Smitten Kitchen (2)
Spain Recipes (2)
Big Red Kitchen (1)
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.
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.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
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...
Traditionally, this recipe calls for Spanish calçots and ńora 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.
This is Latin-food writer Maricel Presilla’s interpretation of a classic Spanish dish.
This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.
This potent, sherry-based cocktail is derived from one described in Jacinto Sanfeliu Brucart's El Bar: Arte y Evolucion del Cocktail (Madrid, 1949).
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
Sometimes bacalao (salt cod) is added to this home-style soup.
This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil.
The secret to making a perfectly creamy flan lies in the cooking time.
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.