15 Must Try Fall Spanish Recipes for Every Occasion

Autumn is a season of hearty flavors, comforting dishes, and colorful ingredients, and Spanish cuisine embraces this beautifully.

From roasted vegetables to rich stews, warming soups, and baked treats, Spain offers an abundance of recipes perfect for the fall.

These 15 fall Spanish recipes combine traditional flavors like saffron, paprika, olive oil, and seasonal produce such as squash, mushrooms, and chestnuts.

Whether you’re cooking for family, hosting a gathering, or exploring international cuisine, these dishes will bring the taste of Spain to your table.

From tapas and soups to main courses and desserts, there’s something here for every home cook seeking cozy, autumnal Spanish flavors.

15 Must Try Fall Spanish Recipes for Every Occasion

Fall is the perfect time to explore the rich, comforting, and flavorful dishes of Spanish cuisine.

These 15 fall Spanish recipes highlight seasonal ingredients, traditional spices, and simple yet elegant cooking techniques.

From hearty soups and stews to vibrant tapas and baked treats, these dishes bring warmth and taste to your autumn table.

Trying these recipes allows you to celebrate the season while enjoying authentic Spanish flavors.

They’re perfect for family dinners, festive gatherings, or cozy weeknight meals, making fall both delicious and memorable.

Spanish Pumpkin and Chickpea Stew (Guiso de Calabaza y Garbanzos)

This Spanish pumpkin and chickpea stew is hearty, comforting, and full of autumn flavors.

Sweet pumpkin, tender chickpeas, and smoky paprika create a rich, warming dish perfect for crisp fall evenings.

The addition of garlic, onions, and bell peppers enhances the depth of flavor, while a touch of saffron adds traditional Spanish authenticity.

It’s a nutritious and filling meatless meal that’s perfect for family dinners or cozy nights at home.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium pumpkin, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 teaspoon fresh thyme
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sautéing until fragrant and translucent.
3. Stir in bell pepper and cook for another 3–4 minutes.
4. Add pumpkin cubes, chickpeas, smoked paprika, saffron, salt, and pepper.
5. Pour in vegetable broth and bring the mixture to a boil.
6. Reduce heat, cover, and simmer for 25–30 minutes until pumpkin is tender.
7. Stir occasionally to prevent sticking and ensure flavors meld.
8. Taste and adjust seasoning if needed.
9. Remove from heat and sprinkle fresh thyme and parsley over the stew.
10. Serve warm with crusty bread or rice on the side.

Pumpkin and chickpeas create a hearty, flavorful base for this stew.

Smoky paprika and saffron provide depth and authentic Spanish flair.

It’s a satisfying, nutritious dish that warms the soul during fall.

Perfect for meatless meals or family gatherings, this stew embodies comfort and flavor.

Spanish Mushroom and Spinach Empanadas

These Spanish mushroom and spinach empanadas are savory, flaky, and infused with autumn flavors.

Tender mushrooms, fresh spinach, and onions are combined with garlic and smoked paprika to create a rich filling.

The buttery pastry crust adds a crisp contrast to the soft, flavorful interior.

They are perfect as appetizers, snacks, or a light fall dinner paired with a salad.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 package puff pastry or empanada dough
• 1 egg, beaten, for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat.
3. Sauté onion and garlic until fragrant and translucent.
4. Add mushrooms and cook until soft and browned.
5. Stir in chopped spinach, smoked paprika, salt, and pepper.
6. Cook until spinach is wilted and all liquid evaporates.
7. Roll out puff pastry and cut into circles or squares for empanadas.
8. Spoon mushroom and spinach filling onto each piece of dough.
9. Fold and seal edges, brushing tops with beaten egg.
10. Bake for 20–25 minutes until golden brown and crisp.

Mushrooms and spinach create a rich, earthy filling with a hint of spice.

The pastry crust is crisp and buttery, balancing the savory interior.

These empanadas are perfect as a warm appetizer or light meal.

They embody the flavors of fall and Spanish culinary tradition in every bite.

Spanish Sweet Chestnut and Almond Cake (Tarta de Castañas y Almendras)

This Spanish sweet chestnut and almond cake is moist, nutty, and perfect for autumn celebrations.

Chestnuts provide natural sweetness and a creamy texture, while almonds add crunch and depth.

A touch of cinnamon and orange zest highlights the seasonal flavors, making it an ideal dessert for fall.

