Normandy-Style Pork Stew
Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.
Spanish Gazpacho
Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico.
Summer Sangria
This wine punch is just right for summer parties. It's such a crowd pleaser, you may want to make 2 batches at a time.
Arroz Con Pollo
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.
Classic Sangria
Give this popular Spanish drink time to sit—the longer the fruits and wine get to know each other the better.
Braised Chicken with Potatoes, Olives, and Lemon
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this easy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Croquettes with Serrano Ham and Manchego Cheese
Croquettes are adorned with parsley for these bite-size appetizers.
Spanish Frittata
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Paella For a Crowd
Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari, clams, mussels, shrimp, chicken, and pork.
Arroz Con Pollo
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Spicy Mussels and Chorizo
Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.