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Though this recipe is Moroccan, its ingredients are undoubtedly reflected in Spanish cuisine as well. The Moors had a long stay in the Iberian Peninsula and their influence is felt to this day in the food, architecture and the Spanish language itself.
Recipe from "The Food of Morocco" by Paula Wolfert (Ecco, 2011)
Makes 4 servings…
Added by Jorge on June 7, 2012 at 12:00pm — No Comments
Added by Sonia Mendez Garcia on March 7, 2012 at 1:00pm — No Comments
This dish is quickly becoming one of my all time favorites to make and to eat! You show up with this dish at a football party and you will be very popular. It's one of those dishes that people know about, but not all have tried. This is a basic…Continue
Added by Sonia Mendez Garcia on February 12, 2012 at 7:00am — No Comments
Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.
Added by denisse oller on September 15, 2011 at 9:00am — No Comments
A friend asked that I make him something different for his tapas birthday party and decided on these meatballs. They originate from Catalonia, Spain and they deserve an Ole!
There are three components to these meatball, the meat, a picada and the…
Added by Norma Torres on September 3, 2011 at 12:00pm — No Comments
The following recipe is by noted Puerto Rican Chef Wilo Benet and author of "Puerto Rico True Flavors", which features more than 100 recipes, exceptional photography and takes readers on an island culinary journey.…Continue
Added by Hispanic Kitchen on May 13, 2011 at 10:30am — No Comments
When the family gets together or you’re having a lot of people over for dinner, it can get a…Continue
Added by denisse oller on April 8, 2011 at 11:00am — No Comments
Who needs to go to the restaurant for calamari this good? This recipe from Cielito Rosado taps that powerful spice saffron for a delicious, quick entree.
Yields 4 servings
2 lbs. calamari rings
¼ cup olive oil
½ stick of butter
1 cup chopped onion
¼ cup chopped…