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Narrow Results You've Selected: Recipe Spanish/Portuguese Main Course Remove all Source Saveur (29) Leite's Culinaria (2) Smitten Kitchen (2) Cooking Nook (1) Mattika Arts (1) Show all... New York Times (1) Souvlaki for the Soul (1) Spain Recipes (1) Difficulty Easy (22) Medium (11) Hard (1) Main Ingredient Vegetables (13) Pork (11) Shellfish (9) Tomato (8) Chicken (7) Show all... Fish (7) Rice (7) Shrimp (6) Beef (4) Pasta (3) Potato (3) Duck (2) Beans (1) Cheese (1) Eggs (1) Fruit (1) Game (1) Lamb (1) Nuts (1) Season Fall (7) Summer (7) Winter (7) Spring (5) Occasion Christmas (1) Technique Saute (19) Bake (4) Braise (2) Chill (2) Fry (2) Show all... Grill/Barbecue (2) Marinate (2) Roast (2) Broil (1) Slow Cook (1) 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 = "Course:Main Course"; var omni_prop8 = "Topic:Recipe,Cuisine:Spanish/Portuguese,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 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 03/23/2007 Roast Chicken with Saffron and Lemons The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence. Issue #6 12/30/2011 Good-Luck Recipes for the New Year These lucky recipes are traditionally eaten near New Year's Day, from the cuisines of China, Japan, Cuba, Turkey, the USA, and more. Does Not Apply 08/28/2010 Pesto and Ham Frittata Sometimes the best recipes result from "raiding" the fridge, as Souvlaki for the Soul found out when assembling this easy and flavorful frittata. Continue... Does Not Apply Source: Souvlaki for the Soul 09/19/2009 Sherry-Braised Beef Short Ribs Slowly cooking short ribs in sweet sherry gives them a rich, full flavor and makes them fall-off-the-bone tender. Continue... Does Not Apply Source: Cooking Nook 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 03/16/2009 Pork with Clams Salty, briny clams are the perfect foil for the rich pork. Does Not Apply Source: Leite's Culinaria 01/17/2009 Portuguese Christmas Eve Cod This traditional Portuguese cod dish has a simple, tangy sauce of olive oil, vinegar and garlic. Does Not Apply Source: Leite's Culinaria 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 02/03/2008 Seafood Paella The briny juices of clams and mussels enhance the deep, rich flavors of this easy paella. Does Not Apply Source: Mattika Arts « Previous 1 2 Next »