When I first arrived in Barcelona years ago, I lived in a homestay with an elderly couple, Maria and Josep. Each night, Maria would cook us a three-course dinner. She had a rotation of dishes she’d cooked for decades, her hands working by muscle memory: Stuffed Tomatoes or eggplant, orange duck, and these albóndigas (Spanish meatballs).

These meals quickly became a comfort food for me as I adjusted to life in the Mediterranean. I often watched or helped her cook so I could learn how to make them on my own. The meatballs in particular have been my favorite since leaving their apartment. Together with Maria’s sauce, they’re unctuous, savory, and comforting. As a university student, I’d make a large batch to eat after class with steamed Brown Rice throughout the week.

The albóndigas are simply seasoned with garlic, onion, and parsley, but because of the milk-soaked bread, they’re soft and tender. Meatballs are served with a tomato sauce in many parts of Spain. In Catalonia, they simmer in a rich sauce made with chicken stock that’s thickened with picada, a Catalan paste made with fresh parsley, aromatic saffron, and toasted almonds.

Albóndigas (Spanish Meatball) Ingredients

These meatballs have comforting Spanish flavors from easy-to-find ingredients and an aromatic boost from saffron, garlic, and parsley. Here’s what you’ll need:

For the Meatballs

• Bread: Soaking bread in milk, called a panade, adds lots of moisture to the meatballs and a lighter texture. Historically, it also helped expensive meat go further.
• Milk: Softens the bread to make the panade. I use whole milk, but 2% will also work.
• Ground beef: I use 85% to 90% lean beef. The panade prevents tough meatballs even when using leaner beef.
• Onion: I grate the onion through the largest holes on a box grater over a bowl or plate. The small pieces prevent the meatballs from falling apart like larger pieces of onion would. I add everything, the grated onion, pulp, and juice.
• Garlic: Adds a sweet and aromatic flavor to the meatballs.
• Egg: Helps bind the meatball mixture together.
• Parsley: Flat leaf parsley adds a fresh, herbaceous flavor.
• Olive oil: I use olive oil to brown the meatballs and prevent them from sticking to the pan. After browning the meatballs I drain some of the oil and use the rest for the sauce.
  • RECOMMENDED FOR THIS RECIPE: Peppery Spanish Hojiblanca
• All purpose flour: The meatball mixture is soft and can stick to the pan. I prefer to coat the meatballs with flour before browning them to prevent them from sticking. The flour also helps thicken the sauce.
• Salt and pepper: Enhance the flavor.

For the Sauce

• Onion, garlic, and tomato: Together they make a sofrito, the aromatic base of the sauce.
• White wine: Dry white wine adds acidity and complexity to the sauce. To make it alcohol-free, substitute with more chicken stock.
• Chicken stock: Adds richness and flavor in the sauce. You can make your own or use a low-sodium store bought option. 
• Parsley, almonds, and saffron: These are finely chopped in a food processor to form the picada, a Catalan flavor-enhancer and sauce thickener.
• Salt and pepper: Bring out the flavors in the sauce.

What is a Picada?

Picada is a traditional Catalan technique for flavoring and thickening a sauce or stew. While it can be made from other ingredients, it’s usually a blend of almonds, parsley, saffron, and garlic that’s ground in a mortar and pestle.

I usually skip the mortar and pestle and pulse everything in a food processor until they’re very finely chopped. In this recipe, I skipped the garlic because I added the garlic to the sofrito instead.

I was surprised the first time I tried the technique how nicely it thickened the sauce. Because it’s added at the end of cooking, the parsley doesn’t lose its fresh, green flavor. In most recipes, I steep the saffron in hot water or broth to extract the most flavor, but using it in the picada adds a more subtle bitterness and complexity to the sauce.

How to Make Albóndigas (Spanish Meatballs)

These meatballs take just over an hour and cook in one pan on the stovetop. Brown the meatballs and set them on a paper towel-lined plate to drain while you make the flavorful sauce in the same pan. Here’s how to make them:

Make the Albóndigas (Spanish Meatballs)

• Soak the bread. Tear 3 slices of white bread into small pieces and add them to a large mixing bowl. Pour 1/2 cup milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Meanwhile, prep the aromatics. Grate 1 yellow onion into a shallow bowl to reserve its juice. Mince 2 garlic cloves. Ready yourself 1/4 cup chopped parsley.
• Make the meatball mixture. To the bowl with the bread mixture, add the onion and its juice, garlic, parsley, 1 1/2 pounds ground beef, and 1 large egg. Season with 1 teaspoon kosher salt and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying. Set them in your refrigerator while you prepare the remaining ingredients. 

