Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 1 seedless English cucumber, peeled and roughly chopped
• 3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
• 3 cups tomato juice
• 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
• 1 medium clove garlic, minced and mashed to a paste
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
• 1 tsp. chopped fresh thyme

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not avail­able, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

• 8 dried Nyora or Ancho chiles
• 2 large red bell peppers
• 3/4 cup extra-virgin olive oil plus 2 Tbs.
• 1/2 cup raw hazelnuts
• 2 Tbs. fine breadcrumbs
• 2 cloves garlic, coarsely chopped
• 1 medium tomato, peeled and seeded
• 2 Tbs. sherry vinegar
• Coarse salt and freshly ground black pepper
• 16 extra-large shrimp, shelled, deveined, and rinsed
• 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.


Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.


Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.


Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.


Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.


Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

• 2 Tbs. extra-virgin olive oil, more for the bread
• 1 medium yellow onion, thinly sliced (2 cups)
• 1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
• 1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
• 1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
• 3 Tbs. tomato paste
• 2 medium cloves garlic (1 minced, 1 whole)
• 1/2 cup dry white wine, such as Albariño
• One 15.5-oz. can chickpeas, drained and rinsed
• 1 tsp. chopped fresh thyme
• 1/8  tsp. pimentón (smoked paprika)
• 2 pinches saffron
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 4 baguette slices, 3/4 inch thick
• 11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
• 13 mussels, scrubbed and debearded

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

Lamb shoulder stands up well to the Spanish-influenced spice rub of garlic, oregano, cumin, and smoked paprika in this recipe. Serve with crusty bread to sop up the buttery sauce.

• 2 medium cloves garlic, smashed and peeled
• Kosher salt
• 1 Tbs. finely chopped fresh oregano
• 1-1/2 tsp. cumin seed, toasted and coarsely ground
• 1/2 plus 1/8 tsp. sweet or hot pimentón (smoked paprika)
• 1 Tbs. extra-virgin olive oil
• 4 (3/4- to 1-inch-thick) lamb shoulder blade or arm chops (about 2 lb. total)
• 2 oz. (4 Tbs.) unsalted butter, softened
• 1-1/2 Tbs. finely chopped shallot
• 1-1/2 Tbs. chopped piquillo pepper (or roasted red pepper)
• 1 Tbs. sherry vinegar, warmed slightly

Combine the garlic and 1 ­tsp. salt in a small mortar and grind to a smooth paste with the pestle. Add the oregano, cumin, and 1/2 ­tsp. of the pimentón; work with the pestle to combine. Stir in the olive oil to make a smooth paste. Pat the lamb chops dry and rub the paste evenly over all of them. Let sit at room temperature for about an hour.


Meanwhile, in a medium bowl, mix the butter, shallot, piquillo pepper, vinegar, and the remaining 1/8­ tsp. pimentón. Season to taste with salt and set aside.


Heat two 10- to 12-inch heavy-duty skillets over medium-high heat. Arrange two chops in each skillet and cook until browned on the bottom, about 2­ minutes. Flip and sear on the second side for another minute. Lower the heat to medium and continue to cook the chops until the internal temperature registers 125°F for medium rare, 4 ­to 6 ­minutes more. (If you nick the thick part of a chop to peek inside, it should be rosy but not bloody.) For medium doneness, cook to 135°F, 6 ­to 8­ minutes more.


Transfer the chops to a large platter or 4­ dinner plates and immediately smear each with some of the butter. The heat of the chops should melt just enough of the butter to lightly sauce the meat. Let the chops rest for 3­ to 5 ­minutes before serving.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Sautéed Shrimp and Hazelnut Romesco

Nyora peppers are authentic to making true Catalan romesco sauce. If they’re not avail­able, substitute additional large red peppers such as dried ancho chiles. Use spot prawns instead of extra-large shrimp when available at your local fish market.

• 8 dried Nyora or Ancho chiles
• 2 large red bell peppers
• 3/4 cup extra-virgin olive oil plus 2 Tbs.
• 1/2 cup raw hazelnuts
• 2 Tbs. fine breadcrumbs
• 2 cloves garlic, coarsely chopped
• 1 medium tomato, peeled and seeded
• 2 Tbs. sherry vinegar
• Coarse salt and freshly ground black pepper
• 16 extra-large shrimp, shelled, deveined, and rinsed
• 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Snap the stems from the chiles. Shake out and discard the seeds. Put the chiles in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.


Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they’re blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.


Heat 2 Tbs. of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.


Make the romesco sauce: Combine the chiles, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.


Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.


Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately.

Saffron Rice Pilaf with Red Pepper & Toasted Almonds

The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.

• 2-1/2 cups low-salt chicken broth or water
• Pinch saffron (about 20 threads)
• 1 Tbs. extra-virgin olive oil
• 1 medium onion, small diced (1-1/4 cups)
• 1 red bell pepper, cored, seeded, and small diced (about 1 cup)
• 1-1/2 cups long-grain white rice
• 1 tsp. kosher salt; more as needed
• Pinch ground cayenne
• 1/4 cup roughly chopped fresh Italian parsley
• 1 large clove garlic, minced (1-1/2 tsp.)
• 1/4 cup slivered almonds, toasted
• 1 Tbs. roughly chopped fresh oregano

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Tip:

Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat, and let the pilaf sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 Tbs. parsley, and the oregano. Taste for seasoning and adjust as needed.

Poached Quince Salad

Salty ham, buttery cheese, and rich almonds play up the delicate sweetness of the honey-poached quinces in this sweet-savory salad. For the best results, use Marcona almonds, which are fried salted almonds imported from Spain.

For the poached quinces

• 1 lb. quinces (about 2 medium)
• 2 T bs. honey
• 2 strips lemon zest (each 1/2 x 2 inches)

For the salad

• 4 cups mâche or baby arugula
• 4 oz. thinly sliced Serrano ham or prosciutto,cut into 1/4-inch-wide ribbons
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup coarsely chopped toasted, salted almonds
• 1 to 2 oz. firm, mild-flavored cheese,such as Manchego or Asiago, shaved into small pieces (using a vegetable peeler)
• 4 tsp. balsamic vinegar, preferably aged 12 to 25 years

Make the poached quinces

Peel, quarter, and core each quince. Put the quinces, honey, and lemon zest in a 3-quart saucepan. Add enough water to cover the quinces by 1 inch (about 1-1/2 quarts). Bring to a boil over mediumhigh heat. Put a plate or a lid that’s smaller than the saucepan on the quinces to submerge them. Reduce the heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes. Let them cool in the cooking liquid.

Assemble the salads

Toss the mâche or arugula, ham, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among 4 plates. Slice the quinces and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 tsp. of the balsamic vinegar.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• Nonstick cooking spray
• 2/3 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Grilled Bread with Red Peppers & Eggplant

The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room temperature. Bread rubbed with tomato is a classic Catalan snack, but here it's the platform for escalivada. You could serve it as a tapa, as a side dish with Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme, or alongside a Green Salad with Olives, Manchego & Romesco Sauce.See The Guide to Grilling for more recipes for grilled breads.

For the escalivada:

• 2 medium eggplant, surfaces pricked with a fork
• 2 red bell peppers
• 2 to 3 Tbs. extra-virgin olive oil
• 1 clove garlic, very thinly sliced

For the bread and tomato:

• 6 slices country or peasant bread
• 1 large clove garlic, halved
• 2 or 3 small ripe tomatoes, halved crosswise
• Extra-virgin olive oil to taste
• Coarse salt or sea salt to taste

To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely blackened and the eggplant is soft, carefully turning them every few minutes with tongs; the peppers take about 8 minutes. under the broiler and the eggplant about 14 min. Wrap them snugly in a paper grocery bag so they steam.

After 20 minutes, unwrap the vegetables and peel off the skins. Halve the peppers lengthwise, remove the core, scrape out the seeds, and cut the flesh into long, fine strips. Remove the eggplant stems but leave the seeds (unless they're unpleasantly large) and pull the flesh into thin strips with your fingers. Toss the peppers and eggplant in a bowl with the olive oil and garlic.

To make the bread and tomato -- Grill or toast the bread; while it's still warm, rub a garlic half onto the crust and on one side of each slice. Rub the tomato halves on the garlic-rubbed side of the toasts so they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and pile on a tangle of escalivada. Cut the toasts in half, if large, and serve.

Green Olive Tapenade Toasts

If salt-packed anchovies and capers aren’t available, use brine-packed capers and oil-packed anchovy fillets, choosing the meatiest ones.

