Spanish Cuisine

Meatballs in Tomato Sauce

Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.

2 tablespoons of olive oil
8 oz ground beef
1 cup (2 oz) fresh white breadcrumbs
2 tablespoons grated Manchego or Parmesan cheese
1 tablespoon tomato paste
3 cloves garlic, chopped fine
2 scallions, chopped fine
2 teaspoons chopped fresh thyme
1/2 teaspoon turmeric
Salt and pepper, to taste
2 cups (16 oz) canned plum tomatoes, chopped
2 tablespoons red wine
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh rosemary

In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot. Serves 4

Tuna and Goat Cheese Empanadillas

Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers. Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.

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. Serves 6 to 8

Crema Catalana

Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French crème brûlée. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to a heavy paella dinner.

2 cups (15 fl. oz) milk
1 cinnamon stick
Rind of 1 lemon
1 teaspoon vanilla extract
4 medium egg yolks
1 tablespoon cornstarch
1 cup (7 oz) superfine sugar

In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

In a bowl, whisk the egg yolks together with the cornstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.

Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.

Immediately before serving, preheat the broiler and scatter the remaining sugar evenly over each serving. Place the dishes under the broiler until the sugar topping begins to caramelize. Remove from the broiler and serve. Serves 4

Ajillo Mushrooms

Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry.

To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.

1/4 cup (2 fl. oz) olive oil
4 cups (8 oz) mushrooms, wiped clean and quartered
6 cloves garlic, minced
3 tablespoons dry sherry
2 tablespoons lemon juice
1/2 teaspoon dried red chile, seeded and crumbled
1/4 teaspoon Spanish paprika
Salt and pepper, to taste
2 tablespoons chopped parsley

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened. Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters. Serves 4

Cinnamon Ice Cream

Ice cream in Spain is rarely served as a desert at home. Rather, it is a decadent treat found at sidewalk cafés and in restaurants. Likewise, ice cream stands are common sight around Spain in the summer, especially throughout beach towns.

Recreate the feeling of a languorous afternoon at the café with this cinnamon-flavored ice cream. Delicious yet light, it is easy to see why this is a Spanish summertime favorite.

4 cups (30 fl. oz) milk
1 cinnamon stick, about 4 inches long
1 strip lemon rind, about 3 to 4 inches long
6 medium egg yolks
1 1/2 cups (10 1/2 oz) sugar
Sprigs of fresh mint, to decorate

In a medium saucepan, heat 2 cups (15 fl. oz) of the milk with the cinnamon stick and lemon rind. Allow to simmer gently, then remove from heat and set aside.

In a separate bowl, beat the egg yolks well. Add the remaining milk and sugar, combining thoroughly. Add the egg mixture to the saucepan with the milk, cinnamon stick, and lemon rind.

Heat the mixture and allow to simmer, stirring continuously. Make sure that the mixture does not come to a boil. With a slotted spoon, remove and discard the cinnamon stick and lemon rind. Allow to cool then freeze the mixture until it reaches a creamy consistency. Serve in individual dessert glasses and decorate with mint. Serves 4

Salmorejo - Thick Cordoban Gazpacho

Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work.

6 tomatoes, coarsely chopped
2 cloves garlic, chopped
1/4 cup sherry vinegar
1 cup extra virgin olive oil
1 tablespoon salt
2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
1 egg yolk (optional)
3 hard-boiled eggs, peeled and finely chopped
3 ounces spanish ham, finely chopped

In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.

Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.

Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled. Just before serving, taste the soup and adjust the seasoning with salt. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve. Serves 6

Arroz con costra - Crusty Rice with spare ribs and Chicken

This rice casserole is one of the signature dishes of Murcia, a region that excels in rice cookery. If you cannot find butifarra blanca, a white pork sausage of the region, bratswurt or a similar white sausage can be a substitute or you can simply omit the sausage.

1/2 cup olive oil
1/2 pound spareribs, coarsely chopped
2 butifarras blancas, cut into 1-inch-thick slices (optional)
1/2 pound pork loin, cut into medium dices
6 chicken drumsticks
1 1/2 teaspoons salt
2 tomatoes, peeled and coarsely chopped
4 cups beef stock
1 teaspoon sweet pimenton or paprika
2 cups Spanish rice
6 eggs, lightly beaten

Preheat the oven to 450ºF. In a large (about 15-inch) cazuela, heat the olive oil over medium-high heat. Add the spareribs, sausages, if using, pork, and chicken and fry, turning as needed, for about 10 minutes, or until lightly golden on all sides. Add the salt and tomatoes and mix well. Meanwhile, in a saucepan, bring the stock to a boil. Decrease the heat to maintain a simmer.

