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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

1. Andalusian vegetable pot
Pork, chickpeas, and assorted seasonal vegetables are cooked into a luscious spiced stew.

2. Baked Rice (Arroz al horno)
A rice dish in the style of Alicante home-cooking, full flavored with meat, beans, spice and vegetables.

3. Baskets of Scrambled Eggs with Frigate Mackerel and Chives
Pastry baskets hold scrambled eggs flavored with mackerel or tuna, cream and chives.

4. Basque Tuna and Potato Stew (Marmitako)
Traditional Basque fisherman's stew with fresh tuna, potatoes, vegetables and pimenton. A one-pot meal.

5. Beef sirloin with garlic and white wine (Punta de solomillo)
Marinated, bite-sized pieces of sirloin in a garlic and white wine reduction.

6. Blade of Ibérico pork with lemon sauce and caramelized tail (Presa de paleta de cerdo Ibérica, salsa de limon y rabo caramelizado)
Ibérico presa pork shoulder blade is given the star treatment with bundles of fruit and vegetables, lemon jelly, hazelnuts and powdered spices.

7. Boiled Beef and Potatoes with Paprika
Braised larded beef cooked with potatoes and seasoned with hot paprika and salt.

8. Bonito with Onion
A typically Basque recipe with caramelized onions peppers and bonito or tuna.

9. Braised Chicken
This chicken dish is served with rice cooked with green peppers and paprika.

10. Braised Chickpeas, Spinach, and Salt Cod with Pimentón and Coriander
A chickpea and cod stew with greens and spices in an unusual Lenten version from Extremadura.

11. Braised Partridge with Mushrooms and Chestnuts
Partridges cooked in a lidded cazuela, with wild mushrooms, chestnuts, herbs and spices.

12. Bream Baked with Vegetables (Besugo al horno)
A colorful and flavorful one dish meal of bream or other whole fish baked with vegetables, pimentón, herbs and wine.

13. Bream, Grilled on its Back (Besugo a la espalda)
Dorado, or sea bream, simply seasoned and cooked on the griddle or outside on the grill.

14. Breast of Duck with Calanda Peach and Pepper Sauce (Pechuga de pato con salsa de pimiento y melocotones de Calanda)
Sweet peaches and piquant piquillo peppers flavor the sauce for slices of roasted duck breast.

15. Cabbage Stuffed with Marinated Cod (Repollo relleno de bacalao con ajada)
Small cabbages hold individual servings of a stuffing of marinated cod.

16. Castilian-Style Rack of Beef with Baker's Potatoes
Rack of beef is rubbed and basted with spices during roasting, as the potato dish bakes in the same oven.

17. Chicken and Rice (Arroz con Pollo)
A traditional meal that is common throughout Spain.

18. Chicken Breast Fillets with Picón Bejes-Tresviso Cheese
Boneless chicken breasts rolled around a mushroom and blue cheese filling.

19. Chicken Breasts with Roncal Cheese
Spanish Roncal cheese stuffed chicken breasts served with tomato sauce and matchstick potatoes.

20. Chicken with Kidney Beans
Browned chicken breasts cooked with kidney beans, in a spiced onion yogurt tomato sauce.

21. Chopped Savoury (Picadillo)
A tender savory dish of three kinds of chopped pork, tomato and onion, seasoned with paprika and garlic.

22. Chorizo and Smoked Paprika Stuffing
Chorizo, smoked paprika and tomate frito elevate regular stuffing into an extraordinary dish to enjoy during the holidays or year-round.

23. Civet of Wild Boar
Wild boar is marinated in herbs and wine in this traditional southern European preparation for game.

24. Clams and Beans (Almejas con Fabas)
Steamed clams sit atop savory beans, redolent with traditional aromas.

25. Cod fish confit over cuttlefish risotto, sautéed spinach a la catalana and foamy emulsion of alioli
An elaborate presentation of classic flavors - cod, cuttlefish, spinach, raisins, pine nuts and olive oil.

26. Cod in a Pil-Pil Sauce
A classic but surprising dish of juicy loin steaks of salt cod served in a very flavorsome white sauce.

27. Cuenca "Morteruelo"
Rabbit, partidge, hen, and pork combine in this traditional dish of mixed meats and game, spiced with pimenton.

28. Cuttlefish with Fava Beans (Chocos con Habas)
Fava beans and cuttlefish cook together with traditional seasonings in this dish typical of Huelva.

29. Duelos y Quebrantos
A flavorful hash with a literary pedigree.

30. East Wind, West Wind Spaghetti
A very modern pasta dish of slivered vegetables, sprouts and the zing of chili pepper rings, topped with shaved wafers of Iberico ham.

