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Spain

Skinny Blush Sangria Cocktail
Skinny Blush Sangria Cocktail

"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


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Panko Fried Manchego with Guava
Panko Fried Manchego with Guava

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.


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Vegetable and Mushroom Frittata
Vegetable and Mushroom Frittata

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.


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Endive, Piquillo Pepper & Chorizo Salad
Endive, Piquillo Pepper, & Chorizo Salad

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.


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Jumbo Shrimp in Salsa Criolla with Strawberries
Jumbo Shrimp in Salsa Criolla with Strawberries

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. 


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Huevos Rancheros Tortilla Tarts
Huevos Rancheros Tortilla Tarts

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.


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Castilian Garlic Soup

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.


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Tomato Soup with Jamón & Idiazábal

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.


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Roasted Red Pepper Toasts with Requeson and Thyme

Requesón is a type of simple curd cheese that is both versatile and practical.


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Hake in Salsa Verde

This popular Basque recipe is traditionally prepared with tinned asparagues. Here, it's served with white asparagus, and the peas, which are typically blanched beforehand, are simply added to the sauce and allowed to cook there. It's a modern twist on a classic dish.


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