Spanish Recipes

This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo—just a bit provides a nice smoky punch—then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes—and next to no cleanup.

We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

This blend of fruit, wine and raspberry liqueur (instead of the usual brandy) is a surefire way to take the edge off the summer heat. This classic drink looks pretty too!

If you're looking for a refreshing and delicious cocktail, try white sangria. This fruity summer punch can be made a day ahead and refrigerated. It's just the thing for a barbecue.

Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."

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.

Sweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint—the perfect appetizer

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.

Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.

Ripe peaches and honeydew are the stars of this cool summer punch. It can be made a day in advance and stored in the refrigerator; just leave out the seltzer until you're ready to serve.

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito. For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.

Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.

Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.

Dip these fried potato wedges into garlicky aioli for an easy-to-share appetizer inspired by the Spanish tapas dish patatas bravas. Parboiling the sliced-up spuds and letting them dry on a baking sheet before frying in olive oil guarantees a creamy center and crunchy shell.

Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.

Crispy on the outside and light and airy on the inside—it's no surprise to us that churros are a beloved pastry in Mexico and Spain. While you can find them fried up by a street food vendor in Mexico City (dusted with cinnamon-sugar), or served up at the breakfast table in Madrid, we think they're perfect piled on a platter for your next tapas party. For this recipe, we garnished them the Spanish way: with a light dusting of confectioners' sugar and a rich and spicy chocolate dipping sauce.

Martha's recipe for paella, the classic Spanish dish that's a good choice for a dinner party, is chock full of chicken, pork, clams, mussels, and shrimp. Cooking over a wood fire to give the meal an authentic flavor.

This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.

Go green with this refreshing take on the classic big-batch drink -- everyone will love the combination of honeydew, cucumber, lime, and fresh mint. Even better? You can make the base the night before and stir in the wine just before serving.

Make this one-pot dish with leftover dark meat from our Simple Chicken Noodle Soup.

A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.