Both straightforward and exotic dishes: from the interior of Spain come pork, ham and sausage; the Atlantic yields anchovies, cod and tuna; the Mediterranean brings flavors of olive and garlic; and, from the South, Moorish seasonings of saffron and almonds Buen Provecho!
125 recipes in this category
21. Chopped Savoury (Picadillo)
A tender savory dish of three kinds of chopped pork, tomato and onion, seasoned with paprika and garlic.
33. Empanada (Empanada)
A wonderful recipe from the north-west of Spain for this traditional pork-stuffed pastry.
38. Fish and Rice Stew (Caldero)
Mixed fish selection and rice cooked in a rich fish broth with noras and garlic, sauced with a garlic potato mayonnaise.
45. Gilthead Baked in a Salt Crust (Dorada a la Sal)
Baking fish in a thick salt crust may seem dramatic, but its a classic Spanish technique that yields an exceptionally tender product. Here the fish is sauced with a spicy red mojo colorado
79. Pebbled Rice (Arroz Empedrat)
A dry rice dish made with white beans or chickpeas, a whole head of garlic, and a regional selection of vegetables.
91. Roast Beef (Ternera Asada)
Spanish version of roast beef, marinated overnight then roasted with potatoes and vegetables and served with a pan gravy.
100. Shish Kebabs (Pinchitos)
Pork or lamb kabobs infused with a zesty marinade that harkens back to the days of the Moors.
114. Tortilla Milagros
When we lived in Puerto de Santa Maria, our friend Milagros would serve this excellent tortilla.