Spanish

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.

Making fresh homemade Spanish sausage is completely doable at home and it’s easier than you may think.

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.

This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.

We’re bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.

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.

Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…

Chorizo eggs Benedict. It’s essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

Sounds a lot more compelling than “squid cooked over hot coals”! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

The official Spanish summer sipper. And, for those who don’t care for sodden, wimpy, mushy fruit in their cocktail, we include a nifty little party trick.

What did our discerning testers say about this recipe? “Wildy satisfying.” “Zesty.” “Quick and tasty.” “A marriage made in heaven.” “A stunning nosh.” And they should know.

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.

These Spanish-inflected, heart-achingly outstanding chicken wings are our latest lazy weeknight crush.

Anyone else ready for another weekend? If so, we’ve got an especially seasonal riff on the sultry Spanish sipper that’ll get everyone in the mood…for what, you tell us.

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that.

It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there’s something to be said for quality of life. Hello, bacon!

A United Nations of flavor adorn this Spanish pizza with chorizo and Manchego mingling with mozzarella and poblano chiles.

Crisp white wine, Cointreau, plenty of citrus, and sparkling water collide in this sipper that you can succumb to without regretting in the morning.

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.

Knowing how to make chorizo is an essential life skill all of us should learn and practice often. Or that’s what we think. This recipe falls smack in between the Mexican and Spanish styles.