• 2 whole salt-packed anchovies or 4 oil-packed anchovy fillets
• 2 cups (1 lb.) fruity green Frenchstyle olives, pitted
• 1/4 cup salt-packed capers, rinsed and finely chopped 6 medium cloves garlic, minced
• 1/2 cup extra-virgin olive oil; more for brushing
• 4 tsp. grappa (optional)
• 1 baguette or other good French bread, cut diagonally into 1/2 inch-thick slices

If using salt-packed anchovies, rinse them well with cold water. With the belly side up, run your finger from the head end down through the tail, removing the viscera and exposing the backbone. Lift out the bones. Soak the fillets in cold water for about 20 minutes and pat dry. Mince the anchovies.

With a chef’s knife or in a food processor, chop the olives to a slightly coarse texture. In a bowl, mix the olives, minced anchovies, capers, garlic, olive oil, and grappa, if using. Taste. Let sit for 1 hour to let the flavors develop.

Prepare a charcoal or wood fire. Brush the bread slices with olive oil and grill on both sides. (You can grill the bread in a broiler or on the stovetop using a ridged pan, if that’s easier.) Spread the tapenade on the toast.

Arroz con Pollo

I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it.

• 2 Tbs. olive oil; more as needed
• 1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
• 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
• 1 small onion, chopped
• 1 medium green or red bell pepper, cut in 1/2-inch dice
• 4 cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• 1/2 tsp. ground turmeric (optional)
• 1/2 cup peeled, crushed tomatoes (I use canned)
• 1/2 cup dry white wine or beer
• 1 bay leaf
• 2 cups medium-grain rice (I use Goya)
• 2-1/4 cups water

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes (see Tip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette

The flavors of Spain--Serrano ham, sherry vinegar, manchego cheese--give this salad its character.

• 9 Tbs. extra-virgin olive oil
• 2 Tbs. finely grated manchego
• 1/4 tsp. paprika
• 1/2 loaf rustic sourdough bread, cut into 3/4-inch cubes (about 4 cups)
• 1-1/2 Tbs. sherry vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3/4 cup pitted and halved medium green olives (such as manzanilla or picholine)
• 12 very thin slices of Iberico or Serrano ham,  torn into bite-size pieces

Heat the oven to 400°F. In a medium bowl combine 6 Tbs. of the oil, the manchego, and paprika. Toss the bread cubes with the flavored oil. Arrange the bread on a baking sheet and bake in the center of the oven until crisp and golden-brown, 6 to 8 minutes. Cool completely.

In a small bowl, combine the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the olives and croutons and toss. Divide the salad among the serving plates, top each with 3 torn slices of ham, and serve.

Quince Paste

In Spain, slices of this sweet, fragrant paste, called membrillo, are served atop wedges of rich Manchego cheese as an hors d’oeuvre. Try it with goat cheese as well—or just put it out for breakfast in place of jam.

• 2 lb. quinces (about 4 medium), peeled, cored, and chopped into 3/4-inch pieces
• 1/2 vanilla bean, split, seeds scraped out
• 2 strips lemon zest (each 1/2 x 2 inches)
• 2 cups granulated sugar; more or less as needed
• 2 T bs. fresh lemon juice
• 1 T bs. unsalted butter, softened

Put the quinces, vanilla bean pod and seeds, and lemon zest in a 4-quart saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the quinces are tender when poked with a knife, about 40 minutes.

Drain the quinces in a colander and discard the vanilla bean. Purée the fruit and lemon zest in a food processor. Measure the purée by volume, return it to the saucepan, and add an equal volume of sugar. (For example, if you have 2 cups of purée, add 2 cups of sugar.)

Cook over medium-low heat, stirring with a wooden spoon until the sugar has dissolved, 1 to 2 minutes. Add the lemon juice and reduce the heat to low. Continue to cook, stirring occasionally, until the purée becomes a very thick paste, about 1-1/2 hours.

Meanwhile, position a rack in the center of the oven and heat the oven to 125°F. If your oven doesn’t go this low, use the lowest temperature possible and expect a shorter cooking time. Line an 8x8-inch glass or ceramic baking dish with parchment and grease with the butter. Pour the quince paste (don’t scrape the pot) into the dish and smooth the top with the wooden spoon. Bake until slightly dried and firm enough to slice, about 1 hour.

