Paleo Chorizo Sweet Potato and Kale Stew

"This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley."

Ingredients

Original recipe makes 8 servings
 1 large onion, diced
 2 tablespoons olive oil
 8 ounces Spanish chorizo, cut into 1/2 inch pieces
 3 stalks celery, diced
 3 carrots, diced
 2 teaspoons ground cumin
 1 tablespoon paprika
 1/2 teaspoon ground turmeric
 2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper
 1 pinch saffron threads
 5 garlic cloves, minced
 2 sweet potatoes, peeled and cut into 1-inch pieces
 8 cups chicken broth
 4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
 1 lemon, juiced
 salt and pepper to taste
 1 pinch harissa, or to taste (optional)
 1 tablespoon chopped fresh flat-leaf parsley, or to taste (optional)

Directions

1. Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
2. Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
3. Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
4. Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.

Spanish Style White Bean and Sausage Soup

"Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser."

Ingredients

Original recipe makes 6 servings
 3 andouille sausage links
 8 1/2 cups chicken stock
 8 ounces dry great Northern beans
 1 bay leaf
 1 pinch crushed saffron threads
 2 tablespoons olive oil
 1 onion, finely chopped
 4 cloves garlic, minced
 1 red bell pepper, finely chopped
 1 tablespoon sweet paprika
 12 ounces kale, stems removed and leaves coarsely chopped

Directions

1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

Game Day Sangria

"This very refreshing and light sangria is perfect for hot game days. I use 'Real Sangria' from the wine section at the local grocer. It's a dark bottle with an orange label."

Ingredients 

Original recipe makes 1 gallon

 2 cups lemon juice

 2 cups orange juice

 2 cups white sugar

 2 cups brandy

 4 cups red wine

 4 cups club soda

 ice cubes, for serving

Directions

Combine the lemon juice, orange juice, and sugar in a pitcher. Stir until sugar has dissolved completely. Add the brandy, red wine, and club soda. Serve in glasses with ice.

Watermelon Gazpacho

"Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation."

Ingredients

Original recipe makes 6 servings
 2 cups 1/4-inch-diced watermelon
 2 cups orange juice
 2 tablespoons extra-virgin olive oil
 1 seedless cucumber, cut into 1/4-inch dice
 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
 1 small onion, cut into 1/4-inch dice
 2 medium garlic cloves, minced
 1 small jalapeno pepper, seeded and minced (optional)
 3 tablespoons fresh lime juice
 2 tablespoons chopped fresh parsley, basil or cilantro
 Salt and freshly ground black pepper

Directions

1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Sizzling Sherry Shrimp with Garlic

"This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp."

Ingredients Edit and Save

Original recipe makes 4 servingsChange Servings
 1/4 cup olive oil
 4 cloves garlic, minced
 1 teaspoon crushed red pepper flakes
 1 teaspoon paprika
 1 pound medium shrimp, peeled and deveined
 2 tablespoons dry sherry or lemon juice
 salt and freshly ground black pepper to taste

 2 tablespoons chopped Italian flat leaf parsley

Directions

1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Maria's Paella

"This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

Ingredients

Original recipe makes 6 servings
 1/2 cup olive oil
 1 1/4 pounds chicken thighs
 1/2 cup onion, diced
 2 cloves garlic, chopped
 1/2 green bell pepper, diced
 1/2 red bell pepper, diced
 1/4 pound calamari rings
 1/4 pound small shrimp - peeled and deveined
 1 teaspoon salt
 2 teaspoons saffron threads
 1 (14 ounce) can crushed tomatoes
 1/2 cup peas
 3 cups long grain rice
 6 cups water
 6 large clams in shell, scrubbed
 6 jumbo shrimp in shells (21-25 per lb.)
 6 large sea scallops
 6 wedges lemon

Directions

1. Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
3. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
4. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

Lentil Stew

"My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick."

Ingredients 

Original recipe makes 12 servings

 7 medium potatoes, chopped

 1 (28 ounce) can diced tomatoes

 1 large onion, chopped

 2 cloves garlic, minced

 1 pound Polish sausage, sliced

 1 (16 ounce) package lentils

 salt and pepper to taste

Directions

1. Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
2. Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

Tortilla Espanola (Spanish Tortilla)

"Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain"

Ingredients

Original recipe makes 1 tortilla
 1/2 cup olive oil
 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
 salt and pepper to taste
 2 tablespoons olive oil
 2 onions, sliced into rings
 6 eggs
 1 roasted red pepper, drained and cut into strips
 3 ounces Spanish serrano ham, chopped
 2 tablespoons chopped fresh Italian parsley

Directions

1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
3. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
4. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
5. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Empanadas I

"This is a fairly quick and easy recipe for empanadas. A friend recently gave it to me, and my whole family loved them!!! Just about any kind of fruit, including melon, is fine. Or make the meat filling by using your favorite type of meat. Make one of the fillings or double the dough and make both!"


