Easier than paella–Spanish rice bakes with fish and shellfish in an earthenware cazuela.

Confected of dried apricots, nuts and sesame seed, these bars are a sweet treat, packed with energy.

Easy chicken or partridge pâte, studded with pistacios, is perfect for holiday parties.

Red beets give these pickled onions their color. They’re a bright complement to holiday meals.

Gingery squid, tangy dressing with rice noodles, tart mango and fresh herbs–this salad makes a good starter for an Asian-inflected dinner

Breakfast buns! These big rolls with sweet potato are great toasted with sweet marmalade or smoked salmon.

A twist on classic Spanish garlic soup–served cold in martini cocktail glasses with poached quail egg in the bottom.

Crispy skin, moist flesh and a savory stuffing–trout makes a lovely dinner.

Ringing the changes on Waldorf salad–with persimmon, pomegranate and pears. Delightful for fall dinners.

Chorizo sausage adds flavor to a succulent roast chicken. Perfect dinner for fall.

“Porra” is a traditional Spanish dish, a thick gazpacho with tomatoes, garlic, bread and olive oil. This version has mangoes too!

Juicy ripe figs, dipped in a fritter batter and fried until golden–such a lovely late summer treat. Nice with ice cream.

Juicy tomato slices top a quiche-type custard with basil– a celebration of summer.

Fast to prepare–fried chicken breasts with a piquant red pepper mayonnaise.

Fast food for summer! Pan-grilled tuna steaks with tangy olive sauce.

Whole peaches are poached in a light syrup made with red wine. Serve them cold with vanilla ice cream.

Ground almonds, garlic, olive oil and tangy vinegar are the ingredients for ajo blanco, a sauce or cold soup.

A magic ingredient–vinegar–complements the apricots in this luscious sauce for juicy pork chops.

Celebrate the Mediterranean with this Catalan seafood stew with fish and shellfish. The sauce has almonds and hazelnuts with tomato sofrito.

Tender slices of beef tongue cook in a rich Andalusian sauce with ground almonds and saffron.