Calamari a la plancha is squid cooked over a very hot plate–in this case, cast iron skillets. This calamari recipes takes all of 20 minutes to make.
Piquillo peppers from Spain are stuffed with ground beef for a simple tapas. They can be coated in egg and flour then deep fried for an elegant take.
Sweet and savory play off one another in this simple side whose origins trace back to Spanish tapas. Just gently wilted spinach, plumped raisins, and toasted pine nuts.
Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
Sweetly smoky and salty, this classic Spanish appetizer was inspired by a cocktail nibble at Los Angeles’s venerable a.o.c.
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
A versatile marinade for meat and fish, this marinade lends anything a rich nuttiness that you won’t soon forget.
Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.
A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.
These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d’oeuvre, after-school snack, or nibble.
This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.
Tapas bars feature wonderful combinations of ingredients and these mushrooms in garlic and sherry sauce make a great appetizer. Serve with crusty bread.
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