Spicy quince dip for crispy fried cheese balls–perfect autumn tapa dish.

Three-ingredient deliciousness! Fried eggs broken into fried potatoes, a Spanish tapa bar favorite.

Spanish rice that’s not paella–chunky pieces of rabbit, mushrooms, asparagus in saffron rice.

As creamy as chowder, but dairy-free–this clam soup has olive oil and pine nuts in the mix.

This vegetarian version of black-eyed peas has a spicy sofrito and a pop of bright pomegranate on top. Serve the dish hot or cold.

Two kinds of cheese and bread make a savory stuffing for baked eggplants.

Try this enchanting cold soup, made with almonds, garlic, bread and extra virgin olive oil. So exotic garnished with grapes or figs.

Luscious, easy fig mousse with fresh figs needs no sugar added.

A chunky sauce of fresh figs complements grilled chicken or ribs. And, how-to spatchcock a chicken for the grill.

Cold soups galore! This gazpacho has no tomatoes in the mix, just smooth avocados. Topping of chopped tomatoes and shrimp.

A twist in fried chicken–it’s fried in olive oil and has Spanish smoked pimentón in the seasoning blend.

A savory version of classic clafoutis–instead of sweet cherries, cherry tomatoes and zucchini bake in the custard.

Fresh and colorful, this chopped salad with peppers, octopus and shrimp is a perfect summer dish.

Bright summer vegetables -with or without the chicken- make a fine meal.

These fishballs have Spanish flavors. Made with thin strips of cod and chopped shrimp, they are delicate, good with Sherry sauce.

A delicious way to prepare fresh artichokes–sautéed with onions and garlic then simmered in a sherrry.

Garlicky, creamy spinach gets all dressed up with crispy croutons and egg slices. An easy side dish or a vegetarian main.

Nutty and chewy, these almond cookies go perfectly alongside fresh fruit.

Special for springtime–sliced strawberries, greens and goat cheese sprinkled with sesame. Rose petals optional.

Chunks of monkfish and potatoes in a traditional fishermen’s stew flavored with pimentón.

Fideo noodles cook in the same casserole with spring vegetables and pieces of fish. Saffron gives a golden hue.