Piquillo peppers are grown in the town of Lodosa, Navarre, Spain. Their name translates to “little beak,” as their pointy tips resemble a bird’s beak. Mild in fl avor and similar to bell peppers in texture, they are generally sold jarred in brine or olive oil. They’re perfect for stuffing or roasting.
Serves 4 to 6 as a tapa — Recipe from Food and Wine, May 2016
Luscious with the sweet/tart notes of Meyer lemon (a cross between a lemon and a mandarin orange), this soft custard is the perfect ending to a Mediterranean meal. If you can’t find Meyer lemons, substitute the juice and zest of regular lemons, blood oranges, or mandarin oranges.
Serves 6 — Recipe adapted from food52.com
Miami chef and restaurateur Michael Schwartz (a friend of a friend) reports that this is one of his best-sellers. “(The) olive oil reinforces the richness of the cremosa,” he says.
Serves 10 — Recipe from Food & Wine, December 2008
Romesco is one of Spain’s iconic sauces, good not only with grilled onions or leeks but also asparagus, broccoli, cauliflower, or brussels sprouts. You can even pair it with scrambled eggs or grilled meats, poultry, or seafood—it’s that versatile.
Serves 4 — Recipe adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)
A specialty of Catalonia, these leek-like onions—traditionally grilled over olive wood fires and served with nutty, brick-red romesco—are messy but delightful!
Serves 4 — Recipe adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)
Reducing food waste is an objective we’d all do well to adopt. Part of the appeal of this recipe is its utilization of broccoli stems, which are often condemned to the trash or garbage disposal system. If you’re not a fan of umami-rich anchovies or don’t have them on hand, substitute 1/2 teaspoon of Worcestershire sauce.
Serves 4 — Recipe adapted from Bon Appétit, November 2019
Food historians say that paella (literally,“pan”) first appeared near the coastal city of Valencia in the 18th century. It’s a festive meal, one I enjoyed preparing recently at a private cooking class in Madrid taught by chef Arantxa Lamas, a Le Cordon Bleu graduate. Though traditionally grilled, you can also cook it on your stovetop.
Serves 6 — Recipe adapted from Project Fire with Steven Raichlen, American Public Television
The province of Aragon in northeastern Spain (between Barcelona and Madrid) is known for its lean and tender lamb. Lamb cooked in clay ovens is a specialty, in fact, of a Spanish restaurant chain called Asador de Aranda. In the meantime, satisfy your lamb cravings with this easy-to-prepare rack of lamb flavored with garlic, rosemary, and fresh extra virgin olive oil.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Centuries ago, the seafaring Portuguese established trade routes throughout the world, an endeavor that brought them into contact with many exotic foods. Among them was a potent little chile called piri-piri. Today, incendiary piri-piri sauce is a popular condiment in Portugal and on the African continent. If you can’t find it in the international aisle of your local supermarket, it is available online.
Serves 4 — Recipe adapted from bbcgoodfood.com
Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.
Serves 4 — Recipe courtesy of chef Arantxa Lamas
Madrid native and private cooking class instructor Arantxa Lamas, a graduate of Le Cordon Bleu, graciously shared with me her recipe for this much-loved dish. If you are interested in taking a class from Chef Lamas, you can contact her through her website, www.arantxalamas.com.
Serves 2 — Recipe courtesy of chef Arantxa Lamas
This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.
Serves 2 to 3 — Recipe adapted from The Food of Spain (Bay Books, 2008)