Spanish

Shrimp in a garlicky sauce is a classic— and a classically simple— Spanish tapa. It is usually cooked and presented in individual shallow earthenware casseroles, but it can just as easily be made in a larger casserole or skillet. Offer crusty bread alongside.

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.

This recipe is based on a technique to marinate shrimp with lemons, learned from Barry Morgenstern, a friend who trained at the famous Cordon Bleu in Paris. The marinade quickly infuses deeply into the hot shrimp, imparting bright flavors deep into each morsel. Once all the ingredients are assembled this is an extremely easy recipe, in which all the work can be done in advance.

Fideua con Láminas de Sepia Salteadas Fideos are a vermicelli-style noodle, sold in nests, that comes in several thicknesses. For this delicate dish, it's important to use the thinnest fideos possible, cabello de ángel (angel hair). Cuttlefish (sepia), a marine cephalopod of the same family as octopus and squid, is widely available throughout northern Spain; fresh squid is much easier to get in this country, however.

The bold flavors of Spain's famous paella-sausage, seafood and saffron-meet the luscious, creamy texture of Italy's risotto in this beautiful rice dish. Pour a chilled dry white wine during dinner, and offer flan for dessert.

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.

Escalivada Served hot, at room temperature, or chilled, this versatile vegetable mélange shows up frequently on Catalan menus. We love to use Unió, a fragrant, peppery oil made from the region's arbequina olives, both for cooking this dish and for drizzling over it.

Generally this dish is served in Andalusia as part of a mixed fish fry, but it's wonderful on its own. The marinade makes the fish flavorful and succulent.

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through.

"Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

Camarones al Mojo de Ajo Offer this with the Mexican White Rice cooked with two whole serrano chiles (remove the chiles before serving the rice). To devein the shrimp while leaving the shells intact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.

Pa Amb Tomàquet Rustic and assertive, pa amb tomàquet is a quick and easy hors d'oeuvre or accompaniment, best grilled (and served) in batches. Active time: 15 min Start to finish: 30 min

Churros are a Spanish classic, usually sold in street-side shops and quickly transported home or to a local café to enjoy with thick hot chocolate. They're made with a piece of equipment called a churrera, which is a type of pastry tube.

The sweet, sour and spice combination, is common all over the Mediterranean and is often found in Catalan cuisine, especially with poultry and game birds. Serve this impressive main course with crisp roasted potatoes and a dry white Penedès wine.

This colorful dish plays with the Basque sauté of red and green bell peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.

Escalivada, from Catalonia in northeastern Spain, is a mixture of vegetables roasted in the ashes of a slow fire. Plenty of wood chips add a smoky nuance here; the finished vegetables are offered at room temperature in a roasted-garlic vinaigrette.