A sweet something for spring–Spanish sponge cake served with fresh strawberries.

This seafood soup from southern Spain has a touch of hot chile, saffron, and fragrant mint.

Tender chunks of octopus in a savory tomato and green pepper sauce. How-to prepare octopus–or, use pre-cooked frozen.

Flavored with anise, these Spanish ring cookies are lovely for Twelfth Night parties.

A slow-cooked lamb stew with wine, red peppers and ground almonds. Perfect winter meal.

Easy relish with green bell peppers and jalapeños is piquant, tangy and sweet. Spoon it onto mini-toasts spread with cream cheese.

Green bean and grape salad is a perfect side with chicken breasts simmered with spices, wine and anisette.

An alternative grain–pilaf of millet with lots of carrots, peppers and zucchini. Serve as a main or side dish.

Chunks of white tuna simmer with potatoes and peppers in this traditional Basque summer stew.

Grape leaves are rolled around a savory stuffing of rice, raisins and pine nuts. They make a great apperitif served with yogurt mint sauce.

A silky white gazpacho from Andalusia, made with pine nuts, garnished with melon balls. Perfect while you wait for garden tomatoes.

Fresh peas and fava beans plus potatoes make this Spanish tortilla a great picnic dish.

Tender rabbit cooks in a subtle sweet and sour sauce with figs and medieval spices. Complex flavors, so easy to prepare.

Sweet garden peas, chopped ham, spring onions and olive oil are so simple, so tasty. Serve as a side or add a poached egg for a supper dish.

Mediterranean flavors–prunes, olives and wine with easy baked chicken.

In Spain, Easter eggs are baked right in a bread roll.

Cooked in a tomato-wine sauce with shrimp and clams, monkfish is succulent.

Get ready for Pancake Day! These Galician crêpes are filled with shrimp, mussels and clams, topped with cheesy gratin.

Baked eggs with a flamenco flounce! With chorizo, ham, asparagus, peas and tomato sauce. Brunch, lunch or supper.

Lentils as a side dish with sausages or a vegetarian main. A sofrito with cumin gives these lentils lots of flavor.