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Showing: Authentic Paella Valenciana - Mango Gazpacho

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Authentic Paella Valenciana

Submitted by: SPAINBOY

Home Town: Schenectady, New York, USA

Living In: Atlanta, Georgia, USA

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.

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Avocado and Tuna Tapas

Submitted by: La Cocina de Redondita

Living In: Madrid, Madrid, Spain

Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread.

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Beef Tenderloin Asturias

Submitted by: PIPPYMOE

Living In: Glen Carbon, Illinois, USA

Pan seared beef tenderloin steaks are bathed in a delicious blue cheese-white wine sauce in this delicious, Spanish main dish.

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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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Chicken Costa Brava

Submitted by: CHRISTYJ

Living In: Eureka, California, USA

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

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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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Conchi's Sangria

Submitted by: ZAHIRAH

This is the sangria that my friends taught me to make in Spain. It's quick and easy and makes a great drink to mix up for a summer party.

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Dill Gazpacho

Submitted by: Amy

This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.

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Easy Paella

Submitted by: mls

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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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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Empanadas I

Submitted by: Andrea

You have a choice of two fillings: a spicy, cooked fruit filling or a savory meat filling. Either can be tucked inside rounds of pastry that are sealed into tight packets and baked in the oven. They make a great picnic treat or a delicious, casual supper.

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Empanadas II

Submitted by: Malena

This recipe makes 32 crescents of dough stuffed with a savory filling of caramelized onions, potatoes, hard-boiled eggs, raisins and green olives. The tiny pastries are then brushed with egg wash and emerge from the oven golden brown.

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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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Flan II

Submitted by: Bobby Kleinveld

Caramelized sugar, milk and eggs -- a sweet and simple baked custard.

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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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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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Gazpacho Andaluz

Submitted by: Aubrey

Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.

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