"Tomato, golden raisins and saffron transform canned chickpeans in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel." Recipe from Food & Wine and was one of their 30 Best Fast Recipes Ever. Recommends serving it with warm, crusty bread. You can also top it off with a spoon of brown rice or some sliced chicken breast for the meat lovers in your family. NOTE: This can also be made in a crockpot by simply adding all ingredients (except the water and oil) into the crockpot and cooking 2 hours on high.
"What would summer be without lemonade? Actually, this can be considered more of a wine cooler and is definitely the kind of lemonade not to serve to children. With a massive heat wave being felt around the world, including Spain’s Basque region, it is most likely that the 'ardaurgozatza' is flowing daily." Neither soak nor chill time is included. Taken from hispanickitchen. com and posted for ZWT.
from a lovely little website sharing traditional Spanish recipes! posted for ZWT8.
The eggs can be fried separately and then placed on top of the peas and ham before serving to cut down on cooking time
Serve with chunks of warm bread
This recipe is submitted for play in ZWT8 - Spain. I found it at Easy Spanish Recipes.com.
Coliflor Gratinada is a Spanish Cauliflower Gratin recipe, and is a local dish of Murcia.
You may use a small can of anchovies in this dish if desired, it is an optional item.
According to Martha - "These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese." Taken from Martha Stewart and posted for ZWT. These morsels are perfect for your next tapas party.