Main Course Recipes and Menus

29 results
Narrow Results You've Selected: Main Course Spanish/Portuguese Recipe Saveur Remove all Difficulty Easy (14) Medium (10) Hard (1) Main Ingredient Vegetables (8) Chicken (7) Pork (7) Shellfish (7) Fish (6) Show all... Rice (6) Shrimp (5) Tomato (5) Beef (3) Duck (2) Pasta (2) Potato (2) Beans (1) Fruit (1) Game (1) Lamb (1) Nuts (1) Season Summer (7) Fall (6) Winter (6) Spring (5) Technique Saute (15) Bake (3) Fry (2) Grill/Barbecue (2) Roast (2) Show all... Broil (1) Chill (1) Marinate (1) Slow Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Course:Main Course,Cuisine:Spanish/Portuguese,Topic:Recipe,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/17/2013 Shrimp Mozambique 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. Issue #154 12/04/2012 Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. Issue #152 11/13/2012 Almejas à la Gaditana (Clams in Sherry Sauce) This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. Issue #152 03/17/2012 Canaries-Style Ropa Vieja Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes. Issue #146 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 05/01/2010 Fisherman’s Paella (Paella a la Marinera) 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... Issue #128 03/05/2010 Paella with Rabbit and Snails (Paella Valenciana) This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006). Issue #128 05/07/2007 Salt Cod in Garlic Sauce Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce. Issue #102 09/04/2007 Sizzling Shrimp with Garlic and Parsley (Gambas al Ajillo) This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil. Issue #97 09/04/2007 Madrid-Style Boiled Dinner (Cocido Madrileño de Casa Lhardy) A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables. Issue #97 04/19/2007 Favas with Blood Sausage and Bacon The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews. Issue #84 02/13/2007 Duck Breast in Brandy Sauce with Truffles and Mushrooms From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles. Issue #78 01/11/2006 Steam Clams with Ham in White Wine We based this recipe on one used at Cal Pep restaurant in Barcelona. Issue #78 01/09/2006 Trout Stuffed with Serrano Ham La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season. Issue #75 01/09/2006 Beef Skewers Madeiran farmers used to make espetada by skewering the meat on bay laurel branches. Issue #74 09/12/2005 Honeyed Roast Lamb with Spinach and Pine Nuts This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine. Issue #61 08/30/2005 Grilled Chicken with Chile Sauce Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey. Issue #59 01/23/2001 Shrimp on the Griddle All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. Issue #42 03/08/2007 Rice with Duck and Turnips We discovered this traditional rice dish while researching paella in Valencia. Issue #32 03/08/2007 Piquillo Peppers Stuffed with Salt Cod Purée This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews. Issue #32 « Previous 1 2 Next »