The Spanish kitchen is famous for its expressive main courses, where bold flavors, fresh organic ingredients and strong regional traditions come together. Whether hearty meat dishes, refined fish specialties or vegetable classics – served on serving dishes in Spanish style made from Polish Pottery, every meal becomes a festive culinary experience.

Hand-painted and oven-safe, Polish Pottery brings both charm and functionality to the table, allowing dishes to go straight from the oven to serving. A perfect way to celebrate the Spanish art of dining.

Five Signature Spanish Plate Dishes (all organic ingredients with wine pairings)

1. Cocido Madrileño (Traditional Stew from Madrid) – serves 6

Ingredients (organic):

• 400 g chickpeas (soaked overnight)

• 500 g beef for stock (organic)

• 250 g chicken (organic)

• 150 g chorizo (organic)

• 150 g morcilla (blood sausage, organic)

• Vegetables: potatoes, carrots, cabbage, leeks

• Salt, pepper, bay leaves

Preparation:

1. Cook beef, chicken and chickpeas in water with salt and bay leaf.

2. Add vegetables gradually and simmer until tender.

3. Add chorizo & morcilla towards the end and cook through.

4. Serve on large ceramic serving platters.

 Wine pairing: Full-bodied Tempranillo Reserva from Rioja

2. Rabo de Toro (Oxtail Stew from Andalusia) – serves 4

Ingredients (organic):

• 1.5 kg oxtail

• 2 onions, 2 carrots, 2 celery stalks

• 4 garlic cloves, thyme, bay leaf

• 1 bottle of fine organic red wine (e.g., Ribera del Duero)

• Olive oil, salt, pepper

Preparation:

1. Brown oxtail in olive oil, add vegetables.

2. Deglaze with red wine, add herbs.

3. Simmer gently for 3–4 hours until meat is tender.

4. Serve with sauce on a ceramic platter.

 Wine pairing: Ribera del Duero Crianza

3. Lubina a la Sal (Sea Bass in Salt Crust) – serves 4

Ingredients (organic):

• 2 whole sea bass (approx. 800 g each)

• 2 kg coarse sea salt

• Lemon slices, rosemary

Preparation:

1. Stuff fish with lemon and rosemary.

2. Cover completely in salt in an ovenproof ceramic dish.

3. Bake at 200 °C for 30–35 minutes.

4. Break open salt crust, serve fillets on serving plates.

 Wine pairing: Fresh Albariño from Galicia

4. Conejo al Ajillo (Rabbit in Garlic White Wine Sauce) – serves 4

Ingredients (organic):

• 1.2 kg rabbit, cut into pieces

• 1 glass organic white wine (e.g., Verdejo)

• 8 garlic cloves

• Olive oil, rosemary, thyme, salt, pepper

Preparation:

1. Brown rabbit pieces in olive oil.

2. Add garlic and herbs.

3. Deglaze with white wine, simmer for 40 minutes.

4. Serve in a Polish Pottery serving bowl.

 Wine pairing: Aromatic Verdejo from Rueda

5. Pisto Manchego (Spanish Ratatouille from La Mancha) – serves 4

Ingredients (organic):

• 2 zucchini, 2 bell peppers, 1 eggplant, 2 tomatoes

• 1 onion, 2 garlic cloves

• Olive oil, sweet paprika, salt, pepper

Preparation:

1. Chop vegetables, sauté onion and garlic in olive oil.

2. Add remaining vegetables, simmer gently 25–30 minutes.

3. Season with paprika and serve warm in ceramic serving dishes.

???? Wine pairing: Smooth & fruity Garnacha Tinto