31. Easy Paella With Chicken and Chorizo
A quick, easy (and authentic) way to enjoy a Spanish paella.

32. Eggplants with Tetilla Cheese
Eggplant halves with an eggplant tomato cheese filling, made with buttery Tetilla cheese.

33. Empanada
A wonderful recipe from the north-west of Spain for this traditional pork-stuffed pastry.

34. Empanada Pork Pie
This empanada pastry is filled with seasoned pork, diced ham, and sliced chorizo.

35. Fabada - Asturian Bean Stew (Fabada Asturiana)
A hearty bean stew made with morcilla and chorizo, Fabada Asturiana is the flagship of Asturian cooking.

36. Fillets of Hake with a Garlic Emulsion and Hojiblanca Oil Sauces
Hake (whiting) fillets are baked in a garlic emulsion and served with three distinct sauces.

37. Fillets of Sea Bass with Cauliflower Puree and Salmon Roe
Sea bass fillets are accompanied by a cauliflower cream puree, salmon roe, and an orange sauce.

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.

39. Fishermen's Fresh Tuna with Pimentón Adobo
Midway between an escabeche and an adobo, the fish is briefly cooked and then left to marinate in the same liquid.

40. Fresh Pasta with Truffles and Poached Egg (Pasta fresca con trufas y huevos escalfados)
Shaved truffles, cream sauce and a poached egg top individual servings of fresh pasta.

41. Fried Eggs with Potatoes and Chorizo (Huevos fritos con patata y chorizo)
A simple and much loved dish of crispy edged eggs, potatoes, and chorizo.

42. Galician Soup (Caldo Gallego)
A hearty bean, vegetable and chorizo stew for cold days.

43. Garlic Chicken (Pollo al Ajillo)
A garlic flavored chicken dish, from Penelope Casas.

44. Garlic Shrimp (Gambas al Ajillo)
Serve with Calasparra rice for a delicious feast that's easy to create.

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.

46. Gilthead Bream in Salt
Gilthead bream baked in rock salt, then served with a thickened dill sauce.

47. Green Pepper and Shrimp Omelet
The eggs are set in the Spanish style , and the large round omelet can be served either hot or cold.

48. Grilled Sirloin with Four Sauces
Sirloin with chive, mustard, horseradish and romesco sauces.

49. Hake Galician Style
Thick slices of hake (whiting) are flavored with the Galician sauce called ajada, made from oil, garlic, paprika and vinegar.

50. Hake with Valdeón Cheese
Simply prepared hake steaks with a cream sauce flavored with Valdeón cheese, leeks and peas.

51. Hake, Basque Style (Merluza a la vasca)
Cooked with wine, garlic and clams and topped with white asparagus and sliced egg, this hake dish is cooked in a cazuela.

52. Hot Pot from the Aran Valley
Hearty vegetables and beans fortified with mixed meats and sausages, a traditional dish..

53. Ibérico Pork Sirloin in Orange Sauce with Pedro Ximénez (Solomillo de cerdo ibérico con salsa de naranja al Pedro Ximénez)
Marinated pork sirloins sauced with the flavor of orange and served with caramelized onions.

54. Ibores Cheese, Asparagus and Smoked Salmon Pie (Tortado de queso Ibores, espárragos trigueros y salmón ahumado)
Asparagus and salmon add their flavors to an Ibores cheese custard in this main dish or appetizer.

55. Jamón Serrano and Manchego Cheese Sandwich (Bocadillo de Jamón)
Serrano ham and Manchego cheese on a fresh baked baguette is a simple and quintessentially Spanish sandwich.

56. Juanita's Potatoes in Almond Sauce (Juanita's Patatas en Amarillo)
A delicious potato dish was sent to us by our friend Juanita.

57. Lamb Caldereta
The La Vera version of a classic calderata with pimenton as the main flavoring.

58. Lamb chops with garlic potatoes (Chuletas de cordero al ajo cabañil)
Lamb chops and thick-sliced fried potatoes cooked in a garlic vinegar sauce.

59. Lamb fillet steak with sauce from the Alpujarras
Tender lamb fillets are flambeed and cooked in a spicy garlic almond herb sauce.

60. Leek and Potato Hotpot (Purrusalda)
A tasty stew that's a meal in itself, and makes a good starter for dinner when prepared a bit soupier.

61. Lentils from Upper Aragon
Fortified with blood sausage and serrano ham bone, these hearty lentils have a hint of aniseed and muscatel.

62. Lobster with a Dressing of Pedro Ximénez and Sherry Vinegar (Bogarvante con aliño de Pedro Ximénez y vinagre de jerez)
Fresh lobster is served over ice plant or spinach leaves, with a dressing of Pedro Ximenez wine and sherry vinegar.