Sear, then Simmer

• Get the sauce aromatics ready. Finely chop 1 yellow onion. Mince 4 garlic cloves. Ready yourself 1/4 cup fresh parsley. 
• Fry the meatballs. Heat 1/4 cup olive oil in a large skillet over medium-high. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in 1 cup canned crushed tomatoes and season with 1/2 teaspoon salt. Cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• While the tomato reduces, make the picada. Pulse the parsley, 1 tablespoon roasted unsalted almonds, and a pinch of saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour 1/2 cup white wine and 1 cup chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

What to Serve with Spanish Meatballs

When serving the albóndigas as a tapa, I always have bread or Pan con Tomate on the side to mop up the sauce. A cold glass of Sangria or Tinto de Verano is an extra special touch if I’m having friends over.

As a meal, Spanish meatballs are usually served over rice. I prefer Brown Rice, but sometimes I make Saffron Rice for a treat. A simple side salad, like this Lemon Parmesan Lettuce Salad, makes an easy and refreshing starter.

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Albóndigas (Spanish Meatballs)

These juicy Spanish meatballs are first seared to develop their flavor, then finished in an aromatic white wine and saffron broth. Serve tapa-style with more small bites to share (perhaps with cold glasses of White Sangria), or make into a meal with rice or your favorite grain.

Course Appetizer, Entree

Cuisine Spanish

Diet Low Lactose

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 as a tapa, 4 as a main

Calories 401.8kcal

Author Mark Beahm

Ingredients

For the Spanish Meatballs

• 3 slices white bread (about 2 ounces), crusts removed
• 1/2 cup milk
• 1 1/2 pounds ground beef (85% to 90% lean preferred)
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt
• Freshly ground black pepper
• All purpose flour, for coating
• 1/4 cup extra virgin olive oil

For the Catalan-Style Saffron Sauce

• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes or grated fresh tomatoes
• 1/2 teaspoon salt
• 1/4 cup fresh parsley
• 1 tablespoon roasted unsalted almonds (about 10 to 12)
• 1 pinch saffron (12 to 15 threads)
• 1/2 cup white wine
• 1 cup chicken stock

Instructions

• Soak the bread. Tear the bread into small pieces into a large mixing bowl. Pour the milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Make the meatball mixture. To the bowl with the bread mixture, add the beef, onion and its juice, garlic, egg, parsley, salt, and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying.
• Fry the meatballs. Heat the olive oil in a large skillet over medium-high heat. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in the tomato and salt and cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• Make the picada. While the tomato reduces, make the picada. Pulse the parsley, almonds, and saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour the wine and chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• For a gluten-free option: Simply substitute gluten-free bread and flour. 
• To make the sauce alcohol-free: Substitute with more chicken stock.

Nutrition

Calories: 401.8kcal | Carbohydrates: 16.2g | Protein: 28g | Fat: 23.4g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12.7g | Trans Fat: 0.7g | Cholesterol: 103.4mg | Sodium: 805mg | Potassium: 691.3mg | Fiber: 2.1g | Sugar: 5.4g | Vitamin A: 581.6IU | Vitamin C: 14mg | Calcium: 111.9mg | Iron: 4.3mg

Finish with a drizzle of Spanish Extra Virgin Olive Oil

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Red Sangria is a lightly sweetened red wine cocktail infused with fruit and spices and fortified with a little brandy. Lemon, orange, and apple slices add freshness contrasting the warm aromas of cinnamon and star anise. The longer sangria sits the more flavorful it will become, which makes this a great make-ahead pitcher drink for parties.

Sangria recipes both red and white versions can be found almost anywhere in both Spain and Portugal, where they are favorites among visitors. However, they share the stage with other notable Spanish wine cocktails loved by locals like Agua De València and Tinto de Verano. These pitcher drinks are festive and intended to be enjoyed with good company, so gather some friends and get started!

To make red sangria, you only need a handful of ingredients and a little time in the fridge to let the flavors meld. Customize this recipe however you like, adding additional fruit or berries. And don’t worry, if you have friends who don’t imbibe, just make this non-alcoholic sangria. It has all of the flavor and none of the booze.

