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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! |
| 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. |
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