Spanish

Patatas panaderas, a simple yet luxurious dish of thinly sliced potatoes accented with onions and garlic and baked in white wine and plenty of olive oil, is little known outside of Spain, but it deserves a place among the iconic potato dishes of Europe. In our version, we covered the potatoes with a tight foil lid so that the potatoes could soften. We withheld the wine for the first 40 minutes of cooking to prevent its acid from interfering with the softening of the potatoes.

Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that's substantive and full of flavor. Briefly simmering canned chickpeas (uniformly tender, well seasoned, and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor. A picada (a paste of garlic and bread cooked in plenty of olive oil) thickened and seasoned the sauce. Smoked paprika and Moorish spices such as cumin, cinnamon, and saffron imbued the picada with heady aromas, and tomatoes and vinegar boosted its tang.

Dried chickpeas, soaked overnight, typically take less than 20 minutes to cook and have a dreamy texture. If you want to use canned chickpeas in this recipe, use two cans (about 16 ounces each). In the Andalucia region of Spain, writes Jeff Koehler in the book “Spain: Recipes and Traditions From the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia,” spinach and stewed garbanzo beans (as they’re called there), are popular tapas fare. Traditionally, crusty bread is pounded with toasted garlic to make a paste, which is stirred into the dish.

This sangria takes five to 10 minutes to assemble in a large pitcher. Take the time to prepare it in the morning so the sangria has several hours to develop its fruity flavor. Pull it out when dinner is ready to serve that evening.

Traditional Spanish gazpacho was once the food of field workers made on the spot with bread, olive oil, vinegar, garlic, and water. It has evolved and now there are numerous versions. This one, without the bread, is at once refreshing from crisp cucumber and bell pepper, creamy from avocado, sweet and crunchy with corn, and tangy from vinegar, lime, and cilantro. It also makes good use of leftover corn on the cob. You can stir a few ice cubes into the soup to thin or chill it just before serving. Remove them before you ladle the soup into bowls.

You need half the cooked potatoes from the gratin, which are baked with lightly beaten eggs until the edges set. This Spanish dish is similar to an Italian frittata.

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Salsa Romesco, originally from the Catalan region of Spain, is an enticing all-purpose sauce I use to dress up a variety of simply prepared meats, fish, and vegetables -- even scrambled or fried eggs.

A popular tapa served in bars and cafes across Spain, tortilla is a versatile treat that is served warm or at room temperature, for lunch or with drinks.

"Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops." 

Sangria is traditionally made with red wine. In this version, rosé gives the drink a pretty pink blush. If you prefer a stronger drink, mix in some light rum.