To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.
Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.
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.
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