Spanish Cuisine

Galician Pork and Pepper Pie

Pork
2 tablespoons minced fresh parsley
1 tablespoon Spanish smoked paprika or hot paprika
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
3 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips

Dough
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 cup water
1/4 cup olive oil
1 large egg, lightly beaten

Filling
Cooking spray
1/4 teaspoon salt
2 cups thinly sliced sweet onion
2 cups red bell pepper strips
1 cup chopped tomato
1/4 cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces)
2 tablespoons dry white wine
Dash of crumbled thread saffron
1 large egg, lightly beaten

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.

To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.

Preheat oven to 350°. Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge.

Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges. Makes 8 servings (serving size: 1 wedge)

Chicken in Garlic Sauce

2 chicken breast halves, skinned (about 1 pound)
2 chicken drumsticks, skinned (about 3/4 pound)
2 chicken thighs, skinned (about 3/4 pound)
1/2 teaspoon kosher salt
1 tablespoon olive oil
10 garlic cloves, crushed
1 dried hot red chile
1/4 cup chicken broth
2 tablespoons dry white wine
1/4 teaspoon saffron threads, crushed
1 bay leaf
2 tablespoons minced fresh parsley

Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chile, and cook for 5 minutes, stirring frequently.

Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chile and bay leaf. Sprinkle with parsley. Makes 4 servings (serving size: 3 ounces chicken and 3 tablespoons sauce)

Castilian Garlic Soup

Soup
1 1/2 teaspoons extra-virgin olive oil
4 garlic cloves, crushed
1 1/2 ounces Spanish serrano ham or prosciutto, diced
1 teaspoon Spanish smoked paprika or sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
3 (15.75-ounce) cans chicken broth

Croutons
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed
3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
1/2 teaspoon Spanish smoked paprika or sweet paprika
4 large eggs

To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Preheat oven to 350°.

To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.

Increase oven temperature to 450°. Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.

Spanish Potato Omelet

6 cups thinly sliced peeled baking potato (about 3 pounds)
2 cups thinly sliced sweet onion
Cooking spray
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
4 large eggs
Oregano sprigs (optional)

Preheat oven to 350°. Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.

Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.

Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired. Makes 6 servings (serving size: 1 wedge)

Seafood Paella

Broth
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 (8-ounce) bottles clam juice

Herb Blend
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced

Paella
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 littleneck clams
1 (7-ounce) jar sliced pimento, drained
2 tablespoons fresh lemon juice

To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture.

Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes. Makes 8 servings

Flamed Chorizo

1/2 pound soft-cured sweet chorizo
3/4 cup dry white wine
1 tablespoon brandy
16 (1/2-inch-thick) slices diagonally cut French bread baguette
1 small whole jarred pimiento, cut into thin strips (such as Goya)
Parsley sprigs (optional)

Remove sausage from plastic casing. Place in a small skillet; add the wine, and bring to a boil. Reduce heat, and simmer 20 minutes or until wine almost evaporates. Add brandy. Ignite brandy with a long match, and let the flames die down. Continue cooking for 2 minutes or until the liquid evaporates and the chorizo is lightly browned.

Remove chorizo from pan, and cool slightly. Carefully cut sausage crosswise into 16 slices. Place 1 sausage slice and 1 pimiento strip onto each bread slice; secure each with a wooden pick. Garnish with parsley, if desired. Makes 16 servings

Gazpacho Andaluz

1 1/2 pounds ripe tomatoes, each cut into quarters
1 cup coarsely chopped peeled cucumber
1/2 cup coarsely chopped Vidalia or other sweet onion
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped green bell pepper
3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
5 garlic cloves, coarsely chopped

Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill. Makes 6 servings (serving size: 1/2 cup)

Asparagus Salad with Piquillo Peppers and Capers

2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped shallots
1/2 teaspoon kosher salt
1 garlic clove, minced
2 tablespoons chopped roasted piquillo peppers
2 tablespoons chopped seeded peeled plum tomato
1 tablespoon white wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1 pound asparagus spears, steamed and cooled
1 hard-cooked large egg
1 1/2 teaspoons capers

Place 1 tablespoon parsley, shallots, salt, and garlic in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Stir in piquillo peppers and tomato. Add vinegar, oil, mustard, and black pepper; stir well to combine. Place asparagus in a shallow dish, and drizzle with pepper mixture.

