22 spanish nut recipes

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.

This delicious one-pan meal will for sure make everyone want extra.

Loaded with vegetables, the soup tasted light and so refreshing. I had it for dinner, and it was delicious. The dish didn't have many calories either, so perfect for my weight-loss diet.

A high-protein twist on Spanish rice using bulgur wheat, chickpeas, and soy nuts simmered with tomatoes, paprika, and vegetables. Vegetarian, fiber-rich, and full of nutty flavor.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Fruit and nut snack mix with salted Spanish peanuts, seedless raisins, and chopped dates. Three ingredients, zero cooking, and packed with energy for hiking or snacking.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Learn how to make Tortilla Espanola, a Spanish Omelet. In Spain, a tortilla isn't the cornmeal flatbread we think of but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars and an easy dinner to make after an evening of celebrating.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

A delicious and succulent dish that will have you and your friends licking your lips and fingers!

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

Garlicky paella loads saffron rice with prawns, clams, and browned chicken, perfumed with a heavy hand of garlic. The golden, one-pan Spanish classic, simmered low and never stirred so the rice cooks up tender with a crisp bottom.

Cream cheese, sugar, and eggs bake with cinnamon and lemon zest into a crustless Spanish-style cheesecake that's lighter than New York style but just as rich. Dust with powdered sugar while warm.

Spanish-style shrimp and red peppers slow-cooked in olive oil with garlic and chili, served with bread and feta cheese for soaking and piling. A tapas-inspired communal seafood dish.