Chorizo and Manchego Croquetas Recipe

In Spain, few things feel more local than an evening of tapas. Bars fill with chatter, glasses clink, and plates arrive one after another, each offering a small taste of something different. Croquetas are always part of the spread. Usually made with ham, they’re crisp on the outside, creamy inside, and always eaten hot.

Step into a tapas bar in Barcelona’s Gothic Quarter and you’ll find them served alongside patatas bravas and tortilla española. The room is tiled in patterns from another era, terracotta plates stacked high on the counter. Locals lean on the bar, chatting between bites, while visitors squeeze into the corners just to get a taste. The croquetas arrive golden and piping hot. The first bite cracks through the shell, releasing a creamy, molten filling that tastes like comfort and indulgence at once.

Some bars stick to tradition, but others add their own twist — smoky Spanish chorizo and sharp Manchego cheese folded into the mix. The result is rich, bold, and unforgettable. These aren’t just bar snacks. They’re little bites of Spanish character, made for late nights, for sharing over wine or vermouth, and for conversations that stretch well past midnight.

If you’d like to bring that same spirit into your own kitchen, here’s a recipe to create a Spanish evening at home — perfect for family or friends gathered around the table.

Chorizo & Manchego Croquetas Recipe

Serves 4–6 people

Ingredients

75g Spanish chorizo, finely diced (see alternatives below)
75g Manchego cheese, grated (see alternatives below)
50g butter
1 small onion, finely chopped
100g flour (plus extra for coating)
500ml whole milk, warmed
A pinch of nutmeg
Salt and pepper, to taste
2 eggs, beaten
150g breadcrumbs
Olive oil, for frying

Instructions

Warm a spoonful of butter in a pan and add the onion. Cook it slowly until it softens and turns clear. Stir in the chopped chorizo and let it sizzle for a minute or two, releasing its smoky paprika oils.

Add the rest of the butter and let it melt. Sprinkle in the flour and stir constantly, keeping the heat gentle so it doesn’t catch. After a couple of minutes, begin pouring in the warm milk, a little at a time, whisking well until the sauce is smooth and thick.

Mix in the grated Manchego until it melts into the béchamel. Season with nutmeg, a little salt, and some black pepper. Fold the onion and chorizo back into the sauce.

Spread the mixture onto a tray, smooth the surface, and cover. Chill in the fridge for at least two hours, until it firms up enough to handle.

Once set, take spoonfuls and shape them into small balls or short cylinders. Roll each piece lightly in flour, dip in beaten egg, and coat with breadcrumbs until evenly covered.

Heat olive oil in a wide pan for shallow frying. When the oil is hot enough that a breadcrumb sizzles instantly, fry the croquetas in batches until golden and crisp. Lift them onto kitchen paper to drain before serving.

Tip: The flavor deepens if you prepare the mixture a day ahead, and the croquetas will hold their shape better when frying.

Ingredient Alternatives

If Manchego isn’t available:

Try another firm, nutty cheese with a bold flavor. Parmesan, Gruyère, or a mature cheddar are good options.

If Spanish chorizo isn’t available:

Use another cured, smoky sausage such as Portuguese linguiça, pepperoni, or smoked kielbasa. Fresh sausage can also work if cooked first and drained of excess fat.

These swaps won’t give you the exact Spanish flavor, but they’ll still capture the contrast of smoky sausage, creamy filling, and crisp crust that makes croquetas irresistible.

The Story Behind Croquetas

Although croquetas feel entirely Spanish today, their roots go back to 17th-century France. There, court chefs shaped rich béchamel into crisp bites that dazzled the nobility. The idea eventually crossed into Spain during the early 1800s, where it changed character. Instead of staying an elegant treat, it became hearty, simple, and flexible — a way to transform leftovers or scraps into something satisfying.

Over time, croquetas became part of daily life. Families passed down their own variations, while taverns and tapas bars made them a standard offering. From ham and cod to mushrooms and cheese, every region adapted the recipe to local tastes. Today, they’re more than comfort food. They’re a symbol of Spain’s ability to turn something humble into something worth celebrating.

What to Look for in Spanish Markets

If you’d like to try the authentic version, Spain’s markets are the best places to find ingredients and inspiration. Look for:

Cured chorizo: deep red in color, rich with smoked paprika.
Manchego cheese: wedges cut from large wheels, aged six months or longer.
Terracotta cazuelas: the clay dishes used to serve tapas across the country.
Paprika (pimentón): both sweet and spicy, a staple in countless Spanish recipes.

Markets like La Boqueria in Barcelona or Mercado de San Miguel in Madrid are not just for shopping — they’re part of the experience. Stalls brim with colors and aromas, and vendors often encourage you to taste before buying. Even if you can’t take everything home, a few small finds — like paprika or clay dishes — can bring Spanish flavors into your own kitchen.

Staying Connected While You Tapas-Hop

Whether you’re wandering the alleys of Barcelona’s Gothic Quarter or planning a night of tapas in Madrid, staying connected makes it all easier.

With the Spain JetSet eSIM, you can:

Find hidden tapas bars without relying on patchy Wi-Fi.
Translate menus instantly and order with confidence.
Share food adventures in real time with friends back home.
Navigate smoothly from one bar to the next without worrying about roaming charges.

No lines, no local SIM cards — just seamless connectivity while your hands are full with croquetas, vermouth, and the flavors of Spain.