"This skinny blush sangria is perfect for a date with your boo, or with your girls. Super low cal, no sugar added + chia seeds included. So yummy! " - Candy Calderon
Manchego is a sheep’s cheese from Spain; when aged, it has a nutty flavor. This is a great cheese for breading and frying as it melts easily while having a distinct earthy flavor. I prefer using Japanese breadcrumbs – known a Panko – as they are lighter and crispier.
Frittata is a classic Spanish omelet that can be made ahead of time. And while the traditional frittata is made with onions and potatoes cooked in a generous amount of oil, you can use all sorts of vegetables to make a delicious version. Frittata is a great way to use up leftovers.
This tapas recipe is full of Catalan flavors. The crunchy endive leaves are the perfect foil for smoky chorizo and sweet peppers. Serve it in a bowl with more whole endive leaves for scooping up the salad.
There are so many different versions of salsa criolla depending on where you are in the world but adding strawberries to this salsa makes it a robust summer dish. The red strawberries, the yellow peppers, and the green rosemary, make a really colorful and gorgeous dish.
Give your breakfast or brunch a kick-start with this simple irresistible recipe for huevos rancheros. It makes a satisfying (and frugal!) dinner entrée, too.
This traditional garlic soup from Castile may very well be what sustained Don Quixote in his windmill attacks. It is a simple soup and a type of gazpacho, in the sense that bread is used as a thickener.
This is Chef José Pizarro's interpretation of the tomato soup he often orders at restaurant La Cuchara de San Telmo. It’s a cold soup with jamón and Idiazábal. Here, he's roasted the tomatoes with onion and garlic until well reduced and then added water.
Requesón is a type of simple curd cheese that is both versatile and practical.