Grilled Spring Onions with Romesco (Calçots)
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!
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Big-Flavour Broccoli with Manchego
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.
Paella
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.
Rack of Lamb with Garlic and Rosemary
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.