Recipezaar: Cuisine,Spanish recipes

Tomato Bread (Tapas)

Sat, 09 May 2009 12:18:27 -0400

This is based on a recipe from The Tapas Cookbook. This serves 4 as part of a tapas meal. I havent yet tried this. -- posted by mersaydees

Warm Manchego Cheese Popovers

Sat, 09 May 2009 12:19:05 -0400

From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT 5. -- posted by alligirl

Spanish Potato Tortilla (Tortilla Espanola)

Sat, 09 May 2009 12:22:18 -0400

from Fine Cooking #43. Posted for 'Zaar World Tour 2009 -- posted by HollyGolightly

Spanish Spicy Sausage and Cheese Tortilla

Sun, 10 May 2009 19:17:35 -0400

This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch.The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor. Found it on spain-recipes.com -- posted by my3beachbabes

Basque Tomato Sauce

Sun, 10 May 2009 19:19:41 -0400

A beautiful tomato 3auce good for many dishes. Posted for ZWT 5. -- posted by Jamilah's Kitchen

Ensalata Mixta

Sun, 10 May 2009 19:21:57 -0400

A Spanish version of your dinner salad, laid out decoratively on a plate, (or tossed in a salad bowl if no one is looking!!!) -- posted by Sue L

Orange Flan With Raspberry Coulis

Sun, 10 May 2009 19:31:44 -0400

This is a Spanish recipe from the region of Euskadi. The flan has no dairy in it, but the coulis is made with whipping cream. It seems complicated, but it's easy to prepare. Can be served at room temperature or chilled. Found online for ZWT 5. -- posted by Mami Janine

Cinnamon Flan

Sun, 10 May 2009 19:37:21 -0400

Make these a day ahead to give the caramel time to soften and the custards time to set. From Bon Appetit sept 01' -- posted by my3beachbabes

Cinnamon Flan - 4 Ww Points

Sun, 10 May 2009 19:45:51 -0400

A flan is a very popular and traditional dish from Spain, but enjoyed everywhere now. It is traditionally flavoured with vanilla, but this one has a little twist with the cinnamon, also popular in Spain. There is quite a bit of cooling time that's not in the prep. time so please read the recipe before you prepare it. Enjoy! -- posted by Nif

Sangria Seca

Sun, 10 May 2009 20:00:51 -0400

A drink from the Bartender's Guide. I have not tried it but I'm sharing here. -- posted by Boomette

Spanish Tomato & Garlic Bread

Mon, 11 May 2009 17:39:45 -0400

We enjoyed this delicious bread everywhere we went in Barcelona, they put it out on the table when you first arrive and it is irresistable! But the best part is, it's incredibly easy!! -- posted by TinyBubbles

Spicy Spanish Albondigas (Meatballs)

Mon, 11 May 2009 17:41:01 -0400

These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good! -- posted by TinyBubbles

Fricandó Amb Moixernons - Beef With Wild Mushrooms

Tue, 12 May 2009 00:50:02 -0400

From www.eatcatalunya.com " Fricandó is a rich and flavorful beef stew, made with moixernons, a Catalan wild mushroom." One of my favorite things to eat is roast and I absolutely LOVE mushrooms! Posted for ZWT 5. -- posted by ThatSouthernBelle

Panallets / Panellets - Little Sweet Potato Bread

Tue, 12 May 2009 14:12:38 -0400

Similar to mazapan with a slightly soft sweet potato filling, panellets, a traditional dessert of the All Saints holiday in the Catalan Countries, date back to the 18th century, when they were used as blessed food to share after some holy celebrations. From www.eatcatalunya.com, posted for ZWT 5. -- posted by ThatSouthernBelle

Torta De Santiago - Almond Torte

Tue, 12 May 2009 14:13:38 -0400

From http://www.tienda.com/recipes/tortadesantiago.html "This delicious almond cake originates in the medieval pilgrimage town of Santiago de Compostela in Galicia, the northwest part of Spain." -- posted by ThatSouthernBelle

Xampinyons En Salsa - Mushrooms in Sauce

Tue, 12 May 2009 14:14:37 -0400

I love mushrooms! MMM! From www.eatcatalunya.com and posted for ZWT 5. -- posted by ThatSouthernBelle