It’s a rich, comforting cake that pairs beautifully with coffee, tea, or a dollop of whipped cream.

Ingredients:

• 1 cup chestnut puree (cooked and peeled chestnuts)
• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon
• Zest of 1 orange
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grease and line an 8-inch cake pan with parchment paper.
3. In a large bowl, whisk eggs and sugar until pale and fluffy.
4. Stir in chestnut puree, melted butter, vanilla, and orange zest.
5. Gently fold in almond flour, all-purpose flour, and cinnamon until just combined.
6. Pour batter into prepared cake pan, smoothing the top.
7. Bake for 35–40 minutes, until a toothpick comes out clean.
8. Remove from oven and let the cake cool in the pan for 10 minutes.
9. Transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving.

Chestnuts provide a naturally sweet, creamy base while almonds add texture.

Cinnamon and orange zest enhance the autumn flavors of the cake.

This dessert is moist, flavorful, and perfect for fall gatherings.

It’s a comforting Spanish treat that celebrates seasonal ingredients with elegance and warmth

Spanish Roasted Vegetable and Chickpea Paella

This Spanish roasted vegetable and chickpea paella is colorful, hearty, and full of autumn flavors.

Bell peppers, zucchini, and squash are roasted to perfection and combined with chickpeas, saffron, and smoked paprika for a traditional Spanish touch.

It’s a one-pan dish that’s perfect for family dinners, gatherings, or a comforting weeknight meal.

The vibrant colors and fragrant spices make it visually appealing as well as delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 small squash, cubed
• 1 cup Arborio rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• A pinch of saffron threads
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss bell peppers, zucchini, and squash with 1 tablespoon olive oil, salt, and pepper.
3. Roast vegetables for 20 minutes until tender and slightly caramelized.
4. In a large paella pan or skillet, heat 1 tablespoon olive oil over medium heat.
5. Sauté onion and garlic until fragrant and translucent.
6. Stir in Arborio rice, smoked paprika, saffron, and roasted vegetables.
7. Pour in vegetable broth and chickpeas, bring to a gentle simmer.
8. Cover and cook for 18–20 minutes until rice is tender and liquid is absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Garnish with fresh parsley and serve warm.

Roasted vegetables add sweetness and depth while chickpeas provide protein and texture.

Saffron and smoked paprika infuse the rice with authentic Spanish flavors.

This paella is hearty, colorful, and perfect for fall family meals.

It’s a satisfying, comforting dish that celebrates the season’s bounty.

Spanish Sweet Potato and Chorizo Soup (Sopa de Boniato y Chorizo)

This Spanish sweet potato and chorizo soup is warm, smoky, and perfect for chilly autumn nights.

Sweet potatoes provide natural sweetness, while chorizo adds a rich, smoky depth to the soup.

Onions, garlic, and paprika enhance the flavors, creating a comforting dish that fills the kitchen with enticing aromas.

It’s ideal as a starter or a hearty main course, accompanied by crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and diced
• 4 oz Spanish chorizo, sliced
• 1 teaspoon smoked paprika
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until fragrant and translucent.
3. Add red bell pepper and cook for 3–4 minutes.
4. Stir in sweet potatoes, chorizo, and smoked paprika.
5. Pour in broth and bring to a boil.
6. Reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
7. Blend half of the soup for a creamy texture if desired.
8. Season with salt and pepper to taste.
9. Remove from heat and garnish with fresh parsley.
10. Serve hot with crusty bread.

Sweet potatoes add natural sweetness while chorizo provides a smoky, savory flavor.

Paprika enhances the traditional Spanish taste and aroma.

This soup is hearty, comforting, and perfect for autumn evenings.

It’s a flavorful, easy-to-make dish that brings warmth to any fall meal.

Spanish Roasted Chestnuts (Castañas Asadas)

These Spanish roasted chestnuts are a simple, classic autumn treat that’s perfect for cozy fall evenings.

Chestnuts are naturally sweet and become tender and fragrant when roasted, making them a delicious seasonal snack.

A sprinkle of sea salt or a drizzle of honey enhances their flavor, highlighting the natural nuttiness.

They are ideal for enjoying by the fireplace, at a fall gathering, or as a simple street-food-style treat at home.

