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Entries tagged with 'Spanish'

Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika

Serious Eats J. Kenji López-Alt Post a comment

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika. More

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Serious Eats J. Kenji López-Alt 11 comments

Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Serious Eats Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

Serious Eats Kate Williams 3 comments

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers. More

Chicken Croquettes (Croquetas de Pollo) From 'Spain'

Serious Eats Kate Williams 2 comments

Miniature fried savory patties are some of my favorite small bites. I'm most familiar with hearty arancini and fluffy salt cod fritters, but I'll eat just about anything bite-sized that's served hot from the fryer. And based on the description in Jeff Koehler's new cookbook, Spain, Spanish croquettes offer something a little different. More

Quince Paste (Membrillo)

Serious Eats Joshua Bousel Post a comment

Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only require a few ingredients. More

Spanish Beef Stew With Pimentón and Piquillo Peppers

Serious Eats Jennifer Olvera 3 comments

Spanish beef stew gets a boost from pimentón and piquillo peppers before it's finished with a touch of sour cream. More

Easy Gazpacho

Serious Eats J. Kenji López-Alt 7 comments

Super fast gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending. More

Spanish-Style Cod in Chorizo-Tomato Broth

Serious Eats Jennifer Olvera 2 comments

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

Salmorejo Dip

Serious Eats Joshua Bousel 4 comments

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip. More

Sautéed Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Allioli

Serious Eats J. Kenji López-Alt 2 comments

A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli. More

Salt and Vinegar Spanish Tortilla with Quick Cheaty Allioli

Serious Eats J. Kenji López-Alt 15 comments

Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored. More

Salsa Brava

Serious Eats Joshua Bousel Post a comment

The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain. More

Catalan-Style Ash-Roasted Vegetables (Escalivada)

Serious Eats J. Kenji López-Alt 7 comments

Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious. More

Pan con Tomate (Spanish-style Toast with Tomato)

Serious Eats Marvin Gapultos 4 comments

After toasting olive oil-brushed baguette slices under the broiler, I rub the crisp bread with fresh garlic, then spoon on a mixture of tomato and serrano chile that were grated on a box grater. A drizzle of olive oil and a sprinkling of sea salt are nice finishing touches for this simple Spanish tapas dish. More

Spanish-style Allioli (Olive Oil and Garlic Mayonnaise)

Serious Eats J. Kenji López-Alt 3 comments

Traditional allioli is made with olive oil pounded in a mortar and pestle with garlic until a smooth, emulsified paste is formed. This modern version uses egg yolks to help bind the sauce into a rich, creamy spread. More

Spanish Tortilla with Broccoli, Chorizo, and Onion

Serious Eats J. Kenji López-Alt Post a comment

Spanish-style tortilla does not have to be made with potatoes. This broccoli-based version has all the creamy texture of the original, with the grassy, nutty, flavor of broccoli. More

José Andrés's Fried Egg with Chorizo

Serious Eats Nick Kindelsperger Post a comment

It sounds simple—too simple. I mean, do you need a full recipe describing how to fry and egg warm up chorizo? Luckily, José Andrés, in a recipe from Made in Spain, manages to throw in a couple tricks to this seemingly basic dish, helping transform into something beyond a basic dinner. More

Pork Sandwich with Romesco Sauce

Serious Eats María del Mar Sacasa Post a comment

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her... More

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