Marmitako - Basque Fish Stew

Tue, 12 May 2009 14:14:48 -0400

"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5. -- posted by ThatSouthernBelle

Setas - Wild Mushroom and Garlic Tapas

Tue, 12 May 2009 14:15:01 -0400

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5. ------------------------------------------------------------------------------------------------------------- If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you cant find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine -- posted by ThatSouthernBelle

Ajoblanco Con Cerezas - Chilled Spanish White Garlic Soup

Tue, 12 May 2009 14:47:08 -0400

"This is one very chic chilled soup, having almonds as a main ingredient, and being served with fruit floating inside." From Lobstersquad.blogspot.com Posted for ZWT 5. -- posted by ThatSouthernBelle

Moorish Lamb Stew

Thu, 14 May 2009 16:10:53 -0400

The Moors occupied Spain for over 800 years. Moorish culture, music, food, and architecture remains visible all over the coutry. Their last stronghold was Granada, where we recently enjoyed a delicious, spicy lamb stew. By combining several recipes, and a bit of trial and error, I was able to recreate the dish for my husband and our friends at a recent dinner party. This goes well with an icy cold beer, or a very crisp, light white wine to complement the heat! It seems like a lot of ingredients and spices, but it's very easy to prepare and definitely worth it! -- posted by TinyBubbles

Spanish Chicken With Oranges & Olives

Thu, 14 May 2009 16:11:11 -0400

This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market. -- posted by TinyBubbles

Ajo Blanco With Almond, Cucumber and White Anchovy Salad

Fri, 15 May 2009 01:00:50 -0400

This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time. -- posted by JustJanS

Nif's Spanish Omelette (Omelet) for 2

Sat, 16 May 2009 10:41:59 -0400

I had some leftover chorizo sausage and thought I would make a Spanish influenced breakfast for us. It's quite basic so you can add whatever else you want to it, but it is tasty as is. Enjoy! -- posted by Nif

Cilantro -- Proper Storage

Sun, 17 May 2009 15:06:29 -0400

I found a solution for keep cilantro for longer than a couple days. The pictures shown are of cilantro that I purchased over two weeks ago. -- posted by Galley Wench

Fresh Figs With Fleur De Sel, Aged Balsamic & Hazelnuts

Sun, 17 May 2009 15:37:34 -0400

From figsbaywine.blogspot.com -- posted by ThatSouthernBelle

Strawberry Sangria

Tue, 19 May 2009 01:51:25 -0400

I haven't tried this yet but it sounds delicious. Recipe is from Pillsbury's "C'mon Over! Hassle-free, Hustle-free Entertaining" book. -- posted by Marie Nixon

Tortilla De Patatas -- Potato Omelet (Spain)

Wed, 20 May 2009 15:12:55 -0400

This recipe comes from the 2002 cookbook, Mediterranean Street Food, & it makes one of the most common, yet one of the tastiest of Spanish omelets. This omelet will serve 4-6 as an appetizer, or just 2 as a main course. Preparation time does not include the chopping or dicing of the vegetables. -- posted by Sydney Mike

Gambas Pil-Pil -- Chili Shrimp (Spain)

Wed, 20 May 2009 15:49:13 -0400

This recipe was found in the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

Chorizo & Goat Cheese Quesadillas

Wed, 20 May 2009 20:01:31 -0400

I had this quesadilla at a Mexican restaurant nearby in Pelham, Alabama before a Coldplay concert. I told the server there are chorizo & goat cheese quesadillas in Heaven. Seriously. -- posted by jafontenot

Spanish Truffles

Wed, 20 May 2009 20:12:53 -0400

Chef Homato Cantu's recipe. -- posted by NELady

Chorizo and Tomato Salad

Thu, 21 May 2009 11:40:54 -0400

The combination of sweet, acidic tomatoes with slaty, spicy chorizo and tangy vinegar is a match made in heaven. -- posted by English_Rose

Albondigas (Spanish Meatballs)

