Ajo Blanco
Alaska Scallops on Serrano Ham and Lentil Salad
Anchovy and Pisto Bocadillos
Basque Lamb Sausage with White Beans
Battered Fried Hake with Base of Grilled Peppers and Cream of Rice Soup
Braised Vanilla Pork Belly
Broiled Scallops
Caramelized Goat Cheese with Brunoise Peaches in Cieza Syrup
Catalan Salmon
Chicken Stock
Chickpea, Meat, and Vegetable Stew
Chorizo Bocadillos
Chorizo Stuffed Mushrooms
Cod and Potato Purée with Caviar
Cold Almond and Garlic Soup
Cold Mussel Escabeche with Vinegar and Pimentón
Consommé with Saffron
Cordoban Salmorejo
Crispy Cabrales and Phyllo Sandwiches
Dry Rice with Espardeñes
Ensaladilla Rusa
Escabeche of Halibut with Golden Raisin Salsita
Fabes with Clams
Fish Stock
Fish and Shellfish Ceviche
Flamenco Stew
Garden Gazpacho with Hazelnut and Pear Fritters
Garlic Potatoes
Golden Raisin Salsita
Grilled Lamb Chops with Salsa de Pasitas Rojas and Fennel Salad
Halibut a la Plancha with Jamón Serrano and Garum
Hazelnut Tuiles
Hazelnut-Crusted Halibut with Spicy Romesco
Jamón and Arugula Salad with Cabrales and Hazelnut Vinaigrette
Japanese Sole Muniére
Lamb and Roasted Pepper Ragout
Las Pedroñeras Hot Garlic Soup
Lemony Allioli
Lentil Stew with Cepes, Pumpkin, and Quail
Manchego Croquettes with Quince Sauce
Mango, Scotch Bonnet, and Sesame Mojo
Mini-Escalivada with Romesco Sauce
Minted Lamb Meatballs with Almond Sherry Sauce
Mission Fig Flan with Spiced Almond Brittle
Moorish Lamb Espadas with Recado Rojo and Lemon Allioli
New York Steaks with Golden Raisin Sauce and Asparagus Salad
Oloroso Brown Sugar Loaf Syrup
Orange and Saffron with Coconut Foam
Padrón Peppers Pan-Fried with Serrano Ham
Paella Valenciana
Pan con Tomate y Jamon, as a Shot
Pan con Tomate y Jamon, Traditional
Paprika Oil
Peruvian Fish Escabeche
Pig's Trotters Stuffed with Veal and Wild Mushrooms
Piquillo Peppers Stuffed with Dungeness Crab
Piquillo-and Anchovy-Stuffed Olives
Potatoes from the Bakery
Potatoes la Rioja Style
Prawn "Casseroles"
Prendes-Style Asturian Bean Stew
Quince Sauce
Red Tuna Bites
Red Wine Sushi with Serrano
Rias Altas Bites
Rocoto and Piquillo Causa Topped with Octopus in Olive Sauce
Rosh Hashanah Seven Vegetable Soup
Salsa de Pasitas Rojas
Salsa de Pasitas Verdes
Salt Cod with Potato Coulis and Roasted Red Peppers
Sea Scallops with Green Raisin Salsa
Serrano Ham Cones with Migas and Quail Eggs
Soft Allioli
Spanish Fig Cake
Spiced Almond Brittle
Spider Crab Gratin
Squid Stock with Citrus Fruits
Suckling Pig's Cheeks with Soy Sauce and Potato Cream
Sushi Paella
Tomato Sauce
Tomato, Ancho, and Xerez Jam
Tortilla Española
Tortilla Española with Lamb Shanks
Tuna Tartare
Valencian Seafood Rice
Valladolid Bread Soup with Ham Caviar
Zarangollo Ravioli with Herring Roe

© 2018 The Culinary Institute of America