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Spanish

Explore 111 recipes, 5 articles, 5 galleries, 22 videos, and more

Arroz Con Pollo

Other Ideas:
Grains and cereals, Rice
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Fish Stew with Clams

Ingredients
  • 1 tablespoon Spanish extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1/2 rib celery stalk, roughly chopped
  • 1/2 carrot, trimmed and roughly chopped
  • 1/2 medium Spanish onion, peeled and roughly chopped
  • 1 (3-pound) black sea bass, filleted, head and bones reserved
  • 2 ripe plum tomatoes, halved lengthwise
  • 2 tablespoons Spanish extra-virgin olive oil
  • 2 russet potatoes, peeled and roughly chopped
  • Pinch of sugar (optional)
  • Pinch of saffron
  • 1/4 teaspoon sweet pimenton (Spanish smoked paprika)
  • 2 cloves garlic, peeled
  • Pinch of sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Sea salt
  • 8 manilla clams, scrubbed
  • Allioli
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Melon-Mint Sangria

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Blender Gazpacho

Time:45 mins
Ingredients
  • 1 cup small pieces white bread (torn from day-old rustic bread, crust removed)
  • 1 small clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 English cucumber, peeled and cut into 1-inch pieces, plus 8 very thin rounds for garnish
  • 1 1/2 cups coarsely chopped (about 1 1/2 peppers) jarred roasted red bell peppers
  • 2 pounds beefsteak tomatoes, cut into quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
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Fideos with Seafood

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 pound fideos or angel hair pasta, broken into 1-inch pieces
  • 1 large onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon hot pimenton (Spanish smoked paprika)
  • 1 can (28 ounces) whole peeled tomatoes
  • 6 cups Mario Batali and Gwyneth Paltrow’s Fish Stock
  • 1 cup dry white wine
  • 1 dried bay leaf
  • Large pinch saffron threads
  • 1 pound mussels, scrubbed
  • 1 pound medium shrimp, in the shell
  • 1 pound clams, scrubbed
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Chicken Fricassee

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1 whole chicken, (4 pounds), cut into 10 pieces
  • 1 green bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 1 cup store-bought canned tomato sauce
  • 1 cup dry white wine
  • 1 Sazon (Goya brand)
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 dried bay leaves
  • 1 pound new potatoes
  • 1 pound carrots, diced
  • 1 cup pitted green olives
  • 1/2 cup raisins
  • Coarse salt and freshly ground pepper
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Paella for 45

Ingredients
  • 6 lobsters (1 1/4 pound each)
  • 4 whole chickens, each cut into 10 pieces
  • 1 1/2 cups extra-virgin olive oil
  • 4 tablespoons paprika
  • 6 tablespoons coarse salt
  • 4 pounds boneless pork loin, cut into 1-inch cubes
  • 3 pounds chorizo, cut into 1-inch pieces
  • 2 cups diced onion (1 large onion)
  • 1 cup minced garlic
  • 4 pounds squid, cleaned and cut into 1-inch rings and tentacle sections
  • 4 pounds medium shrimp, peeled and deveined
  • 3 pounds (about 3 dozen) sea scallops, muscles trimmed
  • 6 green bell peppers (about 4 1/2 pounds), seeded and ribs removed, cut into 1/4-inch strips
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 4 cups fresh peas
  • 4 cups peeled, seeded, and coarsely chopped tomatoes, (about 3 pounds)
  • 3 small mussels, scrubbed and debearded
  • 10 to 12 cups homemade chicken stock, or low-sodium canned
  • 10 cups long-grain rice (4 pounds)
  • 2 cups brandy
  • 2 tablespoons Spanish saffron threads
  • Freshly ground pepper
  • 1/4 cup freshly squeezed lemon juice
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Endive with Cabrales

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Tortilla Espanola with Chorizo

Ingredients
  • 1/2 cup extra-virgin olive oil, plus more for skillet if needed
  • 1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
  • 1/4 medium onion, diced (1/4 cup)
  • Coarse salt and freshly ground pepper
  • 6 ounces dried chorizo, cut into 1/4-inch dice
  • 6 large eggs, beaten
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