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Explore 112 recipes, 5 articles, 5 galleries, 22 videos, and more

Gazpacho Ajo Blanco

Ingredients
  • 3 cups cubed crustless day-old rustic bread
  • 5 garlic cloves
  • 10 ounces (2 cups) blanched whole almonds
  • 2 1/2 teaspoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 2 1/2 cups cold water, plus more for soaking
  • 5 to 8 red seedless grapes, thinly sliced crosswise, for serving
  • Marcona almonds, chopped, for serving (optional)
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Tortilla Espanola

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Seafood and Chicken Paella

Time:1 hour 15 mins
Ingredients
  • 4 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon crushed saffron (optional)
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 tablespoon extra-virgin olive oil
  • 4 skin-on, bone-in chicken thighs (about 1 pound total)
  • Coarse salt and ground pepper
  • 6 ounces dried chorizo, sliced 1/4 inch thick
  • 1/2 medium onion, diced small
  • 3 garlic cloves, minced
  • 2 large tomatoes, chopped
  • 1 1/2 cups Arborio rice
  • 12 mussels, scrubbed
  • 1/2 pound medium shell-on shrimp, deveined
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Spanish Onion and Potato Torta

Ingredients
  • 7 tablespoons olive oil
  • 1 medium Spanish onion, about 12 ounces, sliced into 1/4-inch-thick half moons
  • 3 medium Yukon gold or other floury potatoes, about 1 pound, sliced into 1/4-inch-thick rounds
  • 8 large eggs
  • 1 teaspoon salt, plus more to taste
  • freshly ground pepper plus more to taste
  • 1 12-inch-diameter round loaf rustic bread
  • 1 clove garlic
  • 1 small head frisee, or other chicory lettuce
  • 2 teaspoons sherry vinegar
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Seared Sirloin Steak with Olive Relish

Time:40 mins
Ingredients
  • 1 tablespoon honey
  • 3 tablespoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1/4 cup olive oil, preferably Spanish, plus more for skillet
  • 1/2 red onion, finely chopped (about 1/2 cup)
  • 1 tablespoon minced garlic (2 medium cloves)
  • 1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
  • 1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
  • 1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
  • 1 boneless sirloin steak (1 1/2 pounds and 1 inch thick)
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Rick's Seared Fish in Escabeche

Ingredients
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
  • 1 large white onion, sliced 1/4 inch thick
  • 3 medium carrots, cut into 1/4-inch dice
  • 6 medium cloves garlic, quartered
  • 3 whole cloves
  • 1/4 teaspoon freshly ground pepper
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
  • 1/4 cup apple-cider vinegar
  • 3 dried bay leaves
  • Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
  • 1 two-inch piece cinnamon stick, preferably Mexican canela
  • Coarse salt
  • 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
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Peach Gazpacho

Other Ideas:
Cold soup, Peaches, Soup course
Ingredients
  • 1/2 to 3/4 cup water
  • 6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
  • 1/2 medium cucumber, peeled, seeded, and cut into chunks
  • 1 small garlic clove, minced
  • 1 tablespoon champagne vinegar, plus more to taste
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro
  • Garnish: finely chopped red bell pepper and Hass avocado
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Paella

Ingredients
  • 25 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 1 1/2 tablespoons paprika
  • Coarse salt and freshly ground black pepper
  • 8 large tomatoes
  • 3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 2 tablespoons saffron
  • 8 cups homemade or store-bought chicken stock
  • 3/4 cup cognac
  • 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces
  • 2 onions, chopped
  • 1/4 cup finely chopped garlic
  • 2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 25 jumbo shrimp, peeled and deveined
  • 2 1/2 dozen littleneck clams, scrubbed
  • 3 dozen mussels, scrubbed
  • 3 pounds white rice
  • 2 (10-ounce) packages frozen lima beans
  • 4 cups fresh or frozen peas
  • 1/2 cup freshly squeezed lemon juice
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Gazpacho with Shrimp and Mussels

Ingredients
  • 10 beefsteak tomatoes, (about 5 pounds)
  • 1 small clove garlic
  • 2 small jalapeno peppers, halved and seeded
  • Juice of 4 limes
  • 1 1/2 teaspoons salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 shallot, minced
  • 1 cup dry white wine
  • 1/2 pound mussels, (about 14), scrubbed
  • 1/2 pound medium shrimp, (about 15), peeled and deveined
  • 1/2 pound yellow cherry tomatoes
  • 2 Kirby cucumbers, peeled, seeded, and finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup loosely packed fresh cilantro leaves, finely chopped
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Arroz con Pollo

Ingredients
  • 1 1/2 cups long-grain white rice
  • Hot water (about 150 degrees)
  • 1 1/2 cups canned tomatoes, with juice
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 5 teaspoons dried oregano
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 whole chicken breasts, bone in and skin removed, each half cut into three triangular pieces
  • 3 tablespoons canola oil
  • 1 small jalapeno pepper, seeded, deveined, and minced
  • 2 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 cup frozen baby peas, thawed
  • 10 cherry tomatoes, cut in half
  • Cilantro, for garnish, optional
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