Fri, 22 May 2009 02:00:34 -0400

These savory little meatballs are browned and then added to a delicious white wine sauce. They can be served as part of a tapas buffet or as a main course over noodles or rice. From a January 1986 issue of Bon Appetit magazine that featured "The Best of Madrid". -- posted by Leslie in Texas

Spanish Inspired Garlic Chicken

Fri, 22 May 2009 02:14:49 -0400

After reading a lot of Spanish recipes, I came up with this. It is rich and the flavors delicately balanced. -- posted by Abi Q

Cheese Wrapped Olive Fritters

Fri, 22 May 2009 11:50:45 -0400

For this delicious tapa, olives are enclosed in a savory batter and fried. Use as part of a tapas buffet or as a nibble with cocktails. From a January 1986 issue of Bon Appetit in a "The Best of Madrid" feature. Standing and refrigeration time of batter is not included in prep time. -- posted by Leslie in Texas

Moosewood Creme Andalouse Soup

Wed, 27 May 2009 15:13:37 -0400

This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan. -- posted by Um Safia

Tomato and Watermelon Salad

Sun, 31 May 2009 20:27:40 -0400

From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels. -- posted by Chef Kate

Jaleo's Sangria Blanca

Sun, 31 May 2009 20:38:23 -0400

A white sparkling version of the classic from Chef Jose Andres. -- posted by Chef Kate

Crisp Berry Rose' Sangria

Sun, 07 Jun 2009 22:31:52 -0400

A refreshing sangria made with Rose' with fresh berries. I made this 3 ways and enjoyed all. Without the optional juices for a crisper drier sangria or with OJ for a sweet tangier heartier sangria, or with the pineapple for a whole different sweet tropical sangria. -- posted by ~Rita~

Alioli - Spanish Style

Mon, 08 Jun 2009 16:32:21 -0400

Alioli or garlic mayonnaise is so tasty & so easy to make at home, I also think it tastes much better than the store bought jars. I first tried alioli while on holiday in Spain. It must've been during the early 1980's while in the Costa Blanca area. At the time it was served with a meal, in a small dish (finger bowl size) & seemed to accompany every main meal. So, I guess as I was the youngest it was down to me to try it, maybe I was the adventurous one in my family........or maybe I had no choice? anyway, whatever the reason it tasted delicious! This recipe does require the use of a blender making it easier & fool proof. -- posted by Wakey lass Lisa

Snowcapped Pink Strawberry Mountains(Strawberry Granita)

Mon, 08 Jun 2009 17:15:08 -0400

Brilliant with color and pure, intense flavor! You may use frozen, thawed strawberries, but you might need to add more sugar. Cooking time is freezing time. Would you like a little history? History of Granita According to Alan Davidson in the Oxford Companion to Food, (Oxford University Press:Oxford) the appearance of "water ices" is documented to have taken place in Europe in the 17th century around the same time as ice cream. There is some undocumented conjecture that Marco Polo returned to Venice from China in the 13th century and introduced ice cream or water ices to Italy. Further it is not known for sure if water ices were first found in Spain or in Italy. In any event the mixture seemed to have migrated to London at some later, undocumented time. Granita is akin to but not quite the same as sorbet. The difference being sorbets tend to be smoother and less granular in texture. Both are made with water, a flavoring such as fruit juice or coffee and typically sweetened with sugar. Adapted from Delicious Living magazine. -- posted by Sharon123

Spanish Migas

Tue, 09 Jun 2009 01:20:24 -0400

Here's a simple tapas dish thats big on flavour. Can be eaten the traditional Spanish way with fried eggs & sliced fried Spanish chorizo for breakfast/supper. Or a tasty alternative to croutons, sprinkled on salads. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. Smoked bacon is better to use that plain bacon as it goes so well with the garlic. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Stir the breadcrumbs constantly to make sure they're evenly coated in oil. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes. Optional. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. I first tried "Migas" back in 1988 while on holiday in Blanes. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. At the time of 1988 Blanes was very much a traditional Spanish fishing village, with only a handful of other nationalities. So eating out was tapas, steak restaurants or the typical American style burger joints. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. Back in 1988 there was no translated text in several languages to accomodate our lack of not learning the lingo, so it was a case of choosing from a book of photographs & hoping for the best. Thankfully, 21 years on & the lingo has come on in leaps & bounds. The food is still fabulous, if not better & at least I can now ask for tapas & no longer have to point to a photgraph. Anyway, it's delicious - try it I'm sure you'll love it! -- posted by Wakey lass Lisa

