At the busy Bar Coruña in Santiago de Compostela, trays of these spherical meat pies are constantly emerging from the kitchen and are de...

A common tapa in Madrid, these spicy potatoes are also excellent with simple meat or chicken dishes.

The moorish influence on this Andalucian salad is noted in its name (any word beginning with “al” is of Arab origin) and in the use of c...

Toasted almonds give an unusual and very compatible nutty flavor to this fish stew. It is one of my favorites.

Vary this recipe as you wish—the shellfish may be eliminated, other fish added. Just be sure to keep the basic proportions the same.

Pimiento is nothing more than the Spanish word for peppers, but in English it has come to mean red peppers that are preprepared by cooki...

An abundance of parsley present in green sauces not only gives them their characteristic color but also provides the principal flavor. Gr...

Shellfish grilled, not broiled, with the shells on has a delicious charcoal kind of taste, and the famous romesco sauce that accompanies ...

For some reason, this veal dish seems to appear on the menu of every Spanish restaurant in New York City and is very popular among the p...

“Fried Milk,” a custard that is crunchy on the outside and creamy within, is a typical Spanish dessert found all over the country but sa...