drain and save the liquid. Heat the oil in a 40cm paella pan and fry the garlic and bay leaf until lightly browned, then remove from the pan and reserve. In the same oil, slowly brown the pieces of chicken and pork. Add the green pepper and squid, then the tomatoes and peas. Measure 1.5 litres of reserved prawn and mussel liquid, and top up to the correct amount with stock or water. Add it to the pan and bring to the boil. Stir in the rice and peeled prawns. In a mortar, crush the saffron, peppercorns, paprika, fried garlic, bay leaf and salt. Mix this into the wine or water and add to the pan. Cook briskly for 10 minutes, then reduce the heat. Garnish the rice with cooked mussels and prawns. Cook for a further 8 to 10 minutes, then allow to stand for 5 minutes. Serve with lemon wedges.

Baked Fish - Pescado al Horno

This really is one of the easiest main dishes to make, yet it´s delicious. Spaniards would normally use a large fish such as bream for this recipe.

Ingredients - serves 6

  • 120 ml white wine
  • 5 tbsp olive oil
  • 2 kg whole fish (approx weight), gutted and scaled
  • 1 kg potatoes, thinly sliced
  • 110 g green peppers, chopped
  • 375 g tomatoes, sliced
  • 1 onion, sliced
  • 5 garlic cloves, chopped
  • 3 tbsp chopped parsley
  • 1 bay leaf
  • salt and pepper

How to prepare

Preheat the oven to 190ºC. Rub the fish inside and out with salt and leave for 15 minutes. Pour the oil into the bottom of a large flameproof oven dish and add a layer of potatoes. Sprinkle half the garlic, half the parsley and half the peppers over them. Sprinkle with salt and pepper. Add a layer of all the onion and most of the tomato. Add the remaining potatoes, garlic, parsley and peppers. Sprinkle with salt and pepper. Place the fish on top with the remaining slices of tomato. Chop the bay leaf into pieces and place around the fish. Pour the wine over and put on a low heat until the liquid starts to simmer. Cover with foil and cook in the oven for 25 minutes. Remove the foil and continue to cook for a further 15 minutes or until the potatoes and fish fish are done.

Cadiz Style Sea Bream - Dorada de Cadiz

This is one of the traditional main dishes from the Cadiz region of Andalusia.

Ingredients - serves 4

  • 100 ml olive oil
  • 50 ml Brandy de Jerez
  • 50 ml Medium Sherry
  • 1 whole fish (approx 1 kg), filleted
  • 500 g flour
  • 1 onion, chopped
  • 2 green bell peppers, cut into strips
  • 500 g tomatoes, peeled, seeded and puréed
  • 1/2 tsp thyme
  • 1 bay leaf
  • salt and pepper

How to prepare

Cut the fish fillets into pieces, about 6 cm. Dredge the fish in flour, shaking off the excess. Heat half the oil in a pan and brown the fish on both sides. Pour in the brandy, setting it alight, gently swirl the liquid until the flames subside. Remove from the heat. Meanwhile, in another pan, heat the remaining oil and sauté the onion and peppers. Add the puréed tomato, Sherry, thyme, bay leaf, salt and pepper. Simmer until the liquid reduces, about 15 minutes. Pour over the fish and simmer for about 10 minutes, until fish is cooked.

Vegetable and Egg Main Dishes

Andalusian Vegetable Pot - Puchero Andaluz de Verduras

This is one of the traditional Andalusian main dishes which normally uses chard in the winter and green beans in the summer.


  • 2 litres water
  • 100 g salt pork or bacon, cut into small pieces
  • 225 g pork, cut into small pieces
  • 160 g chorizo, cut into small pieces
  • 160 g black pudding, cut into small pieces
  • 200 g chickpeas, soaked overnight
  • 200 g white beans, soaked overnight
  • 500 g chard or green beans, chopped
  • 225 g pumpkin, peeled and cut into large chunks
  • 500 g potatoes, peeled and cut into large chunks
  • 3 garlic cloves
  • 8 peppercorns
  • 2 cloves
  • 2 tsp salt
  • 2 tsp paprika

How to prepare

Drain the chickpeas that have been soaking overnight. Cook with the salt pork or bacon, fresh pork and water. Bring to a boil, skim and simmer for 30 minutes. Add the drained beans and simmer for about 1 hour. Add the chard or green beans, and the chorizo and black pudding. In a mortar crush the cloves, peppercorns, garlic, salt and paprika and add to the pan. When the chickpeas and meat and almost tender, add the potatoes and pumpkin. Cook for another 30 minutes.

Flamenco Eggs - Huevos a la Flamenca

This is a speciality of the Seville region of Andalusia. Served as main dishes or tapas. For a more substantial meal, why not serve with Migas, the recipe for this can be found in the breakfast section of our recipe pages.

Ingredients - serves 4

  • 4 tbsp olive oil
  • 120 ml canned tomato puree
  • 100 g serrano ham, chopped
  • 90 g chorizo, sliced
  • 4 eggs
  • strips of fried bread
  • 300 g cooked potatoes, chopped into small pieces
  • 70 g cooked peas
  • 3 tbsp chopped onion
  • 8 asparagus tips, cooked
  • 1 garlic clove, chopped
  • chopped parsley
  • ½ tsp paprika
  • salt and pepper

How to prepare

Preheat the oven to 190ºC. Heat the oil in a frying pan and saute the onion, garlic, ham and potatoes until the onion is soft and potatoes are browned. Add the tomato sauce, paprika, salt and pepper and cook for a few minutes. Add the peas. Divide mixture into 4 ovenproof ramekins. Break 1 egg into each dish. Place the asparagus and slices of chorizo around the eggs. Sprinkle with parsley and bake in the oven until the whites are just set, leaving the yolks still liquid, about 10 minutes. Serve with the strips of fried bread, or Migas - found in the breakfast section.

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