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	Spanish Rice by Wendi Taylor Ever wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret...	6 votes 2 reviews 11495 views
	Eggplant beignets by Guest of winter A tapa or side dish, eggplant beignets are a very traditional Spanish way to prepare eggplant, and a very tasty one too!	3 votes 2 reviews 2922 views
	Fried Yellow Plantains by Yolanda Fernandez Tostones Amarillos are fried yellow or (ripened) plantains. Yellow plantains are used in Latin cuisine as a side dish. Yellow plantains are often mistaken for bananas. They are not to be eaten raw--they must be cooked. Unlike green plantains, when used for Tostones Amarillos, yellow plantains do not need to be mashed and re-fried.	1 vote 2573 views
	My grandmother's migas by Guest of winter A very traditional Spanish dish, originally shepherd's fare, of diced bread stir-fried with chorizo, ham and paprika	5 votes 2 reviews 3266 views
	Tostones (aka Fried Plantains) by Kimberly As a Puerto Rican, we make these plantains often. They are twice fried giving them extra crunchiness. Just add a pinch of salt and garlic salt and it becomes a really tasty side/appetizer!	1 vote 2542 views
	Romesco Sauce by Nancy Miyasaki This is a wonderful sauce to put on the linked Spanish Scallops recipe. Also try this with shrimp, fish or even chicken.	2 votes 1 comment 1305 views