Tag: Make-Ahead

Spanish Carrot and Orange Salmorejo

Carrot salmorejo is a colorful chilled Spanish-style soup that replaces the usual tomato and bread base with tender carrots, fresh orange juice, garlic, and olive oil.

◷ 35 min ♨ 3 servings 410 cal/serving

Spanish Cherry Salmorejo

Cherry salmorejo combines ripe tomatoes and sweet cherries in a thick, chilled Spanish soup with a smooth olive oil emulsion and a gently fruity finish.

◷ 30 min ♨ 4 servings 380 cal/serving

Burgos-Style Olla Podrida

Olla podrida is a deeply savory bean stew associated with Burgos, where red beans simmer slowly with an abundant selection of marinated pork cuts, chorizo, and morcilla de Burgos.

◷ 3 hr ♨ 8 servings 920 cal/serving

Traditional Canarian Mojo Picón

Mojo picón, also known as mojo rojo, is a vibrant Canarian sauce that combines red peppers, garlic, cumin, vinegar, and olive oil with a noticeable but adjustable level of heat.

◷ 15 min ♨ 12 servings 110 cal/serving

Traditional Basque Biscay Sauce (Salsa Vizcaína)

Salsa vizcaína is a classic Basque sauce built from slowly softened onions and the sweet, earthy flesh of dried choricero peppers.

◷ 1 hr 15 min ♨ 6 servings 110 cal/serving

Traditional Valencian Eel All i Pebre

All i pebre, whose name refers to garlic and paprika, is a deeply flavored eel stew associated with Valencia's Albufera lagoon and surrounding agricultural communities.

◷ 1 hr 10 min ♨ 4 servings 590 cal/serving

Cantabrian Potato, Tuna, and Egg Salad (Piriñaca)

Cantabrian piriñaca, also called periñaca, is a substantial potato salad topped with tuna, hard-boiled eggs, tomatoes, peppers, onion, and savory stuffed olives.

◷ 50 min ♨ 2 servings 575 cal/serving

Traditional Murcian Tomato and Tuna Salad

Ensalada murciana, also known as mojete murciano, is a rustic tomato salad from Murcia made with canned tomatoes, tuna, hard-boiled eggs, scallion, black olives, and olive oil.

◷ 30 min ♨ 4 servings 270 cal/serving

Extremaduran Cojondongo Salad

Cojondongo is a traditional summer dish from Extremadura that combines chopped tomatoes and peppers with day-old bread, hard-boiled eggs, and a distinctive mortar-made garlic dressing.

◷ 40 min ♨ 4 servings 270 cal/serving