Spanish

Active time: 30 min Start to finish: 30 min

This is a kind of picadillo, a typical Spanish stew. It's also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness — and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.

Papas con Fideos This recipe is from Delia Marcus, who was taught how to feed her Gypsy husband properly by her mother-in-law. Marcus founded flamencarte.com, a referral service for flamenco-oriented visits to Seville.

This classic Spanish egg-and-potato dish is similar to frittata. Team the tortilla with a green salad for a terrific brunch or lunch.

A sophisticated, Spanish-style salad.

Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

Fideuà is the Catalan name for a favorite baked noodle dish.

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.

Two of our all-time favorite desserts, now in one new classic.

Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.

By using potato chips, this spin on the Spanish classic is doable on a weeknight.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.

This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.