What is Red Sangria?

Sangria is an infused chilled wine pitcher drink typically served with fruit. It can refer to a mix of wine, fruit, spices, sweetener, and any assortment of added liquor, sodas, or even herbs.

The name “sangria” comes from the Spanish word for blood, sangre, referring to the color of the drink. Although early civilizations had been mixing wine with similar ingredients, it was in Spain that this particular style of drink became popularized as we know it today.

Red Wine Sangria Ingredients 

Unlike some cocktails, you only need wine and one kind of liquor to make sangria. Everything else is easy to pick up at any grocery store!

• Citrus: Lemons and oranges add brightness to the sangria and you don’t even need to juice them! Simply slice and add them to the pitcher. They will infuse the drink with their sweet and tart flavors. 
• Apple: Any type of apple will add flavor to the sangria, but tart and firm apples, such as Pink Lady or Granny Smith, keep their crunch even after marinating in the wine.
• Brandy: You don’t need to spend the big bucks on brandy for sangria as the subtle flavor notes will be overpowered by the fruit and the wine. Any mid-priced brandy distilled from grapes will work perfectly well in red sangria. 
• Red wine: Spanish red wine like, Garnacha, is a great selection for making red sangria. You want to choose a bottle with a nice balance of tannin and fruit, something in a moderate price range you would enjoy drinking on its own. 
• Simple syrup: You can certainly make sangria without adding any sweetener, but we like how a little simple syrup (equal parts sugar and water warmed together until just dissolved) balances the overall flavor profile of the drink. 
• Spices: Whole cinnamon sticks and star anise pods infuse the sangria with warm background notes. The longer you steep the mixture before serving it the more of their flavor will come through. 

Best Wine for Red Sangria

Sangria is traditionally made from Tempranillo, a red varietal grown in several regions throughout Spain and Portugal. The most famously used wine in sangria recipes is Rioja. If you want to try a different style of Spanish red wine, here are some other regional options:

• Garnacha: This style is known to be quite a fruity red wine, and can be a more budget-friendly
• Navarra: Similar to a Rioja, but lighter in body
• Priorat: A rich, bold red wine from the hills southwest of Barcelona known for its dark fruit aromas. 

How to Make Red Sangria

You can make sangria directly in the pitcher you plan to serve it in! Do give the mixture at least four hours (or better, overnight) to chill in the fridge to allow the flavors time to meld. Here’s a quick and easy way to make this red sangria recipe:

• Start with fruit. Place 2 thinly sliced oranges, 2 thinly sliced lemons, and a sliced apple into a large pitcher. 
• Add the liquor. Pour in 1/2 cup of brandy.
• Pour in the wine and sweeten. Add a 750ml bottle of Rioja red wine over the fruit. Stir in 1/4 cup simple syrup, if using.
• Add the spices. Add in 2 cinnamon sticks and 2 star anise pods and give everything one more stir.
• Chill. Refrigerate overnight, or for at least 4 hours. The fruit will macerate, the spices will soften, and the flavors of everything will integrate. 
• Garnish and serve. When ready to serve, pour the Sangria into glasses and garnish with additional oranges and apple slices. Salud!

Ways to Mix it Up

Red sangria is very accommodating and you can modify this recipe to suit your tastes or the time of year you plan to serve it. Some ways to consider: 

• Fruit: Add berries such as blackberries, blueberries, or strawberries. In the winter a few cranberries give red sangria a festive pop! In the summer almost anything goes, or you can switch things up altogether and make Easy Watermelon Sangria instead.
• Juice it up: You can layer in juice or another non-alcoholic beverage to make a sangria that’s not quite so strong. Try adding some orange juice or lemonade. Just start out adding small amounts at first, as you still want the flavors of the fruit and wine to shine through. 
• Spices and herbs: You can add additional baking spices such as grated nutmeg or whole allspice berries. Woody herbs, such as fresh rosemary or lavender, also add an interesting note that can echo the flavors found in the wine itself. 
• Swap the alcohol: Red wine is a non-negotiable for red sangria, but you can substitute the brandy with red (also called sweet) vermouth or a different type of alcohol to give the drink a different flavor profile. I recommend Lustau’s “Vermut Rojo.” For a stronger kick, Liquor 43 from Spain gives your Sangria some vanilla and orange notes and orange curaçao adds more of a sweet citrus flavor. Just remember that with every added liquor component, the strength of the drink will tick up!

