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cooking.nytimes.com
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
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This recipe for scrambled eggs adds some flavor with chorizo, smoked paprika, sautéed onion, and peppers served over garlicky toasts for a fancy brunch dish.
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Get Paella of Santa Barbara Recipe from Food Network
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This classic paella mixta recipe of meat, seafood, and rice is an easy, impressive dish with lots of Spanish flair.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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A rich recipe for mushroom and chorizo quesadillas.
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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Get Spanish Baked Salmon Recipe from Food Network