Spanish Cuisine

Majorcan Vegetable Pizza

1/2 Catalonian Crust
1 1/2 teaspoons cornmeal
3 cups Samfaina
1/2 cup (2 ounces) part-skim ricotta cheese
1/2 teaspoon kosher salt

Preheat oven to 500°. Place a baking stone in oven; preheat 30 minutes. Gently stretch the Catalonian Crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal.

Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread Samfaina evenly over the dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden. Makes 6 servings

Spicy Basque-Style Chicken

1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup sliced green olives
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1/4 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley

Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.


Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley. Makes 4 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

Orange-Saffron Shrimp-and-Snapper Stew

Cooking spray
1 cup chopped green onions, divided
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon grated orange rind
1/8 teaspoon ground red pepper
1/8 teaspoon saffron threads
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1/2 pound red snapper or other firm white fish fillet, cut into 1-inch pieces
1/2 pound large shrimp, peeled
1 tablespoon butter

Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; cook 2 minutes or until tender. Add sugar and next 6 ingredients (sugar through clam juice); bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Increase heat to medium; add fish and shrimp. Cook 5 minutes or until shrimp are done (do not stir). Remove from heat; stir in 1/4 cup onions and butter. Makes 4 servings

Gazpacho Panzanella

Salad
4 ounces French bread, cut into (1/2-inch) cubes
Cooking spray
3 1/2 cups chopped seeded tomato (about 2 pounds)
2 cups chopped skinless, boneless rotisserie chicken breast meat
1 3/4 cups chopped seeded cucumber (about 1 pound)
1 cup chopped green bell pepper
1/2 cup vertically sliced red onion
1/4 cup chopped fresh flat-leaf parsley

Dressing
1/2 cup low-sodium vegetable juice
1/4 cup red wine vinegar
1 tablespoon extravirgin olive oil
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350°. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 15 minutes or until golden brown, stirring once. Set aside.

Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.

To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes. Serve immediately. Makes 4 servings

Pork Picadillo Empanadas

3/4 pound ground pork
1/2 jalapeño pepper, seeded and minced
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup golden raisins
2 cups chipotle salsa, divided
2 tablespoons fresh lime juice
3 tablespoons chopped almonds, toasted
3 1/2 tablespoons sour cream
1 (16.3-ounce) can refrigerated buttermilk biscuits
1 large egg, lightly beaten

Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Add jalapeño pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice. Remove from heat, and stir in almonds and sour cream. Cool.

Separate dough into 8 biscuits. Separate each biscuit in half to make 16 rounds. Roll each round on a lightly floured surface to a 4-inch circle.

Spoon pork mixture evenly in center of each dough circle. Fold dough over filling, pressing edges with a fork to seal. Cover with plastic wrap, and chill up to 8 hours.

Place empanadas on lightly greased baking sheets. Brush evenly with egg.

Bake at 350° for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets. Serve with remaining 1 1/2 cups chipotle salsa. Makes 16 empanadas

Shrimp and Sausage Paella

2 links Spanish chorizo sausage, cut into 1/2-inch-thick slices
1 cup chopped onion
1 cup chopped green bell pepper (about 1 medium)
2 teaspoons bottled minced garlic
1/4 teaspoon black pepper
1/4 teaspoon crushed saffron threads
1 1/2 cups instant rice
3/4 cup water
1/2 teaspoon dried marjoram
1 (14 1/2-ounce) can no-salt-added diced tomatoes (undrained)
1 (8-ounce) bottle clam juice
8 ounces medium shrimp, peeled and deveined

Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 1 minute. Add onion and bell pepper to pan; sauté 4 minutes. Stir in garlic, black pepper, and saffron; sauté 1 minute. Stir in rice, 3/4 cup water, marjoram, tomatoes, and clam juice; bring to a boil.

Cover, reduce heat, and simmer 4 minutes or until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done. Makes 4 servings

Spanish Potato Omelet - Tortilla Española

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

Caramel Flan

5 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2-1/2 cups milk
2 tablespoons caramel ice cream topping

In a bowl, lightly beat eggs. Add sugar, vanilla and salt; mix well. Gradually stir in milk. Divide caramel topping among six ungreased 6-oz. custard cups, 1 teaspoon in each. Place cups in a 13-in. x 9-in. x 2-in. baking dish. Pour egg mixture into each cup (cups will be full).