Spanish Hot Chocolate - Chocolate a La Taza

Tue, 09 Jun 2009 02:08:41 -0400

Everyone who goes to Spain has to try the hot chocolate. It's so delicious & can be used to dunk Spanish Churros in for breakfast. This recipe is just for the hot chocolate & I will also add my recipe for Spanish Churros as they really go hand in hand. This has a creamy, thick consistancy, it's very indulgent & can really give us women that chocolate fix we all need from time to time. The recipe can also be adjusted according to taste by adding more/less sugar or even omitting it depending on chocolate used or if you like very sweet drinks. I like to make enough to fill 2 big mugs for my daughter & I. We love it at anytime of the day. My daughter likes to add a squirt of cream & a cadburys flake sprinkled on top. I just prefer it on it's own. Anyway, make it - I'm sure you'll love it. -- posted by Wakey lass Lisa

Almond Meatballs (Spain)

Wed, 10 Jun 2009 02:27:03 -0400

This recipe was found in the 2005 cookbook, The Best Recipes in the World. These are great as appetizers or served on a finger food buffet. -- posted by Sydney Mike

Butterflied Chicken With Herbs and Sticky Lemon

Wed, 10 Jun 2009 15:31:16 -0400

This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council. -- posted by Sharon123

Warm Lemon Chicken over Panzanella Salad With Basil Aioli

Thu, 11 Jun 2009 12:10:36 -0400

Submitted by Susan Cortesi, from Northbrook, IL.She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council. This is a winner! -- posted by Sharon123

Spanish Style Sweet and Sour Chicken

Thu, 11 Jun 2009 14:08:07 -0400

Submitted by Lillian Julow, from Gainesville, FL, a 2009 Finalist in the Chicken Cooking Contest, put on by the National Chicken Council. Enjoy! -- posted by Sharon123

New Orleans Style Paella

Fri, 12 Jun 2009 01:55:27 -0400

My version and not hardly an original Paella recipe, but pretty darn good. Can be frozen after cooking. -- posted by gailanng

Gazpacho

Fri, 12 Jun 2009 02:04:20 -0400

Chef Glen Hogh, of the Vega Tapas Cafe provided this recipe to The Times-Picayune in anticipation of the French Market Creole Tomato Festival this weekend. I plan to make this using diiferent varieites of tomatoes for different batches - reds, pinks, blacks, purples, yellows, oranges & whites as they ripen. We keep gazpacho in a gallon jug in the fridge for fast refreshing but light meals/snacks... right alongside the fresh iced tea! We finely chop our vegies rather than pureeing - but that's up to you! -- posted by Buster's friend

Baked Spanish Rice

Fri, 12 Jun 2009 02:04:51 -0400

A good use for leftover rice. Freezes well. -- posted by gailanng

Fabada Austurianas

Fri, 12 Jun 2009 02:23:25 -0400

an authentic recipe of the spanish dish, fabada. i enjoy the dish for it's rich, meaty flavor which comes from the broth that contains saffron and juices from the meats. fabada beans are a special white bean that is grown ONLY in Austurias, Spain so it's very hard to obtain which makes it a little expensive. -- posted by Louis Pujol

Patatas Bravas

Mon, 15 Jun 2009 18:48:09 -0400

I found this recipe on www.spain-recipes.com and it was a hit with the family. It's not quite as I remember Patatas Bravas from our holiday in Spain but was close enough that I will make it again. -- posted by Jill Johnston

Parmesan Parsley Roasted Cauliflower

Tue, 23 Jun 2009 01:37:53 -0400

Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook. -- posted by Sharon123

Champinones Al Ajillo-Spanish Garlic Mushrooms

Wed, 24 Jun 2009 15:36:48 -0400

Received this in email (thanks Phil!) from gourmet-recipes-from-around-the-world. Sounds like a lovely tapas for two. -- posted by Buster's friend

