spanish

Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.

Spanish-Style Cod in Chorizo-Tomato Broth Recipe

olive oil, divided

small onion, minced (about 1/3 cup)

garlic,

Spanish chorizo or pancetta (see note)

dry white wine

chicken stock

sherry vinegar

(14.5 ounce) can crushed tomatoes

pimentón (smoked paprika), divided

red pepper

thyme

Kosher salt

(6-ounce) skin-on cod fillets

baguette, 1/4-inch thick

flat-leaf parsley

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and continue to cook until sausage is lightly browned, about 4 minutes more. Add wine and increase heat to medium-high. Bring to a boil and simmer until reduced by half, about 1 minute. Add chicken broth, vinegar, tomatoes, 1 1/2 teaspoons pimentón, crushed red pepper, and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.

While the sauce is simmering, season fish with salt, pepper, and remaining teaspoon of pimentón. Heat remaining 1 1/2 tablespoons oil in a large skillet pan over high heat until shimmering. Carefully place cod in pan skin-side down. Cook without moving until skin is crisp and nicely browned, about 3 minutes. Carefully flip fish, reduce heat to medium and continue cooking until fish is firm to the touch and no longer opaque, 4 to 5 minutes longer. Transfer fish to a paper towel-lined plate to rest.

Add baguette slices to pan. Brown on one side and let it and soak up the pan juices. Flip after 1 minute and brown on the other side for about 30 seconds. Remove from heat.

Discard thyme sprigs from tomato broth. Plate fish by spooning a generous amount of broth into individual bowls. Top with fish, two slices of baguette and parsley and serve immediately.

A hearty chickpea and spinach stew flavored with ginger and tomato.

Vegan Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew With Ginger) Recipe

tomatoes

extra-virgin olive oil (plus more for serving)

onion,

sweet or hot smoked paprika

spinach,

beans

bay leaves

soy sauce

Sherry vinegar

Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.

Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.

Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.

Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.

A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg. Our version also features spicy chorizo sausage and sauteed red peppers.

Spanish Tortilla with Chorizo and Peppers

lb. small red potatoes

salt

olive oil

onion

garlic

eggs

chorizo sausage

parsley leaves

Make and share this Party Paella recipe from Food.com.

Party Paella

chicken breasts

chorizo sausage, sliced

shrimp, shelled & deveined

mussels

chicken broth

white wine

saffron

onion, chopped

garlic cloves, chopped

paprika

peas

(4 ounce) jar pimientos

arborio rice

In skillet add 1 tbsp oil, saut&eacute; chorizo until fat is rendered, remove.

Add more oil, add chicken brown on both sides, remove.

Add oil, onions, garlic, saut&eacute; until softened, add rice, stir to coat.

Add wine, stir, add broth and spices, bring to boil, stirring.

Let liquid reduce slightly, add peas, pimentos; stir.

Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.

In our Zaar World Tour 5 visit to Spain, this was the one dish that could not be passed over.  We bought saffron threads and arborio rice especially for this, and made an evening project of it. It did not disappoint.  We halved the recipe simply because we didn't have a big enough skillet, and ended up finishing it in a deep-dish pizza pan, which worked well.  We also used bay scallops in place of mussels and Amontillado sherry in place of white wine, both of which worked fine.  A little extra liquid was needed for the second oven session, to fully moisten the rice; we used more chicken broth and another splash of sherry.  Rich and indulgent, well worth the work, completely enjoyed, hope there are leftovers and don't bet on it.

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each Recipe

For Escalivada Catalana (Catalan-style Roasted Vegetables)

eggplant

red bell pepper

kosher salt and black pepper

For Queso Idazábal Marinado (Marinated Idiazábal cheese)

Idiazábel cheese,

garlic cloves,

black peppercorns

For Garbanzos con Chorizo (Chickpea and chorizo stew)

dry-cured Spanish style chorizo, cut into ¼-inch slices

tomato paste

(14.4 ounce) can cooked chickpeas, undrained

For Coliflor con Pimentón (Cauliflower with smoked paprika)

garlic cloves, thinly sliced

cauliflower,

smoked Spanish paprika (Pimentón de la Vera)

Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper. Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl. Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.

Add all ingredients to medium bowl and mix with rubber spatula or wooden spoon to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with toothpicks and crusty bread for dipping into olive oil.

Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes. Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5-8 minutes. Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes. Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.

Blistered Shishito Peppers

whole shishito peppers or Padrón chiles

Flaky sea salt

peppers

Bon Appétit

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

Having been on a lengthy online search twice for this recipe, I decided to post it so it would be easier to find.  Dobrada is described as:  &quot;a Portuguese tripe dish usually served with white butter beans and chouri&ccedil;o&quot; or &quot;a stew of tripe, beans, carrots, chorizo and other ingredients served with rice.&quot; 
I've not made this recipe and am not likely to do so....  so prep times are wild guess-timates.  
Recipe from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=238966 and originally titled: Spanish Tripe Stew with Chick Peas, Chorizo and Paprika

Dobrada (Tripe Stew)

garbanzo beans

lb boneless pork, cut into small dice

tripe (One 4x8-inch piece of tripe

salt,

pepper,

flour

(28 ounce) can tomatoes with juice (including liquid, crushing the tomatoes by hand)

spanish hot paprika

lb whole chorizo sausage

Salt and pepper the tripe and pork and toss them with the flour.

Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.

Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.

Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.

After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.

Remove the chorizo and slice it. Return it to the pot and serve.

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Vegetarian casserole

onion,finely chopped

garlic cloves,sliced

tsp smoked paprika

½ tsp ground cumin

carrots,sliced (about 200 grams)

medium sticks celery,finely sliced (about 120 grams)

red pepper,chopped

yellow pepper,chopped

tomatoesor peeled cherry tomatoes

vegetable stockcube

courgettes,sliced thickly (about 300 grams)

cooked lentils(we used Merchant Gourmet ready-to-eat Puy lentils)

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 – 10 mins until softened.

Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.

Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.

Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Potato and Chorizo Empanadas

chorizo sausage,

cumin

salt and black pepper

pimiento-stuffed green olives, chopped

golden raisins

empanada

all-purpose flour

masa harina

baking powder

(1 stick) unsalted butter, melted and cooled

Butter,

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes. 

Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes. 

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream. 

In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. 

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. 

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

1/4 cup finely chopped fresh cilantro leaves 

1/2 lime, juiced Kosher salt and freshly ground black pepper

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. 

The filling in these is very tasty.  I was a little worried about the raisins but they offer a nice counterpoint to the heaviness of the chorizo and potato.  This makes A LOT of filling.  I could have halved the amounts and still had plenty.

This is a fabulous recipe as written but I agree it has far more filling than dough. You could double the dough or just store leftover filling for a later time. We really enjoyed the filling;it reminds me of a Mexican or Cuban picadillo. Delicious! The crema really elevates this dish so don’t skip it. Chorizo comes in such a variety (pork, beef, turkey, and soy) I wouldn’t fret if you’re not a pork eater. Enjoy!

This is one of my favorite recipes to serve with black bean or tortilla soup. I omit the olives, use "soy-rizo" instead of chorizo and roll-out pie crust instead of making my own dough - otherwise, I stick to the recipe. I serve with a dipping sauce of Face plain non-fat yogurt, cilantro and lime. Totally YUM!!!

We cheat and use Pillsbury Crescent roll dough for the Empanda dough, just take two triangles, fill one, and press second on and seal with a fork.  Bu the inside is delicious, tons of flavor

Because of the lack of white potatoes in my house I used sweet potatoes and substituted dried cranberries for the yellow raisins. Made a delicious fall meal. 

This recipe was amazing! Super easy and so much flavor! Wow! I absolutely loved the dipping sauce with it as well! I used packaged refrigerated pie crusts for my dough to cut down on the time. Very good recipe, cant wait to make it again!

Loved it, loved it, loved it. The dough came out perfectly crispy. Didn't change anything at all.  The sour cream is the key.  Thanks Tyler. 

The filling is excellent.  Will make it again.  The dough was NOT.  I read the comments about adding extra butter to the dough so it would not be flakey but mine was still flakey.  It was like pie crust and not empanada dough.  I chose to use another Empanda dough from this site and we fried these empanadas instead of baking.  Turned out great!


I have made these at least 12 times.  I change it up a little but I am constantly asked to make them.  The masa dough is better but I use the roll out/ready-made pie crust to save time.  The next day we have the hash topped with eggs--delicious!  Try the banana-chocolate ones too-the kids love them!

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