VEGAN Pecan Romesco Sauce, perfect for dipping veggies, as a spread for toast and over pasta!

A delicious Spanish-inspired appetizer featuring crisp, roasted potatoes topped with homemade garlic tomato sauce.

Refreshing and ready in minutes Spanish Calimocho is the perfect summer cocktail.

Saffron Couscous with Capers & Roasted Peppers

Pisto, sometimes called Spanish ratatouille, is a simple vegetarian stew that’s perfect for using up your summer vegetables.

Snake beans made smoky with Spanish paprika.

Spanish tapas – albondigas, these are some of the best meatballs in tomato sauce, Spanish food at its best.

Spanish Mussels with Paprika & Tomatoes

Easy Spanish Romesco Sauce comes together in just a few minutes using pantry staples!

This spicy vegan Spanish chorizo is a great addition to your tapas repertoire!

Cauliflower Rice Spanish Seafood Paella

Dried anchovies or boquerones fritos coated in flour and fried in olive oil. A dish loaded with omega-3 like every blue fish.

This Spanish white bean stew is a great way to eat your beans! The chorizo makes it extra warm and cozy, perfect for a weeknight dinner.

Smoky chorizo and eggs are a perfect match.

Smoky Spanish beans are a great main meal or tapas. Filling and tasty, only 159 cals!

A mild and earthy take on classic tomato only gazpacho, this roasted beet gazpacho is vibrantly colored and deliciously satisfying.

Spanish-style vegan tofu chorizo, a plant-based alternative to chorizo. It’s low in fat, high in protein and only 7 ingredients.

The tuna empanada is a very simple yet tasty dish. Golden and crunchy, it carries the smell of the sea or the countryside.

This Spanish Style Potato Salad is full of flavors like smoked paprika and Spanish olives. It makes a perfect side dish for summer!

This Andalusian Gazpacho is more like a drink than a soup, served chilled in glasses over ice when the hot summer strikes.

Spanish-Style Potato Salad with Tuna, Green Beans and Tomatoes! A few spices and a bright dressing bring it all together. A must-try!

Bruschetta with Roasted Peppers and Spanish Olives