4 Spanish RICE Dishes YOU NEED IN YOUR LIFE

This rich and crumbly pastry is part lard, part olive oil, with a filling of sweet angel’s hair jam.

10 Incredible 3-INGREDIENT Spanish TAPAS

Juicy pork loin and red peppers bake inside a tender bread crust. Good served hot or cold.

Orange and purple carrots in an easy sweet and sour sauce make a perfect side with holiday meals.

From rustic to fancy, Spanish almond soup will see you through any holiday meal.

A tangy sauce made from pureed wild madroño berries is a terrific accompaniment to thick-cut pork chops.

These Spanish Chicken Skewers are flavoured with the essence of Spain – smoky paprika and the sweet Fino sherry. Olé!

Subtle spicing with saffron, cinnamon and cumin turns this simple stew with turkey into something special.

Rabbit (or chicken) al ajillo–with garlic–is a Spanish tapa bar favorite. Make it in a sheet pan!

Chunks of monkfish and shrimp cook in a simple sauce made complex with Sherry and brandy.

Grape juice reduced to sweet syrup, flavored with cinnamon and orange, thickened with flour, makes a lovely autumnal pudding.

Spanish Pasta with Roasted Red Pepper Sauce

An unusual soup from southern Spain–creamy with olive oil and egg. This one has chicken broth and turkey meatballs.

A luscious dessert for any holiday–prune-Sherry cream freezes in a loaf pan–easy to serve in slices.

Strands of spaghetti squash are tangled with shrimp, squid and mussels. A sofrito gives flavor. Low-carb variation of a Spanish pasta dish.

MADRID STREET FOOD: Fried Calamari Sandwiches with Saffron Aioli

This paella is authentically Spanish, but, with the addition of sausage and greens, not absolutely traditional.

So quick! Chicken livers sautéed with a splash of Sherry. Serve as tapas or turn them into a main dish.

Beans from the garden and a heap of cherry tomatoes make a great sauté that’s a side or lunch dish. Add ham or keep it vegetarian.

A luscious cream and caramel sauce turns sliced peaches into a special dessert.

Chunks of tuna–fresh or canned–go into this sauce of green and red peppers and tomatoes. Serve cold or room temperature.