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Aug 15, 2007 10:20 AM

Favorite Spanish recipes

I am interested in coming home to start cooking some Spanish meals and was hoping for some advice on great dishes you prepare. Willing to share any recipes?

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    1. Here's a link to some Spanish lamb meat balls that I like as well as chorizo cooked in sherry:

      Cilantro Gazpacho:

      These are all paraphrased from a Penelope Casas book - Delicioso.

      And one posted by Candy:

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        1. We really enjoy Food and Wine's simple recipe for spinach and chick peas with raisins and saffron. Great as a side for my husband and me, and a main for my vegetarian son.

          Also love Torilla Espanola, although mine doesn't taste quite as delicious and the ones I had in Spain.

          1 Reply
          1. re: bear

            Food and Wine has profiled a couple of Spanish chefs, Adria and Andres, and has a selection of traditional and innovative recipes from both. The Spanish section of their recipe gallery has 56 recipes.

          2. I recently made some Spanish Garlic wings for Tapas. The sauce came out killer!

            I think the sauce would be great on any cut of chicken and served over rice for a main course. While the recipe is a braise, if you wanted to make it a quick meal you could sear some boneless chicken breasts and then finish them in the sauce.
            If you would like you can read my post:

            Here is the recipe:
            Spanish Garlic Wings, Serves 6
            4 pounds of chicken wings, sections separated
            ½ cup of flour, for dredging
            2 teaspoons of salt
            1 teaspoon of black pepper, freshly ground
            ¼ cup of olive oil
            ¼ teaspoon of red pepper flakes
            1 medium bay leaf
            1 medium lemon , sliced
            10 cloves of garlic, minced
            ⅛ cup of fresh oregano, chopped
            ½ cup of wine or sherry
            2 cups of broth, chicken

            Preheat your oven to 375 degree.
            Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Whisk to incorporate, then dredge the wings in the flour.
            Heat oil in a skillet over high heat. Sear the chicken wings on all sides until they are golder brown. Remove the chicken from the pan and set into a roasting pan large enough to hold the chicken in a single layer. Set the roasting pan aside while you make the sauce. Add the pepper flakes, bay leaf, lemons, garlic, oregano, wine, and chicken broth to the skillet. Cook for 2 minutes to evaporate the alcohol.
            Pour the sauce over the chicken. Cover the pan with foil or parchment paper right down on the chicken. Braise in the oven for about 1 hour, or until the chicken is tender and falling off the bone.

            f you would like to use whole legs instead of wings:
            Separate the leg and thigh before dredging in the flour. Proceed with the rest of the recipe the same way. The legs will take about 3 to 4 hours to braise.

            2 Replies
            1. re: cheftori

              Would a Spanish cook really use red pepper flakes? My experience with Spaniards living in Mexico is that they constantly whined about things being spicy.

              1. re: Eat_Nopal

                1/4 tsp. of red pepper flakes would barely register in a marinade for 4 lbs. of chicken wings. Spanish food doesn't totally lack heat; it's just very judicious in its use of it.