Spanish

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit, and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

Eggs make for a hearty paella—no meat required!

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.