Main Course (9)
Soups & Stews (8)
Side Dish (7)
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006).
These chiles add tartness and heat to everything from tacos to scrambled eggs.
Sometimes bacalao (salt cod) is added to this home-style soup.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
This recipe is a great example of home cooking with a Moorish influence.
For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled.
Grilling imparts a smoky flavor to these delicate spears.
This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine.
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.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
This is the perfect snack for two to nibble while sipping martinis.
You’d think that a recipe made with 30 cloves of garlic would deliver a knockout punch. But this soup is astonishingly palatable; the trick, as adapted from James Beard’s Beard on Food Cookbook (Running Press, 2001), is to poach the garlic in goose fat, which tempers its pungent bite. Continue...
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