Gently toss asparagus and pepper mixture, using a serving fork and spoon. Place asparagus on a serving platter.
Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus. Makes 6 servings

Shrimp-Filled Piquillo Peppers in Sherry Vinaigrette

4 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1 tablespoon extravirgin olive oil
1 1/8 teaspoons salt, divided
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
6 cups water
1/2 pound medium shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped Vidalia or other sweet onion
10 small roasted piquillo peppers
2 cups sliced Belgian endive (about 2 small heads)
2 cups trimmed watercress
1/4 cup vertically sliced onion

Combine vinegar and mustard in a small bowl, stirring with a whisk. Add oil, 1/8 teaspoon salt, sugar, and black pepper, stirring with a whisk until blended.

Combine water and remaining 1 teaspoon salt in a large Dutch oven; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; finely chop. Combine shrimp, parsley, and chopped onion in a medium bowl; stir in 4 teaspoons vinegar mixture. Gently fill each piquillo pepper with about 1 1/2 tablespoons shrimp mixture.

Place endive, watercress, and sliced onion on a large platter, tossing to combine. Top with stuffed peppers, and drizzle with remaining vinegar mixture. Makes 10 servings

Spicy Paella with Chile, Lime, and Cilantro

Broth
1 dried New Mexican or Anaheim chile
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 garlic cloves, peeled
2 (16-ounce) cans chicken broth

Herb Blend
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon olive oil
2 garlic cloves, minced

Paella
24 unpeeled large shrimp (about 2 pounds)
1 teaspoon olive oil
2 (3.5-ounce) andouille sausages, cut into 1/2-inch pieces
2 1/2 cups finely chopped red bell pepper
2 cups finely chopped onion
2 cups sliced zucchini
1 cup canned diced tomatoes, undrained
1 teaspoon hot paprika
1/4 teaspoon salt
3 garlic cloves, minced
2 cups uncooked Arborio rice or other short-grain rice
1 cup frozen whole-kernel corn
8 lime wedges

To prepare the broth, remove stem and seeds from chile. Combine the chile, cumin, cinnamon, and 2 garlic cloves in a food processor; process until minced. Combine chile mixture and broth in a saucepan.

Bring to a simmer (do not boil). Keep warm over low heat. To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves; set aside.

To prepare paella, peel and devein shrimp, leaving tails intact; set aside. Heat 1 teaspoon oil in large paella pan or large skillet over medium heat. Add sausages; sauté 3 minutes. Remove from pan. Add shrimp; sauté 2 minutes. Remove from pan. Add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes.

Add tomatoes, paprika, salt, and 3 garlic cloves; cook 5 minutes, scraping pan to loosen browned bits. Add rice; cook 1 minute, stirring constantly. Stir in broth, herb blend, sausages, and corn; cook 10 minutes, stirring frequently.

Arrange shrimp, heads down, in rice mixture; cook 10 minutes. Remove from heat. Cover with a towel, and let stand 10 minutes. Serve with lime wedges. Makes 8 servings

Traditional Spanish Paella

Herb Blend
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced

Paella
1 cup water
1 teaspoon saffron threads
3 (16-ounce) cans chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage, cut into 1/2-inch-thick slices
1 (4-ounce) slice prosciutto or ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
Lemon wedges (optional)

To prepare the herb blend, combine the first 4 ingredients, and set aside. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.

Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan.

Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.

Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells.

Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired. Makes 8 servings

Spiced Peaches in Crisp Phyllo Pastry

1/3 cup granulated sugar
1/2 cup unsweetened white grape juice, divided
1/2 cup riesling or other sweet white wine
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon ground nutmeg
3 whole cloves
1 (3-inch) cinnamon stick
4 cups coarsely chopped peeled peaches (about 1 1/2 pounds)
12 (14 x 9-inch) sheets frozen phyllo dough, thawed (such as Athens)
Cooking spray
1 teaspoon powdered sugar

Combine granulated sugar and 3 tablespoons grape juice in a medium saucepan. Cook over high heat 4 minutes or until golden, stirring constantly. Remove from heat. Stir in remaining 5 tablespoons grape juice, wine, and the next 5 ingredients (through cinnamon); bring to a boil.