Ingredients

Original recipe makes 10 empanadas
 2 cups all-purpose flour
 1/2 teaspoon salt
 2/3 cup shortening
 6 tablespoons water
 2 1/2 cups peeled, cored and sliced apples
 1 cup white sugar
 1 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1 yellow onion
 1 green bell pepper
 1 tablespoon olive oil
 8 ounces tomato paste
 1/2 cup water
 1 tablespoon distilled white vinegar
 1 pound lean steak, cut into 1 inch cubes

Directions

1. To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
3. To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
4. Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

Gazpacho I

"This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal."

Ingredients 

Original recipe makes 4 to 6 servingsChange Servings

 1 3/4 pounds ripe tomatoes

 1 large cucumber, chopped

 1 green bell pepper, chopped

 2 cloves crushed garlic

 1 tablespoon finely chopped black olives

 1/3 cup white wine vinegar

 1/4 cup olive oil

 1 tablespoon tomato paste

 2 1/2 cups water

 1 small onion, chopped

 1 green bell peppers, diced

 2 green onions, thinly sliced

 1 large cucumber, chopped

 2 hard-cooked eggs, chopped

Directions

1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
3. Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
4. To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

Dill Gazpacho

"A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled."

Ingredients Edit and Save

Original recipe makes 6 servingsChange Servings
 6 medium ripe tomatoes, finely chopped
 2 cucumbers, peeled and finely chopped
 1 onion, finely chopped
 1 green bell pepper, finely chopped
 jalapeno pepper, seeded and minced
 1 large lemon, juiced
 1 tablespoon balsamic vinegar
 2 teaspoons olive oil
 1 teaspoon kosher salt
 1/2 teaspoon ground black pepper
 1/4 cup chopped fresh dill

Directions

1. In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
2. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

Pasta de Sardine

"A great pasta dish for those who like seafood with their pasta. This dish is not only fast and easy to prepare, it is delicious and it is of regional Spanish-Italian authenticity. Red wine or beer is the beverage of choice."

Ingredients 

Original recipe makes 4 servings

 8 ounces dry fettuccine pasta

 2 tablespoons olive oil

 1 medium yellow onion, chopped

 3 cloves garlic, crushed

 1 lemon, juiced

 1 (3.75 ounce) can sardines in tomato sauce

 1 pinch red pepper flakes, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.

While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.

When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

Conchi's Sangria

"This is the sangria that my friends taught me to make in Spain. It's quick and easy and makes a great drink to mix up for a summer party."


Ingredients

Original recipe makes 48 (4 ounce) servings
 4 (750 milliliter) bottles red wine
 1 1/4 cups white sugar
 2 Granny Smith apples - peeled, cored and sliced
 4 sliced fresh peaches
 2 bananas, peeled and sliced
 2 cinnamon sticks, crushed

Directions

1. In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.
2. When you're ready to serve, stir in the lemon-lime soda.

Spanish-Style Chicken and Sausage

"A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad."

Ingredients 

Original recipe makes 6 servings
 1 tablespoon olive oil
 1/2 pound sweet Italian sausage, sliced
 1 (8 ounce) boneless, skinless chicken breast, cubed
 1 medium onion, chopped
 1 medium green bell pepper, chopped
 2 cubes chicken bouillon
 1 2/3 cups hot water
 1/2 teaspoon salt
 1/2 teaspoon ground thyme
 1/4 teaspoon garlic powder
 1 cup frozen green peas
 1 1/2 cups instant rice

 2 medium tomatoes, diced

Directions
Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.

Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Mango Gazpacho

"Serve this intriguing variation of gazpacho at your next summer gathering."

Ingredients

Original recipe makes 6 servingsChange Servings
 2 cups 1/4-inch-diced fresh mangoes
 2 cups orange juice
 2 tablespoons extra-virgin olive oil
 1 seedless cucumber, cut into 1/4-inch dice
 1 small red bell pepper, seeded and cut into 1/4-inch dice
 1 small onion, cut into 1/4-inch dice
 2 medium garlic cloves, minced
 1 small jalapeno pepper, seeded and minced (optional)
 3 tablespoons fresh lime juice
 2 tablespoons chopped fresh parsley, basil or cilantro
 Salt and freshly ground black pepper

Directions

1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Avocado and Tuna Tapas

"Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars."