Ingredients:

• 2 pounds fresh chestnuts
• 1 tablespoon olive oil
• Sea salt to taste
• Optional: honey or cinnamon for drizzling

Instructions:

1. Preheat oven to 425°F (220°C).
2. Using a sharp knife, cut an “X” on the flat side of each chestnut.
3. Toss chestnuts with olive oil and a pinch of sea salt.
4. Spread chestnuts on a baking sheet in a single layer.
5. Roast for 20–25 minutes, shaking the pan halfway through.
6. Remove from oven and let chestnuts cool slightly.
7. Peel the outer shell and inner skin while warm.
8. Optional: drizzle with honey or sprinkle cinnamon for extra flavor.
9. Serve warm in a bowl or wrapped in parchment paper.
10. Enjoy as a snack or appetizer.

Roasted chestnuts are naturally sweet and nutty, perfect for autumn.

The simple roasting process brings out their flavor and aroma.

They make a cozy, traditional fall snack or dessert accompaniment.

Easy to prepare, they capture the warmth and essence of Spanish autumn traditions.

Spanish Pumpkin Flan (Flan de Calabaza)

This Spanish pumpkin flan is creamy, silky, and infused with warm autumn spices.

Pumpkin puree adds natural sweetness, while cinnamon and nutmeg enhance its comforting flavor.

A caramel topping creates a rich, glossy finish that perfectly complements the smooth custard.

It’s an elegant dessert that’s perfect for fall celebrations, family dinners, or cozy evenings at home.

Ingredients:

• 1/2 cup sugar (for caramel)
• 1 cup pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small saucepan, melt sugar over medium heat until golden caramel forms.
3. Pour caramel into the bottom of a flan pan or individual ramekins.
4. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla, cinnamon, and nutmeg until smooth.
5. Pour custard mixture over the caramel in the pan.
6. Place pan in a larger baking dish filled with hot water (water bath).
7. Bake for 50–60 minutes until flan is set but slightly jiggly in the center.
8. Remove from oven and cool to room temperature.
9. Refrigerate for at least 4 hours or overnight.
10. Invert onto a serving plate before serving.

Pumpkin and warm spices create a cozy, comforting dessert.

Caramel adds a rich sweetness that complements the smooth custard.

This flan is creamy, flavorful, and perfect for fall gatherings.

It’s an elegant Spanish treat that highlights the season’s best flavors.

Spanish Roasted Piquillo Pepper and Goat Cheese Tart

This Spanish roasted piquillo pepper and goat cheese tart is savory, flavorful, and perfect for autumn entertaining.

Sweet roasted peppers pair beautifully with tangy goat cheese, creating a rich, layered flavor.

A buttery, flaky pastry crust adds a crisp contrast to the creamy filling.

It’s ideal as an appetizer, light lunch, or side dish during fall gatherings.

Ingredients:

• 1 sheet puff pastry or tart dough
• 1 cup roasted piquillo peppers, sliced
• 4 oz goat cheese, crumbled
• 1/2 cup cream
• 2 large eggs
• 1 teaspoon thyme
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry and place into a tart pan, trimming edges.
3. In a bowl, whisk together eggs, cream, thyme, salt, and pepper.
4. Arrange roasted piquillo peppers evenly on the pastry base.
5. Sprinkle crumbled goat cheese over the peppers.
6. Pour egg and cream mixture over the filling.
7. Brush edges of pastry with olive oil.
8. Bake for 25–30 minutes until the filling is set and pastry is golden.
9. Remove from oven and let cool slightly.
10. Slice and serve warm or at room temperature.

Piquillo peppers provide sweetness while goat cheese adds creamy tang.

Egg and cream mixture gives a custardy texture that complements the filling.

This tart is savory, elegant, and perfect for autumn meals.

It’s a flavorful Spanish-inspired dish ideal for entertaining or casual dinners.

Spanish Almond and Fig Cake (Tarta de Higos y Almendras)

This Spanish almond and fig cake is moist, nutty, and naturally sweetened with fresh or dried figs.

Almond flour adds a rich, tender texture, while cinnamon and orange zest enhance the fall flavors.

It’s perfect for dessert, tea time, or a special seasonal treat that celebrates autumn ingredients.

