Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Saute Spanish/Portuguese Recipe Remove all Source Saveur (15) Smitten Kitchen (2) New York Times (1) Spain Recipes (1) Difficulty Easy (11) Medium (8) Main Ingredient Shellfish (7) Tomato (7) Vegetables (7) Pork (5) Rice (5) Show all... Chicken (3) Fish (3) Pasta (3) Shrimp (3) Duck (2) Beans (1) Fruit (1) Game (1) Nuts (1) Season Summer (5) Fall (4) Spring (3) Winter (3) 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 = "Topic:Recipe"; var omni_prop8 = "Course:Main Course,Technique:Saute,Cuisine:Spanish/Portuguese,Topic:Recipe"; 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 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. 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 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 01/23/2001 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 03/28/2002 Paella Valenciana This is the definitive paella of Valencia. Issue #13 03/28/2002 Rice with Squid Ink Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy). Issue #13 03/28/2002 Valencian Pasta 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. Issue #13 03/28/2002 Shrimp with Garlic and Cayenne 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. Issue #13 03/28/2002 Shellfish Paella This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in. Issue #13 09/06/2007 Cannelloni, Barcelona-Style This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century. Issue #9 03/08/2007 Quail in Pomegranate Sauce A Majorcan specialty, this pomegranate sauce is particularly suited to quail. Issue #9 03/18/2009 Lentil Salad with Chorizo and Jamon Crisps Honey mellows the vinegar's gentle acidity in the warm vinaigrette. Does Not Apply Source: Smitten Kitchen 08/22/2008 Fideos with Favas, Red Peppers and Black Olives A traditional Spanish pasta is dressed with saucy tomatoes, juicy beans, and salty olives. Does Not Apply Source: Smitten Kitchen 08/21/2008 Express Paella Preparing this traditional Spanish dish in a pressure cooker drastically cuts down the cooking time. Does Not Apply Source: Spain Recipes 08/15/2008 Crispy Tofu with Shiitakes and Chorizo Tofu is anything but bland when it's cooked with spicy sausage and earthy mushrooms. Does Not Apply Source: New York Times