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Main Courses

87 recipes in this category

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!

Get new recipes each week!

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

2. Asturian Bean Stew
A hearty Asturian stew made with chorizo and morcilla sausages, pork and butter beans or fabada beans.

3. Baked Rice
A rice dish in the style of Alicante home-cooking, full flavored with meat, beans, spice and vegetables.

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

5. Beef sirloin with garlic and white wine
Marinated, bite-sized pieces of sirloin in a garlic and white wine reduction.

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

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

8. 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.

9. Breast of Duck with Calanda Peach and Pepper Sauce
Sweet peaches and piquant piquillo peppers flavor the sauce for slices of roasted duck breast.

10. Cabbage Stuffed with Marinated Cod
Small cabbages hold individual servings of a stuffing of marinated cod.

11. 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.

12. Chicken and Rice
A traditional meal that is common throughout Spain.

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

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

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

16. Clams and Beans
Steamed clams sit atop savory beans, redolent with traditional aromas.

17. 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.

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

19. Cuttlefish with Fava Beans
Fava beans and cuttlefish cook together with traditional seasonings in this dish typical of Huelva.

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

21. 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.

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

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

24. 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.

25. 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.

26. 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.

27. Fresh Pasta with Truffles and Poached Egg
Shaved truffles, cream sauce and a poached egg top individual servings of fresh pasta.

28. Fried Eggs with Potatoes and Chorizo
A simple and much loved dish of crispy edged eggs, potatoes, and chorizo.

29. Garlic Chicken
A garlic flavored chicken dish, from Penelope Casas.

30. Garlic Shrimp
Serve with Calasparra rice for a delicious feast that's easy to create.

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

32. 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.

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

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

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

36. Ibérico Pork Sirloin in Orange Sauce with Pedro Ximénez
Marinated pork sirloins sauced with the flavor of orange and served with caramelized onions.

37. Ibores Cheese, Asparagus and Smoked Salmon Pie
Asparagus and salmon add their flavors to an Ibores cheese custard in this main dish or appetizer.

38. Juanita's Potatoes in Almond Sauce
A delicious potato dish was sent to us by our friend Juanita.

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

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

41. Lobster with a Dressing of Pedro Ximénez and Sherry Vinegar
Fresh lobster is served over ice plant or spinach leaves, with a dressing of Pedro Ximenez wine and sherry vinegar.

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

43. 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.

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

45. 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.

46. Murcian Cauldron
This fishermen's dish is made with grey mullet, gilthead bream and fresh tuna, and served in two courses.

47. 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.

48. 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.

49. Paella a la Valenciana
The world famous rice dish! Perfect for any gathering.

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

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

52. Pebbled Rice
A dry rice dish made with white beans or chickpeas, a whole head of garlic, and a regional selection of vegetables.

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

54. Pig's Feet with Broad Beans and Mangetout Cooked in Cornicabra Olive Oil
Snowpeas and broad beans accompany tender pig's feet cooked with vegetables, wine, and oil.

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

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

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

58. Rice a Banda
A fisherman's dish from the Mediterranean coast, the yellow rice soaks up every bit of flavor.

59. Rice with Beans and Turnips
An earthy winter dish or rice, root vegetables and beans cooked in an earthware casserole.

60. Rice with Fresh Tuna and Prawns
This fishermen's rice dish is made with fresh tuna and prawns for a fine seafood paella.

61. Rice with Langoustines
This rice is cooked right with the langoustines, so the grains soak up every bit of shellfish flavor.

62. Rice with Vegetables
This paella is made with fresh vegetables, fine Calasparra rice, and a bit of cod.

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

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

65. Santa Pau beans with butifarra pork tripe sausage
Fesol (haricot) beans are cooked with pork tripe sausage in this simple, hearty dish from Santa Pau.

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

67. Scrambled Eggs with Truffles
A classic dish of scrambled eggs and sliced truffles, cooked with an optional jigger of Madeira or Oporto wine.

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

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

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

71. Sirloin of Venison with Anchovies and Old Manchego Cheese
Acorn or chestnut puree accompanies venison sirloin cooked with anchovies and manchego.

72. 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.

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

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

75. 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.

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

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

78. Tortilla Milagros
An excellent tortilla.

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

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

81. Valencian Paella
A true Valencian paella made from the products of that fertile coast -- rabbit and chicken, tomato, local green and dried beans, and white snails.

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

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

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

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

86. Zamora-style Rice
A rice dish cooked in an earthenware casserole, with pork bits, turnip, bacon and spices.

87. Zarangollo with Cured Beef and Serena Cheese Sauce
Dressed summer vegetables are molded into individual rings, and served with sliced cured beef and cheese sauce.