Reduce heat, and simmer 10 minutes. Remove and discard cloves and cinnamon stick. Stir in peaches; bring to a boil. Reduce heat to medium; cook 25 minutes or until very thick, stirring frequently. Cool 1 hour.
Preheat oven to 375°.

Place 1 phyllo sheet on work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Place another phyllo sheet on top of first; lightly coat with cooking spray. Repeat procedure with the remaining phyllo and cooking spray, ending with cooking spray.

Spoon peach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of peach mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or pastry may split.)

Place pastry, seam side down, on a baking sheet coated with cooking spray. Divide pastry into 6 equal portions by scoring 5 diagonal slits on top using a sharp knife. Lightly coat the pastry with cooking spray.

Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on baking sheet on a wire rack. Sprinkle with powdered sugar. Cut along scored slits into equal portions using a serrated knife. Makes 6 servings

Orange Yogurt Cake

1 cup fresh orange juice
1/8 teaspoon crushed saffron threads
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 large egg
1 large egg white
1/4 cup plain low-fat yogurt
6 tablespoons olive oil
Cooking spray
3 tablespoons sweet orange marmalade
1 tablespoon Grand Marnier or other orange-flavored liqueur

Preheat oven to 350°. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.

Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.

Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.

Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake. Makes 12 servings

Moorish-Style Salad with Cumin and Smoked Paprika

Dressing
1 1/2 tablespoons minced fresh parsley
1 teaspoon chopped canned anchovy fillets
1/2 teaspoon cumin seeds
1/4 teaspoon Spanish smoked sweet paprika
3 garlic cloves, minced
3 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil

Salad
6 cups torn escarole
2 cups halved cherry tomatoes
1/2 cup vertically sliced red onion

To prepare dressing, combine first 5 ingredients in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Add vinegar and oil; stir with a whisk.

To prepare salad, combine escarole, tomatoes, and onion in a large bowl. Add dressing; toss well. Makes 6 servings

Steamed Mussels with Lemon, Onion, and Wine

2 teaspoons olive oil
2 1/4 cups vertically sliced onion (1 medium)
2 tablespoons finely chopped shallots
1 1/2 teaspoons chopped fresh thyme
1 garlic clove, minced
1 bay leaf
1/4 cup dry white wine
1 3/4 pounds small mussels, scrubbed and debearded
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add onion, shallots, thyme, garlic, and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; uncover and cook over medium-high heat 2 minutes or until liquid almost evaporates.

Add mussels, juice, salt, and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf. Serve with pan juices; sprinkle with parsley. Makes 6 servings

Chicken with White Wine, Grape Juice, and Cilantro

6 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup vertically sliced onion
2 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons finely chopped fresh cilantro, divided
1/3 cup unsweetened white grape juice
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 1/2 cups seedless green grapes, halved

Sprinkle chicken with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned.

Add onion and garlic; sauté 2 minutes or until onion is tender. Stir in wine, 3 tablespoons cilantro, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done.

Transfer chicken to a serving platter, and keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Stir in grapes. Spoon sauce over chicken; sprinkle with remaining 3 tablespoons cilantro. Makes 6 servings.

Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce

2 (1-pound) pork tenderloins, trimmed
2 tablespoons minced fresh parsley, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
12 bite-sized pitted dried plums
1/4 cup sliced roasted piquillo peppers
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 1/2 cups vertically sliced Vidalia or other sweet onion
4 black peppercorns
2 garlic cloves, unpeeled
1 bay leaf
1/3 cup chicken broth
1/3 cup cream sherry
1/2 teaspoon ground cumin

Preheat oven to 400°. Cut 1 pork tenderloin in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Repeat the procedure with remaining tenderloin.

Sprinkle inside of tenderloins with 1 tablespoon parsley, 1/2 teaspoon salt, black pepper, and minced garlic. Top each tenderloin with 6 dried plums and 2 tablespoons piquillo peppers. Roll up each pork tenderloin, jelly-roll fashion, starting at long side. Secure pork at 2-inch intervals with twine; dust with flour.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 6 minutes on each side or until browned. Add the remaining 1 tablespoon of parsley, onion, peppercorns, unpeeled garlic, and bay leaf; sauté 2 minutes. Stir in broth, sherry, and cumin. Wrap the handle of pan with foil, and transfer pan to oven.

