The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés.
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006).
Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey.
This is the definitive paella of Valencia.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.