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"A Spanish dish that varies from region to region. This one has sausage, chicken, seafood, rice, and vegetables. A delicious one-pot meal. Please use a paella pan."

Ingredients: pepper, dried oregano...

"My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice."

Ingredients: lobster tails, shrimp...

"Shellfish lovers will enjoy this flavourful recipe for clams cooked in a piquant sherry-flavoured sauce."

Ingredients: ground paprika, lemon wedges...

"This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5"

Ingredients: dry white wine, extra virgin olive oil...

"This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana."

Ingredients: shrimp, salt & freshly ground black pepper...

"(Almejas Con Aceite De Oliva, Jamon Y Pinones)
This recipe is adapted from "The New Spanish Table" cookbook. This popular dish is served at the El Suquet de l'Almirall restaurant in Barcelona, clams 'poached' in olive oil together with pine nuts and bits of serrano ham. Three simple flavors, each with its own elusively..."

Ingredients: crusty bread, extra virgin olive oil...

"I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust..."

Ingredients: dry white wine, garlic...

"Almejas con Tomates. A Basque recipe from Cooking Light."

Ingredients: dry white wine, French bread...

"From "Tapas for a Crowd", Good Food Magazine, June 1986. Preparation time does not include 2 hours chilling time."

Ingredients: dry white wine, fresh cilantro...

"This Paella--Arroz de almejas a la marinera--comes from Penelope Casas who says that in Valencia, paellas tend to be either meat or seafood -- and not both. This delicious paella owes its intense clam flavor to its use of two kinds of clams. The larger ones are steamed open, then the meat chopped and the broth used as the paella's liquid. The smaller..."

Ingredients: dry white wine, green bell peppers...

"Taking its name from the shallow, two-handled metal pan in which it is traditionally cooked, paella can be as simple or as extravagant as time and money permit. Paella originated in Valencia, although many regions of Spain have their own special variations."

Ingredients: diced tomatoes, pimiento...

"Baby clams and bay scallops with herbs and spices tosses into saffron flavored pasta. Made with Saffron White Wine Pasta Dough"

Ingredients: dried parsley, fresh parsley...

"This is based on a recipe from Jeff Smith’s The Frugal Gourmet On Our Immigrant Ancestors cookbook. He says, “The Basques have always enjoyed dishes that we usually call paellas. The Spanish influence is afoot here, to be sure, but the Basques do not create such flamboyant dishes with meat and rice as the Spanish do. It is more like an everyday and..."

Ingredients: dried basil, shrimp...

"A Spanish specialty. This paella can be played with. If you only want the seafood, you can omit the other meats. I prefer this as stated but seafood only works as well."

Ingredients: Spanish onions, salt & freshly ground black pepper...