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.
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.
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 sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.