Spanish

This creamy dessert is popular the world over for good reason; bonus: you can make it ahead.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.