Free Recipes Archive
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, Read More …
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in Read More …
Few tapas taste more Spanish than championes al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to Read More …
Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup’s delicate creaminess. Serves 4 to Read More …
This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry. For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad Serves 2 1 Read More …
Some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. This creamy dessert may be savored warm or cold, though most Spanish Read More …
Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe Read More …
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, Read More …
With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep’s milk cheese in Spain. As its name suggests, Manchego hails from La Mancha, the stomping ground of Cervantes’ Don Quixote. Manchego is often savored alone or on a Read More …
2 large plum tomatoes, seeded and chopped 12 sun-dried tomato halves in oil, drained and chopped 1 cup (4 ounces) shredded Italian 6-cheese blend 1/3 cup crumbled Gorgonzola or blue cheese 1/4 cup minced sweet onion 1 tablespoon minced fresh Read More …
This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province–although you find slightly different versions all over Levante. Baked Rice It’s also sometimes called arroz passejat, meaning rice that has gone for a walk–because it was Read More …
Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch. While Read More …
1 Large Spanish onion, finely shredded. 2 Waxy potatoes, peeled and sliced thin. Pinch of finely shredded green bell pepper (optional). 1 Clove of garlic, mashed. 6 Eggs, lightly beaten. 8 Tablespoons Spanish olive oil. Served hot or cold, this Read More …
1/2 pound uncooked large shrimp, peeled and deveined 2 tablespoons olive oil 1 tablespoon minced garlic 1 small bay leaf 1/4 to 1/2 teaspoon red pepper flakes, depending on how hot you want it 1 tablespoon minced fresh parsley Heat Read More …
This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes. Serves: 6 1/2 pint of oil 1 chicken, cut to 8 pieces 2 bowls of rice (1lb. 5 oz. approximately) 5 bowls of meat broth Read More …
An efficient and delicious way to feed a hungry family, this paella relies on condensed soup for its creamy flavour. The chicken and shrimp contrast nicely with the sweet bell peppers, and the delicately balanced herbs ensure that this paella Read More …
Roasted sweet red bell peppers, artichoke hearts, and green chiles lend this paella an interesting array of flavors, and contrast nicely with the mild taste of scallops. This paella can be garnished with lemon wedges, or with additional roasted red Read More …
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed Read More …
Cocido Madrileeo – or simply cocido – is probably one of Spain’s national dishes. Cocido is based on a vast cauldron, which simmers away all day, hardly bubbling. In the old days households made it every day, for poached meat Read More …
Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French creme brulee. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to Read More …
Spanish Ham Croquettes are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled Read More …
Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine. The crusts and fillings vary from place to place, and nearly every Galician family, restaurant, and tavern claims to have the secret formula for making the Read More …
Attesting to the simplicity of tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled sherry in most Spanish tapas bars. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the Read More …
This is an old, old way of preserving small fish which has survived into modern times because it is so delicious. The coast round Nerja is known for its shoals of fresh anchovies. In Malaga the fish are pressed together Read More …
This tapa recipe comes from a bar in Madrid. 4 or 5 ounces mushrooms, stems removed and sliced thin 1 tablespoon extra virgin olive oil A pinch of sea salt 1 teaspoon sherry wine Alioli (garlic mayonnaise) French bread, sliced Read More …
Fish soups with names similar to this one are common in the Mediterranean, with the type of fish and the seasoning varying with the locale. For example, Provencal cooks make bourride and serve it with the rust-colored sauce known as Read More …
On the Balearic Islands, the locals argue over who has the best caldereta. Minorcans claim that their blue spiny lobsters are unequaled in the dish, while the Majorcans claim their light red lobsters are better. Despite that, it is perfectly Read More …
Serves: 4 2 lb. 3 oz. of tender beans 1 lb. of lean bacon 1 black Catalan sausage 2 tender onions 4 oz. of olive oil 1 “barreja” of anisette and muscatel 1 glass of white wine 1 spray of Read More …