A simple glaze or dusting of powdered sugar makes it visually stunning and delicious.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Zest of 1 orange
• 1 cup figs, chopped
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grease and line an 8-inch cake pan with parchment paper.
3. In a bowl, whisk together almond flour, all-purpose flour, sugar, cinnamon, and orange zest.
4. In a separate bowl, beat eggs, olive oil, and vanilla extract until smooth.
5. Gradually fold dry ingredients into wet ingredients until just combined.
6. Gently fold in chopped figs.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35–40 minutes until a toothpick inserted comes out clean.
9. Remove from oven and cool completely on a wire rack.
10. Dust with powdered sugar before serving.

Figs provide natural sweetness while almonds create a tender, rich texture.

Cinnamon and orange zest add warm, autumnal flavors.

This cake is moist, flavorful, and perfect for fall gatherings.

It’s a comforting Spanish dessert that celebrates seasonal ingredients beautifully

Spanish Roasted Garlic and Tomato Soup (Sopa de Tomate y Ajo Asado)

This Spanish roasted garlic and tomato soup is rich, flavorful, and perfect for autumn evenings.

Slow-roasted garlic and tomatoes bring out natural sweetness, while smoked paprika and olive oil enhance the depth of flavor.

It’s a comforting soup that pairs beautifully with crusty bread or a light salad.

A drizzle of extra virgin olive oil and fresh herbs on top adds freshness and elegance.

Ingredients:

• 2 tablespoons olive oil
• 1 head garlic, halved horizontally
• 6 ripe tomatoes, halved
• 1 onion, chopped
• 1 teaspoon smoked paprika
• 2 cups vegetable or chicken broth
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place garlic and tomatoes on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes.
3. In a pot, sauté onion in olive oil until translucent.
4. Add roasted tomatoes and garlic, cooking for a few minutes.
5. Pour in broth and bring to a simmer.
6. Season with smoked paprika, salt, and pepper.
7. Blend soup with an immersion blender until smooth.
8. Adjust seasoning as needed.
9. Serve hot in bowls.
10. Garnish with fresh herbs and a drizzle of olive oil.

Roasted garlic and tomatoes provide natural sweetness and deep flavor.

Smoked paprika adds a traditional Spanish touch.

This soup is comforting, flavorful, and perfect for fall dinners.

It’s a simple yet elegant way to enjoy Spanish autumn flavors.

Spanish Autumn Vegetable Frittata (Tortilla de Verduras de Otoño)

This Spanish autumn vegetable frittata is hearty, colorful, and perfect for brunch or dinner.

Seasonal vegetables like squash, bell peppers, and mushrooms are combined with eggs, onions, and paprika for a rich, flavorful dish.

It’s easy to make, nutritious, and can be enjoyed hot or at room temperature.

A sprinkle of fresh parsley or manchego cheese adds an extra layer of flavor.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1/2 red bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or manchego cheese for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Sauté onion until translucent, then add mushrooms, bell pepper, zucchini, and squash.
4. Cook vegetables until tender and lightly browned.
5. In a bowl, whisk eggs, milk, smoked paprika, salt, and pepper.
6. Pour egg mixture over the sautéed vegetables in the skillet.
7. Cook on the stovetop for 5–7 minutes until edges begin to set.
8. Transfer skillet to the oven and bake for 12–15 minutes until fully set.
9. Remove from oven and let cool slightly.
10. Garnish with fresh parsley or grated manchego cheese and serve.

Seasonal vegetables create a rich, flavorful base for this frittata.

Smoked paprika adds warmth and authentic Spanish flavor.

This frittata is hearty, nutritious, and perfect for autumn meals.

It’s versatile, satisfying, and highlights the flavors of fall.

Spanish Almond and Pumpkin Biscotti (Biscotti de Almendra y Calabaza)

These Spanish almond and pumpkin biscotti are crunchy, fragrant, and perfect for autumn mornings.

Pumpkin puree adds subtle sweetness and moisture, while almonds give a nutty crunch.

Cinnamon and nutmeg enhance the seasonal flavors, making them ideal for dipping in coffee or hot chocolate.

They’re perfect for gifting, snacking, or enjoying with a cozy autumn beverage.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 1/2 cup sugar
• 1/4 cup olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, sugar, olive oil, eggs, and vanilla extract until smooth.
4. Gradually fold dry ingredients into wet ingredients until combined.
5. Fold in chopped almonds.
6. Shape dough into a log on a baking sheet lined with parchment paper.
7. Bake for 25–30 minutes until lightly golden.
8. Remove from oven and let cool slightly.
9. Slice the log into 1/2-inch thick biscotti pieces.
10. Return slices to the oven and bake for another 10–15 minutes until crisp.