Add the pimentón to the cazuela and stir quickly to combine with the meat-tomato mixture. Add the stock, increase the heat to high, and bring the stock to a boil. Add the rice and stir with a wooden spoon until well mixed with the rest of the ingrediens and evenly distributed in the cazuela. Decrease the heat to medium-low and cook, without stirring, for 2 minutes.

Place the cazuela in the oven and bake for 10 minutes, or until most of the stock is absorbed and the rice is nearly tender. Pour the eggs evenly over the surface of the rice and bake for about 5 minutes longer, or until the eggs form a crust on the surface. Serve immediately. Serves 6

Almond Cakes

The cake and pastries made in Spanish convents are famous for their delicacy, the result of careful preparation and traditional methods. Many of the recipes, a legacy of the Arab presence in Spain, wisely combine almonds with honey and eggs and were brought to the convents by nuns who had learnt them in their homes.

It is in the provinces of Seville and Granada that there are the most convents and where the products of their kitchens are most competitive with those on sale in the shops.

4 eggs
9 oz blanched peeled almonds
4 oz sugar
Zest of 1 lemon
Cinnamon
1/4 cup flaked almonds
Butter and flour to grease the pans

Grind the almonds in an electric grinder with a little sugar to prevent them from going oily. With an electric beater, beat the eggs with the rest of the sugar until light and fluffy. (If done by hand, first beat the yolks with the sugar, add the almonds, etc. and finally the egg whites beaten stiff.)

Add the cinnamon and lemon zest then gently fold in the ground almonds. Grease and dust with flour 6-8 individual tart pans; fill them with the mixture and sprinkle with almonds flakes. Bake at 350 degrees F for 15 minutes. Remove from the pans while hot and leave to cool. Servings 6-8

Red Onion and Orange Salad

This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas bar throughout Spain. Some versions omit the red onion, or replace the raspberry vinegar with lemon juice. No matter which variation is served, however, this salad is tangy and refreshing on a hot summer day, and should always be served chilled.

4 ripe medium oranges, peeled
1 small red onion, sliced fine
2 tablespoons raspberry vinegar
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
20 black olives, pitted
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched and chopped fine
Springs of fresh mint, to garnish

Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.

In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with mint springs and serve chilled. Serves 4

Asparagus Omelette

Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch.

While some slice this omelette into bite-size squares and serve it as a tapa, it is more common to see this dish served in more generous portions for lunch or a light supper.

1/2 regular bunch (8 oz) asparagus
2 cups (16 fl. oz) water
2 tablespoons water
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
Pinch of salt
Pinch of pepper
1/3 cup (1 oz) grated Manchego cheese
8 medium eggs, beaten
Lemon juice
1 tomato sliced, to garnish

Wash the asparagus and trim them into 1-inch pieces. Bring water to a boil in a saucepan and add the asparagus pieces. Cook for about 2 to 3 minutes or until tender. Drain the asparagus and set aside.

Heat the olive oil over low heat in a 12-inch skillet. Add the chopped onion and garlic and cook until tender. Stir in the asparagus, salt, pepper, and grated cheese. Garnish with sliced tomato and serve.

Reduce the heat to low and pour the beaten eggs into the skillet. Do not stir the mixture. Cook, covered, until the omelette sets, around 15 to 20 minutes. Slice into four portions and sprinkle with lemon juice. Serves 4

Pinchitos Morunos - Small Spicy Moorish Kebabs

1 lb. lean pork, cut into small cubes
2 garlic gloves, finely chopped
2 teaspoons salt
1 teaspoon mild curry powder or pinchito spice mixture
1/2 teaspoon coriander seeds
1 teaspoon Spanish paprika
1/4 teaspoon dried thyme
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon juice

Crush the garlic with the salt in a mortar (or with the flat of a knife on a board), then work in the other ingredients.

Skewer the pork, 3-4 cubes to a small stick, and marinate them in a shallow dish with the herbs (pinchito spice, coriander, paprika, and thyme), turning so they are well coated. Leave at least a couple of hours.

Spread the pinchitos out well on a barbecue or on foil under a grill. Cook them under a high heat for about 3 minutes on each side. Serves 6

Tocinillo de cielo

Tocinillo de cielo (Heaven's little pig) is one of the most surprising desserts of the Spanish gastronomy. We could compare it, in sweet version, with the potato tortilla.

From ingredients of common use (eggs, water, sugar) and using a technique of not at all particular elaboration, we get incredible results with little effort!

Created in the early years of the last century, when wineries from Jerez de la Frontera donated the leftover egg yolks of the clarification (the egg whites are used to clarify the wine) to the nuns. These, with divine success, mixed them with syrup and they treated to the bath Maria, thus was born tocinillo de cielo... God blesses them!

6 egg yolks
9 oz sugar
1 fl. oz water

Caramel
3 tablespoons sugar
1 tablespoons water

Put the sugar in a saucepan with the water and heat until the syrup goes golden brown. Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin. Cook in bain-marie in the oven at 150º for around 20 minutes. When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

Magdalenas - Spanish Cakes

Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón.

4 eggs
1 cup Granulated Sugar
1 4 oz. stick Unsalted Butter
1 2/3 cups Unbleached White Flour
1 Tbsp Baking Powder
Zest from 1 lemon
1 Tbsp Milk

Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside. Beat eggs and sugar. In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light. Add melted butter and lemon zest.

In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest and milk.

Measure and add dry ingredients. Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly. While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

Riñones al Jerez - Sherry Kindeys

Most tapas bars in Spain serve Riñones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions.

10 fresh lambs' kidneys
1 big onion, chopped
4 tablespoons olive oil
4 oz bacon
1 garlic clove, finely chopped
2 tablespoon flour
4 fl. oz fino dry sherry or Montilla
1 tablespoon tomato concentrate
2 sprigs fresh thyme
Salt and freshly ground black pepper

Fry the onion in 2 tablespoons of oil over a low heat in a big frying pan. When it starts to soften add the diced bacon and garlic. Remove the membranes and cut out the middle cores from the kidneys, then cut them into large dices. Remove and reserve the onion and bacon from the pan and add 1-2 tablespoons more olive oil.

Put in the diced kidneys, a handful at a time, over the highest heat and stir occasionally. When they are sealed, pull them to the sides of the pan and add the next handful. When they are all sealed and coloured, return the onions and bacon, sprinkle with flour and stir in. Add the Sherry, tomato concentrate and thyme and bring to a simmer. Season to taste. Serves 6 as tapa, 4 as a supper dish

Moorish Pickled Anchovies - Boquerones en Escabeche

This is an old, old way of preserving small fish which has survived into modern times because it is so delicious. The coast round Nerja is known for its shoals of fresh anchovies. In Malaga the fish are pressed together into a little fan, four tails together, for frying, but this is not essential to the recipe.

2 lb. fresh anchovies, sardines or smelts.
6-8 tablespoons olive oil
2 oz. flour
Salt and freshly ground black pepper
6 garlic cloves, finely chopped
1 small pinch of spanish saffron strands
1 teaspoon cumin seeds
1 teaspoon ground ginger
9 fl. oz red-wine vinegar
4 bay leaves
1 lemon, thinly sliced

Cut off the fish heads, pulling out their innards. Slit them down the belly, as far as the tail, and swish the insdes under a tap.

Then put each fish down on a board, black back upwards, and press a thumb firmly down on it. This opens it out like a book and makes it easy to rip out the backbone and tail.

Heat 4 tablespoons of olive oil in a big frying pan. Dust the fish with seasoned flour on a baking tray and fry immediately you have a trayful (there will be about 4 of these).

Put them in skin-side down and turn after 1-2 minutes. Remove them to kitchen paper to drain. Take the pan off the heat between batches and add more olive oil as necessary.

Fry the garlic in the remaining olive oil, then move to a mortar or a small herb (or coffee) mill. Work to a paste with a pinch of salt, the saffron, cumin seeds and ginger. Work in the vinegar.

Arrange the fish in an earthware dish, skin up. This can be shallow if you are planning to serve them within 24 hours, but should be smalller and deeper if you want to keep them.

Mix 9 fl. oz of water into the spicy mixture and pour this over the fish. Add more vinegar and water to cover them completely if you are keeping them.

