Forget all the fiddly preparation – Spanish food is at its best when it’s straight-forward, simple and all cooked in a single pot

Although today’s Spanish cooking has gone upscale, it is still the epitome of one-pot meals and hearty, down-to-earth peasant cooking. In fact, the national dish of Spain is cocido, a hearty meal in a pot with chickpeas and meats, which is found in regional variations all over the country. Who would think that a simple potato stew, enlivened with little more than Spanish smoked paprika and a few pork ribs, could be so delicious and memorable? And, of course, what could be more spectacular than paella – the ultimate one-pot meal – so festive, colourful and crowd-pleasing, and made in its own unique pan.

Spanish cooking is based on healthy Mediterranean ingredients like olive oil, garlic, beans, and fresh fish; it also makes use of luscious Iberian ham, chorizo sausage, saffron and peppers, both smoky and sweet, that lend a haunting flavour to sauces and stews. The Spanish are never without a mortar and pestle to prepare these ingredients, which are often simmered in primitive earthenware casseroles called cazuelas to extract maximum flavour. Spain is surrounded by the sea, and naturally some great seadfood medleys, such as Basque marmitako and Catalan suquet, are high on the list of Spanish meals in a pot.

The key to Spanish cooking is the verve with which it is prepared and enjoyed. Eating is a national pastime and a social occasion – never to be rushed. And Spanish food is comfort food beyond compare, made with the highest quality and freshest ingredients. Even great Spanish chefs in their leisure time undeniably prefer homespun country cooking. As Spaniards are found of saying “¡Buen Provecho!” – Good Eating!

Find the recipes from this article in our April 2009 edition.