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This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. Serve with white rice.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
4 boneless, skinless chicken breasts, filleted
salt and pepper to taste
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 tsp granulated sugar
juice of 3 oranges
juice of 1 lime
1/2 cup white wine
orange slices for garnish – optional
Preparation:

Serves 4.

Season the chicken breasts with salt and pepper. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.

Dice the carrots and onions or place in a food processor to dice. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.

Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan. Salt and pepper to taste.

Note: If you prefer a "chunky" sauce, you do not have to puree. The photo above shows this homestyle sauce.

Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.

Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread.

This Spanish chicken in sauce recipe is not complicated and can be made with a whole chicken cut into pieces, or with boneless, skinless pieces for a lower calorie option. The garlic, onion and white wine combine to make an absolutely delicious sauce – especially for dipping bread or drowning your rice.
Prep Time: 5 minutes
Cook Time: 40 minutes

Ingredients:
1 whole chicken or 10-12 boneless, skinless pieces of thigh or breasts cut into pieces
1 handful of bread crumbs
1 clove garlic, peeled
1 yellow onion
2 sprigs of Italian parsley
2-3 threads saffron
1 cup white wine
1/3 cup olive oil (approximately)
salt to taste
Preparation:

This Spanish chicken in sauce makes 4-6 servings.

Note: You’ll need a wooden or plastic mortar and pestle for this recipe. Why use a mortar and pestle? Using a pestle in a downward circular motion to force ingredients against the surface of the mortar and smashing it will release more flavor than using a food processor. (It doesn’t need to be plugged in and it’s easier to clean, too!)

Pour a few tablespoons of olive oil in a large frying pan and heat on medium heat. Add chicken and fry a few pieces at a time, turning over as they brown. You do not have to cook thoroughly – simply brown the pieces. As you remove the chicken from the pan, put on a plate and set aside.

Using the olive oil left in the pan, add a handful of bread crumbs and fry for 1 minute, stirring constantly. Remove and reserve in a bowl.

Peel and chop the onion. If necessary, add a tablespoon of olive oil to the pan, and sauté the onion on medium heat, careful not to burn it. Remove the sautéed onion with a slotted spatula and place in the mortar. Using the oil in the bottom of the pan, sauté the garlic clove. As soon as the garlic starts to brown, remove it and place in the mortar with the onion.

Break the parsley sprigs into pieces and add to the mortar. Add saffron and bread crumbs to the mortar and “grind” together with parsley, onion and garlic using the pestle.

Wash the frying pan and add 2 tablespoons of oil. Heat pan on medium. Add the browned chicken. Add a bit of white wine to the mixture in the mortar and swirl around, then empty into the pan with the rest of the wine. Add water and stir.

Cook chicken for 20-30 minutes on medium heat, partially covering the pan. A few minutes before serving, sprinkle a couple teaspoons of chopped parsley over the top and continue cooking. Serve with white rice or fried potatoes.By Lisa & Tony Sierra

"Arroz con pollo" or Chicken and Rice is a standard main course in homes across Spain and Latin America. It is popular because it is so tasty! There are many different versions, so this recipe is a basic version to start with.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
1 small chicken (or 10 pieces chicken), cut into small pieces*
1 ripe tomato, diced
1 yellow onion, chopped
1 red pepper, sliced into long strips
2-3 cups medium grain rice
4 cups chicken stock
1/2 tsp turmeric (optional - for yellow coloring)
4-5 Tbsp extra virgin Spanish olive oil
Preparation:

* Legs and thighs work well for this recipe because they are small and easy to stir.

This chicken and rice recipe makes 4-6 servings.

In a large frying pan or skillet, saute tomato, onion and pepper in olive oil. When onion is translucent, add pieces of chicken and cook for 5-8 minutes.

Add rice to pan, stirring to coat all the grains with the oil. Add chicken broth and turmeric, if desired. Bring to a boil, then reduce heat and simmer uncovered until the rice is cooked – approximately 20 minutes.By Lisa & Tony Sierra

Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal.
Prep Time: 15 minutes
Cook Time: 1 hours

Ingredients:
1 whole fryer, cut into pieces or 8-10 pieces of chicken
1/4 cup virgin Spanish olive oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
2 peeled carrots, cut into large pieces
1 - 16 oz. can green peas, drained
salt and pepper to taste
Preparation:

Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat.

Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat.

Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary.

Just before serving, add green peas to pan and stir well. Serve with home-fried potatoes.

Note: Spaniards like to use their wonderful, crusty French-style bread to “mop up” the sauce.
By Lisa & Tony Sierra

This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana" or Rioja-Style Chicken. It is a region well-known for its wine production. The winters in Northern Spain are cold, like the climate in much of Europe, so soups and stews are very popular. This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter, but is light enough for any time of the year.
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients:
1 chicken, cut in 8 pieces, OR 8 pieces of legs and breasts
1 yellow onion, peeled
2 cloves garlic
2 red peppers
1 spanish chorizo sausage
3-4 Tbsp olive oil
2-3 sprigs parsley
1 cup white wine
1 cup chicken broth
1-15 oz can peas, drained (or 8 oz frozen peas)
salt and pepper to taste
Preparation:

This Rioja-style chicken recipe makes 4-5 servings.

Important Note: If you are unable to find Spanish chorizo sausage, you may substitute Portuguese Linguica sausage, which is very similar. Mexican or Caribbean varieties cannot be used as substitutes for Spanish chorizo in Spanish recipes, due to the difference in consistency and flavor.

Peel and chop the onion. Peel the garlic and cut into thin slices. Remove the stems and seeds and cut the red peppers into strips. Slice the chorizo into rounds. Chop the parsley.

Heat a large, heavy-bottomed pot with a couple tablespoons of olive oil. Brown the chicken in the pot on both sides. Remove pot from heat and set aside.

While the chicken is browning in the pot, heat 2 tablespoons of olive oil in a large heavy-bottomed frying pan or skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Add parsley, peppers, chorizo. Cook, stirring often for about 10 minutes.

Add vegetables to the large pot of chicken and mix. Add white wine and chicken broth. Stir. Cover and simmer for 30-40 minutes. About 5 minutes before removing chicken from stove, add peas.

This dish is from Santander, on the north coast of Spain. Fresh sardines, fried and then sauteed with tomato sauce is a great dish to serve with warm bread to soak up the sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
16 fresh sardines
1 cup flour
1 cup Spansh virgin olive oil
1 yellow or white onion, chopped
5 tomatoes, peeled and chopped
4 cloves garlic, sliced
1/8 cup parsley, chopped
salt to taste
Preparation:

This sardine recipe makes 4 servings.

Clean the sardines, removing heads and innards. Rinse thoroughly under cold water.

Pour olive oil into large, heavy frying pan and place on stove on medium high heat. Place the flour on a plate. Coat each sardine with flour and fry in pan. When done, remove them and place on a plate for later.

Add the onion, garlic, parsley to the frying pan and sauté in the remaining oil. Add tomatoes and sauté 5-10 minutes further.

Add the sardines back into the frying pan with the other ingredients and cook another 5-10 minutes. Add salt to taste. Serve with bread.

This recipe is from Rota, a city in the province of Cadiz, which is located in the region of Andalucia (Southern Spain). Urta is a kind of snapper that is local to the area. Rota has had an annual Urta Festival for almost 40 years. Try this simple and delicious dish and see why Rota is crazy about it!
Prep Time: 15 minutes
Cook Time: 1 hour, 00 minutes

Ingredients:
4 Tbsp Spanish olive oil
4 cloves garlic
2 large yellow onions
3 sweet green peppers (long, not bell)
1 26 oz can crushed tomatoes
salt and pepper to taste
pinch of nutmeg
2 bay leaves
2 lbs snapper fillets
Preparation:

This baked snapper rotena Makes 4 servings.

Slice 1 onion into thin rings and seed and cut the peppers into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté 1 onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.

While the tomato sauce is cooking, prepare the fish and pan. Cut the onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.

Preheat oven to 350F degrees. Place in oven and bake until fish is tender, 20-30 minutes.