Cover and bake at 400° for 25 minutes or until a thermometer registers 160° (slightly pink). Transfer pork to a platter; let stand 5 minutes. Cut pork into 3/4-inch-thick slices, and sprinkle with remaining 1/4 teaspoon salt. Remove whole garlic cloves; squeeze to extract pulp. Stir into pan juices (discard garlic skins and bay leaf). Serve pan juices with pork. Makes 8 servings.

Baked Rice

1 1/2 tablespoons olive oil
1/3 cup finely chopped shiitake mushroom caps
2 tablespoons minced onion
1 1/4 cups uncooked Arborio or other short-grain rice
2 1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon crushed saffron threads
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme

Preheat oven to 400°. Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil.

Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme. Makes 6 servings

Valencian Savory Empanadas

2 tablespoons olive oil
1 medium onion, chopped
2 small tomatoes - peeled, seeded and chopped
4 ounces diced cooked ham
2 hard-cooked eggs, chopped
1 1/2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 (10 ounce) can refrigerated pizza crust dough

Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.

Preheat the oven to 425 degrees. Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.

Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving. Makes 12 servings

Tuna and Goat Cheese Empanadillas

1 tablespoon olive oil
5 tablespoons minced onion
6 oz canned tuna, packed in olive oil
4 oz goat cheese
3 oz pimento-stuffed olives, chopped
5 tablespoons toasted pine nuts
5 tablespoons capers, chopped
1 teaspoon paprika
Salt and pepper, to taste.
2 cloves garlic, peeled and minced
16 oz puff pastry, defrosted if frozen

Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened. Remove from the heat and set aside.

Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.

On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary.

Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent.

Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together. Makes 6 servings

St. James' Cake

2 2/3 cups ground almonds
3/4 cup flour
1 1/4 cup sugar
4 eggs
8 tablespoons butter, at room temperature
1/2 teaspoon baking powder
1/2 cup water
Zest of 1 lemon
Powdered sugar to decorate

Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside. Heat the oven to 350 degrees. Grease a round 8-inch springform pan.

In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer. Stir the almonds into the batter. Grate the lemon and add the zest and stir until thoroughly mixed.

Pour batter into cake pan. Bake in oven on the middle shelf at 350 F degrees for approximately 45-50 minutes. Check doneness after 45 minutes. Cake is done if a toothpick inserted into the center of the cake comes out clean.

The traditional way to decorate is to sprinkle powdered sugar on the top, with a cutout of a cross on top. Use any clean piece of paper folded in fourths to cut out a cross. Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar. A small flour sifter works.

Gató d'Ametlla - Majorcan Almond Cake

This Majorcan cake is believed to have originated in Valldemossa, the island town made famous by Chopin and George Sand, who spent a winter together there in an abandened Carthusian monastery that today draws many visitors.

Unsalted butter and all-purpose flour for preparing pan
8 eggs, separated
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract (optional)
2 cups coarsely ground blanched almonds

Preheat the oven to 400ºF. Butter an 11-inch round cake pan with 2-inch sides and then dust it with flour, shaking out any excess.

In a large bowl, combine the egg yolks and sugar an whisk together until smooth and foamy. Add the lemon zest, cinnamon, and vanilla, if using, and mix well. Add the ground almonds a little at a time, mixing well after each addition to incorporate fully.

Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks. Scoop about one-third of the whites onto the egg yolk mixture and, using a rubber spatula, fold them in to lighten the mixture. Then add the remaining whites and fold them in gently but thoroughly, deflating the batter as little as possible.

Transfer the batter to the prepared pan. Bake the cake for about 30 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and, holding the cake pan 6 inches above a countertop, drop the pan onto the counter. This simple dropping action shocks the cake, making it easier to remove from the pan.