Pumpkin and warm spices create cozy autumn flavors.

Almonds provide crunch and enhance the nutty taste.

These biscotti are crunchy, flavorful, and perfect for fall snacking.

They pair beautifully with coffee or tea, embodying the flavors of Spanish autumn

Spanish Roasted Squash and Manchego Salad (Ensalada de Calabaza y Manchego)

This Spanish roasted squash and Manchego salad is colorful, fresh, and packed with autumn flavors.

Roasted butternut squash adds natural sweetness, while Manchego cheese provides a savory, nutty contrast.

A drizzle of sherry vinaigrette brings brightness, and toasted pumpkin seeds add crunch and texture.

It’s perfect as a starter, side dish, or light fall lunch, celebrating seasonal ingredients with Spanish flair.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup Manchego cheese, shaved
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and caramelized.
3. In a small bowl, whisk together sherry vinegar, olive oil, and Dijon mustard to make the dressing.
4. In a large bowl, combine roasted squash, mixed greens, and toasted pumpkin seeds.
5. Drizzle salad with dressing and toss gently.
6. Top with shaved Manchego cheese.
7. Serve immediately as a light meal or side dish.
8. Adjust seasoning with salt and pepper as needed.
9. Pair with crusty bread if desired.
10. Enjoy the balance of sweet, savory, and nutty flavors.

Roasted squash brings natural sweetness, while Manchego adds savory depth.

Pumpkin seeds add crunch, and sherry vinaigrette brightens the dish.

This salad is fresh, colorful, and perfect for fall meals.

It’s a flavorful way to enjoy Spanish autumn ingredients in every bite.

Spanish Chestnut and Mushroom Risotto (Risotto de Castañas y Champiñones)

This Spanish chestnut and mushroom risotto is creamy, nutty, and full of earthy autumn flavors.

Chestnuts provide natural sweetness, while mushrooms add depth and richness.

Arborio rice creates a creamy texture, and a splash of white wine enhances the overall flavor.

It’s perfect for a comforting main course, ideal for fall family dinners or dinner parties.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup cooked chestnuts, chopped
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warm
• 1/4 cup grated Manchego cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Sauté onion and garlic until translucent.
3. Add mushrooms and cook until tender.
4. Stir in Arborio rice and toast for 1–2 minutes.
5. Pour in white wine and cook until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring constantly.
7. Continue until rice is tender and creamy, about 18–20 minutes.
8. Stir in chopped chestnuts and Manchego cheese.
9. Season with salt and pepper to taste.
10. Garnish with parsley and serve warm.

Chestnuts and mushrooms create earthy, autumnal flavors.

Arborio rice gives a creamy, comforting texture, perfect for fall.

This risotto is rich, satisfying, and ideal for seasonal meals.

It’s a comforting Spanish dish that showcases the flavors of autumn beautifully.

Spanish Sweet Potato and Chorizo Empanadas (Empanadas de Boniato y Chorizo)

These Spanish sweet potato and chorizo empanadas are savory, hearty, and full of fall flavors.

Sweet potatoes provide natural sweetness, while chorizo adds smoky, spicy richness.

A flaky pastry crust encases the flavorful filling, making these empanadas perfect as snacks, appetizers, or light meals.

They are ideal for family gatherings, picnics, or cozy autumn evenings at home.

Ingredients:

• 1 sheet puff pastry or empanada dough
• 1 medium sweet potato, peeled and diced
• 4 oz Spanish chorizo, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 egg, beaten, for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil sweet potato cubes until tender, then drain and mash slightly.
3. In a skillet, sauté onion and garlic until translucent.
4. Add diced chorizo and cook for 3–4 minutes.
5. Stir in mashed sweet potato, smoked paprika, salt, and pepper.
6. Roll out pastry dough and cut into circles or squares.
7. Spoon filling onto each piece of dough.
8. Fold and seal edges, brushing tops with beaten egg.
9. Bake for 20–25 minutes until golden brown.
10. Serve warm with a side of salad or dipping sauce.

Sweet potatoes add natural sweetness while chorizo gives a smoky, spicy kick.

Pastry crust is flaky and buttery, complementing the savory filling.

These empanadas are hearty, flavorful, and perfect for fall gatherings.

They embody the traditional Spanish autumn flavors in a convenient, delicious form.