Spanish Recipes

156 recipes found

Mackerel With Onions and Capers
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Mackerel With Onions and Capers

1h4 servings
Seafood Paella and Saffron Aioli
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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.

1h 30m6 to 8 servings
Duck Breast With Orange and Chiles
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Duck Breast With Orange and Chiles

30m4 servings
Radish Gazpacho
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Radish Gazpacho

5m
A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse
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A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse

15mFour servings
Smoked Salmon Pate
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Smoked Salmon Pate

2h10 - 12 servings
White Gazpacho With Preserved Lemon
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White Gazpacho With Preserved Lemon

15m4 servings
Quick Gazpacho
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Quick Gazpacho

15m4 to 6 servings
Gazpacho With Lobster And Shrimp
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Gazpacho With Lobster And Shrimp

25m4 servings
Avocado Gazpacho
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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.

10mServes four
Golden Gazpacho With Serrano Chilies And Scallops
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Golden Gazpacho With Serrano Chilies And Scallops

2hFour servings
Tomato Gazpacho
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Tomato Gazpacho

5m
Potted Shad Escabeche
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Potted Shad Escabeche

6h 15mFour servings
Galician-Style Lobster With Pimentón and Olive Oil
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Galician-Style Lobster With Pimentón and Olive Oil

20mServes 4 as a tapas
Frittata With Brown Rice, Peas and Pea Shoots
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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.

1h6 servings.
Hunter's Paella
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Hunter's Paella

2h8 servings
Chicken Basque Style
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Chicken Basque Style

2h4 servings
Fried Shrimp With Squid
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Fried Shrimp With Squid

20m4 servings
Roasted Salsa
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Roasted Salsa

35mAbout 2 cups
Spanish Chickpea Salad
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Spanish Chickpea Salad

45m6 to 8 servings
Fried Eggplant With Salmorejo Sauce
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Fried Eggplant With Salmorejo Sauce

1h4 to 6 servings
Grilled Scallions With Romesco
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Grilled Scallions With Romesco

15m4 to 6 servings
Fluke With Romesco and Potatoes
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Fluke With Romesco and Potatoes

45m6 servings
Oxtail-Stuffed Peppers
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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.

4h 30m8 to 12 appetizer or tapa servings