Ingredients

Original recipe makes 4 servings
 1 (12 ounce) can solid white tuna packed in water, drained
 1 tablespoon mayonnaise
 3 green onions, thinly sliced, plus additional for garnish
 1/2 red bell pepper, chopped
 1 dash balsamic vinegar
 black pepper to taste
 1 pinch garlic salt, or to taste
 2 ripe avocados, halved and pitted

Directions

1. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving

Gazpacho II

"A delicious cold soup, perfect for spring and summer!"

Ingredients

Original recipe makes 6 servings
 2 Roma (plum) tomatoes, quartered
 1 large cucumber, peeled and halved
 1 onion, peeled and halved
 1 cup green bell pepper, diced
 1 (4 ounce) jar diced pimento peppers, drained
 2 (12 fluid ounce) cans tomato juice
 1/3 cup olive oil
 1/3 cup red wine vinegar
 1/4 teaspoon hot pepper sauce
 1 1/2 teaspoons salt
 1/8 teaspoon ground black pepper
 2 cloves garlic, minced
 1/2 cup croutons
 1/4 cup chopped fresh chives

Directions

1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Chicken Costa Brava

"This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice."


Ingredients

Original recipe makes 10 servings
 1 (20 ounce) can pineapple chunks
 10 skinless, boneless chicken breast halves
 1 tablespoon vegetable oil
 1 teaspoon ground cumin
 1 teaspoon ground cinnamon
 2 cloves garlic, minced
 1 onions, quartered
 1 (14.5 ounce) can stewed tomatoes
 2 cups black olives
 1/2 cup salsa
 2 tablespoons cornstarch
 2 tablespoons water
 1 red bell pepper, thinly sliced
 salt to taste

Directions

1. Drain pineapple, reserving juice. Sprinkle with salt.
2. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.
3. Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.

Sangria by the Pros

"I found a good sangria recipe and headed to the liquor store to purchase the alcohol. In line, ahead of me, was a man who said he has been a bartender for twenty years now, and that the recipe needed a few touch-ups if I wanted to make it like the Pros. So, here is what he professed to me, muchos thanks to the other submitters for their delicious versions."

Ingredients 

Original recipe makes 6 servings
 1 orange
 1 lemon
 1 lime
 1 medium all purpose apples, pared, cored and sliced
 1 cup pitted cherries
 1 cup fresh pineapple chunks
 3/4 cup brandy
 1 (750 milliliter) bottle dry red wine
 1 (12 ounce) can lemon-lime soda to taste

 1 cup orange juice to taste

Directions
Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.

Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

Viva Madrid Spanish Chicken

"This dish was inspired by an appetizer my husband and I love at our favorite Spanish restaurant. Serve with Spanish rice!"

Ingredients

Original recipe makes 4 servings
 3 tablespoons olive oil, divided
 4 skinless, boneless chicken breast halves - pounded thin
 1/2 cup all-purpose flour
 6 slices bacon, chopped
 2 onions, chopped
 4 cloves garlic, minced
 6 dates, pitted and chopped
 2 cups chicken stock
 2 teaspoons chili powder
 1 teaspoon garlic powder
 salt and pepper to taste
 dried thyme to taste

Directions

1. Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
2. Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
3. Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

Spanish Cod

"A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal."

Ingredients

Original recipe makes 6 servings
 1 tablespoon butter
 1 tablespoon olive oil
 1/4 cup finely chopped onion
 2 tablespoons chopped fresh garlic
 1 cup tomato sauce
 15 cherry tomatoes, halved
 1/2 cup chopped green olives
 1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped
 1 dash black pepper
 1 dash cayenne pepper
 1 dash paprika

Directions

Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

Flan II

"The best dessert ever invented!!"


Ingredients

Original recipe makes 4 servings
 1/2 cup white sugar

 2 cups milk
 2 eggs, beaten
 2 egg yolks, beaten
 3/8 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
3. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
4. Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
5. Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

Paella I

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."

Ingredients

Original recipe makes 6 servings
 4 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 1 red bell pepper, chopped
 4 ounces chorize sausage, cut into pieces
 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
 1 (12 ounce) package uncooked Arborio rice
 5 cups chicken broth
 1/2 cup white wine
 1 sprig fresh thyme
 1 pinch saffron
 salt to taste
 ground black pepper to taste
 2 squid, cleaned and cut into 1 inch pieces
 2 tomatoes, seeded and chopped
 1/2 cup frozen green peas
 12 large shrimp, peeled and deveined
 1 pound mussels, cleaned and debearded
 1/4 cup chopped Italian flat leaf parsley
 8 slices lemon, for garnish

Directions

1. Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Spanish Potato Omelet

"There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color."

