Classic Spanish recipes for today's busy cook


Spain's most popular cookbook, 1080 Recipes, was originally published in 1972, and sold over 3 million copies in Spain. That volume, along with its sister title The Book of Tapas, were both written by the authorities on Spanish cooking: the late Simone Ortega and her daughter Inés. Now a new book, Quick and Easy Spanish Recipes, culls the quickest and easiest recipes from both books for an updated collection geared toward busy home cooks. (Enter our contest for your chance to win a copy of the book.)

Culinary novices and experts can master iconic Spanish recipes such as paella, patatas bravas, tortilla española, churros, and crema catalana, among many others. EYB Members not only save 35% on the book's cover price through publisher Phaidon's special discount program, but they also get a sneak peek into the book with two sample recipes:

Ensalada de alcachofas, patatas y gambas

Adapted from Quick and Easy Spanish Recipes

Serves: 6
Cook time: 20 minutes


For the dressing
1 tablespoon tarragon vinegar
1 tablespoon lemon juice, strained
3 tablespoons olive oil
1 shallot, chopped
1 tablespoon chopped parsley
salt and pepper

For the salad
8 frozen artichoke hearts
1 ½ lb (700 g) potatoes, quartered
2 tablespoons olive oil
½ lb/225 g (10/12 count) jumbo shrimp (king prawns), peeled with tails left on
1 small head lettuce, leaves separated, rinsed and patted dry


To make the dressing, beat together vinegar, lemon juice, oil, shallot, and parsley with a fork. Season with salt and pepper. Set aside.

To make the salad, bring a large pot of water to a boil. Add artichokes and potatoes and cook until tender. Drain. When vegetables are cool enough to handle, thickly slice potatoes and cut each artichoke into quarters.

Meanwhile, heat oil in a frying pan over medium heat. Add shrimp and pan-fry, stirring, for 3-5 minutes, until opaque.

Cut lettuce leaves into wide strips and use them to line the bottom and sides of a salad bowl. Add potatoes and artichoke hearts. Add shrimp and the oil they were cooked in. Pour dressing over the salad and toss. Serve while still warm.

PAELLA (pictured top)
Adapted from Quick and Easy Spanish Recipes

Serves: 6-8
Cook time: 30 minutes


2 ¼ lb/1 kg mussels, debearded or 1 lb 2 oz/500 hardshell clams, scrubbed
2 ¼ cups/535 ml fish stock
2 chicken stock cubes
¾ cup (175 ml) olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons tomato sauce or 1 large tomato, chopped
¾ lb/340 g cooked shrimp (prawns)
2 ¾ cups (300 g) quick-cooking rice
3 sprigs parsley
pinch of saffron threads
2⁄3 cup (100 g) canned peas, drained
1 red bell pepper, cut into strips
lemon wedges, to serve


Discard any shellfish with broken shells or any that do not shut when sharply tapped. Preheat oven to 350°F/180°C/Gas Mark 4. Gently heat stock and chicken stock cubes, but do not allow to boil.

Add enough oil to a paella pan or large, ovenproof frying pan to cover the bottom over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes, or until lightly browned. Add tomato sauce and cook, stirring, for a few minutes. Set aside a few shrimp and add the remaining shrimp with rice to the pan. Cook, stirring, for a few minutes. Nestle mussels or clams into rice. Season with a pinch of salt and pour in stock. Gently shake the pan to evenly distribute liquid.

Pound parsley with saffron, and add to the pan with 2 tablespoons of water; gently shake or stir. Add peas and cook a few minutes; clams or mussels should open by then (discard any that do not). Top paella with pepper and reserved shrimp. Transfer pan to the oven for 20 minutes. Remove pan from the oven and let stand for 5 minutes. Serve with lemon wedges.

Excerpts courtesy Phaidon Publishing

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