Spring Sunshine Salad With Citrus Parmesan Dressing

Wed, 24 Jun 2009 15:46:08 -0400

Recipe from Heidi Swanson. She has some great recipes! -- posted by Sharon123

Colleen's Weeknight Paella

Fri, 26 Jun 2009 02:29:06 -0400

Colleen's recipe (from cookingthisandthat food blog). -- posted by Sue L

Saffron Rice

Sun, 12 Jul 2009 09:38:54 -0400

After looking at many different saffron rice recipes both online as well as in cook books and trying some of them. The following is my version and my favorite. I hope you love it as much as I. -- posted by Chef Bevier

Saffron Rice

Sun, 12 Jul 2009 09:39:45 -0400

Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus

Fri, 17 Jul 2009 02:24:26 -0400

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad. -- posted by Ice Cool Kitty

Spicy Gazpacho With Shrimp

Fri, 17 Jul 2009 13:11:07 -0400

Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! -- posted by Buster's friend

Watermelon Gazpacho

Sun, 19 Jul 2009 21:05:43 -0400

Recipe by Josh Silvers at Syrah Restaurant in Santa Rosa, CA. I just tried this for the first time yesterday with a slight modification (I used agave nectar instead of the suggested syrup) and served it to a group of friends who were visiting. Everyone loved it, it's very refreshing, healthy, and easy to make. Perfect for a hot summer day! -- posted by pleiad7

Spanish Chicken and Chorizo

Mon, 20 Jul 2009 02:38:35 -0400

From UK TV's Market Kitchen. -- posted by JustJanS

Arroz Con Pollo Delicioso

Tue, 28 Jul 2009 12:15:25 -0400

My own arroz con pollo recipe does not include whole tomatoes due to my family's tastes, but does include tomato paste for that terrific flavor. The use of instant rice makes this a very quick, delicious one-dish meal that will leave you begging for more! -- posted by stonecoldcrazy

Everyday French Breakfast- Baguette and Jam With Chocolate Milk

Sun, 02 Aug 2009 10:39:59 -0400

I lived in Paris for 4 months and in Valladolid, Spain for 6 months as a student and in both cities, the traditional everyday breakfast was this (although some adults have black coffee rather than chocolate milk!). In Spain I lived with a local family and everyone had a variation of this breakfast each day. It really hits the spot and with some fruit it is a well-balanced breakfast. This is a great way for kids to have fun learning about other parts of the world and works well with a class of schoolchildren. I haven't specified amounts for the toppings as that's all down to personal taste. -- posted by Shuzbud

Spanish Rice and Prawn One Pot

Tue, 04 Aug 2009 01:56:31 -0400

This recipe from BBC Good Food is a quickie version of paella. It is made with basmati rice which shortens the cooking time considerably. It is a great recipe for a weeknight meal and it reheats well. In fact, it tastes better the second time around! -- posted by Irmgard

Hot Azz Salsa

Sun, 09 Aug 2009 21:04:26 -0400

This salsa has been in my family for years. It came from my great grandmother in spain. If you cannot handle extremly hot stuff then do not eat it without a gallon of milk beside you. -- posted by Chef #1344743

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

White Sangria

Wed, 19 Aug 2009 12:10:34 -0400

Fresh, sweet and fruity - goes well with tapas or as a light cocktail, I even drink it with paella! Slightly different from the traditional one which calls for red wine, but I just can't drink red wine when it's too hot outside, so I tried with white wine and it turned out just as great. Feel free to sub any other type of fruit according to season or taste, and where possible use liqueurs that match. -- posted by AdriMicina

Easy Does It: Gazpacho

Fri, 21 Aug 2009 11:58:58 -0400

Cold, refreshing garden soup by Annie B. Copps Yankee Magazine Editor Often referred to as "liquid salad," gazpacho may be a vegetable's best expression of summer. Its success (and yours) depends on the freshest of ripe ingredients, which are all at their peak now through the end of August. This chilled soup, of Spanish provenance, keeps your kitchen and you cool (no oven or burner to turn on), no matter what the thermometer reads. We offer a great list of vegetables to put into this soup, but feel free to work with what you have handy. Like most recipes, "authentic" gazpacho is a well-debated subject and can run the gamut from garnishes such as grilled shrimp and chopped eggs to some with nary a tomato invited to the party. This version is left chunky, but feel free to puree the whole kit and caboodle (if so, no need to dice the ingredients finely -- a rough chop will do just fine). -- posted by boy named Sous