If you like fish, this dish is sure to become one of your favorites! The salty flavor of the cod, combines well with the sweeter flavor of tomato sauce, garlic and roasted red pepper. Serve with home-fried potatoes and you'll be cleaning your plate.
Prep Time: 12 minutes
Cook Time: 20 minutes
Ingredients:
2 lbs. dried salt cod (boneless)
1 large yellow or white onion
3 cloves garlic, chopped
3/4 cup (approximately) Spanish olive oil for frying
1 - 28 oz can crushed tomato
unbleached white flour - enough to coat fish
1 bay leaf
1 - 12 oz jar or can of roasted red pepper, sliced
Preparation:

Serves 6-8.

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

Remove the fish from the water. Pat it dry with paper towels and set aside. Pour about a ¼ cup of olive oil into a large, open frying pan and turn burner on medium heat. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.

Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomato sauce and bay leaf and simmer for about 10 minutes, stirring often.

Add the cod fish back into the frying pan and reduce heat. Add the roasted red peppers and let simmer for about 5 minutes.

Serve with fried potatoes.

This recipe originates in the region of Valencia, which is known for its high quality and abundant citrus fruit. Oranges and lemons are not only enjoyed as fresh fruit, but are used extensively in cooking desserts as well as fish and meat dishes.

Although this recipe’s title calls for rape or monkfish, it may be as hard to find in your area as it is in Northern California supermarkets! So, we successfully substituted bass for the monkfish. Substitute any solid white fish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 large clove garlic
grated rind of 1/2 lemon
juice of 1 lemon
salt and pepper
1 cup dry white wine
1 1/4 lbs. monkfish or other solid white fish
olive oil for frying
2 tbsp capers
lemon slices for garnish (optional)
Preparation:

Serves 4.

In a large frying pan with a heavy bottom, fry fish in approximately 1/4-inch olive oil, browning on both sides.

While the fish is frying, make the lemon sauce. Grate the lemon rind onto a plate. Juice the lemon. Set both aside.

Peel and crush garlic in a mortar and pestle and add the lemon rind, salt and pepper and mix, making a paste. Add lemon juice and stir.

Pour the lemon sauce and wine into the frying pan with the fish. Turn down fish and allow to simmer on low until the sauce is reduced a bit.

Add capers to the pan and stir. Turn off heat. Remove fish from pan and place on plates. Spoon sauce over the fish and serve with rice or fried potatoes.
By Lisa & Tony Sierra

Cod with Samfaina, a vegetable sauce similar to ratatouille is from Cataluña, a region in eastern Spain. Salty cod compliments the flavors and freshness of the vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
1 lb. dried salt cod (boneless and skinless)
3 tbsp flour
1/2 cup olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 bell peppers, 1 green and 1 red
2 small eggplants, diced
2 zucchini, diced
2 ripe tomatoes, diced
1 cup water
salt and pepper to taste
Preparation:

This cod fish with vegetables recipe makes 4 servings.

Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times.

Dice the onions, garlic and bell peppers and put into a bowl. Dice the eggplants, zucchini and tomatoes.

Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat. Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside.

Place the onions, garlic and bell peppers into the frying pan and sauté in the oil. Add eggplant and zucchini and mix. Sauté a little more. Add a cup of water. Cook for approximately 5-10 minutes.

Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice.
By Lisa & Tony Sierra

Although pasta did not originate in Spain, spaghetti and various kinds of pasta are enjoyed all over Spain. This dish of Spaghetti with Shrimp in a Spicy Tomato Sauce combines typical Spanish ingredients – tomatoes, onions, lots of garlic and smoked Spanish paprika. It is tasty and quick to prepare!
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:
1/4 cup virgin Spanish olive oil
2 medium-size yellow onions
4 cloves garlic
1 24 oz can crushed tomatoes
1/2 red bell pepper
1 tsp Spanish smoked paprika
1 lb. shrimp 20-25 count, peeled
1/2 lb. spaghetti or wide noodles
Preparation:

This Spaghetti with Shrimp in a Spicy Tomato Sauce recipe serves 4.

Slice the onions in very thin rings. Peel and slice garlic cloves.

Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the red pepper, onion and garlic slices in the pan. Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low.

While sauce is simmering, boil water for pasta in a large pot. When water boils, add pasta and cook until it is “al dente.”

In a separate frying pan, pour the rest of the olive oil and heat on medium. When hot, add the shrimp and cook for 4-5 minutes until the shrimp turns pink.

Add the shrimp to the frying pan with the tomato sauce. Mix and cook sauce for another 3-4 minutes.

Plate the spaghetti and ladle sauce on top of each serving.
By Lisa & Tony Sierra

Fish with Onion Sauce is lightly fried fish that is delicious with a tangy onion sauce. This dish is can be made with any white fish that does not have a strong flavor and will not crumble when fried. Fish you can use are Red Snapper or Tilapia, which you can buy in your local supermarket.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
2 lbs red snapper fillets or other white fish (see above)
2 medium yellow onions, chopped into 1/4- inch chunks
flour for breading fish
1/3 cup red wine vinegar
1 whole bay leaf
½1/2 cup olive oil
salt and pepper to taste
Preparation:

This Fish with Onion Sauce Recipe makes 4 servings.

Rinse fish and pat dry with a paper towel. Cover a large dinner plate with flour about ½ inch deep. Heat approximately 4 tbsp. oil over medium high heat in a large, open skillet or frying pan with a heavy bottom. Cut fish into 3 in. x 3 in. pieces.

Cover the fish in the flour on both sides. Place in the pan and cook until golden brown on both sides. As fish is finished frying, place on a large platter or plate, on top of paper towels to absorb any extra oil.

Add the rest of the oil to pan and sauté the onions until translucent. Add vinegar and bay leaf and stir for 2 more minutes.

Remove the paper towel from the fish and arrange the fish on a serving platter. Cover with the sauce and serve Pescado con Salsa de Cebolla hot with white rice and/or bread.
By Lisa & Tony Sierra

Navarra Style Trout or "Trucha a la Navarra" is fresh trout stuffed with salty Spanish Serrano ham and lightly fried in olive oil. Squeeze a fresh lemon on top and you have a delicious main course that takes less than 30 minutes to prepare.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:
4 trout, cleaned
4 thin slices Serrano ham
unbleached white flour for coating
olive oil for frying
salt
1 lemon for garnish
Optional - 2 cups tomato “sofrito” (see link below)
Preparation:

This Navarra-style trout recipe makes 4 servings.

Check to make sure all innards of trout have been removed. Rinse trout inside and out, then pat dry.

Place 1 slice of Serrano ham inside each trout and close using a toothpick to ensure that the ham does not fall out.

Pour about 1/2 inch of oil into a large (12-inch) heavy-bottomed frying pan and place on medium to medium-high heat.

While oil is heating, spoon between 1/2 to 3/4 cup of flour onto a large plate. Sprinkle salt on the outside of each trout. Then, carefully coat the trout in flour on both sides.

When oil is hot enough, place trout into frying pan and fry two at a time. Cook trout on both sides. Spatula and tongs may be needed to ensure trout remains whole when turning.

Remove from pan and serve with a slice of lemon.

Navarra Style Trout may be served with Spanish Tomato Sauce (sofrito) on the side.
By Lisa & Tony Sierra

Green sauce, or salsa verde is a typical Spanish sauce and is usually served with fish. It owes its name and green color to the parsley that is the main ingredient, along with garlic, olive oil and white wine. Some green sauces contain green peas, asparagus, or green peppers as this recipe does. This dish originates in the region of Navarra, in Northern Spain.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1/2 lb green peppers
1 small yellow onion (or 1/2 large onion)
4 salmon steaks, totally approximately 2 lbs.
4 garlic cloves
juice from one lemon
8 oz dry white wine
8 oz fish stock
4 Tbsp fresh parsley
Olive oil
Salt
Lemon wedges and parsley sprigs for garnish
Preparation:

Serves 4.

Peel and finely chop the onion. Rinse the green peppers and remove the stems, seeds and veins. Finely chop parsley. Peel the garlic, but leave whole.

Rinse and pat dry the salmon steak. Place them in a glass baking dish, squeeze lemon juice over them and sprinkle with salt. Set aside to marinate in the juice for about 10 minutes.

While the salmon is marinating, pour 2-3 tablespoons olive oil into a medium-size frying pan and heat on medium-low heat. Sauté the peppers and onions, stirring often until soft. Pour in the white wine and fish stock. Reduce the heat to low and add the chopped parsley. Using a stick blender, blend the vegetables and liquid into a smooth sauce. Remove from heat.

In a medium frying pan, heat approximately 2 tablespoons olive oil on medium. Brown the peeled garlic cloves in the oil and remove. Cook the salmon on both sides in the same olive oil, adding more oil if necessary.

Ladle green sauce onto plates and place salmon steak on top. Serve each steak with a clove of garlic and garnish with a lemon wedge and parsley sprig if desired. Serve with rice or fried potatoes.
By Lisa & Tony Sierra

This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a good summer main course and can be served with rice.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 1/4 lb. prawns or large shrimp
1 dozen mussels in the shell (or 1/2 shell)
1/2 onion
2 cloves garlic
1 cup tomato sauce
1/2 cup white wine
4-5 sprigs parsley, finely chopped
3 Tbsp Spanish virin olive oil
salt and pepper to taste
Preparation:

Serves 4.

Peel and chop the onion and mince the garlic.

Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.

In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.

Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel.

Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.
By Lisa & Tony Sierra

"Chuletas de cerdo a la Madrilena," as the name implies is from Madrid, Spain. It is an easy recipe to prepare and is quick, too. Served with mashed potatoes, it is a delicious Spanish dish, especially in fall or winter.
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
2 cloves garlic
4 sprigs parsley
1 medium onion
1 tbsp Spanish sweet paprika
5 tbsp olive oil
4 pork loin chops (5-6 oz each)
salt and pepper to taste
Preparation:

This recipe serves 4.

Note: If you do not have pork chops or wish to use a boneless cut, try cutting a large pork loin into slices about 1/2 inch thick.

Preheat oven to 425 degrees.

Finely chop the garlic, parley and onion. Mix Together in a medium mixing bowl. Season with the paprika, pepper and salt. Moisten the mixture with 3 tablespoons of olive oil. Don't add too much oil - it should be a fairly thick consistency.

Grease the roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the herb mixture and place in roasting pan.

Roast in a hot oven at 425 degrees for 10 minutes. Turn chops over and roast another 10 minutes.

Serve chuletas de cerdo a la madrilena, spooning the herb sauce on top. Try mashed potatoes on the side for a wonderful Spanish dinner.

Pork or cerdo is eaten often in Spain in many different ways. One of the favorite Spanish foods is Spanish chorizo or sausage. Learn more about chorizo
By Lisa & Tony Sierra

This roast lamb recipe serves 8-10 people with one half of a suckling lamb or "lechazo", weighing 9-11 pounds. Lamb in the USA is generally very large, since the most popular cut is leg of lamb. Lambs in the USA are slaughtered much older than it is customary to do in Europe. So, if you are unable to buy a suckling lamb through your local butcher, purchase a leg of lamb (bone-in).
Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients:
1/2 suckling Lamb approximately 9-11 lbs.
6 oz. lard or vegetable shortening, melted
salt to taste
Preparation:

This roast lamb recipe makes 8-10 servings.

In a small sauce pan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in microwave oven. Heat oven to 400F.

Rinse the lamb and pat dry. Trim off excess fat and discard. Place lamb in roasting pan or other oven proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard. Place in oven to roast. Occasionally baste with large and turn until lamb is golden brown on the outside and meat is tender.

Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with large when you baste the lamb.

The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400F is to allow about 30 minutes roasting time per pound of lamb.
By Lisa & Tony Sierra

This recipe for Catalan Beef Stew or "Estofado de Rez a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes

Ingredients:
1/4 cup Spanish olive oil
2 lbs. stew Beef, cut into cubes
1 tbsp. flour
8 oz. glass red wine
4 cloves garlic, cut into halves
2 onions, chopped
2 tomatoes, chopped
1 carrot, sliced
1 stick celery, chopped
1 leek, chopped
1 oz. baking chocolate (unsweetened)
pinch of cinnamon - about 1/4 tsp.
salt and pepper to taste
1 1/2 cups beef stock
Preparation:

This Catalan Beef Stew recipe makes 4 servings.

This recipe can be made in either a large stock pot or a pressure cooker. If using a pressure cooker, cooking time will be reduced to about 30 minutes.

Chop the garlic, onions, tomatoes, carrot, celery and leak.

Pour the olive oil into a large pot with a heavy bottom, or the pressure cooker. Heat the oil and add the cubed stew meat. Brown the meat for 3-4 minutes. Add the flour and stir. Add the wine and stir. Cook for 1 minute.

Add the garlic, onions, tomatoes, carrot, celery and leak to the pot and stir ingredients. Cut the square of baking chocolate in half and add to the pot. Add beef stock to the pot, stir and bring to a boil.

If you are using a standard pot, partially cover and lower to a simmer. Then allow to simmer for an hour to an hour and a half - or until the meat is tender.

If you are using a pressure cooker, put on lid and lock. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken stock.

Serve with French-style bread on a bed of white rice.
By Lisa & Tony Sierra

The region of Castilla is famous for their lamb dishes and this is traditional and delicious. Hot, juicy lamb chops rubbed with garlic and salt. In the central and north of Spain, there is nothing to equal this taste sensation. This is such an easy recipe and is quick to prepare. Serve simply with homemade fried potatoes and a green salad.
Prep Time: 2 minutes
Cook Time: 20 minutes
Ingredients:
6-8 lamb chops (shoulder cut is recommended)
2-3 cloves garlic, finely chopped
salt to taste
Preparation:

This lamb chop recipe makes 4 servings.

Remove the lamb chops from the butcher’s packaging and gently rinse and pat dry. Rub each side of the four chops with garlic. Rub on salt.

Place lamb chops on pre-heated BBQ grill. Grill chops over medium heat for about 5-10 minutes on each side. The fat drippings may cause flare ups on the grill, so make sure to keep a close eye on the meat. If a flare-up occurs, move the chop away from the flames, so it does not burn on the outside.

Once you remove the chops from the grill, serve the lamb immediat
By Lisa & Tony Sierra

Tender chunks of beef cooked in tomatoes, onion, garlic and red peppers makes this beef tomato stew. Although you might think of this as a wintery beef tomato stew, it is a great dish for any time of year. We recommend making it a day ahead of time and re-heating it just before serving. This will mellow the tomato sauce and it actually tastes better!
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
3-4 Tbsp olive oil2 to 2-1/2 lbs. beef stew meat in chunks
2 garlic cloves
2 yellow onions, peeled and chopped
1 can (28 oz) stewed tomatoes
1/2 cup white wine
2 roasted red peppers
2 sprigs parsley
Preparation:


This beef tomato stew recipe makes 4-5 servings as a main course.

Note: You’ll need a wooden or plastic mortar and pestle for this recipe. Why use a mortar and pestle? Using a pestle in a downward circular motion to force ingredients against the surface of the mortar and smashing it will release more flavor than using a food processor. (It doesn’t use electricity and it’s easier to clean, too!)

In a large pot, heat 2 tablespoons of olive oil over medium heat. When hot, add beef and stir to brown on all sides. Make sure that the beef does not stick to pan. Add olive oil if necessary.

Add the chopped onions and sauté on medium to low heat for 5 minutes or so. Add the crushed tomatoes and let cook for 5 minutes.

While the beef and tomatoes are cooking, peel the garlic and smash it in the mortar with the parsley. Add a bit of the white wine and swish to clean any garlic and parsley that may be stuck to the inside.

Pour contents of mortar and rest of white wine into the pot. Slice the red pepper in half and add to the pot. Stir well. Cover loosely and simmer until the meat is softened. This may take 30-40 minutes. Keep a close eye on the sauce and if it thickens too much, add a small amount of water.

Serving Suggestion: Serve with fried potatoes or white rice.
By Lisa & Tony Sierra