Ingredients 

Original recipe makes 6 servings
 1/2 cup olive oil
 1/2 pound potatoes, thinly sliced
 salt and pepper to taste
 1 large onion, thinly sliced
 4 eggs
 salt and pepper to taste
 2 tomatoes - peeled, seeded, and coarsely chopped

 2 green onions, chopped

Directions

1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

Fried Empanadas

"These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!"

Ingredients

Original recipe makes 2 dozen
 4 1/2 cups all-purpose flour
 1 1/2 teaspoons salt
 1/2 cup shortening
 1 1/4 cups water, or as needed

 2 tablespoons olive oil
 1 small onion, chopped
 1 1/2 pounds ground beef
 1 pinch salt
 2 tablespoons paprika
 1 tablespoon cumin
 1/2 teaspoon ground black pepper
 1/2 cup raisins
 1 tablespoon white vinegar
 2 hard-cooked eggs, peeled and chopped
 1 quart oil for frying, or as needed

Directions

1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Gazpacho

"Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy."

Ingredients 

Original recipe makes 10 servings

 4 cups tomato juice

 1 onion, minced

 1 green bell pepper, minced

 1 cucumber, chopped

 2 cups chopped tomatoes

 2 green onions, chopped

 1 clove garlic, minced

 3 tablespoons fresh lemon juice

 2 tablespoons red wine vinegar

 1 teaspoon dried tarragon

 1 teaspoon dried basil

 1/4 cup chopped fresh parsley

 1 teaspoon white sugar

 salt and pepper to taste

Directions

1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

"This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars."


Ingredients

Original recipe makes 4 servings
 1 tablespoon extra-virgin olive oil
 4 cloves garlic, minced
 1/2 onion, diced
 1 (10 ounce) box frozen chopped spinach, thawed and drained well
 1 (12 ounce) can garbanzo beans, drained
 1/2 teaspoon cumin
 1/2 teaspoon salt

Directions

1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Easy Paella

"An easy to make paella using chorizo, chicken, and shrimp."

Ingredients

Original recipe makes 8 servings
 2 tablespoons olive oil
 1 tablespoon paprika
 2 teaspoons dried oregano
 salt and black pepper to taste
 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

 2 tablespoons olive oil, divided
 3 cloves garlic, crushed
 1 teaspoon crushed red pepper flakes
 2 cups uncooked short-grain white rice
 1 pinch saffron threads
 1 bay leaf
 1/2 bunch Italian flat leaf parsley, chopped
 1 quart chicken stock
 2 lemons, zested

 2 tablespoons olive oil
 1 Spanish onion, chopped
 1 red bell pepper, coarsely chopped
 1 pound chorizo sausage, casings removed and crumbled
 1 pound shrimp, peeled and deveined

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Empanadas

"Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen."


Ingredients

Original recipe makes 2 1/2 dozen
 1/2 cup butter, softened
 1 (3 ounce) package cream cheese
 1 cup sifted all-purpose flour
 1 cup fruit preserves
 1/3 cup white sugar
 1 teaspoon ground cinnamon

Directions

1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

White Peach Sangria

"A refreshing white wine sangria that is always a hit at parties..."

Ingredients 

Original recipe makes 6 servings

 1 (750 milliliter) bottle dry white wine

 3/4 cup peach flavored vodka

 6 tablespoons frozen lemonade concentrate, thawed

 1/4 cup white sugar

 1 pound white peaches, pitted and sliced

 3/4 cup seedless red grapes, halved

 3/4 cup seedless green grapes, halved

Directions

1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Spanish Flan

"Delicious Spanish flan, everyone will love it!"

Ingredients

Original recipe makes 1 - 9 inch roundChange Servings
 1 cup white sugar
 3 eggs
 1 (14 ounce) can sweetened condensed milk
 1 (12 fluid ounce) can evaporated milk
 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.

Classic Spanish Sangria

"This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too."

Ingredients

Original recipe makes 6 servings
 1 lemon
 1 lime
 1 orange
 1 1/2 cups rum
 1/2 cup white sugar
 1 (750 milliliter) bottle dry red wine
 1 cup orange juice

Directions

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Sangria! Sangria!

"The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda."

Ingredients 

Original recipe makes 6 cups

 1/2 cup brandy

 1/4 cup lemon juice

 1/3 cup frozen lemonade concentrate

 1/3 cup orange juice

 1 (750 milliliter) bottle dry red wine

 1/2 cup triple sec

 1 lemon, sliced into rounds

 1 orange, sliced into rounds

 1 lime, sliced into rounds

 1/4 cup white sugar (optional)

 8 maraschino cherries

 2 cups carbonated water (optional)

Directions

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.