Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
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Spanish cuisine
Explore the culinary traditions currently represented in the recipe collection.
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A documented guide to Spanish cooking
A careful way to approach Spain’s many cooking traditions: read regional repertoires, techniques, and eating contexts without reducing them to a list of icons.
Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
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Scrambled Eggs with Piquillo Peppers and Spinach
A spinach, egg and piquillo pepper scramble for 4. Preparation: 5 minutes; cooking: 13 minutes.
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Dry Rice with Cod and Artichokes
Dry rice for 4 with desalted cod and artichokes, cooked with fish stock and rested before serving.
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Fava Bean and Spinach Stew
A vegetarian stew of fava beans and spinach, seasoned with garlic, bay leaf, mint, and paprika.
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Sautéed Chickpeas and Vegetables with Tomato
Cooked chickpeas combined with a slow-cooked tomato sauce, peppers, onion, and spices.
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Broccoli and spinach scramble
A vegetarian scramble of vegetables, eggs and cream, cooked in a frying pan and served straight away.
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Dry Rice with Asparagus and Artichokes
Round rice cooked with a vegetable stock made from asparagus and artichoke trimmings, a onion-and-tomato sofrito, and browned vegetables.
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Green mung bean and spinach stew
A vegetarian stew of mung beans, also known as green soybeans, with spinach, potato, vegetables and saffron milk cap mushrooms.
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Brothy Rice with Chicken and Rosemary
Short-grain rice cooked in chicken stock with browned chicken, vegetables, paprika, saffron, and rosemary.
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Stewed Pinto Beans with Vegetables and Tomato
A vegetarian stew of canned pinto beans, carrots, tomato, and vegetable stock.
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Sweet Potato and Spinach Scramble
Roasted sweet potato, sautéed spinach, and gently set eggs make a vegetarian scramble for 4 servings.
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Dry Rice with Pumpkin and Artichokes
Dry rice made in a wide pan with pumpkin, artichokes, tomato, and chicken stock.
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White Beans with Vegetables and Spinach
A vegetarian stew of cooked white beans, spinach and vegetables in a light paprika broth.
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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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Spiced Red Lentils and Vegetables with Pumpkin
A vegetarian stew for 4 made with red lentils, pumpkin, carrot, and spices.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Dry Rabbit Rice with Homemade Stock
Dry rice for 4, with browned rabbit, an onion and tomato sofrito, and homemade stock.
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