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Excerpts

INTRODUCTION
The Menú del Día

CHAPTER 1
Some Spanish Implements, Ingredients, Preparations, and Tips

CHAPTER 2
Primeros Platos

Fideuà (Seafood Noodles) Lentejas (Lentils) Salmorejo (Cold Tomato and Bread Soup with Ham and Egg) Setas con Huevo Pochado (Mushrooms with Poached Egg) Escalivada (Roasted and Marinated Red Peppers, Eggplant, and Onion) Lombarda Rehogada (Red Cabbage with Pine Nuts and Green Apple) Judías Verdes con Pimientos Rojos y Jamón Serrano (Runner Beans with Red Peppers and Cured Ham) Piperrada (Red Peppers, Onions, and Tomato with Fried Eggs) Pimientos con Pasas y Almendras (Red Peppers with Raisins and Almonds) Ajo Blanco (Cold Almond and Garlic Soup with Grapes) Ensalada de Habas al Perfume de Apio (Broad Bean and Celery Salad) Pimientos Estofados (Stewed Peppers) Gazpacho (Cold Tomato, Green Pepper, and Cucumber Soup) Ensalada de Tomate Murciana (Murcian Tomato Salad) Paella de Marisco (Shellfish Paella) Paella Mixta (Mixed Paella) Paella de Verduras (Vegetable Paella) Ensalada de Patatas, Mejillones, y Chorizo (Warm Potato, Mussel, and Chorizo Salad) Ensalada Mixta (Mixed Salad) Patatas con Chorizo (Potatoes with Chorizo) Menestra Riojana (Spring Vegetables with Olive Oil) Espinacas y Garbanzos (Spinach and Chickpeas) Espinacas a la Catalana (Spinach with Pine Nuts and Raisins) Arroz Negro (Black Rice) Sopa de Ostra Estilo Pontevedra (Oyster Soup, Pontevedra Style) Sopa de Ajo (Garlic Soup) Xató (Escarole, Salt Cod, Tuna, and Anchovies with Romesco Dressing) Remojón (Orange, Salt Cod, and Potato Salad) Alcachofas a la Montilla (Artichokes with Montilla-Moriles Wine) Caldo Gallego (Galician Pork, Beans, and Greens Soup) Alboronía (Quince, Squash, and Eggplant in Tomato Sauce) Gazpachuelo (Shrimp and Monkfish Soup with Mayonnaise)

CHAPTER 3
Segundos Platos

Arroz a Banda (Rice with Poached Fish) Merluza en Salsa Verde (Hake in Green Sauce with Clams) Bacalao a la Llauna (Baked Salt Cod with Tomato, Onion, Pimentón, and White Wine) Chorizo a la Parapanda (Fresh Chorizo with Fried Eggs) Cocido Madrileño (Madrid-Style Mixed Meat and Chickpea Stew) Estofado de Perdiz con Macarrones (Partridge with Macaroni) Fabada (Asturian White Beans with Pork) Ternasco Asado (Roast Shoulder of Lamb with Potatoes) Rape a la Malagueña (Monkfish, Málaga Style) Vicente Pérez's Cerdo con Tomate a los Vinos de la Tierra (Vicente Pérez's Pork with Tomato and the Wines of the Country) Jarrete con Castañas (Beef Shank with Chestnuts) Mar i Muntanya (Chicken with Shrimp) Pichón Estofado (Stewed Pigeon) Rabo de Toro (Braised Oxtail) Escudella Barrejada (Catalan Boiled Meats with Potato, Chickpeas, Rice, and Cabbage) Pollo al Ajillo (Chicken with Garlic) Sofrit Pagés (Ibizan Kid, Lamb, Chicken, and Potatoes with Almonds and Saffron) Cordero en Chilindrón (Lamb with Red Peppers) Fricandó (Braised Beef with Wild Mushrooms) Alubias Blancas con Almejas (White Beans with Clams) Chocos con Garbanzos (Cuttlefish with Chickpeas) Gambas con Garbanzos (Shrimp with Chickpeas) Solomillo de Cerdo Adobado (Orange and Honey Marinated Pork Loin) Lomo a la Malagueña (Pork Loin with Málaga Wine and Raisins) Marmitako (Tuna and Potato Broth) Cordero a la Pastoril (Granadan Shepherds' Lamb Stew) Atún Encebollado (Tuna with Sweet Onions) Bacalao a la Vizcaína (Salt Cod with Red Peppers) Merluza al Albariño (Hake with Sweet Onions, Clams, and Albariño Wine) Caldereta de Sardinas (Baked Sardines and Potatoes in Tomato Sauce) Jarrete de Buey Estofado al Vino de Albariño (Beef Shank with Orange and Albariño Wine) Tolosanas (Red Beans with Pork Rib, Chorizo, Bacon, and Blood Sausage) Dorada a la Sal (Salt-Baked Gilt-Head Bream) Caldereta de Llagosta (Menorcan Spiny Lobster Stew)

CHAPTER 4
Postres

Arroz con Leche (Rice Pudding) Tocinillo de Cielo (Caramel and Custard) Torrijas (Sweet Egg Fried Bread) Leche Frita (Fried Milk) Peras en Vino Tinto (Pears Poached in Red Wine) Arrope de Castañas (Chestnut and Red Wine Preserves) Pestiños (Honey and Orange Pastries) Poleá con Coscorrones (Milk Pudding with Aniseed and Croutons) Crema Catalana (Catalan Custard) Bienmesabe (Almond, Cinnamon, Honey, and Lemon Cream) Higos a la Malagueña (Figs with Málaga Wine) Flaó (Ibizan Mint Cheesecake) Helado de Biscuit con Chocolate (Biscuit Ice Cream with Hot Chocolate) Naranja con Azúcar y Canela (Orange with Sugar and Cinnamon) Plátanos de las Canarias Flambeados (Flambéed Bananas) Manzanas Asadas (Baked Apples) Torta de Santiago (Almond Tart) Flan (Caramel Custard)

CHAPTER 5
Condiments and Miscellany

Caleta (Ibizan Coffee with Brandy, Cinnamon, and Lemon Peel) Carajillo (Spiked Coffee) Pan con Tomate (Bread with Tomato) Sobrasada amb Mel (Sobrasada on Toast with Honey) Allioli (Garlic Sauce) Mojo Verde (Canary Islands Cilantro Sauce) Mojo Picón (Canary Islands Red Pepper Sauce)

Metric Equivalencies

Index