Transfer the cake to a wire rack and let cool in the pan until warm. Run a knife around the inside of the pan to loosen the cake sides and then invert the cacke onto the rack and lift off the pan. Place the cake upright on a serving plate. Serve warm or at room temperature with ice cream, if desired. Serves 8

Marmitako - Fresh Tuna and Potato Stew

Marmita translates as 'pot' or 'casserole' in Basque, while the suffix ko is the genitive case, so that marmitako literally means 'from the pot'. Of course, just about everything in Basque cooking comes 'from the pot', but only this venerable dish goes by that name. Originally it was cooked on board fishing boats - and still is - but for decades now it has appeared on restaurant menus in the Basque Country, sometimes even prepared with salmon. The stew is soupy but thick, specially when the potatoes are 'cracked open' to yield more starch. You can prepare marmitako up to the point a which the tuna is added, and then reheat the stew up to a day later and add the tuna.

2 dried choricero or ancho chiles
1 pound fresh tuna fillet
Coarse salt
4 russet potatoes, about 2 pounds total weight
1/3 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 green bell pepper, seeded and cut lengthwise into narrow strips
1 tablespoon sweet pimentón or paprika

In a heatproof bowl, combine the dried chiles with boiling water to cover and let stand for 30 minutes, or until soft. Drain the chiles, slit them open, and scrape off the flesh with the edge of a knife, discarding the seeds, skins, and stems, Set the flesh aside.

Cut the tuna into small pieces. Sprinkle the pieces with coarse salt and set aside.

Peel the potatoes. To 'crack' the potatoes into chestnut-sized pieces, make a small cut in each potato and then break it open the rest of the way. Set the potato pieces aside.

In a stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, and bell pepper, and the flesh from the chiles, stir well, and cook, stirring occasionally, for 5 minutes, or until the onion and bell pepper have begun to soften and all the ingredients are well blended.

Add the potatoes and pimentón and mix well. Season with a little coarse salt and add water to cover by 2 inches. Bring to a boil, cover, decrease the heat to medium-low, and cook for about 30 minutes, or until the potatoes are fork-tender.

Add the tuna pieces to the pot and simmer for 5 minutes, or until the tuna is opaque. Remove from the heat and let stand for 30 minutes before serving. If the soup is very clear because the potatoes didn't release enough starch, mash a piece or two against the side of the pot with the back of a spoon and shake the pot a little.

Reheat gently to serving temperature (if your pot retains heat well, the stew may still be piping hot and you won't need to reheat it). Ladle into warmed bowls and serve at once. Serves 6

Bacalao al Pil-Pil - Salt Cod in an Olive oil Emulsion

Bacalao al Pil-Pil is a classic Basque fare. After you prepare the garnish and simmer the cod for several minutes, you make the sauce by engaging the cod in a 'dance' with the olive oil to create an emulsion that looks very much like a mayonnaise.

To ensure success, bear in mind the following rules: Use only olive oil; other fats will not result in the superior emulsion this dish demands. Use the best salt cod you can find or salt it yourself. Use a cazuela or similar earthenware cooking vessel that can be used on the stove top. And finally, when you are ready to place the fish in the cazuela to begin the sauce, make sure the salt cod, olive oil, and cazuela are all lukewarm.

2 pounds salt cod, desalted
1 1/2 cups olive oil
3 cloves garlic, thinly sliced
1 small dried hot chile, seeded and cut into rings

Drain the salt cod and pat dry with paper towels. Cut into 3-inch squares, leaving the skin intact. When cooking later in olive oil, the skin will release the needed gelatin to help emulsify the sauce.

In a 12-inch cazuela, heat the olive oil over medium heat. When the oil is hot, add the garlic and the chile and fry, stirring occasionally, for 2 to 3 minutes, or until the garlic starts to turn golden. Using a slotted spoon, transfer the garlic and chile to a small bowl and reserve for garnish. Reserve the oil in the cazuela.

Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for about 10 minutes, being careful not to let the oil become too hot. The oil should just barely sizzle around the edges of the fish pieces. Using a slotted spoon, transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to cool. When the cod is cool enough to handle, remove any errant bones, leaving the pieces as intact as possible.

Return the cod pieces, skin side up and in a single layer, to the cazuela. At this point, make sure that the cazuela, the cod, and the reserved olive oil are all lukewarm.

