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Easy
We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.
4.0
(3.78)
The secret to a tortilla española is maintining its soft, custardy center—and flipping it over correctly. Here's how to do both, step by step
Dawn Perry
Quick
Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.
3.7
(3.65)
The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.
3.7
(3.68)
Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.
3.6
(3.6)
The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.
4.0
(3.81)
Quick
If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.
Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.
3.4
(3.41)
This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.
3.5
(3.5)
If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.
4.0
(3.85)
This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
4.3
(4.33)
Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.
4.3
(4.3)
Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.
3.5
(3.52)
3.6
(3.61)
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.
4.0
(3.89)
3.0
(3)
Quick
4.0
(4.08)
This white sangria recipe can definitely be tweaked to your taste—throw in what you like.
3.5
(3.5)
Easy
This red wine sangria recipe is so good, you might want to make a double batch.
3.7
(3.72)
Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.
3.5
(3.5)
In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.
3.5
(3.48)