Can You Make Sangria Ahead of Time?

Sangria is super quick to mix up, but it does need chilling time for the flavors to properly mingle. Let sangria chill in the fridge for 4 to 24 hours before serving for the best flavor. The longer it sits the more complex the flavor becomes.

How Long Does Red Sangria Last?

Red sangria needs at least a few hours to infuse, but there is a limit to how long one should let the fruits marinate in the wine.

Infusing it for too long, the bitter flavor compounds in the pith of the lemon and orange rind will start to come through in the finished drink. If you want to make a batch to last for longer than a few days, plan to strain out the fruit after three days. Once the fruit is removed you can store the drink for an additional four days.

What to Serve with Red Sangria

Because it goes down easily and it’s stronger than wine alone, it’s a good idea to serve sangria with something to eat! It’s wonderful accompanied by appetizers inspired by Spanish tapas or pintxos. Think Shrimp Ceviche and Pan Con Tomate or Crispy Patatas Bravas. 

More Sangria Recipes

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Red Sangria

Flavorful sangria is a mix of wine, fruit, spices, and sweetener. It’s easy to whip up and best when chilled to allow the flavors to meld, so it’s very make-ahead friendly. Plus, no need to dirty a mixing bowl, you can mix red sangria directly in the pitcher.

Course Drinks

Cuisine Spanish

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 137.2kcal

Author Elana Lepkowski

Ingredients

• 2 navel oranges, sliced in 1/2-inch rounds, plus more for garnish
• 2 lemons, sliced in 1/4-inch rounds, plus more for garnish
• 1 tart apple (such as Pink Lady or Granny Smith), thinly sliced, plus more for garnish
• 1/2 cup brandy
• 1 (750ml) bottle of Rioja red wine (see notes for other Spanish red wine options)
• 1/4 cup simple syrup (optional)
• 2 cinnamon sticks
• 2 whole star anise pods

Instructions

• Mix. In a large pitcher, mix together the oranges, lemons, apples, brandy, red wine, simple syrup (if using), cinnamon, and anise.
• Chill. Let the mixture sit, refrigerated, overnight, or for at least 4 hours.
• Garnish and serve. When ready to serve, pour the Sangria into glasses and garnish with the oranges and apple slices. Salud!

Video

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• You can use any medium-bodied red wine you like to make Red Sangria. Try it with Garnacha, Navarra, or Priorat. 
• The fruit that infuses with the sangria overnight will take on a deep purple color. You can either strain it out or serve it in the pitcher and glasses, whatever your preference. Either way, we recommend adding some additional fresh fruit to add a beautiful bright color.

Nutrition

Calories: 137.2kcal | Carbohydrates: 24.8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 178.7mg | Fiber: 3.4g | Sugar: 18.3g | Vitamin A: 144IU | Vitamin C: 48.2mg | Calcium: 46.9mg | Iron: 1mg

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My family calls this recipe, “jazzed up couscous” for a reason! It’s a fun twist inspired by traditional Moroccan Couscous and Spanish Chorizo Pasta, with quick cooking shrimp and bold Mediterranean flavor-makers to marry everything together. 

Pulling this one-pot wonder together is a healthy dose of onions and garlic, a little fresh jalapeno for a kick, and feel-good Mediterranean spices like turmeric, paprika and cumin. It’s smoky, spicy, savory, garlicky, comforting, and very satisfying but not too heavy. Use this vibrant recipe to spice up your dinner routine!

Spicy Shrimp Couscous Ingredients and Substitutions  

This recipe celebrates bold North African and Spanish flavors, with simple ingredients that are easy to find at most any grocery store. You’ll need:

