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Spanish

  • Magazine

    How to Create Your Own Sangria

    Start with this bartender-developed base, then add the fruit and wine of your choice.

  • Recipe

    Sangria

    This is more of a formula than a specific recipe: it starts with a base of simple syrup, orange juice, brandy, and a dash of bitters. To that you can…

  • Recipe

    Linguine with Fire-Roasted Romesco Sauce

    Grilling the peppers and tomatoes for classic romesco sauce adds extra smoky flavor. Serve the pasta on its own or with grilled steak or shrimp.

  • Moveable Feast

    Lamb and Oyster Stew

    Small Rappahannock oysters are good in this stew, but you can use your favorite oysters.

  • Recipe

    Spanish Pardina Lentil and Chorizo Stew

    Despite its humble looks, this stew is full of bold flavors and is super satisfying. Serve it with crusty bread and a bottle of red wine, and you’re all set…

  • Recipe

    Smoky Seared Squash with Chorizo and Chickpeas

    This richly flavored dish can easily be a meal on its own, but it also makes a great side dish for grilled chicken or lamb. If you can’t find baby…

  • Recipe

    Steamed Mussels with Crisp Chorizo and Potatoes

    The contrast of crisp, spicy chorizo and sweet, tender mussels is fantastic. Serve with garlic-rubbed grilled bread to mop up every bit of the flavorful broth.

  • How-To

    Catalan Comfort: How to Cook in a Cassola

    Get to know the rustic, deeply flavored stews of Catalonia.

  • Recipe

    Seafood with Romesco Sauce

    Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is…

  • Recipe

    Catalan Braised Rabbit

    Lean, mildly flavored rabbit is delicious when slow-cooked in a Catalan cassola (or cazuela, in Spanish) with tomatoes, carrots, almonds, and garlic. Adding a piece of the rabbit’s liver is…