Paella de marisco (seafood paella) is the world’s most popular paella recipe. It emerged in its modern version in Spain’s Valencian coastal region in the early 1800s. Prior to the 19th century, the ingredients for seafood paella varied greatly with…
Fabes con almejas, sometimes called habas con almejas, (Spanish for beans with clams) is a clam and bean stew that originated in the principality of Asturias in Spain in the 1800s as peasant fare. It’s a lighter variation of Asturian…
Arroz negro or arròs negre (“black rice” in Spanish and Catalan respectively) is a Valencian dish of cuttlefish (or squid) and rice which is very similar to seafood paella. In fact, some call it paella negra (black paella in Spanish).…
Pa amb tomàquet also called pa amb tomaca, is a sandwich style dish or tapa originating in Catalonia but now enjoyed all over Spain. It means “bread with tomato”. It is lightly toasted bread, rubbed with fresh tomato and sprinkled…
Polvorones are a type of Spanish shortbread quite popular in Latin America. Ingredients 1 cup margarine 1 cup white sugar ½ tsp salt 4 cups all-purpose flour 2 eggs 1 tsp vanilla extract Procedure Preheat oven to 350°F (180°C) Mix…
Ingredients 300 g broad beans (fresh or canned) 1 onion, sliced 2 strips of ham or bacon (or vegetarian bacon) Olive oil Procedure Fry onions and ham in a pan with a little olive oil. Add the broad beans and…
Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is…
Ingredients 1 L (8 cups) red wine 2 peaches 1 apple 1 banana 1 orange 3 lemons 125 ml (¼ cup) brandy 4 tbsp sugar 1 cinnamon stick (optional) Procedure Pour the wine in a container large enough to hold…
Paella Valenciana and its seafood variation are authentic Valencian recipes that originated in their modern form in the early 1800s in Spain’s Valencian region near lake Albufera. Prior to the 19th century the ingredients for Valencian paella varied greatly with…
Ingredients 5 eggs 1 tsp vanilla 1 can of sweetened condensed milk 1 can of evaporated milk (large can) Caramel ice cream topping Instructions Heat oven to 375°F. Combine all ingredients except caramel topping in blender. Blend for 2 minutes.…
A tortilla española (or Spanish omelette) is a mixture of fried potatoes and onions set in eggs, fried to make a dish somewhat akin to a quiche which may be eaten like a pizza. The following recipe makes a 10-inch…
This is not a traditional Spanish paella recipe, however it is inspired by paella valenciana because it includes chicken, rabbit, duck and beans (the major ingredients of that dish). This recipe is not for the faint of heart. It requires…