Traditionally assembled from finely hand-chopped tomatoes, cucumbers and green peppers, this Spanish classic now comes together in seconds thanks to the modern food processor or blender. The quantities are only an approximation because you should sample the soup and add ingredients to suit your taste. Using already chilled vegetables lets you eat a cold soup right away. Serve with an herbed omelet, and try lemon bars or wedges of lemon cake for dessert.
Cooked with water or broth, amaranth releases a starch that creates a "sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of raisins and pine nuts.
Patatas bravas means “fierce potatoes,” and hot smoked Spanish paprika gives the sauce for these roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.
Mushrooms in Mexican food? You bet. Wild mushrooms are a popular ingredient all over Mexico. Use a young manchego cheese (labeled curado), which is nutty, and melts nicely. Monterey Jack also works well.
This garlicky Spanish sauce is delicious over baked potatoes, veggie burgers, and roasted vegetables. You can also use it as an appetizer dip or a sandwich spread.
Wheat berries, also called hard wheat berries, are wheat grains from which the inedible hull has been removed. Toasting the grains before cooking enhances their nutty, chewy quality. Serve this salad warm, at room temperature, or chilled.
This refreshing soup is perfect for picnics. For easy transport and serving, pack it in a tight-closing bottle or wide-mouthed Thermos, and preassemble skewers of lime wedges and radish quarters to pack in a resealable plastic bag. Because the gazpacho is puréed, guests can sip it from small cups rather than using spoons.
Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.
Roasting vegetables in the oven takes fewer than 20 minutes and yields hearty sandwich fillings.
Using a steamer to cook vegetable flans keeps them soft and creamy.
This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.