This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever.

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 small onion
1 green bell pepper
1 carrot
1 tbsp sherry vinegar
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
2 potatoes
2 cans chickpeas 15.5 oz each
3 cups vegetable broth
1 bay leaf
handful fresh parsley
sea salt & black pepper

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat

In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they’re done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

spainonafork.com

INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

This Spanish Seafood Pasta Soup, known as Sopa de Fideos Marineros, is what Spanish Mediterranean food is all about. We´re talking a ton of delicious flavors, easy to make and all done in about 30 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish white wine for a complete and nutritious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
5 cloves garlic
2 carrots
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
2 tomatoes
5 cups fish broth
1/4 tsp saffron threads
1 cup Spanish fideos (small cut spaghetti) 5 oz
2 cod fillets 8 oz each
1/2 lbs raw medium sized shrimp (peeled & deveined)
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces

Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix

While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper

Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes

About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

This Spanish Rice with Canned Sardines, known as Arroz con Sardinas en Conserva, is possibly one of the best rice dishes that hail from Spain. We´re talking layers of amazing flavors, easy to make and all done in a little over 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 carrot
1 tsp sweet smoked Spanish paprika
2 tomatoes
3 cups fish broth
1/4 tsp saffron threads
1 cup Spanish round or Arborio rice
1/3 cup frozen peas
2 cans sardines in olive oil
1 bay leaf
1 lemon
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix

When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing

After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing

Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan

Garnish with lemon wedges and serve at once

This One-Pan Spanish Salmon and Beans is what delicious and healthy food is all about. It´s packed with flavors, made with heart-healthy ingredients and all done in about 30 minutes. Truly the kind of food that´s going to fill your body with so much goodness.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
2 salmon fillets 8 oz each
1 onion
4 cloves garlic
1 carrot
1 green bell pepper
2 tomatoes
1 tsp sweet smoked Spanish paprika
1/4 tsp saffron threads
2 cans white beans 15.5 oz each
1 1/2 cups vegetable broth
1 bay leave
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and pat the salmon fillets dry with paper towels, then season them with sea salt & black pepper and cut each one into two pieces, for a total of four pieces of salmon

Heat a large fry pan with a medium-high heat

After a couple of minutes add in the olive oil and the pieces of salmon, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside

Lower the heat to a medium heat, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the grated tomato has slightly thickened, add in the canned white beans (drained & rinsed), the vegetable broth and the bay leaf, raise to a high heat

Once it comes to a boil, place a lid on the pan and lower to a low-medium heat

After simmering for 10 minutes remove the lid, add the salmon fillets back into the pan, once again all in a single layer, place the lid back on the pan and simmer for another 2 to 3 minutes or until the salmon is fully cooked, then remove from the heat

Serve directly out of the pan or transfer into serving dishes, sprinkled with finely chopped parsley

Lamb Ragu with Rigatoni is a hearty dish full of comforting flavor. Red wine, rosemary, tomato, carrots, and lamb are braised in a Dutch oven for hours allowing the flavors to create a perfect union before being tossed with al dente pasta and topped with copious amounts of Parmigiano Reggiano!

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds lamb shoulder trimmed of excess fat and cut into chunks or ground lamb
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 medium carrots diced
2 ribs celery diced
1 medium onion diced
3 ounces tomato paste
1 cup dry red wine
1 ½ cups low sodium beef stock
1 28 ounce can plum tomatoes hand crushed or blender pulsed
2 tablespoons fresh rosemary
1 pound rigatoni
salt and pepper to taste
½ cup Parmigiano Reggiano grated, for finishing
1 cup reserved pasta water will most likely not need it all

INSTRUCTIONS
Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.

Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Season the lamb pieces with salt and pepper on all sides then add to the pot. Sear the lamb in batches to avoid overcrowding. Place the seared lamb on a plate and set aside.

Turn the heat down to medium-low. Add the onions, carrots, and celery to the pot and saute until the veggies are very soft (about 12-15 minutes).

Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and beef stock and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.

After cooking the wine for 3 minutes, add the plum tomatoes and rosemary and bring to a simmer. Once simmering add the lamb pieces to the pot, stir, then turn off and cover. Cook the ragu in the oven until tender (about 3 hours).

Bring a large pot of salted water (2 tablespoons kosher salt) and cook the rigatoni until very al dente. While the pasta is boiling taste test the ragu and make final adjustments to salt and pepper.

Heat a large pan to medium-low heat and add in 2 cups of the lamb ragu. Add the pasta to the pan and cook for 1-2 more minutes until al dente mixing well to thoroughly coat the pasta.

If the pasta is too dry add more of the ragu but try to not over-sauce. If the pasta seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side.

Notes:
– Ground lamb can be subbed for the whole lamb shoulder. If using, the veggies can be sauteed first on medium-low, then add the lamb and cook until brown. I prepared it this way on the attached video. You will get the same results either way. Ground lamb tends to have more fat than the trimmed shoulder so you can remove some of the fat by spooning it out before adding the tomatoes.
– Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor. If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

This One-Pan Rice with Tuna and Chickpeas is the perfect dish for a busy weeknight dinner or for a relaxed weekend lunch next to a bottle of Spanish wine. Either way, it´s packed with flavors, loaded with heart-healthy protein and all done in about 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1/4 tsp saffron threads
15.5 oz can chickpeas
2 cups vegetable broth
1 cup long grain rice
2 cans tuna in olive oil 5 oz each
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled) and thinly slice the celery

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix with the olive oil, once the vegetables are lightly sauteed, about 4 minutes, add in the saffron and season with sea salt & black pepper, mix together, then add in the canned chickpeas (drained & rinsed) and the vegetable broth, raise to a high heat and mix

Meanwhile, add the rice into a fine sieve and rinse under cold water until the water runs clear underneath, about 1 minute

Once the broth comes to a boil add in the rice, give it a mix so everything is well distributed, then place a lid on the pan and lower to a low-medium heat, simmer for 15 minutes or until all the broth has been absorbed, then remove from the heat and let it sit with the lid on

Meanwhile, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

After a couple of minutes remove the lid from the pan, add the drained tuna and the chopped parsley, gently flake the rice

Transfer into serving dishes and serve at once

This Classic Spanish Fish Soup, known as Sopa de Pescado, is one of the most popular dishes you will find up and down the Spanish Mediterranean coast. Loaded with Authentic Spanish flavors, easy to make and done in about 30 minutes

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
4 cups fish broth
1/4 tsp saffron threads
1/2 cup fideos (small cut spaghetti)
2 cod fillets 7 oz each
12 raw jumbo shrimp peeled & deveined
2 bay leafs
1 lemon
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a large fry pan or stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)

Add the cut vegetables into the hot pan, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and season with sea salt & black pepper, quickly mix together, then add in the broth, saffron and bay leaves, raise to a high heat

Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat

Meanwhile, pat the cod fillets dry with paper towels, season with sea salt & black pepper and cut each fillet into small bite-sized pieces, pat the shrimp dry with paper towels as well and season with sea salt & black pepper

After cooking the fideos for 5 minutes, 2 minutes shy of being cooked al dente, add in the cod and shrimp, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the seafood is fully cooked through, then remove from the heat

Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley