Spanish Recipes
156 recipes found

Mackerel With Onions and Capers

Seafood Paella and Saffron Aioli
Whether it takes place in a city park or country meadow, the summer picnic can be a laid-back affair. Make this easy but luxurious dish earlier in the day, and keep it cool while transporting. The aioli can be made up to two days before. All this dish needs to accompany it is a green salad (choose robust leaves that won’t wilt too quickly) and perhaps a small jam jar of salad dressing. A crusty loaf wouldn’t go amiss.

Duck Breast With Orange and Chiles

Radish Gazpacho

A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse

Smoked Salmon Pate

White Gazpacho With Preserved Lemon

Quick Gazpacho

Gazpacho With Lobster And Shrimp

Avocado Gazpacho
These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Golden Gazpacho With Serrano Chilies And Scallops

Tomato Gazpacho

Potted Shad Escabeche

Galician-Style Lobster With Pimentón and Olive Oil

Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.

Hunter's Paella

Chicken Basque Style

Fried Shrimp With Squid

Roasted Salsa

Spanish Chickpea Salad

Fried Eggplant With Salmorejo Sauce

Grilled Scallions With Romesco

Fluke With Romesco and Potatoes

Oxtail-Stuffed Peppers
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant’s wine director, as it happened) and could think of no better dish for them than those meaty, slightly fruity peppers with their alluring hint of bitterness.Andy Nusser, the chef at Casa Mono, provided the recipe, enough to feed the entire town of Peñafiel. I made drastic cuts (four quarts of stock down to two cups, for example) but still had enough for a party. My freezer holds the bonus. Though the oxtails are time consuming, they cook mostly unattended.