Spice It Up With Spanish Flair

Serve this Chicken and Shrimp Paella when you're looking for an hearty, one-dish dinner. Paella originated in Valencia, but enjoys great popularity throughout the Americas. It is made from rice, saffron, and olive oil, then topped with beef, poultry, or seafood. Some Valencians even host contests to cook enormous paellas! (Currently, the largest ever was nearly 66 feet across). Recipe:Chicken and Shrimp Paella

Gazpacho, a refreshing, chilled summer soup, has its origins in the Andalucia region of Spain. Though gazpacho is heavily associated with tomatoes, stale bread, olive oil, garlic, vinegar, and salt define the true Spanish gazpacho. White gazpacho, for instance, get its color from an almond–not tomato–base. The Yellow Tomato Gazpacho featured here is less spicy than some versions, and lends impressive color to any summer table. Recipe:Yellow Tomato Gazpacho

Empanadas usually refer to stuffed pastries, but in Galicia they resemble a pie that can then be cut into individual slices. Though Galician empanadas (empanadas gallegas) traditionally contain cod fish or chicken, we've filled this one with marinated pork tenderloin, serrano ham, sweet onion, and bright red bell peppers. To save time, use refrigerated pizza dough instead of making your own crust. Recipe:Emapanada Gallega (Galician Pork and Pepper Pie)

Some Spanish desserts center around fruit, like this dish typical of the Basque region of Spain. Featuring figs, prunes, dried apricots, raisins, apple, and pear, this compote is a cozy, not-too-sweet way to end any wintertime meal. Recipe:Compota de Frutas (Winter Fruit Compote)

Other than its name, this popular dish bears little resemblance to either the American flatbread tortilla or the common egg omelet! The Tortilla Española is prepared by frying onions and potatoes in oil, then pouring beaten eggs over the mixture and refrying the entire omelet. Common additions include chorizo, green peppers, and mushrooms. Our version serves up great flavor with less calories and fat. Recipe:Tortilla Española (Spanish Potato Omelet)

Serve this simple rice dish, commonly found in Valencia, alongside any Spanish entré for authentic, filling flavor. To save time and money, substitute presliced mushrooms for the shiitake caps. Add cooked meat, such as roasted chicken breast, pork, or shrimp, to create a hearty main dish. Recipe:Baked Rice (Arroz al Horno)

This traditional dish, common in the Castile and Leon regions, originated as a peasant's soup that consisted of simply garlic, bread, and water. Our version increases the flavor by adding serrano ham, spices, poached eggs, and broth. Recipe:Sopa de Ajo Castellana (Castilian Garlic Soup)