Spanish Recipes

2 lb thin asparagus, trimmed and peeled
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped blanched almonds
2 tablespoons coarse dry bread crumbs
1/8 teaspoon ground cumin
3 tablespoons Sherry vinegar
1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
1/2 lb sliced serrano ham or prosciutto
asparagus, serrano, ham

2 heads of garlic
4 1/2 pounds beef short ribs
3 quarts water
1 white onion, quartered

3 tomatoes (about 12 ounces), halved
1/2 large white onion, cut into 1/2-inch-thick slices
3 tablespoons vegetable oil

16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded
3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded

2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Pinch of ground cloves
1/2 cup distilled white vinegar
beef, short, ribs

10 tablespoons Spanish extra virgin olive oil
2 pounds beef tenderloin roast
Sea salt
Freshly ground black pepper
3 heads of garlic, roasted (see Note)
3 ounces Cabrales cheese (or any other blue cheese)
1 1/2 tablespoons brandy
1 bunch chives, chopped
beef, cabrales, mama

1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette
cabbage, white, bean

1 pound andouille sausage,* cut into rounds
6 large chicken thighs (about 2 1/4 pounds)

3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell pepper
6 large garlic cloves, chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon paprika
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine

3/4 cup sliced pimiento-stuffed green olives
1 pound uncooked large shrimp, peeled, deveined

*A smoked pork and beef sausage, available at specialty foods stores. Hot links, smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.
chicken, shrimp, sausage

2 3 1/2-pound whole chickens, each cut into 8 pieces
5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs
chicken, garlic, white

1 cup dry cava or other sparkling wine
12 fresh thyme sprigs or 2 teaspoons dried, crumbled
2 tablespoons fresh lemon juice

4 large garlic cloves, chopped
2 large fresh rosemary sprigs or 1/2 teaspoon dried, crumbled
4 chicken breast halves
chicken, in, cava

Lavar el pollo, agregarle el ajo triturado, la cebolla cortada tipo juliana, comino, adobo y oregano.

3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 lb frozen pizza dough, thawed
chicken, empanada, chorizo

1 tablespoon olive oil
16 ounces Spanish-style chorizo or linguiça, sliced 1/4 inch thick 1 cup uncooked long-grain white rice
1 14-ounce can low-salt chicken broth
1/4 cup water
2 cups frozen peas with pearl onions
1 14 1/2-ounce can diced tomatoes with green pepper and onion
1/3 cup sliced pitted Kalamata olives
1 1/2 tablespoons chopped fresh marjoram
chorizo, spanish, rice

2 tablespoons olive oil
3/4 pound onions, chopped
2 large garlic cloves, minced
1/2 pound mushrooms, quartered
2 teaspoons paprika
Pinch of cayenne pepper
2 medium tomatoes, peeled, seeded, chopped
1 large green bell pepper, diced
3 cups canned low-salt chicken broth
1/2 cup dry white wine
5 ounces Spanish chorizo or other garlic sausage (such as kielbasa), cut
into 1/2-inch-thick rounds
3/4 pound fideo or angel hair pasta
Minced fresh parsley
chorizo, mushroom, fideua

6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs

Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas
chorizo, scrambled, eggs

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)
chorizo, potato, spanish

5 tablespoons extra-virgin olive oil
1/2 cup minced onion
4 garlic cloves, minced
2 bay leaves
2 2-inch pieces dried guajillo chili with seeds,* thinly sliced
3 pounds Manila clams, scrubbed
6 tablespoons chopped fresh parsley
1/2 cup dry Sherry
1/4 cup fresh lemon juice
clams, in, garlic