Smitten Kitchen (2)
Spain Recipes (2)
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Grilling imparts a smoky flavor to these delicate spears.
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.
Madeiran farmers used to make espetada by skewering the meat on bay laurel branches.
This Catalonian fish stock has an intense flavor ideal for making sauces.
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine.
Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
This recipe comes from a longtime Holy Ghost cook.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
We discovered this traditional rice dish while researching paella in Valencia.
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.