Lay the bay leaves and very thinly sliced lemon over the top. Refrigerate for half a day before eating. They can be served straight from the dish, and eaten before a week. Serves 8

Roasted Eggplant - Escalivada

4 small eggplants
4 spring onions or large scallions
4 red bell peppers
2 tomatoes
Extra virgin olive oil for brushing, plus 1/3 cup
2 cloves garlic, thinly sliced
Salt

Prepare a hot fire in a charcoal grill, or preheat the oven to 500º. Brush the eggplants, onions, bell peppers, and tomatoes with olive oil. If using a grill, place the vegetables directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender.

The variation in timing depends on the heat of the fire, and some vegetables, such as the tomatoes, may be ready before the others. If using an oven, arrange the vegetables on a rimmed baking sheet or in a roasting pan and roast, turning every 10 minutes, for 30 minutes, or until the skins blacken and the vegetables are tender. Remove the vegetables from the grill or oven, wrap in newspapers, slip into one or more plastic bags, and let cool for about 1 hour.

Unwrap the vegetables. Peel the eggplants, peppers, and tomatoes, and peel away the outer layer of the onions. Split the bell peppers in half, discard the seeds and stems, and cut lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl.

Trim the stems from the eggplants and core the tomatoes, and then cut them into strips of the same size as the pepper strips and add to the bowl. Trim the onions, cut into rings, and add to the bowl along with the garlic. Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature. Serves 4

Stewed Zucchini with Onion - Zarangollo murciano

1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, peeled and cut into small dice
Salt
Freshly ground black pepper
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
6 eggs (optional)

In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.

Meanwhile, heat the remaining 1/4 cup olive oil in another sauté pan over medium heat. Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.

Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors. If desired, break the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the whites are set. Remove from the heat and serve hot or at room temperature. Serves 6

Spanish Rice Pudding - Arroz con Leche

2 cups (16 fl. oz) milk
1 cinnamon stick
3 strips lemon rind
Pinch of salt
1/2 cup (4 oz) short-grain white rice
3 medium egg yolks, beaten
1/3 cup (3 oz) sugar
1/2 stick (2 oz) butter
1 teaspoon ground nutmeg

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm. Serves 4

St. James Cake - Tarta de Santiago

For the Base
1 egg
4 oz sugar flour (about two glasses)
Cinnamon
Spoonful of water

For the Filling
4 Eggs
8 oz Sugar
8 oz gm of Ground almonds
Lemon Rind
Cinnamon
Icing sugar

To make the base, beat the egg with a spoonful of water, the sugar and a little cinnamon. Gradually add the flour until it forms a mixture than can be kneaded. Roll it out with a rolling pin and line the bottom of a tin that has been greased and sprinkled with flour beforehand.

For the filling, whisk the eggs with the sugar and the lemon rind. When it begins to froth, add the ground almonds and the cinnamon. Fill the tin with this mixture and place in an oven pre-heated to 180ºC for about 25-30 minutes.

For the final touch, cut out a St. James cross out of cardboard, place it in the middle of the tart and dust the whole tart with icing sugar. When you remove the cross, the shape will remain engraved on the tart.

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

Stir-Fried Shrimp with Spicy Orange Sauce

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes.

Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately. Makes 4 servings

Adobado Pork Tenderloin

5 ancho chiles
2 cups boiling water
1 cup fat-free, less-sodium chicken broth
2 tablespoons sugar
3 tablespoons cider vinegar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
4 large garlic cloves, halved
2 pounds pork tenderloin
Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft.

Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.

Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.

Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160° (slightly pink), brushing with reserved chile paste frequently. Makes 8 servings

Catalonian Salad with Greens and Romesco Vinaigrette

1/4 cup Catalonian Pepper and Nut Sauce
2 tablespoons hot water
1 tablespoon red wine vinegar
6 cups torn curly endive
1 (5-ounce) package gourmet salad greens
9 oil-cured ripe olives, pitted and chopped
2 hard-cooked large eggs, chopped

Combine Catalonian Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately. Makes 10 servings

Chicken Shrimp Paella

6 chicken thighs (about 1 1/2 pounds), skinned
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 cups uncooked Arborio or Valencia rice
1/2 cup diced plum tomato
1 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
3 cups fat-free, less-sodium chicken broth
3/4 pound large shrimp, peeled and deveined
1 cup (1-inch) diagonally cut asparagus
1/2 cup frozen green peas, thawed

Preheat oven to 400°. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan.

Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done. Makes 6 servings

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