Seafood Paella by Debi Shawcross

A delicious "fabadinha" by Arturo Féliz-Camilo

Today I dip into our Hispanic roots. The stews of varieties of beans (which Hispanic people know a wide variety of) are very traditional dishes. The gastronomy of Latin America, Spain and Portugal is full of ” Feijoadas “, ” habadas “, ” fabadas ” and the like. They’re nutricious, delicious and famous dishes… Today I am inspired…

Arroz con Pollo - Yellow Rice and Chicken by Salad Foodie

Spanish, Cuban, South American - a traditional and popular ethnic dish, this ranks among my all time favorites and is comfort food at its best! Most often accompanied by black beans (see link) and green peas. Rice takes on a yellow cast from that most expensive of all herbs - saffron. My mom-in-law used a flavoring packet called Vigo…

Chicken Chilindron by Pam Lynn

I was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes how his mother used to cook his favorite dish: Chicken Chilindron or Pollo al Chilindron (the Chilindron being the heavy pan used to cook it). This is an updated version of the authentic…

GRILLED LEG OF LAMB WITH ROMESCO by Draeger's Cooking School

Sea Bass with Garbanzo Beans & Romesco by Mark Gordon

Seafood & Andouille Paella by Ken Hulme

Roasted sweet red bell peppers, artichoke hearts, and andouille lend this paella an interesting array of flavors that show the Spanish origins of Creole Jambalaya. With a garlic baguette and a side salad it serves 6-8. Preparation time: 60-90 minutes

Charmoula by J. Larkin

Great marinade for meaty fish (tuna, sword, mackeral etc.), lamb and game meats.

Paella by A Culinary Journey with Chef Dennis

aella is a rustic Spanish dish but one that can also be found on the finest tables around the Mediterranean. Classic Paella is made with Saffron, infusing rice with the flavor and color that only comes from that delicate pistole of the Saffron Crocus. Saffron has always been one of the most expensive spices in all the world, but…

Tilapia with Roasted Red Pepper & Chipotle Rice by Salad Foodie

This tops my favorites of ways to prepare Tilapia. The recipe was one of the winners a few years ago in a contest sponsored by the USA Rice Federation. Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this snappy Spanish entree. (See "Useful Links" below for…

La auténtica paella de Valencia (España) by chefgonin

Existen muchos tipos de arroz en paella, pero en esta ocasión te traigo la auténtica receta de la Paella Valenciana. Si te atreveves a descubrir nuevos retos, atrevete con esta receta ... no te decepcionará. Chefgonin

Paella by John Allred

Chicken with Roasted Red Pepper & Chipotle Rice by Salad Foodie

Starting with a recipe that won a contest sponsored by the USA Rice Federation, I took the liberty to substitute chicken for the original recipe’s fish (see “Useful Links” below for the Tilapia version.) Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this…

Spanish Steak Sofrito by Patti Fisher

This is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating. One of our Face Book friends posted a picture of this when he went out to dinner. I had never seen this and I had to know more because it looked so good. So, I did some…