Spanish Cooking Recipes

Spanish Cooking Recipes

Recipezaar: Spanish recipes
The newest Recipezaar recipesin:Spanish

Polenta With Chorizo and Queso Fresca
Oh my gosh YUM! What an awesome combination of flavors. Came from Sunset magazine. I left out the cilantro, cause I don't like it and used canned corn rather then frozen. Super easy to make. You gotta try it! -- posted by PBShakes
Spanish Rice
Although this only uses one cup of rice this will make enough for four very hearty servings or six smaller, you may double if desired but I suggest to make in a saucepan --- make this as spicy as desired by adjusting the chili flakes and jalapeño pepper --- half a package of taco seasoning mix may be used in place of the cumin and chili powder, converted rice only for this :) -- posted by KITTENCAL
Albondigas Con Salsa De Tomate (Spanish Style Meatballs)
These Spanish style meatballs with tomato sauce are fabulous....can't remember where I got this recipe. -- posted by LatinaAtHeart
Bacalao
This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZu’s chef, prepares it more simply, accompanying it with a crispy garlic crostini. Bacalao is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer, I think it would be great with soup and a salad! The cod has to be soaked overnight and the water must be changed an average of two times.It is served with garlic-rubbed, toasted olive "oiled" crostini! (I am sure you at least got my drift!) -- posted by DiScharf
Les Petits Pomme De Terre Roasted Fingerling Potatoes
I bought a few fingerling potatoes, threw them in a dirt pile in the yard and now have a bix box of fresh fingerling potatoes! Here's a recipe to use them. Adapted from Cooking Live: Bastille Day Cook Along -- posted by Sharon123
Easy and Savory Boiled Potatoes
This can't get any easier, and is a nice side dish, but be forewarned that the potatoes will be tender but a little dry. I like as is, but some do pour olive oil over the potatoes. -- posted by Azriel31
Mediterranean Tuna Salad
My version of a similar tuna salad offered at the deli counter at Whole Foods Market. -- posted by Susiecat too
Pyrenees-Style Lamb Braised With Red Pepper
Recipe from Frank Camorra of MoVida in Melbourne. -- posted by AmandaInOz
Sherry Cocktail
A simple cocktail recipe with sherry great for dinner parties. Created for the Port & Pimenton: Tag and Plan a Tapas Party Menu CONTEST. -- posted by eightthirty
Easy Sangria
I enjoy sangria and this recipe sounded really good. Found on MyRecipes.com and originated from Cooking Lights magazine. Refrigeration time is cooking time. -- posted by Lauralie41
Grilled Bread With Tomato
Anchovy fillets or serrano ham can also be added to these crusty bread slices. Found on MyRecipes.com and originated from Sunset magazine. -- posted by Lauralie41
Gazpacho Salsa
Love roasted red peppers and salsa so this will be a big hit. Canned whole tomatoes can be substituted if fresh ripe tomatoes aren't available. Also white wine or red wine vinegar can be substituted for the sherry vinegar. Found on MyRecipes.com and originated from Cottage Livings magazine. -- posted by Lauralie41
Garden Sangria for a Crowd
A white wine sangria that uses lots of lovely fresh fruit. Makes enough for a crowd. -- posted by KathyP53
Cherry Tomatoes in Torta Del Casar Cheese Sauce
Cherry tomatoes served with an aged Spanish sheep's milk cheese. Serve with tortilla chips or crackers on the side. Warning: this cheese is expensive, but worth it. However, it can be substituted with Brie. -- posted by eightthirty
Festive Honey-Glazed Roasted Root Vegetables With Saffron
Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements. -- posted by French Tart