Greek Garlic Soup

Mon, 24 Aug 2009 02:09:28 -0400

Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein. -- posted by Sephardi Kitchen

Malaga Gazpacho

Mon, 31 Aug 2009 01:56:14 -0400

Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga. -- posted by Chef Kate

Pincho Moruno

Thu, 03 Sep 2009 14:16:48 -0400

Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem. -- posted by ChefMarvelIris

Spanish Chicken

Tue, 08 Sep 2009 11:19:09 -0400

A good dish to make in advance. -- posted by English_Rose

Smoky Chorizo With Mixed Peppers

Tue, 08 Sep 2009 12:40:07 -0400

With chorizo and mixed peppers, this tapas dish is bound to be popular. -- posted by English_Rose

Gotta-Have-It Garlic Bread

Tue, 08 Sep 2009 12:52:10 -0400

From Aaron McCargo's Dishes with Dad episode, this is so good! -- posted by Sharon123

King Augustus Sauce

Wed, 09 Sep 2009 12:58:21 -0400

A very tasty sauce for seafood. -- posted by Cooking Master

Manchego Cheese and Garlic Gourmet Hot Dogs

Thu, 10 Sep 2009 01:43:22 -0400

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores. -- posted by College Girl

Spanish Green Salad With Roasted Red Peppers and Preserved Lemon

Mon, 14 Sep 2009 16:29:42 -0400

I was attending a dinner party where the theme was Spanish food, and I was responsible for bringing a salad. The funny thing about Spain is that their salads are either super plain (e.g. a couple of tomatoes and some greens) OR contain meat, in the form of fish or cured ham of some kind. I looked at several different recipes and made up this one. -- posted by bmann

Cherry Tomato Gazpacho

Mon, 14 Sep 2009 17:25:34 -0400

A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before. -- posted by Lorraine of AZ

Portuguese/Spanish One Pot

Wed, 16 Sep 2009 13:51:03 -0400

This is something I kind of made up one day when I was craving a comforting food...it uses spanish rice, but also has linguica sausage in it, and tomatoes, which are popular in portuguese cooking. I prefer the spanish rice mix by Near East, as it has no MSG, whereas the Rice A Roni version does. -- posted by Chef #517222

Spanish Rice and Shrimp One Pot

Thu, 17 Sep 2009 11:43:54 -0400

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins. -- posted by English_Rose

Sarasota's Spanish Paella

Mon, 21 Sep 2009 11:57:30 -0400

Now this serves 5-6 people but I have doubled it many times for larger crowds, unfortunately I don't have a authentic paella pan which is really what you need for that big of meal. This is a great tasting dish, but it is a bit of work, but well worth it for a dinner party. I have many other versions I have tried but never satisfied and always come back to this one. Using saffron, fresh seafood and the flavors from the pork, ham and chorizo I find important to give the dish depth of flavor Not only is this great for a dinner party but also a treat for the whole family on the weekend as a special treat. -- posted by SarasotaCook

Albondigas in Sherry Pepper Sauce

Mon, 21 Sep 2009 13:43:16 -0400

This tapas tresure comes from www.fiery-foods.com .- It is a Spanish appetizer meant to be eaten with tooth picks, a "cosas de picar" type of tapas - it refers to the picadors' used in bull fights. Make a double batch (prep time essentially the same) & freeze for fast appetizers on a moments notice. -- posted by Buster's friend

Vegan Lentil Soup in 20 Minutes

Wed, 23 Sep 2009 14:25:45 -0400

I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker. -- posted by Valeria

Real Gambas Pil Pil

Thu, 24 Sep 2009 14:31:20 -0400

This is the famous SPANISH Tapas dish that has been messed up by so called chefs around the world. I know there are other recipes for this dish, but, I live in Spain and this is how they are made here. Fresh RAW prawns should be used, pre cooked prawns turn tough if used and spoil the dish. I eat this every week at the local tapas bar. For the best result the dish should be cooked and served in a earthenware dish. Serve with some crusty bread to soak up the liquid. -- posted by Brian H

