From Ladies' Home Journal

This classic baked custard with caramel topping is luxuriously rich. A stick of Mexican cinnamon gives this dessert special flavor.

Flan

From Better Homes and Gardens

Carbonated water gives this favorite summer beverage its sparkle. You can substitute nonalcoholic wine for the white wine.

Fruity Sangria

From Betty Crocker

Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.

Weeknight Paella

From Better Homes and Gardens

Arroz con pollo (Spanish for "chicken with rice") is traditionally made with chicken, tomatoes, green pepper, and sometimes saffron. This version adds wine and asparagus for a new twist.

Arroz con Pollo

From Better Homes and Gardens

If you love paella, try this irresistible recipe twist. Simply toss together scallops, plum tomatoes, and shrimp with rice, peas, corn, and carrots.

Speedy Paella

From Pace Salsa & Picante

Chicken, kielbasa and shrimp are served in seasoned rice to make a colorful dish that's sure to please. Best of all, you can have it on the table in less than one hour.

Pre-Game Paella

From Better Homes and Gardens

Chilled gazpacho, often referred to as a Spanish "soup-salad," is perfect for hot summer nights. We've added fish to turn it into a low-calorie main dish.

Fish and Vegetable Gazpacho

From Better Homes and Gardens

This savory ground beef dish sweetened with spices and dried fruits is a legacy from Spain.

Picadillo

From Better Homes and Gardens

Make this healthfully fresh chilled summer soup recipe of chunky tomatoes, chickpeas, spicy vegetable juice, and vegetables, chill up to 24 hours, and serve as a refreshing side-dish. Enjoy a

Gazpacho To Go

From Fine Cooking Magazine

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

Green Gazpacho

From Food & Wine

Pilar Sanchez, an elderly home cook who lives in Asturias, taught Mario Batali and Mark Bittman how to make pollo casero, a luscious chicken in rich white wine and pepper sauce. When they asked where she buys her poultry, Sanchez told them to go to her yard and listen for the "singing in the field" from the chickens she raises.

Chicken with Piquillos

From Food & Wine

It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread, and nothing else. Encarna Mendez of Do Ferreiro winery prepares clams the fisherman's way: steamed in Albarino with onion and garlic.

Clams the Sailor's Way

From The Food Channel

This classic Spanish tapa is delicious and filling--a marvelous choice for a party hors d'oeuvre.

Spanish Tortilla

From Campbell's

Perfect for the warmer weather, this flavorful chilled soup has a secret ingredient - condensed tomato soup - so it's easy to make and it tastes great. Plus, it takes just 10 minutes to put together before it chills.

Quick Gazpacho

From Swanson Broth & Stock

Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.

Chilled Shrimp Gazpacho

From Better Homes and Gardens

This bright sangria recipe, sweetened with a summer-ripe blackberry syrup, will inspire guests to linger for just one more glass.

Blackberry Sangria

From Better Homes and Gardens

This Spanish baked custard makes its own caramel sauce.

Caramel Flan with Mangoes

From Fine Cooking Magazine

Spanish bomba rice absorbs more liquid than other rice varieties. If you can't get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth to the rice instead of 4-3/4 cups.

Paella with Shrimp, Clams & Mussels

From Better Homes and Gardens

Saffron and lamb, mainstays of Spanish cooking, go well together. Sprinkle with fresh parsley before serving this main dish.

Moorish Lamb Kabobs

From Better Homes and Gardens

Make this savory egg appetizer ahead and then reheat when your guests arrive.

Spanish Potato Omelet Bites

From Better Homes and Gardens

On January 6 (Epiphany), Mexican and Spanish families gather to feast on this fruit-and-nut-filled yeast bread and to sip on coffee, hot chocolate, or limeade.

Three Kings' Ring

From Better Homes and Gardens

A touch of cinnamon adds a little spice to this chocolate dessert. Top it with pomegranate seeds for a pretty pop of color.

Bittersweet Chocolate Flan

From Fine Cooking Magazine

Spanish Chicken with Chickpeas & Chorizo

From Food & Wine

For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks rice with sofrito--a Spanish mixture of chopped onion, garlic and bell pepper. She bakes everything together in a skillet so that the delectable chicken juices flavor the rice, then broils the dish at the last minute to turn the chicken skin enticingly brown.

Chicken Sofrito

From Food & Wine

At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sauteing the shrimp and steaming the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious.

Seafood-and-Chicken Paella with Chorizo