• Spanish chorizo: Spanish chorizo is a pork sausage that’s heavily seasoned with smoked paprika, which gives it a boldly smoky flavor. Unlike Mexican chorizo, it’s dry-cured, so it only needs a quick crisp in a hot pan.
  • Note: If you use Mexican chorizo or fresh chorizo, just be sure to cook it through (160°F) before removing it from the pan.
• Olive oil: I love our peppery Spanish Hojiblanca with this recipe, but any high quality extra virgin variety will work well. 
• Onion and garlic bring their signature sweet and savory depth of flavor. I like the sweetness of yellow onion, but white onion or shallot work well too.
• Jalapeño complements the spice of the chorizo, adding a fresh kick. If you’re worried about the dish being too spicy, cut back to 1 jalapeño and remove the seeds.
• Spices: Turmeric, paprika, ground cumin add layers of earthy, warming, peppery flavor. Stock up at our spice shop.
• Kosher salt enhances the flavor.
• Shrimp: Use large shrimp or prawns. Frozen works, just be sure to defrost them first. For tips on sourcing, peeling and deveining shrimp, check out our guide to Buying And Cooking Shrimp.
• Couscous: Use fine to medium-grain couscous (not pearl, more information below).
• Parsley adds lifts the heaviness of the smoky chorizo and shrimp. The freshness is key–I wouldn’t substitute with dried herbs but cilantro or mint could work in its place. 

Ingredient Spotlight

Couscous, pronounced “Koose Koose,” is one of North Africa’s most popular and most versatile ingredients. And although it looks like a grain, it’s technically a pasta made with semolina flour from crushed durum wheat (in other words it is not gluten-free). There are three main kinds of couscous:  

• Pearl couscous: Thicker, named for its resemblance to small pearls.  
• Lebanese couscous: A bit larger–about the size of peas.
• Fine to medium couscous: Often labeled simply “couscous.” This is what I use in this recipe, as its small size and delicate feel lets the shrimp and chorizo do all the talking. 
• TRY IT: Try the Tunisian couscous from our shop, made from the finest durum wheat.

How to Make Spicy Shrimp Couscous 

This easy recipe requires very little cooking: the shrimp takes just a few minutes, the chorizo is already cured, and the smaller-grain couscous just takes a 5-10 minute soak to cook through. Easy as that! It comes together quickly, so it’s best ot get all your ready before you start. Here are the steps:

• Get ready. In a small pot over medium heat, bring 2 1/2 cups of water to a boil. Thinly slice 1 yellow onion. Finely chop 3 garlic cloves. Chop 2 jalapenos. Ready yourself 1 cup of chopped parsley leaves. Peel, devein, and rinse 1 1/2 pounds shrimp. Slice 6 ounces of Spanish chorizo into thin rounds.
• Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
• Sauté the onions. Turn the heat to medium. Add the onion, garlic, and jalapeño and stir briefly until the onions are translucent, about 4 minutes. 
• Cook the shrimp. Add 1 1/4 teaspoon each of turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
• Cook the couscous. Return the chorizo to the pot. Stir in 1 1/4 cup couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes. 
• Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy! 

What to Serve with Shrimp Couscous 

The beauty of a one-pot recipe like this spicy couscous is that you really don’t need to add much more to complete the meal. That said, I always like to add something bright to start with, like a big Three Bean Salad or Fattoush. If you’re making this for a big party, make a 2 pitchers: one with Red Sangria, one with Non-Alcoholic Sangria Mocktails.

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Spicy Couscous Recipe with Shrimp and Chorizo

Easy, 20-minute spicy couscous recipe with shrimp and Spanish chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.

Course Entree

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 331.6kcal

Author Suzy Karadsheh

Ingredients

• 2 1/2 cups water
• Extra virgin olive oil
• 6 ounces Spanish chorizo, sliced into thin rounds (see note)
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, finely chopped
• 2 jalapeños, chopped
• 1 1/4 teaspoon ground turmeric
• 1 1/4 teaspoon paprika
• 1 1/4 teaspoon ground cumin
• Kosher salt
• 1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed
• 1 1/4 cup couscous (fine to medium)
• 1 cup chopped fresh parsley leaves

Instructions

• Get ready. In a small pot over medium heat, bring the water to a boil.
• Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
• Sauté the onions. Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.
• Cook the shrimp. Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
• Cook the couscous. Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.
• Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and paprika used in this recipe.
• Make sure to use a dry-cured Spanish chorizo, sometimes labeled “hard” chorizo. If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
• Storage: Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.

Nutrition

Calories: 331.6kcal | Carbohydrates: 31.7g | Protein: 32.7g | Fat: 7.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 200.3mg | Sodium: 151.6mg | Potassium: 486.4mg | Fiber: 2.9g | Sugar: 1.1g | Vitamin A: 1.205IU | Vitamin C: 20.8mg | Calcium: 111.1mg | Iron: 2.8mg

Try Our Tunisian Couscous!

