Galician octopus with potatoes at Tapa Brindisa in Borough Market London.
This is the best French Onion Soup I have ever had and maybe it is because of the twist - using Spanish Oaxaca cheese!
Spain, this is France. France, this is Spain. Spinach, apple, and brie empanadas.
A "perfect" Paella? As long as there's plenty of crispy bits at the bottom!
Pork Tenderloin in Pomegranate Syrup
The Russian Roulette of Spanish peppers.
Watermelon, cherry tomato and chorizo atop grilled bread. Spanish tostada for summer.
An icy cold green gazpacho for the dog days of summer.
The perfect cilantro salsa, every time, easy and economical to make.
Roasted Peppers and Eggplant on a Potato base... Escalivada.
Pisto Manchego - rustic ratatouille-like puree as an accompaniment to just about anything ~ from Mario and Gwyneth's Spain on the Road
Frittata: With Roasted peppers, Spinach & Asparagus
Garlic-Sizzled Chicken (Pollo Al Ajillo)
Chef Gerald Hirigoyen's Chicken Thighs with Spicy Basque "Ketchup"
Spanish Tapas - Garlic Prawns
if i drink half the sangria by myself in the kitchen before the party even starts, does that make me a very naughty hostess? (and i didn't even put fanta in it)
Spiced Strawberry Soup with Mint Cream & Chocolate Nut Crisps.
A simple, quick yet mouthwatering chicken casserole and why we call it Indian Chicken.
to dine at The Bazaar, i'll have to cash out a 401k, but i can't afford that yet. i'll stick with jose andres' Chickpea Spinach Stew (which costs less than $10 to make)
warm octopus salad
gazpacho doesn't just have to be limited to a puree of tomatoes and cucumbers - adding avocado makes this a creamy andaluz version
Paella Valenciana with Spring Ramps
Piquillo Peppers stuffed with Cod brandade... delicious over a parsley sauce!
Chicken and Prawn Paella
Spanish style squid - Calamares a la espanola
12 Tiny Eggs Sunny Side Up: Huevos a la Cubana "Andy Garcia", Brunch at the Bazaar by Jose Andres.
Spanish Curtido with Pickled Melon inspired by the painting Still-life with Quince, Cabbage, Melon and Cucumber by Juan Sánchez Cotán.
Toasted Hazelnut Romesco Sauce: complex, easy, delicious!
Grilled Chicken with Espelette Pepper (Basque ground chiles)
The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar