Pisto is a Spanish sauce made of tomatoes, green peppers, onions, olive oil and eggplant. Fresh cod simmers in it until just cooked. Yum!

Chicken slowly braised to tenderness in a wine sauce, and prunes that almost melt in the sauce, soaked up in it.

Pretty simple to make, it’s the right tapa, or appetizer, for a special occasion. Just remember to start making it 2 days before

Sugared cranberries, creamy cranberry and lime filling, crumbling pecan and amaretti crust for a showstopper at your Thanksgiving table

The crunchiness of the zucchini, the creamy nuttiness of the pine nuts and the freshness of mint make this a star salad

Piquillo peppers grow in Navarra, Spain, Red and pointy, very delicate, you can fill them with meat or cod, bake them, and love them

Smooth, creamy, tangy, sweet, full of flavor lemon mousse tops a light cookie crust that makes this tart irresistible

A recipe of the Canary Islands, the spicy cumin and pepper sauce marries with the saltiness of the baby potatoes. Perfect tapa or side

The Mediterranean diet in one delicious dish: grains, greens, nuts, fruits, and good fat, olive oil. A satisfying salad for every occasion

Bomba rice, seasoned and cooked in a tomato based thick broth, bakes to perfection inside sweet red peppers that roast until caramelized

Crunchy on the outside, soft and flavorful, with bits of serrano ham on the inside, this Spanish tapa never disappoints

Similar in taste to seafood paella, this showstopper of a dish will be the talk of your party. Accompany it with aioli as they do in Spain.