Fill baking dish with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until center of each is almost set (mixture will jiggle). Remove custard cups from water to a wire rack; cool for 30 minutes. Refrigerate for 3 hours or until thoroughly chilled. Invert and unmold onto rimmed dessert dishes. Makes 6 servings

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

Chicken Stuffed with Goat Cheese and Garlic

4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil. Makes 4 servings

Beef Braise

Cooking spray
3 pounds bottom round roast, trimmed
2 cups thinly vertically sliced yellow onion
3/4 cup thinly sliced bottled roasted red bell pepper
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 cup dry sherry
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 cups fat-free, less-sodium beef broth
1 1/2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon cornstarch
1 tablespoon water

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 5 minutes, browning on all sides. Remove beef from pan.

Recoat pan with cooking spray. Add onion to pan; sauté 4 minutes or until tender. Add bell pepper and garlic; cook for 1 minute, stirring constantly. Add salt and next 5 ingredients (through saffron); cook 30 seconds or until fragrant, stirring constantly.

Stir in sherry and hot pepper sauce, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by about half. Add beef and broth to pan; bring to a simmer.

Cover, reduce heat, and simmer 2 hours or until beef is tender. Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.

Add peas, parsley, and vinegar to pan; cook 5 minutes. Combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. Bring to a boil; cook 1 minute. Add sliced beef; cook 1 minute or until thoroughly heated. Makes 8 servings

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

Remaining ingredient
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. Makes 4 servings

Salmon and Sweet-Potato Frittata

2 tablespoons olive oil
2 large sweet potatoes, peeled and grated (3 cups)
1 small onion, chopped (1 cup)
1 pound skinless salmon fillet
6 eggs
1/4 cup milk
2 cups Swiss cheese, diced (8 ounces)
1/4 cup fresh tarragon leaves
1 teaspoon kosher salt
Freshly ground pepper

Heat oven to 375°. In a deep 8- to 10-inch ovenproof skillet, heat the oil over moderately high heat. Add the sweet potatoes and onion and cook, stirring, until tender, about 5 minutes. Cook 5 minutes for the salmon or until cooked through. Remove the skillet from heat.

Whisk together the eggs, milk, cheese, tarragon, salt, and a few grinds of pepper and add to the skillet. Stir. Bake in the upper third of the oven for 20 minutes or until set. Transfer the frittata to a plate; cut into wedges. Makes 4 servings

Stuffed Piquillo Peppers

1 1/2 cups water
1/2 cup long-grain brown rice
1/8 teaspoon saffron threads, crushed
2 garlic cloves, minced
1/4 cup fresh chopped flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained
10 piquillo peppers (about 1 [7.76-ounce] jar)
Cooking spray
1/4 cup (1 ounce) shredded Manchego cheese
Flat-leaf parsley sprigs (optional)

Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat. Preheat oven to 400°.

Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired. Makes 5 servings (serving size: 2 stuffed peppers)

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, 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

Roast Chicken with Saffron and Lemons

1 3-lb. chicken
1 large pinch saffron threads, toasted
2 tsp. salt
1/4 tsp. black peppercorns
1 lemon, thinly sliced
Sprigs of rosemary

Preheat oven to 400°. Wash, then dry, chicken. Grind toasted saffron threads, salt, and peppercorns with a mortar and pestle. Use your fingers to gently separate the skin from the flesh of the chicken. Rub spices over and under the skin, and inside the cavity. Place lemon slices and rosemary under the skin and inside the cavity.

Tuck the wings under the back and tie the bird with a kitchen string to hold the legs together for even cooking. Place in a baking pan and roast for 1 hour. Serves 4

Romesco Sauce

1/4 cup olive oil
1 slice Italian bread, about 1/4-inch thick
2 tablespoons slivered almonds
4 to 6 cloves garlic
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
8 cherry tomatoes, halved
2 tablespoons sherry wine or red wine vinegar
1 cup roasted bell pepper

Heat olive oil in a skillet over medium-high heat. Add bread. Fry for 2 minutes; turn bread slice. Stir in almonds and garlic; fry an additional 2 minutes.

Pour hot oil, almonds, garlic and bread into a food processor. Add smoked paprika, cayenne pepper, cherry tomatoes, vinegar and roasted red pepper. Pulse until peppers are coarsely chopped, not pureed.

Let Romesco Sauce sit for five minutes to develop flavors. Salt to taste. Serve at room temperature. Refrigerate any leftovers. Serve with grilled fish, chicken, pita points, crostini or vegetables. Makes 1-1/2 cups

Almond Meringue Cookies

1/2 cup blanched almonds
3 egg whites
1/2 teaspoon cream of tartar
1 cup powdered sugar
1/2 teaspoon lemon peel
1/2 teaspoon pure bourbon vanilla extract
1/4 teaspoon salt

Preheat oven to 350°. Finely grind almonds in a food processor or blender. Place in shallow baking dish and bake 5 minutes until lightly browned. Cool.