63. Maragato Stew
A succulent stew that's traditionally served in three courses -- meat, then vegetables, then the soup.

64. Marinated Roast Fillet of Pork Studded with Chorizo
In this streamlined version of a traditional Extremadura dish, adobo-infused pork is roasted and served with a spiced potato puree.

65. Marinated Salmon
Salmon steaks in a vegetable herb marinade that can be used for preserving game or poultry.

66. Medallions of fallow deer with green caramelized apples
Baby venison medallions with rich venison sauce, baby vegetables, and apples.

67. Mike's Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa
Red snapper in a pimenton-based marinade, grilled, and served with a piquant melon salsa.

68. Mixed Fish Fry (Pescados fritos)
Simple recipe for mixed fresh catch of the day, floured fried and served with lemon wedges.

69. Mixed Paella (Paella Mixta)
This is by far the most popular paella recipe in Spanish restaurants in America.

70. Mixed Paella - Version II (Paella Mixta - Versión II)
The world famous rice dish! Perfect for any gathering.

71. Mixed Seafood Paella (Paella de Mariscos)
Paella de Mariscos is a summer favorite in Spain. Enjoy with a refreshing white wine and a green salad. You can substitute your favorite fresh seafood.

72. Monkfish in Almond Sauce (Rape en salsa de almendras)
Classic seafood dish from Catalonia, Spain simmers monkfish in an almond sauce flavored with garlic, tomato, wine, fish stock, and herbs

73. Murcian Cauldron (Arroz en caldero murciano)
This fishermen's dish is made with grey mullet, gilthead bream and fresh tuna, and served in two courses.

74. Mushroom-stuffed pig's feet in a turnip sauce
Mixed mushrooms, mince meat and black turnips flavor the pigs feet in this recipe from La Garrotxa.

75. Norway lobster, citric coral jelly, soupy rice (Cigalas, gelatina cítrica de sus corales, arroz caldoso)
Elaborate presentation of 'soupy rice' made with Norway lobsters and served with two picadas, sauteed vegetables, and a coral colored crayfish gelatin.

76. Onions Stuffed with Tuna Fish
A typical dish in Asturias made with fresh tuna in summer and out of season, with canned tuna or bonito in oil.

77. Partridge with Pears
Partidges flambeed in brandy and served with pears in a spiced wine syrup.

78. Pasta with Three Goat Cheeses
Green spinach pasta with a sauce of three flavorful goat cheeses.

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.

80. Pheasant Alcántara Style
Attributed to the Benedictine monastery in Alcántara, this recipe has become a popular way of cooking partridge, pheasant, or woodcock.

81. Pig
Snowpeas and broad beans accompany tender pig

82. Potatoes and Rabbit in the Mountain
A vegetarian dish, where herbs, garlic and pimenton compensate for the lack of meat or chorizo.

83. Potatoes and Rabbit in the Mountain Version II
A meatless dish from Salamanca, full of herbs, garlic, and pimenton.

84. Rare squab (Pichón de sangre)
Delicately cooked squab served with tiny onions and lychees on a walnut cake with chocolate squab sauce.

85. Rice a Banda (Arroz a banda)
A fisherman's dish from the Mediterranean coast, the yellow rice soaks up every bit of flavor.

86. Rice with Beans and Turnips (Arroz con judías blancas y nabos)
An earthy winter dish or rice, root vegetables and beans cooked in an earthware casserole.

87. Rice with Fresh Tuna and Prawns (Arroz con atún fresco y gambas)
This fishermen's rice dish is made with fresh tuna and prawns for a fine seafood paella.

88. Rice with Langoustines (Cazuela de arroz con langostinos)
This rice is cooked right with the langoustines, so the grains soak up every bit of shellfish flavor.

89. Rice with Vegetables (Arroz en paella con verduras)
This paella is made with fresh vegetables, fine Calasparra rice, and a bit of cod.

90. Roast Baby Lamb
Baby lamb roasted with potatoes, garlic, onions and herbs.

91. Roast Beef
Spanish version of roast beef, marinated overnight then roasted with potatoes and vegetables and served with a pan gravy.

92. Roast Tuna or Bonito (Bonito asado)
Tuna marinated overnight in garlic and oil, then cooked in a cazuela with with onion and chili pepper rings.

93. Salmon Steaks with Picón Bejes-Tresviso Cheese
Grilled salmon steaks with a cheesy leek and peas sauce.

94. Salmon with Saffron Sauce
Salmon fillets and chickpeas, cooked in a blended chickpea saffron sauce.

95. Santa Pau beans with butifarra pork tripe sausage (Fesols con butifarra de perol)
Fesol (haricot) beans are cooked with pork tripe sausage in this simple, hearty dish from Santa Pau.

96. Santander Stew
This regional stew of pork and sausages is made with dried white beans instead of the usual chickpeas.

97. Scrambled Eggs with Truffles (Huevos revueltos con trufas)
A classic dish of scrambled eggs and sliced truffles, cooked with an optional jigger of Madeira or Oporto wine.

98. Sea Bream on Its Back
Grilled (or baked) sea bream is topped with a spicy mixture of garlic and chili pepper rings.

99. Shelled Beans with Clams
Beans, fresh clams and saffron flavor this simply seasoned entree.

100. Shish Kebabs (Pinchitos)
Pork or lamb kabobs infused with a zesty marinade that harkens back to the days of the Moors.

101. Shoulder of Baby Lamb
Tender lamb simply spiced and cooked with potatoes in an earthware dish.

102. Sirloin of Venison with Anchovies and Old Manchego Cheese (Solomillo de ciervo mechado de anchoas al queso Manchego curado)
Acorn or chestnut puree accompanies venison sirloin cooked with anchovies and manchego.

103. Sirloin Steaks with Stewed Onion and Sweet Mustard
A modern dish of sirloin medallions with a caramelized brown sugar and mustard crust and a caramelized onion garnish.

104. Smoked Paprika Rub for Turkey
Add amazing smoky flavor and golden color to your next holiday turkey

105. Smoky Roasted Potatoes
Smoked paprika adds a delightful Spanish touch to this roasted blend of sweet and Russet potatoes.

106. Sole Stuffed with Fried Vegetables
Crisp julienned vegetables in golden browned sole, garnished with mushrooms and sauce.

107. Soupy Rice with Lobster
A delicious rice dish with an odd name, flavored with cuttlefish, lobster, artichokes and beans.

108. Steamed Loin Fillets of Turbot in a White Wine Sauce
Steamed turbot is stuffed with breadcrumbs and slivers of citrus rind, served with asparagus and a wine sauce.

109. Stewed Turresilano Farmyard Fowl
A traditional farm stew in an updated version from Tordesillas.

110. Stuffed Eggplants
Eggplants stuffed with lentils, rice and ground meat with classic Spanish seasonings.

111. Surf 'n' Turf (Lobster with Chicken) (Mar i Terra)
Rich, brandied lobster and chicken bake in a casserole with herbs, garlic, and hazelnuts.

112. Swordfish Brochettes (Brochetas de pez espada)
Grilled swordfish skewers with tomato, onion and green pepper, served with a Spanish aliño dressing of garlic, lemon, parsley, and oil. Can be made with other solid-fleshed fish.

113. Tagliatelli with Four Cheeses
Spinach tagliatelli served with a light herb cream sauce flavored with four Spanish cheeses.

114. Tortilla Milagros

115. Trout from the High Pyrenees
Bacon and pepper stuffed trout is roasted and sauced in this tradtional recipe from the Parador.

116. Trout Navarre Style
Trout cooked with ham to serve with new potatoes.

117. Tuna belly steak with sun-dried tomato juice and scallion seedlings (Chuleta de atún rojo con jugo de tomate seco y planta de cebolletas)
Grilled ventresca tuna belly steaks with cherry tomatoes, scallion sprouts and olive oil.

118. Turbot, Galician Style (Rodaballo a la gallega)
A simple recipe from Galicia cooks the fish over simmering potatoes and onions, presented with a garlic and pimentón dressing.

119. Valencian Paella (Arroz en paella a la valenciana)
A true Valencian paella made from the products of that fertile coast -- rabbit and chicken, tomato, local green and dried beans, and white snails.

120. Valle del Esla Beef Cheek Stew
The beef cheeks slow cook with vegetables and a brandied stock.

121. Vegetable stew
Bottled mixed vegetables speed the preparation of this vegetable stew flavored with jamon serrano and topped with hard-boiled eggs.

122. Vegetable Stew with Serrano Ham
Vegetable flavors come forward when each is cooked separately in this stew with garlic and ham.

123. Vegetarian Paella
A meatless version of an authentic Spanish paella.

124. Zamora-style Rice (Arroz al estilo de Zamora)
A rice dish cooked in an earthenware casserole, with pork bits, turnip, bacon and spices.

125. Zarangollo with Cured Beef and Serena Cheese Sauce (Zarangollo con cecina de vaca y salsa de queso de la Serena)
Dressed summer vegetables are molded into individual rings, and served with sliced cured beef and cheese sauce.

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