Fish-Free

Spanish Cognac Shrimp with Garlic and Lime

Langostinos al coñac is a festive Spanish seafood appetizer made by quickly sautéing whole prawns with garlic and finishing them with aromatic Cognac or brandy. Leaving the shells and heads attached keeps the meat juicy while

◷ 15 min ♨ 6 appetizer servings 150 cal/serving

Spanish Garlic Shrimp (Gambas al Ajillo)

Gambas al ajillo is one of Spain's best-known tapas, combining tender shrimp with plenty of garlic, extra-virgin olive oil, and a controlled touch of chile heat. The dish is especially associated with Madrid's traditional bars, where

◷ 27 min ♨ 4 appetizer servings 220 cal/serving

Piquillo Peppers Stuffed with Oxtail

These stuffed piquillo peppers transform leftover Spanish oxtail stew into a rich and elegant appetizer with very little additional preparation.

◷ 25 min ♨ 4 servings 330 cal/serving

Salads & Sides

Basque Piperrada

Piperrada is a colorful Basque preparation of peppers, onions, garlic, and tomatoes cooked slowly until soft, sweet, and deeply aromatic.

◷ 1 hr 55 min ♨ 4 servings 210 cal/serving

Asturian Beef Cachopo with Ham and Cheese

Cachopo is one of the most recognizable dishes of Asturias: a generously sized beef steak filled with serrano ham and melting cheese, then breaded and fried until crisp. Cutting into the golden crust reveals tender meat

◷ 45 min ♨ 4 servings 1,150 cal/serving

A Coruña–Style Ham and Cheese Stuffed Zucchini

These A Coruña–style stuffed zucchini combine tender vegetable boats with a rich filling of cooked ham, jamón serrano, tomato, herbs, Parmesan, and creamy melting cheese. A final layer of cheese browns under the broiler for a

◷ 55 min ♨ 4 servings 410 cal/serving

Vegan Spanish Baked Rice (Arroz al Horno)

Vegan arroz al horno is a plant-based interpretation of the traditional baked rice prepared throughout Valencia. Round-grain rice, chickpeas, potatoes, tomato, garlic, and vegetable broth cook together in a shallow casserole until the grains are tender

◷ 1 hr 15 min ♨ 3 servings 650 cal/serving

Cojonudas (Burgos Morcilla and Quail Egg Tapas)

Cojonudas are a Burgos variation of the traditional cojonudo montadito, replacing the chorizo with a slice of morcilla de Burgos. The rice-filled blood sausage is fried until browned and topped with a small quail egg and

◷ 10 min ♨ 4 servings 220 cal/serving

Cojonudos (Burgos Chorizo and Quail Egg Tapas)

Cojonudos are traditional montaditos from Burgos made by layering hot Spanish chorizo and a fried quail egg on a small slice of bread. A strip of sweet roasted pepper adds color and balances the richness of

◷ 10 min ♨ 4 servings 210 cal/serving

Traditional Spanish Romesco Sauce

Romesco is a traditional Catalan sauce that combines roasted tomatoes and garlic with dried peppers, toasted nuts, bread, olive oil, and vinegar. The result is rich, slightly smoky, gently tangy, and substantial enough to cling to

◷ 40 min ♨ 6 servings 430 cal/serving

Spanish Shrimp Fritters (Tortillitas de Camarones)

Tortillitas de camarones are thin, crisp shrimp fritters associated with Cádiz and the nearby city of San Fernando in southern Spain. Tiny shrimp are suspended in a loose batter made with wheat flour, chickpea flour, scallions,

◷ 45 min ♨ 6 servings 250 cal/serving