Meticulously crafted using traditional methods passed down through generations, this Tunisian couscous is made from the finest durum wheat semolina flour.

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*This post first appeared on The Mediterranean Dish in February 2016 and has recently been updated with new media and information for readers’ benefit. 

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Ajo Blanco translates literally to “white garlic.” It’s a refreshing and creamy cold soup from southern Spain, particularly Málaga and Cádiz. Unlike Gazpacho or Salmorejo, it contains no tomatoes, inspiring the nickname “white gazpacho.”

Ajo Blanco is a simple blended soup of almonds, stale bread, garlic, sherry vinegar, olive oil, and water. The almonds and bread make it rich and creamy, while the garlic and vinegar make it sharp and flavorful. It was originally a humble soup for farm laborers that kept them cool and nourished after working in the sun for hours. 

Food Stories: How I Fell in Love with Ajo blanco

I first discovered the wonders of Ajo Blanco several years ago when my husband and I were living in Madrid. We took a train to Malaga, rented a car, and spent two weeks driving along the southern coast to Sanlúcar de Barrameda, spending each day in a new town. At each stop, we explored the city, taking breaks to eat countless tapas at restaurant terraces in town squares. We saw the entire coast of Cadiz, famous for its beautiful beaches, whitewashed buildings, sherry, and tapas. 

In the summer heat, we mainly stuck with cold tapas like Papas Aliñás (a Spanish Tuna and Potato Salad), and, of course, Andalusia’s famous cold soups. Salmorejo is one of my favorite tapas, and I knew about Gazpacho. But before this trip, we had never heard of Ajo Blanco.

Lacking the tomatoes of the other cold soups, the Ajo Blanco was as white as the famous pueblos blancos we’d been visiting, like Vejer de la Frontera in the hills and coastal Conil de la Frontera. It was full of garlic and sherry vinegar, just like Gazpacho and Salmorejo, much creamier and richer but just as refreshing. After the discovery, I started to alternate which cold soup I’d enjoy each day!

Ajo Blanco Ingredients

While less well-known than Gazpacho and Salmorejo, Ajo Blanco or ajoblanco predates both by centuries. It dates back to well before the arrival of tomatoes from the Americas, at least to Al-Andalus, possibly even Roman Hispania. Today, it’s still made with a short ingredient list of humble Mediterranean staples. You’ll need:

• Almonds: Blanched almonds without their skins make for a creamy white soup with a light almond flavor. Toasted almonds are added as a garnish just before serving for some crunch.
• Bread: Bread thickens the soup. You can use either fresh or stale bread. If it’s stale, let it soak in the water for a minute or two to hydrate before blending.
• Garlic: Ajo means garlic, so with garlic right in the name, it should have plenty of garlic flavor. The garlic is raw and packs more of a punch than cooked garlic. I like to add two to three cloves but for a milder flavor use just one.
• Sherry vinegar: Sherry vinegar is mild with a toasty, caramel flavor. It’s made from sherry wine, which is also from Andalusia.
• Olive oil: Extra virgin olive oil makes the soup rich and creamy. Use one with a pleasant flavor, as it will add a lot of nuance to the soup. Our Spanish Hojiblanca is a great pairing: It hails from the same region as Ajo Blanco and is pleasantly fruity, peppery, and robust.
• Green grapes: Ajo Blanco is traditionally garnished with local muscat grapes, but any seedless green grapes will add refreshing bursts of sweet-tart flavor.
• Salt and pepper: Enhances the flavor of the cold soup.

How to Make Ajo blanco

It takes just the push of a button and about three minutes to prepare AjoBlanco, but after that, you’ll want to wait at least an hour for it to chill thoroughly before serving.

• Purée the soup: In a blender, add 1 1/2 cups blanched almonds, 5 ounces of torn bread (crusts discarded), 2 chopped garlic cloves, 3 cups cold water, 3 tablespoons sherry vinegar, and 3/4 teaspoon fine sea salt. Blend on high speed until very smooth, 2 to 3 minutes. With the blender running, stream in 1/2 cup olive oil, blending just until combined. The soup should be thick and creamy, similar to the consistency of kefir or runny yogurt. Add more cold water to thin to the desired consistency.
• Chill: Cover and refrigerate until chilled, at least 1 hour. The flavors meld and improve with a longer chilling time. For the best flavor, chill the soup for 4 hours or overnight.
• Serve: Ladle the soup into bowls. Slice green grapes in half for garnish. Garnish the soup with a few grape halves and toasted almonds. Drizzle with olive oil and finish with freshly ground black pepper. Serve cold.