Beat egg whites and cream of tartar with electric mixer until very stiff peaks form. Gradually beat in powdered sugar until stiff peaks form. Beat in lemon peel, vanilla and salt. Carefully fold in cooled almonds. Drop by teaspoonfuls onto parchment lined baking sheets.

Bake at 300° for 25 to 30 minutes until tops are lightly browned and cookies are firm to the touch. Cool on a rack. Store in a tightly covered container. Makes 36 cookies

Paella Salad

3/4 cup long grain rice
1 can (14 ounces) chicken broth
1/16 teaspoon crumbled Saffron
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon spice islands thyme
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon fine grind black pepper
8 ounces cooked shrimp or chicken breast strips
1 tomato, seeded and chopped
1/2 cup diced green bell pepper
1/4 cup diced red onion

Combine rice, chicken broth and saffron in medium saucepan. Cover and bring to a boil; reduce heat to a simmer. Cook 15 to 20 minutes until rice is tender and liquid is absorbed. Pour rice into a shallow pan and refrigerate at least 20 minutes.

Combine olive oil, vinegar, garlic powder, onion powder, thyme, salt, paprika and black pepper in a small bowl. Combine cooled rice, shrimp, tomato, green bell pepper and onions in a large bowl. Add dressing and mix well. Serve immediately or refrigerate until ready to serve. Makes 6 servings

Quick Gazpacho

1 can (15 ounces) petite diced tomatoes
1/2 cup cucumbers, diced, peeled and seeded
1/2 cup green bell pepper, diced
1 tablespoon red onion, diced
1-1/2 teaspoons smoked paprika
1/4 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons sherry or red wine vinegar
Sea Salt
Black Pepper
2 ounces manchego cheese, shaved

Pulse tomatoes, cucumber, green pepper, onion, smoked paprika, garlic powder, olive oil and vinegar in a food processor 5 to 7 times to puree. Grind sea salt and black pepper to taste. Refrigerate at least 1 hour to chill soup. Top each bowl of soup with shavings of manchego cheese. Makes 3 cups

Catalonian Pepper and Nut Sauce

2 dried ancho chiles
2 small red bell peppers
1/2 cup hazelnuts
1/2 cup blanched almonds, toasted
4 garlic cloves, chopped
1 (1-ounce) slice bread, toasted
1/4 cup red wine vinegar
2 tablespoons tomato paste
4 teaspoons sweet smoked paprika
1/4 teaspoon ground red pepper
2/3 cup extravirgin olive oil
1/4 cup hot water
1/2 teaspoon salt

Place ancho chiles in a small saucepan. Cover with water; bring to a boil. Remove from heat; cover and let stand 20 minutes. Drain well. Remove stems, seeds, and membranes from chiles; discard. Place chiles in a
medium bowl. Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and cut into 2-inch pieces. Add bell peppers to chiles. Reduce oven temperature to 350°.

Arrange hazelnuts in a single layer on a baking sheet. Bake at 350° for 8 minutes or until toasted. Turn nuts out onto a towel. Roll up towel; rub off skins. Place hazelnuts in a food processor. Add almonds, garlic, and bread to food processor; process 1 minute or until finely ground.

Add chile mixture, vinegar, tomato paste, paprika, and ground red pepper; process 1 minute or until combined. With processor on, slowly pour oil through food chute; process until well blended. Add 1/4 cup hot water
and salt; process 10 seconds or until combined. Makes 2 1/2 cups

Shrimp Gazpacho

1/2 pound medium shrimp, cooked and with tails off
1 medium onion, finely chopped
1 small green bell pepper, seeded and finely chopped
2 cans (14.5 ounces each) diced tomatoes, undrained
1 teaspoon thyme
1 teaspoon tarragon
1/4 teaspoon cayenne pepper

Rinse shrimp in colander under cold water; let drain. Combine onion, green pepper and tomatoes in a large bowl. Add shrimp, thyme, tarragon and cayenne pepper. Cover and chill at least 10 minutes. If using uncooked shrimp, cook shrimp in boiling water 1 to 3 minutes, or until shrimp turn pink. Makes 4 servings

Spanish Skillet Potatoes

2 tablespoons olive oil
6 cups cubed red potatoes (with the skins on)
1 cup coarsely chopped onion
2 teaspoons smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon fine grind black pepper
2 cloves garlic, finely chopped
1/2 cup roasted red pepper strips
1/2 cup finely shredded manchego cheese
2 tablespoons sliced green olives

Heat oil in a large skillet. Add potatoes and onion, stirring occasionally for 30 minutes. Add smoked paprika, sea salt, black pepper, garlic and roasted red peppers.

Mix well and continue cooking 15 to 20 minutes until potatoes are tender. Remove from heat and sprinkle with manchego cheese and olives. Serve immediately. Makes 6 Servings