Food

Marcus Samuelsson shares recipes for Argentina, Spain World Cup final matchup

World Cup fever and halftime show

Vincent Carchietta/IMAGN Images via Reuters | Rebecca Blackwell)/AP

July 17, 2026, 7:41 AM

The World Cup Final is almost here, and there's no better way to celebrate than with food inspired by the two finalists, Spain and Argentina.

Celebrity chef Marcus Samuelsson joined "Good Morning America" on Friday to share two recipes inspired by each country, including an open-faced lomito flatbread and gambas with gazpacho and grilled bread, perfect for serving on Sunday as you watch the match.

Spain's Pedro Porro is shown during training on July 16, 2026. | Argentina's Lionel Messi reacts during the World Cup semifinal soccer match against England, on July 15, 2026.
Vincent Carchietta/IMAGN Images via Reuters | Rebecca Blackwell)/AP

Check out the recipes below.

Spain: Gambas, gazpacho and grilled bread

Ingredients

For gazpacho:
2 large, ripe tomatoes
1/2 cucumber, peeled
1/2 red bell pepper
2 tablespoons red onion
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
2 tablespoons basil leaves
1 tablespoon parsley
1 tablespoon chives
Salt and black pepper

For gambas al ajillo:
12 large shrimp, peeled and deveined
4 garlic cloves, thinly sliced
1/4 cup olive oil
1/2 teaspoon smoked paprika
Pinch crushed red pepper
Juice of 1/2 lemon
1 tablespoon parsley, chopped
4 slices grilled country bread

Directions

For gazpacho: Blend all ingredients until smooth. Season to taste.

Chill for at least 1 hour.

Garnish with diced cucumber, tomato, and herbs.

For gambas al ajillo: Heat olive oil over medium heat.

Cook garlic until lightly golden, then add paprika and pepper flakes.

Add shrimp, and cook for 2 minutes per side.

Finish with lemon juice and parsley.

Serve with grilled bread and gazpacho.

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Argentina: Open-faced lomito flatbread

Ingredients

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For chimichurri:
1/2 cup parsley, chopped
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/4 cup olive oil
1/2 teaspoon chili flakes
Salt

For flatbread:
12-ounce skirt steak
Salt and black pepper
1 tablespoon olive oil
1 large flatbread
4 slices provolone
1 tomato, sliced
1 cup arugula
1 medium onion, grilled

Directions

For chimichurri: Mix ingredients and allow to sit for 20 minutes.

For flatbread: Season steak, and grill medium-rare. Rest and slice thinly.

Warm flatbread.

Melt provolone over flatbread. Top with sliced steak, onions, tomato, and arugula.

Finish with chimichurri.

Slice into wedges.

Recipes reprinted with permission from Marcus Samuelsson.

'GMA' kitchen picks

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