Clifford A. Wright's Recipes: Spain

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 7, 2012

Home > Recipes > Spain

Valencia

Red and Green Bell Pepper Empanada from Valencia
Tortilla Española
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Empanada stuffed with braised red and green bell peppers
posted: 10/03/2007

Swordfish with Orange Sauce
Pez Espada a la Naranja
(Seafood)
Baked swordfish and potatoes in orange sauce
posted: 01/11/2007

General

Basic Puff-Pastry Short Dough for Empanadas
(Bread Doughs, Short Doughs, and Batters)
Short dough by Penelope Casas
posted: 10/01/2007

Paella with Sausage and Seafood
(Rice, Couscous, and Other Grains)
Paella-style rice with spicy sausage and mixed seafood
posted: 03/31/2008

Andalusia

Andalusian-Style Chicken, Beef, and Ham Meatballs

Beets with Tuna

Cocido - Andalusian Stew

Fasting Soup

Gazpacho

Grilled Pork Kebabs from Andalusia

Ham Fritters in the Andalusian Style

Lettuce Frittata from Córdoba

Oranges with Coconut

Rice with Chicken, Veal, Rabbit and Pork in the Córdoban-Style

Stew as the Wife of the Córdoban Farmer Would Make It

Swiss Chard in the Style of Málaga

Catalonia

Allioli or Aioli

Baked Lamb Loin Chops with Garlic Cream

Escalivada - Catalan Vegetable Medley

Escudella - Catalonian Stew

Lentil Stew

Lobster from the Ampurdán (Empordà)

Mashed Potatoes with Pork Fatback and Swiss Chard

Patatas Brava

Rabbit with Vegetable Marmalade

Romesco

Murcia

Murcian Cauldron

Red Bell Pepper Salad

Valencia

Arroz a Banda

Artichoke Foundation Seviche

Creamed Eggplant

Heavenly Broth

Paella with Seafood # 1

Paella with Seafood # 2

Red and Green Bell Pepper Empanada from Valencia

Swordfish with Orange Sauce

General

Basic Puff-Pastry Short Dough for Empanadas

Paella with Sausage and Seafood

Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking. The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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