Introducing your little one to solid foods is an exciting milestone, and what better way to expand their palate than with the vibrant, wholesome flavors of Spanish cuisine? These six traditional Spanish dishes are not only delicious but also perfectly suited for baby-led weaning, offering wonderful textures, nutritious ingredients, and gentle flavors that babies love. Here are my favorite Spanish baby-led weaning recipes to try at home with your little one!
1. Catalan Bread and Tomato (Pa amb Tomàquet)
This beloved Catalan staple is simplicity at its finest. Fresh bread is rubbed with ripe tomato, drizzled with olive oil, and sprinkled with salt. The main ingredients are crusty bread, ripe tomatoes, extra virgin olive oil, and a pinch of salt.
If you have a baby with a more daring palate, you can also do the masia favorite and take a clove of garlic, cut it in half, and literally rub it onto the bread. Afterwards, continue with rubbing on the tomato as usual and add the olive oil on top. Healthy, delicious garlic bread!
Why it’s perfect for BLW: The soft, juicy tomato creates a naturally pureed texture on the bread, making it easy for babies to grasp and self-feed. The bread provides an excellent vehicle for practicing the pincer grasp, while the healthy fats from olive oil support brain development. You can omit or reduce the salt for younger babies.
2. Spanish Lentil Stew (Lentejas)
A hearty, comforting stew that’s a cornerstone of Spanish home cooking. This nutritious dish combines lentils with vegetables like carrots, onions, and bell peppers, often simmered with bay leaves and a touch of smoked paprika.
Why it’s perfect for BLW: Lentils are naturally soft when cooked, making them ideal for babies learning to chew. They’re packed with protein, iron, and fiber. The vegetables can be cut into baby-friendly finger food sizes, and the stew’s thick consistency helps foods stick together, making self-feeding easier. The mild flavors are gentle on developing taste buds.
For younger babies, I recommend taking some delicious payés bread and put the stew on top to make it easier to explore and grab for little hands.
Personally, I remove the chorizo in the final dish to serve my little one to remove some of the salt.
3. Spanish Rice (Arroz Español)
Spanish rice is a flavorful side dish made with short-grain rice, onions, garlic, tomatoes, and saffron or paprika. It’s often cooked in olive oil and vegetable or chicken broth for extra flavor.
Important cultural note in Spain: Although even locals make this rooky mistake, do not confuse paella with the dish served at many restaurants. Traditional paella is a rice dish, yes, but it is not seafood based. In fact, it has rice, veggies, and chicken. All other rice dishes are exactly that: rice dishes. As a result, the recipe I am sharing is not named correctly, but I am personally more of a fan of the seafood rice dish, so that is what I wanted to share with you. ♥️
Why it’s perfect for BLW: The sticky texture of properly cooked Spanish rice naturally clumps together, making it much easier for babies to pick up than individual grains. Rice is gentle on the stomach and provides energy-rich carbohydrates. The vegetables mixed in add extra nutrients and help babies explore different textures and flavors.
4. Spanish Omelet (Tortilla Española)
Spain’s iconic thick omelet made with just eggs, potatoes, and onions. Cooked slowly until the potatoes are tender and the eggs are set but still creamy, it’s served warm or at room temperature.
Why it’s perfect for BLW: Cut into wedges or strips, tortilla española is the perfect finger food. The soft potato texture combined with fluffy eggs creates an easy-to-hold food that won’t crumble. Eggs provide high-quality protein and essential nutrients for growing babies. The mild, comforting flavors are typically well-accepted by little ones.
5. Salmorejo
This chilled tomato soup from Andalusia is thicker and richer than gazpacho. Made with ripe tomatoes, bread, garlic, olive oil, and sherry vinegar, it’s traditionally garnished with hard-boiled egg and jamón.
Why it’s perfect for BLW: Salmorejo’s smooth, thick consistency makes it perfect for babies learning to use a spoon, though they can also enjoy it by dipping bread or other foods into it. The soup is packed with lycopene from tomatoes and healthy fats from olive oil. For babies, you can serve it without the traditional garnishes or with just chopped hard-boiled egg.
6. Fideuà
Often called paella’s pasta cousin, fideuà originated in Valencia and features short, thin noodles cooked in a rich broth with seafood or vegetables. The noodles develop a slightly crispy top sticking straight out while staying tender on the bottom.
Why it’s perfect for BLW: The short noodle pieces are perfectly sized for little hands to grasp. When properly cooked, they hold together well but are soft enough for babies to gum or chew. Fideuà introduces babies to seafood flavors in a mild way, and the variety of textures helps develop oral motor skills. You can easily adapt recipes to include baby-friendly vegetables and proteins.
Tips for Serving Spanish Foods to Your Baby
- Start with smaller portions and watch for any allergic reactions
- Adjust salt levels or omit entirely for babies under 12 months
- Cut foods into appropriate sizes to prevent choking
- Let baby explore textures and feed themselves at their own pace
- Serve foods at appropriate temperatures
These Spanish classics prove that baby led weaning doesn’t mean sacrificing flavor or culture. By introducing these traditional dishes early via the baby-led weaning approach, you’re not only nourishing your baby’s body but also connecting them to rich culinary traditions that celebrate fresh ingredients, simple preparations, and the joy of sharing meals together.
¡Bon profit!
