Smitten Kitchen (2)
Spain Recipes (2)
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés.
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
These crisp-edged fritters get their earthy flavor from chickpea flour.
This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). Continue...
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006).
These chiles add tartness and heat to everything from tacos to scrambled eggs.
This is Latin-food writer Maricel Presilla’s interpretation of a classic Spanish dish.
This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.
This potent, sherry-based cocktail is derived from one described in Jacinto Sanfeliu Brucart's El Bar: Arte y Evolucion del Cocktail (Madrid, 1949).