Paella Primavera
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.
Spanish
Spanish-Inspired Soupy Fava Beans
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Spanish Watermelon Soup
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Carrot Gazpacho with Chopped Salad
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Black Bean Breakfast Burrito with Plantains and Mango Salsa
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Fresh Corn and Tomatillo Salsa
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Bell Pepper, Olive, and Arugula Salsa
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Pineapple, Cucumber, and Avocado Salsa
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Smoky Eggplant and Melon Wraps
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Cantaloupe and Cava Sorbet
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Eggplant and Potato Tumbet
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Baked Peaches with Pine Nuts
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Quick Aioli
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Fideua
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Garlicky Mushrooms
In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.
Minted Fava Bean Salad
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Membrillo (Quince Paste)
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Herb-laced Olive Medley
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Marinated Red Bell Peppers and Manchego Cheese
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Patatas Bravas
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Mushroom-Manchego Quesadillas
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Quick Romesco Sauce
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Spanish Wheat Berry Salad
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Easy Baked Beans
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Multipurpose Black Bean Filling
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Green-and-Gold Gazpacho
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Vegetable Paella with Tofu
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Spanish Roasted Vegetable Sandwiches
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Goat Cheese Spinach Flans with Warm Asparagus Salad
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Spanish Potato Tortilla
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Triple Orange Cake with Pine Nuts
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Maple-Roasted Pear Salad
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Easy Blender Gazpacho
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Vegetable Medley Paella
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Stuffed Chiles with Walnut Sauce
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Seville Burgers with Olive-Orange Relish
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Andalusian Gazpacho
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Arroz Especial
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Spiced Pumpkin Flan with Piñones
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White Sangria with Fruit
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Spanish-Style Stuffed Tomatoes
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