Spanish Recipes

Pan Pita con Souvlaki de Pollo y una Salsa Tzatziki de Aguacate

Gazpacho

This recipe will serve four generous lunchtime portions or around twelve small shots as an appetiser.

Mussels with White Wine, Lemon and Chorizo - Dairy Free

These delicious steamed mussels are so easy to make and budget-friendly, yet they feel like such a luxury. The broth is mouth-watering with the perfect sweetness from the shallots and acidity from the tomatoes. This restaurant-worthy meal is ready in less than 15 minutes!

Mango Tropical Dessert

Roasted Spanish Marcona Almonds with Honey & Rosemary

Pheasant or Partridge Escabeche

Escabeche (es-kah-BECH-ay) is an ancient preparation historically used with fish or game birds, notably the Spanish red-legged partridge, which is a cousin of our chukars here. Basically you sear the birds and then souse them with a flavorful, vinegar-based sauce for a day or three. You can eat escabeche cold, warm or at room temperature, and I typically serve it as a room temperature, for a light dinner or lunch. If you don't have partridges, use pheasants, quail or grouse. Non-hunters out there, you can either buy quail or pheasants at the market (look in the freezer section) or use Cornish game hens, which are just a baby chickens. Not as flavorful, but easier to find. Could you use a full-sized chicken cut up? You bet.

Santa Maria Seasoning

Authentic Santa Maria-style dry rub seasoning.

Chorizo Seafood Paella Foil Packets

Paella foil packets with chorizo and shrimp deliver the essence of being at the Spanish seaside. Instructions for a gas, charcoal or pellet grill, campfire or oven.

Pisto Manchego

This classic Pisto Manchego is a tasty combination of perfectly cooked and seasoned vegetables. It's a delicious one pot recipe you must-try!

San Sebastian Cheesecake Recipe

Deliciously light and creamy baked cheesecake with a deeply caramelized top.

Caldo Tlalpeño

Seared Spanish Shrimp with Romesco Sauce

Huevos a la Flamenca

Rich tomato dish inspired by the farm.

Spanish Dove Salad

This is something of a pantry dish that comes together very rapidly if you have the ingredients on hand. The hardest part of putting this together is the garlic: I use my own preserved garlic, and if you have some use it -- it makes the dish. If you don't have any, roast a head of garlic instead. It's not the same, but it will get you close. Everything else in this recipe is easily available at supermarkets. If you don't have squab, pigeon or dove, use quail breasts. Quail will get you closest in terms of size and texture, although the flavor will be different. 

Gluten Free Fideos Recipe

Low FODMAP Pork Paella

This satisfying one-skillet Low FODMAP Pork Paella is made with 10 flavor-packed ingredients in just 30 minutes - perfect for an easy weeknight meal!