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.
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth.
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
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...
This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006).
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil.
A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables.
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles.
We based this recipe on one used at Cal Pep restaurant in Barcelona.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Madeiran farmers used to make espetada by skewering the meat on bay laurel branches.
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.
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.
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.