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.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
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.
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 is the definitive paella of Valencia.
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
Valencian food authority Llorenç Millo notes that aficionados of this dish (traditionally made with eel or crayfish from the marshes where rice is grown) add a whole hot chile to the sauce.
This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.