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Sangria! Sangria!

Submitted by: HJacoby

Home Town: Detroit, Michigan, USA

Living In: Clinton Township, Michigan, USA

The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.

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Game Day Sangria

Submitted by: Katie

This recipe for sangria can be made quickly with lemon and orange juices, sugar, brandy, red wine, and club soda.

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Calves' Liver with Sherry

Submitted by: Pippy

This is a Spanish version of the dish, sauteed with onions and herbs. It is garnished with French bread croutons.

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Escabeche

Submitted by: Nitzy

Chicken gizzards cooked and marinated in a vinaigrette seasoned with onion, bell pepper, garlic and pimento-stuffed olives. Served chilled.

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Fabada

Submitted by: Mary Beth

Home Town: Raleigh, North Carolina, USA

Living In: Durham, North Carolina, USA

This traditional Spanish meat and bean dish comes from the Asturias region. Spanish chorizo and morcilla sausages are slowly simmered along with salt pork and serrano ham yielding a rich and hearty saffron-flavored main course!

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Classic Spanish Sangria

Submitted by: Lisa

Fruit, rum, red wine and juice - a Spanish classic, you cannot lose!

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Spanish Rice Bake

Submitted by: MELODIE

Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro.

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Spanish Flan

Submitted by: ASOTO

This flan is made with condensed and evaporated milk and baked in a pie dish.

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Empanadas

Submitted by: Rosina

Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.

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White Peach Sangria

Submitted by: FOODINC5

A refreshing twist on the classic wine punch. White wine and peach vodka are floating with white peaches and grapes. A hit at summer parties!

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Easy Paella

Submitted by: CONNORIAN

In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic, onions, red pepper flakes, paprika, and bay leaf.

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Spanish Rice Original

Submitted by: DivaDee

Living In: Queens, New York, USA

A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.

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Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Submitted by: Vanessa

Living In: Spencer, Iowa, USA

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

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Gazpacho

Submitted by: Kara

Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.

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Viva Madrid Spanish Chicken

Submitted by: fiveSTARdramaMAMA

Home Town: Los Angeles, California, USA

Zestily seasoned chicken is cooked in the skillet with bacon, garlic, and dates!

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Paella I

Submitted by: Christine

A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.

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Spanish Potato Omelet

Submitted by: Patty

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

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Fried Empanadas

Submitted by: CNCOOK

Living In: Wichita, Kansas, USA

These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!

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Chicken Costa Brava

Submitted by: Christine Johnson

Living In: Eureka, California, USA

In this worthy tomato and chicken offering, pineapple provides a sweet contrast to piquant olives.

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Sangria by the Pros

Submitted by: PAULHAYWARD

I found a good sangria recipe and headed to the liquor store to purchase the alcohol. In line, ahead of me, was a man who said he has been a bartender for twenty years now, and that the recipe needed a few touch-ups if I wanted to make it like the Pros. So, here is what he professed to me, muchos thanks to the other submitters for their delicious versions.