Tips for The Creamiest Ajo Blanco

This recipe is creamy and cooling as-is, but you can make it extra special with a little patience. Soaking the almonds before blending and allowing the blended soup to chill overnight makes it irresistibly creamy and flavorful. These extra steps add several hours of waiting, but no additional hands-on work.

• Soak the almonds overnight. Just like with making homemade almond milk, soaking the almonds overnight improves the texture of the finished soup. 
• Chill the soup overnight. You can chill the soup just until it’s cold, about 1 hour. But with a longer chill time the flavors have more time to meld. An overnight chill does wonders, but even with 4 hours, there’s a noticeable difference.
• Use almond milk instead of water. For an extra creamy Ajo Blanco with a more assertive almond flavor, substitute the water with unsweetened, unflavored almond milk.

What to Serve with Ajo blanco

Ajo blanco is traditionally garnished with almonds, grapes, and a drizzle of olive oil. Sometimes the grapes are substituted with honeydew melon or green apple. It’s not as common, but sometimes it’s topped with pieces of cured ham. I’ve even seen it with mojama, salt-cured tuna from Cádiz.

Ajoblanco is usually served as an appetizer or first course in a leisurely Spanish lunch or as one of many rounds of tapas. For a second course, try a roasted protein, like Lemon Garlic Salmon or Baked Chicken Breast in an Artichoke White Wine Sauce.

As for tapas, you can’t go wrong with Spanish Tortilla, Patatas Bravas, and Pan Con Tomate. With the nickname white gazpacho, a glass of white sangria would be a natural pairing!

More Cold Soup Recipes

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Salmorejo (Spanish Chilled Tomato Soup)

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10-Minute Tomato Gazpacho Recipe

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Ajo Blanco (White Gazpacho)

Ajo blanco is Spain's creamy "white gazpacho," made with just a handful of pantry staples. Serve this no-cook vegan soup as a light lunch, or elegant dinner party appetizer.

Course Soup

Cuisine Spanish

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 12 minutes minutes

Servings 6

Calories 451.4kcal

Author Mark Beahm

Ingredients

• 1 1/2 cups (225g) blanched almonds
• 5 ounces white bread, crust discarded and center torn into bite-size pieces
• 2 garlic cloves, roughly chopped
• 3 cups (720ml) cold water
• 3 tablespoons sherry vinegar
• 3/4 teaspoon fine sea salt
• 1/2 cup (120ml) extra virgin olive oil, plus more for drizzling
• Handful of green grapes
• 1/4 cup toasted almonds
• Freshly ground black pepper

Instructions

• Purée the soup: In a blender, add the blanched almonds, bread, garlic, water, vinegar, and salt. Blend on high speed until very smooth, 2 to 3 minutes. With the blender running, stream in the olive oil, blending just until combined. The soup should be thick and creamy, similar to the consistency of kefir or runny yogurt. Add more cold water to thin to the desired consistency.
• Chill: Cover and refrigerate until chilled, at least 1 hour (or ideally overnight).
• Serve: Ladle the soup into bowls. Slice the grapes in half. Garnish the soup with a few grape halves and toasted almonds. Drizzle with olive oil and sprinkle with freshly ground black pepper. Serve cold.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Soak the almonds in water overnight before blending for an even creamier soup.

Nutrition

Calories: 451.4kcal | Carbohydrates: 20.2g | Protein: 10.6g | Fat: 38.5g | Saturated Fat: 4.1g | Polyunsaturated Fat: 6.9g | Monounsaturated Fat: 25.6g | Trans Fat: 0.01g | Sodium: 409.7mg | Potassium: 306mg | Fiber: 4.9g | Sugar: 4.4g | Vitamin A: 8.3IU | Vitamin C: 0.7mg | Calcium: 122.8mg | Iron: 2.3mg

Finish with a drizzle of Spanish Extra Virgin Olive Oil

Bold and peppery, our Spanish olive oil is harvested from 100% Hojiblanca olives.

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