Brown Rice Paella

Thu, 24 Sep 2009 15:07:23 -0400

I found this on the web. I love paella...specially after a trip to Spain. But I switch to brown rice a few years back, so I wanted to have my paella and my brown rice. I did a search on the web and found this recipe which I've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess. -- posted by Chef BennyBoo

Croquetas De Jamon (Ham Croquettes)

Mon, 28 Sep 2009 01:13:39 -0400

This is the way my aunt used to make croquetas, with bechamel - an old family and personal favorite. If you don't know what croquetas are, they are deep-fried treats about the length of your thumb and twice as wide. Variations of croquetas are famous around the world, but this recipe is Spanish (although it would truly be Spanish made with Serrano ham, but that's not the way my aunt made it). I used to eat several as a meal but generally these are served as tapas (appetizers/light lunch). These are perfect to throw in the lunch box too! Also, please don't be intimidated by the long list of directions, because in the end this is pretty simple to make. This is a great make-ahead dish too. -- posted by DisasterInTheKitchen

Leek Soup With Apples and Blue Cheese

Tue, 29 Sep 2009 11:02:07 -0400

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Sassy Sangria Rose

Tue, 29 Sep 2009 14:19:36 -0400

Light. Cold. Refreshing. Easy. Does the trick too ;) Posted for THINK PINK! -- posted by SarahBeth131

Rinones Espanol ( Spanish Style Kidneys)

Wed, 30 Sep 2009 15:17:30 -0400

Popular dish served in resturaunts and Tapas bars here in Spain. Very easy to prepare and cook. Serve over boiled rice with a crusty bread to soak up any juices.NB. Here we use pigs kidneys as they are larger and have a better flavour, but recipezaar does not recognise this as a food item. -- posted by Brian H

Hearty Mushroom Ragout

Fri, 02 Oct 2009 17:14:58 -0400

Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue. -- posted by Sharon123

Mixed Vegetable Paella (Paella De Verduras)

Sun, 04 Oct 2009 01:44:57 -0400

In One Pot Spanish, by Penelope Casas -- posted by ratherbeswimmin'

Cal's Romesco

Mon, 05 Oct 2009 16:52:07 -0400

Romesco Sauce is a classic Spanish condiment that is served with anything from fish to poultry, beef to lamb! Try it and let me know how you like it... http://ChefCallahan.com -- posted by Chef Michael Callahan

Spanish Rice

Tue, 06 Oct 2009 11:00:24 -0400

This is one of the few recipes that stuck with me from my high school home Ec class. It is comfort food at it's finest -- posted by GingerlyJ

Vegetable Soup With Chickpeas and Spinach

Sun, 25 Oct 2009 20:43:23 -0400

The Andalusians call this soup potaje de vigilia, or 'fasting soup.' Actually a robust soup, it is so named because it would often be eaten during the Christian Lent, due to the absence of meat. This recipe is from the vegetarian cookbook Mediterranean Harvest. -- posted by Eat Your Vegetables!

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Ocean King Prawns Spanish Style

Thu, 05 Nov 2009 01:48:56 -0500

From a local newspaper in Souther Queensland (Great Barrier Reef)... -- posted by Wendys Kitchen

Old Fashion Donuts (Basque Rosquillas)

Fri, 06 Nov 2009 12:19:52 -0500

This was my beloved amatxu's (mom's in basque) recipe for donuts. We used to eat the all the time during cold winter afternoons with spanish style chocolate (that means ridiculously thick hot chocolate... yum!!!). I just wanted to share her awsome coocking with everybody. They are delicuious and very easy to make. The anissette kick is wonderful!!! Enjoy -- posted by Holmes Basque

Paella

Mon, 09 Nov 2009 11:05:04 -0500

A traditional Spanish rice dish as told by Eva. -- posted by Chef #826662

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Torrijas- Spanish French Toast

Wed, 18 Nov 2009 15:21:43 -0500

I found this on reciperewards.com. Depends on the bread how many slices you'll get. -- posted by littlemafia