Mediterranean Recipes

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

Spanish Brothy Rice with Squid, Mussels, and Prawns

This Spanish brothy rice combines round-grain rice with squid, mussels, and prawns in a flavorful broth enriched with slowly cooked peppers, garlic, tomato, and extra-virgin olive oil.

◷ 1 hr ♨ 4 servings 630 cal/serving

Spanish Brothy Rice with Squid (Arroz Caldoso con Calamares)

Arroz caldoso con calamares is a Spanish seafood rice with a loose, spoonable consistency. Squid is slowly cooked with garlic, white wine, tomato, cayenne, parsley, and saffron before the rice absorbs the flavorful seafood broth.

◷ 1 hr ♨ 4 servings 685 cal/serving

Spanish Fish Stock (Fumet)

Spanish fish stock, known as fumet de pescado, is a light but flavorful broth used as the foundation for seafood rice, paella, soups, sauces, and fish stews. White fish bones are simmered briefly with aromatic vegetables,

◷ 40 min ♨ 6 servings 35 cal/serving

Spanish Brothy Rice with Lobster (Arroz Caldoso con Bogavante)

Arroz caldoso con bogavante is a Spanish seafood rice served with enough flavorful broth to be eaten with a spoon. Lobster, round-grain rice, peppers, tomato, garlic, and fish stock cook together to create a substantial main

◷ 38 min ♨ 4 servings 460 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

Spanish Ham Croquettes (Croquetas de Jamón)

Spanish ham croquettes, or croquetas de jamón, have a crisp breadcrumb shell surrounding a soft béchamel filling flavored with finely chopped cured ham.

◷ 1 hr 30 min ♨ 8 servings 380 cal/serving

Spanish Octopus Pipirrana Salad

Octopus pipirrana is a refreshing Spanish salad that pairs tender cooked octopus with finely chopped peppers, pickled onion, parsley, olive oil, and vinegar.

◷ 30 min ♨ 2 servings 300 cal/serving