In Madrid this is made with unsmoked pimenton. In Extremadura it takes on another dimension with smoky Pimenton de la Vera. Heat the oil in a large soup pot or cazuela over medium heat. Add the ham ...

A big bowl of garlic might not sound like the most appealing meal idea, especially when you're under the weather. But give this classic Spanish dish a chance. Not only has garlic been considered an ...

Hot garlic soup is a tradition not only in Spain, but also in Italy and southern France. This simple soup is always made with eggs to add protein to the dish. In order to serve the egg perfectly ...

Last month I wrote about how Italians make clever use of stale bread by turning it into a salad. This month we go to the Castilla y León region of Spain where clever peasants of yore turned stale ...

Is there any single food associated with warmth, healing, and comfort more frequently than chicken soup? Moms, old wives, and the majority of culinary cultures around the world agree: Whether you're ...

This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about – earthy, hearty and delicious. 1.Heat oil in a saucepan over low heat, add garlic and stir ...

Traditionally a peasant dish, sopa de ajo originated in the Castilla-Leon region of Spain to help combat the cold winter. This soup is an excellent example of how a few simple ingredients can make the ...

This brilliant Spanish cold soup is made in a blender or food processor. A garnish of grapes and/or almonds adds texture to the sopa, which is thickened with bread. Makes 4 servings 3 or 4 slices ...

16 cloves of garlic, thinly sliced 1/2 cup extra virgin olive oil, divided 12 (2-inch) French bread cubes 1/2 tsp paprika 2 tsps granulated garlic 1/2 cup tomato sauce 5 cups chicken stock (+ 3-4 cups ...

3 tablespoons olive oil 6 slices Cuban or French bread, cubed 12 garlic cloves, peeled and minced 1 28-ounce can peeled whole tomatoes, drained and chopped 1 teaspoon paprika 1 bay leaf 4 cups chicken ...