Place the cazuela over medium heat and begin by spooning 2 or 3 tablespoons of the olive oil over the cod. It its here that the dance begins: using both hands, rotate the cazuela in circular motions over the burner. Continue the motion until the first drops of oil start to emulsify. You will know that the emulsion is beginning when the oil drops turn pale and cling to one another. Eventually the whole sauce will turn pale white.

Continue to rotate the cazuela, interrupting only to add the olive oil gradually, spoonful by spoonful, until all the oil is incorporated into the emulsion. Depending on the quality of the cod and the gelatin content of its skin, it will take anywhere from 15 to 30 minutes to make the sauce.

Divide the cod evenly among individual plates and spoon the sauce over the top. Garnish with the reserved garlic and chile. Serve hot or warm. Serves 6

Caldereta de Langosta - Lobster Stew

On the Balearic Islands, the locals argue over who has the best caldereta. Minorcans claim that their blue spiny lobsters are unequaled in the dish, while the Majorcans claim their light red lobsters are better. Despite that, it is perfectly possible to make an excellent caldereta using American lobster.

There are two primary species of lobster: the American lobster (Homarus americanus) and the European lobster (Homarus gammarus). In Spain, the former, known as bogavante, is caught in the Bay of Biscay and is highly valued. But when the Spanish refer to the langosta, they are talking about the European lobster, which is pulled from the Mediterranean Sea, is quite spiny in appearance, and is known in English as spiny lobster or rock lobster.

2 (2-pound) live lobsters
1/3 cup plus 2 tablespoons olive oil
2 pounds tomatoes, cored and cut into eighths
1 (8-ounce) can tomato paste
2 yellow onions, chopped
1 small green bell pepper, seeded and chopped
Salt
Pinch of sugar
3 cloves garlic, peeled but left whole
1 tablespoon chopped fresh flat-leaf parsley
4 thin slices whole-grain country-style bread, toasted (optional)
4 teaspoons Alioli (optional)

Place the live lobsters in ice water for 1 hour. The lobsters need to be alive to make this dish sublime, but they should not suffer when we kill them. Putting them in the ice water will help numb them.

In a skillet, heat the 1/3 olive oil over high heat. Add the tomatoes, tomato paste, onions, and bell pepper and cook, stirring often, for about 10 minutes, or until the vegetables begin to soften. Decrease the heat to medium, season with salt and the sugar, and cook for about 20 minutes, or until the mixture has thickened. Pass the mixtures through a food mill fitted with the medium plate held over a deep caldero or large saucepan. Pace on the stove top over the lowest heat setting possible. Keep an eye on the sauce, as you don't want it to scorch.

While the vegetables are cooking, remove the lobsters from the ice water and place them, belly down, on a cutting board. Working with 1 lobster at a time, and using a sharp knife, separate the head from the tail and remove the legs. Pull out and discard the insides, but reserve the liver (the greenish mass inside the head) and the roe if any (the reddish mass, also called the coral, found in females). Place the liver and roe in the refrigerator. Crack the legs open a bit with a small hammer, so that they will release more flavor when they ar broiled. If you are cooking American lobsters, reserve the claws, since they are very meaty, and cook them later with the tails.

In a small saucepan, combine the heads and legs with water to cover and bring to aboil over high heat. Decrease the heat to medium and simmer for about 30 minutes to create a flavorful stock. Strain the stock and set aside.

Cut each tail crosswise into 4 pieces and add them and the claws, if using American lobsters, to the simmering tomato sauce. With a wooden spoon or spatula, turn the lobster, mixing it well with the tomato sauce. Add the reserved stock, which should just cover the lobster. Season with salt, increase the heat to medium, and bring to a boil. Cover and cook for 20 minutes.

In a mortar, combine the garlic, parsley, the remaining 2 tablespoons olive oil, and the lobster liver and roe. Pound with a pestle until a uniform paste forms. Add the paste to the lobster and tomato sauce, mix well and cook for 5 minutes longer to blend flavors.

To serve, spread each bread slice with 1 teaspoon alioli and place in the bottom of a soup plate. Ladle the lobster pieces and plenty of liquid on top. Place an empty dish for the shells in the center of the table. Serves 4