Spice It Up With Spanish Flair
Add a little exotic flavor to your table with these delicious dishes from sun-drenched Spain.
Spanish Pork with Apple-Citrus Salsa
Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.
Chicken and Shrimp Paella
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).
Arroz Con Pollo
This classic Spanish and Latin America chicken and rice dish cooks in just one pot.
Yellow Tomato Gazpacho
Gazpacho, a refreshing, chilled summer soup, has its origins in the Andalucia region of Spain. The Yellow Tomato Gazpacho featured here is less spicy than some versions, and lends impressive color to any summer table.
Compota de Frutas (Winter Fruit Compote)
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.
Tortilla Española (Spanish Potato Omelet)
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.
Baked Rice (Arroz al Horno)
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.
Sopa de Ajo Castellana (Castilian Garlic Soup)
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.