The Spanish kitchen is full of colors, flavors, and traditions – from the sunny coasts of Andalusia to the Basque Country. Meals are social occasions, where sharing dishes means sharing culture.

With Polish Pottery, these dishes can be presented authentically and beautifully. Each piece is hand-painted, oven-safe, dishwasher-friendly, and designed for everyday use as well as festive gatherings.

Our collection for the Spanish kitchen includes:

• Ceramics for desserts & specialties – ideal for Crema Catalana, Flan, or Churros.

• Serving dishes in Spanish style – large platters & bowls for communal dining.

• Soup & stew bowls – for Gazpacho, Sopa de Ajo, or Cocido Madrileño.

• Cazuelas & ovenproof forms – for Albóndigas, Bacalao al Horno, or vegetable gratins.

• Tapas bowls & platters – for olives, tortilla, gambas al ajillo, or bacon-wrapped dates.

• Paella tableware & plates – for Spain’s most iconic dish: Paella in its many variations.

Three Spanish Specialties with Recipes & Wine Recommendations

1. Paella Valenciana (4 servings)

Ingredients (all organic)

• 400 g organic chicken (thighs, cut into pieces)

• 200 g organic rabbit (optional)

• 200 g organic green beans

• 150 g organic white beans (cooked)

• 2 organic tomatoes (grated)

• 400 g organic paella rice (e.g. Bomba)

• 1 l organic chicken stock (homemade)

• A pinch of organic saffron

• Extra virgin olive oil, sea salt

Preparation

1. Brown the meat in a Polish Pottery paella dish with olive oil.

2. Add beans and tomato, let simmer.

3. Stir in the rice, pour in the saffron-infused stock.

4. Cook without stirring until the rice is tender and a crispy crust (“socarrat”) forms at the bottom.

Wine Pairing

A robust Verdejo from Rueda or a Rioja Reserva.

2. Pulpo a la Gallega (Galician Octopus, 4 servings)

Ingredients (all organic)

• 1 kg fresh organic octopus

• 800 g organic potatoes

• 2 tbsp organic paprika (sweet & hot mix)

• Organic extra virgin olive oil

• Sea salt

Preparation

1. Cook the octopus in lightly salted water (about 45 min), cool and slice.

2. Slice potatoes, arrange in a Polish Pottery cazuela.

3. Place the octopus pieces on top.

4. Drizzle with olive oil, sprinkle with paprika and salt.

Wine Pairing

A crisp Albariño from Rías Baixas – perfect with seafood.

3. Crema Catalana (4 servings)

 Ingredients (all organic)

• 500 ml organic whole milk

• 4 organic egg yolks

• 100 g organic sugar

• 1 organic cinnamon stick

• Zest of 1 organic lemon

• 1 tbsp organic cornstarch

• Cane sugar for caramelizing

Preparation

1. Heat milk with lemon zest & cinnamon, then let infuse.

2. Whisk egg yolks, sugar, and cornstarch.

3. Slowly pour in warm milk, then cook over low heat, stirring, until thickened.

4. Pour into Polish Pottery dessert bowls, cool.

5. Sprinkle with cane sugar and caramelize with a torch.

Wine Pairing

A luscious Moscatel de Valencia or Pedro Ximénez Sherry.