• featherbooks on April 19, 2013

  Notable Recipes according to 101 Classic Cookbooks (2012): Arroz a Banda, Arroz con Pollo, p. 457, Catalan-Style Salad, Chorizo, p. 558, Gambas al Ajillo "Rincon de Espana, p. 490, Gazpacho, Empanadillas de Carne, p. 327, Paella a la Valenciana, Pollo en Pepitoria, Sangria, p. 313, Tortilla Espanola, p. 466, Veal Extremena.

• crjoburke on December 26, 2009

  Truly authentic traditional Spanish recipes

Notes about Recipes in this book

• Baked stuffed clams (Almejas al horno)

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/07/28/baked-stuffed-clams/

• Octopus in paprika and oil (Pulpo a la gallega)

  • Shelmar on September 03, 2019

    good; made four versions with two evoo and four paprika; smoke picante was the best.

• Miniature kabobs, Moorish style (Pincho Moruno)

  • twoyolks on April 20, 2015

    The only flavor from the marinade that was present in the kabobs was the red pepper flakes. All the olive oil in the marinade also caused significant flame ups on the grill.

• Tuna turnovers (Empanadillas de atùn)

  • thekitchenchronicles on September 10, 2015

    I could not love this recipe more. I made these little empanadas and then ate them hot, room temperature and straight out of the fridge for a week. One of the best things I've made in awhile. A bit time consuming, as any stuffed dough can be, but super straightforward, not fussy and totally delicious. Posted them on my blog here: http://www.thekitchenchronicles.com/2015/09/09/tuna-turnovers-empanadillas-de-atun/

• Pork pie (Empanada de lomo)

  • MollyB on February 05, 2024

    Delicious recipe! The technique of using the oil from cooking onions and garlic in your dough really creates a lot of flavor. It definitely needs to be started a day ahead of time, due to the various steps. I couldn't find veal, so used all pork loin, and that seemed to work.

• Asturian chorizo pie (Empanada Asturiana)

  • thekitchenchronicles on September 29, 2015

    This is a real show-stopper. Definitely not for the faint of heart, it's porky, spicy and super rich. Wrote up a review on my blog here: http://www.thekitchenchronicles.com/2015/09/24/asturian-chorizo-pie-empanada-asturiana/

• Green beans and cured ham (Judías verdes "Bárcena")

  • mirage on May 20, 2012

    I used prosciutto and it was one of the best string bean dishes we've ever had. (We are not terribly fond of string beans, I must add.)

• Eggplant with shrimp and ham (Berenjenas "Rincón de Pepe")

  • rmardel on November 09, 2020

    This has long been a favorite. We eat it as a light supper, perhaps adding extra slivers of serrano ham. I use Manchego instead of swiss cheese.

• Cauliflower in garic and paprika sauce (Coliflor al ajo arriero)

  • twoyolks on September 23, 2014

    The paprika completely overpowered all the other flavors.

• Zucchini, green pepper, and tomato medley (Pisto Manchego)

  • rmardel on October 03, 2025

    This version of Pisto Manchego is closest to the one I had as a child in Spain and closest to the one my mother learned to cook when we lived there. Like this version, the version I grew up with contained zucchini and potatoes, and no eggplant, as is often seen in modern American recipes, although I am sure eggplant may be used in some regional variations. I use chorizo rather than bacon, but I also recognize that when this book was written Spanish chorizo was difficult to find in the United States. As an older cookbook, the recipe assumes some basic cooking knowledge that is spelled out more explicitly in more current books. But if time is taken with the ingredients, sautéing each vegetable separately then combining them together for the final braise, the results are outstanding. This is a summer standard in my house, and is always devoured by family and guests alike.

• Green beans and potatoes, Galician style (Judías verdes a la Gallega)

  • Avocet on August 06, 2018

    Uses Romano beans. p. 95

• Catalán-style salad (Ensalada Catalana)

  • mirage on June 26, 2010

    And pretty.

• Baked eggs with sliced tomato and sausage (Huevos a La Madrileña)

  • rmardel on April 09, 2025

    This is utterly fabulous! Casas recommends it as a first course or lunch, and it might make a first course with one egg and not too much sausage. It is excellent as a lunch or light supper. I did use morcilla de arroz, which I tend to keep on hand, but I used more than recommended, simply because I was trying to finish off the remains of a package after a previous meal. It was good, but hearty. I would like the dish with less morcilla as well.

• Baked mushrooms and eggs (Huevos con picadilla de champiñon)

  • amanda_pees6l on April 09, 2026

    Used baby bella mushrooms but I think recipe would be better with white mushrooms

• Soft-set eggs and scallions (Revuelto de ajetes)

  • Sally on April 29, 2012

    Ajetes are green garlic. This made a lovely breakfast. The green garlic adds a gentle, garlicky flavor to the eggs. I did not put the skillet over simmering water. I just took the eggs off of the heat now and then to make sure the eggs did not overcook.

• Rice with zucchini (Arroz con calabacín)

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/05/05/baked-rice-with-zucchini/

• Stewed octopus with diced potatoes (Pulpo con patatines)

  • MissQuin on November 04, 2014

    The octopus was really tender however I found the flavour a bit ho hum; no bad, just nothing to get excited about.

• Beef roast in garlic sauce (Solomillo all-I pebre)

  • mirage on June 26, 2010

    Quite good!

• Seasoned pork loin (Lomo de cerdo adobado)

  • robin_h_p on May 07, 2012

    This needs to be started the day before, or earlier, so the pork is refrigerated with the spices.

• Pork roast with peppers and eggplant (Lomo de cerdo con escalibada)

  • mmdiablotine on September 17, 2024

    Delicious recipe that's quick to make. For the salsa, I made the Pickled cucumber in turbo mode: cut a Lebanese cucumber into 4 then into small slices. Added salt generously, massaged, rinsed then soaked in a water-vinegar mixture for only 15 minutes. Replaced the tarragon vinegar with white wine vinegar. For the pork, rubbed it with two cloves of garlic + butter + olive oil. I put thyme sprigs underneath and thyme leaves all around. The salsa is really delicious and goes well with the eggplant, peppers, pork and deglazed cooking juices. Everyone loved it. Will make it again.

• Baked sausage and mushrooms (Butifarra con setas)

  • rmardel on April 28, 2026

    I love botifarra and usually just cook them plain but wanted to try something else. This recipe is very simple and very adaptable, using mostly pantry ingredients (garlic, olive oil, parsley). I used a package of mixed mushrooms from the grocery store as my farmer's market is not yet open and the results were fabulous. This technique would work with a wide variety of mushrooms and sausages and I am surprised that I've not tried this before, as both mushrooms and sausages of one variety or another make frequent appearances in my kitchen, Worth making regularly.

• Candied almonds (Almendras garrapiñadas)

  • twoyolks on December 25, 2012

    This shouldn't be made in a larger batch as it's hard to work through all the almonds before the sugar cools. Also, it's not clear in the instructions, but any additional sugar should not be poured from the pan onto the cooling sheet. If you do, you will end up with almond brittle.