Canned or dried fava beans have a rich, meaty texture that adds
The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
Tumbet, a vegetable dish from Majorca, Spain, is traditionally made by frying vegetables in olive oil, then baking them in a tomato sauce. This version skips the frying to cut down on fat, includes chickpeas for protein, and gets a crumpled phyllo topping for wow factor.
Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash.
Simplicity is key to most Spanish cooking, and this light dessert is no exception. Serve warm, with a scoop of ice cream or a dollop of crème fraîche.
In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture. Serve with Quick Aïoli.
In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.
A Spanish delicacy with a gumdrop-like texture, membrillo is traditionally served with manchego cheese.