Remove from the oven and let cool to room temperature. Invert onto a cutting board and cut the quince paste into four 2-inch-wide strips. Wrap each strip in plastic wrap and refrigerate.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• Nonstick cooking spray
• 2/3 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Sautéed Mushrooms with Garlic & Parsley

• 5 Tbs. extra-virgin olive oil
• 1 lb. white or cremini mushrooms, washed well, trimmed, and cut into quarters (or sixths, if large)
• Kosher salt
• 5 to 6 medium cloves garlic, minced (1-1/2 Tbs.)
• 1 Tbs. sherry vinegar
• 2 Tbs. chopped fresh parsley

Heat the oil in a 12-inch skillet over high heat until it’s hot and shimmering. Add the mushrooms, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they’re deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.

Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.

Sautéed Chorizo with Red Wine

You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking. You can find domestic cured chorizos in Hispanic markets and gourmet markets.

• 3 Tbs. extra-virgin olive oil
• 1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
• 1/3 cup dry red wine
• Good country bread, cut into large cubes

Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chorizo slices and cook until they begin to turn a deep brown on one side, 3 to 5 min. Stir and continue to cook, stirring occasionally, until the chorizo is deeply browned all over, about 5 min. more. Carefully add the wine (be ready in case it flames) and let it simmer, scraping the pan to deglaze it, until it has reduced somewhat but is still saucy, 1 to 3 min. Pour the chorizo and juices into a dish. Serve with the bread, for dipping into the sauce.

Catalan Mushrooms with Garlic & Parsley

Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.

• 1 lb. medium-size white mushrooms, stems trimmed to 1/2 inch, and quartered
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped flat-leaf parsley
• 2 Tbs. finely chopped fresh garlic
• 1 to 2 tsp. coarse salt or sea salt

Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain.

Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minutes. You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.

Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minutes. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.

Seared Shrimp with Pimentón & Sherry

• 1-1/2 lb. large (31 to 40 count) shrimp, peeled and deveined, patted dry with paper towels
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 6 medium cloves garlic, very thinly sliced
• Heaping 1/4 tsp. sweet pimentón (or paprika)
• Heaping 1/8 tsp. crushed red pepper flakes
• 3 Tbs. fino sherry
• 1/4 teaspoon finely grated lemon zest
• 1-1/2 tablespoons thinly sliced chives
• Fresh lemon juice to taste

Sprinkle the shrimp with 3/4 tsp. kosher salt, toss, and let sit for 10 minutes (or refrigerate for up to 1 hour).

In a large (12-inch) skillet, heat the olive oil on high heat. Pat the shrimp dry with paper towels and add them to the skillet. Sprinkle with 3/4 tsp. kosher salt and sear until they’re pink and a little golden on one side, about 1 minute. Sprinkle the garlic, pimentón, and red pepper flakes over the shrimp, and sauté, stirring, until the shrimp are almost completely pink, about 1 minute. Add the sherry and cook, stirring to deglaze the bottom of the pan, until the shrimp are pink all over (the sherry will evaporate quickly but you should still have some juices in the pan)

Remove from the heat. Toss with the lemon zest and chives. Pour the shrimp and juices into a serving dish, squeeze on lemon juice to taste, and serve.

Oysters with Chorizo and Fennel

Chef Pete Evans adds Iberian complexity to his dish. A traditional mignonette of shallots, black pepper, and vinegar, gets a note of saffron and olive oil. Chorizo is a nod to the area’s Portuguese fisherman, and fennel is vital in Spanish cooking.

• 1/2 cup sherry vinegar
• 2 Tbs. finely chopped shallots or red onions
• Pinch of saffron threads
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, preferably Spanish
• 1 lb. cured chorizo sausage, cut diagonally into 1-1/2-inch pieces
• 1 lb. fennel bulbs (2 large), trimmed and cut lengthwise into 1/4-inch-thick slices
• 24 Sydney rock oysters (substitute Wellfleet or Kumamoto), shucked with some liquor reserved, arranged on the half shell

In a medium bowl, combine the vinegar and shallots. Crumble in the saffron, add 1 tsp. salt, and a few grinds of pepper, and stir until the salt dissolves. Slowly whisk in 1/2 cup of the olive oil until blended.

Heat the remaining 1 Tbs. of oil in 12-inch heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain.

Arrange the fennel and sausage on a plate. Spoon some of the vinaigrette into each oyster before serving, and use the remaining vinaigrette for dipping the sausage and fennel slices.