This week, take a little inspiration from the Iberian Peninsula, and indulge in some spicy new flavors!

By Hillary Maglin
May 25, 2019
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Monday: Spanish Shrimp Scampi & Pimiento Rice with Peas

Spanish Shrimp Scampi and Pimiento Rice with Peas topped with crushed red pepper
Credit: Photography by Kate Mathis

Calling all shrimp scampi fanatics! This recipe has everything you love about the traditional dish, plus a few more exciting ingredients like home sauce, pimiento peppers, and broken spaghetti.

Tuesday: Spanish Salad with Chorizo Vinaigrette

spanish salad with chorizo vinaigrette
Credit: Photography by Bobbi Lin

Bet you've never had a salad like this! Switch out your typical salad ingredients for green olives, shaved manchego cheese, chopped almonds, and cured chorizo. Yum!

Wednesday: Spanish Chicken Thighs & Chorizo with Rosemary & Lemon

Spanish Chicken Thighs & Chorizo with Rosemary & Lemon

This saucy, zesty chicken dish is comfort food at it's best. Crumble some chorizo in the pot and add a splash of wine, then mop up all the warm, tangy juices with a piece of crusty bread.

Thursday: Spanish Spaghetti

Spanish Spaghetti

The Spaniards' version of spaghetti is a fun ride – if you're an adventurous eater! Create a sauce out of anchovies, piquillo peppers, and garlic, then top with slivered almonds and chopped black olives.

Recipe: Try our Spanish Spaghetti

Friday: Spanish Beef Stew

spanish beef stew

By now you know that no Spanish dish is complete without heap of green olives, so toss a few tablespoons worth into this stew. Add some veggies, and finish it off with a healthy sprinkle of Spanish paprika. ¡Delicioso! 

Recipe: Try our Spanish Beef Stew

Shopping List

For the Spanish shrimp scampi & pimiento rice with peas:

  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 small onion
  • 2 cloves garlic
  • About 1/3 cup of broken regular or thin spaghetti
  • 1 cup long-grain white rice
  • Salt and pepper
  • 1 tsp. smoked paprika
  • 2 cups chicken stock
  • 3/4 cup shelled fresh peas or 3/4 cup frozen peas
  • 1 jar (4 oz.) diced pimiento peppers
  • 2 tbsp. olive oil
  • 2 lb. large shrimp
  • 4 spring onions or 2 leeks
  • 4 large cloves garlic
  • 1 tsp. crushed red pepper
  • 1/4 cup sherry or 1/2 cup white wine
  • 1 lemon
  • 4 tbsp. butter
  • 1/2 cup fresh flat-leaf parsley
  • Hot sauce (such as Tabasco)

For the Spanish salad with chorizo vinaigrette:

  • 1/2 cup chopped cured chorizo
  • 2 tbsp. EVOO
  • 2 tsp. sherry vinegar
  • 1 clove garlic
  • 6 oz. mixed greens
  • 1/3 cup coarsely chopped Marcona almonds
  • 1/2 cup shaved Manchego cheese
  • 1/2 cup chopped green olives
  • 1/3 cup thinly sliced red onion 

For the Spanish chicken thighs & chorizo with rosemary & lemon:

  • 8 bone-in chicken thighs
  • Salt and pepper
  • 2 tbsp. olive oil
  • 1 tso. smoked paprika
  • 1 lb. cured chorizo or bulk fresh chorizo
  • 1 onion
  • 1 jar roasted piquillo peppers in water
  • 4 sprigs fresh rosemary
  • 4 cloves garlic
  • 3 tbsp. tomato paste
  • 1 cup white wine
  • 1 lemon
  • 1 1/2- 2 cups chicken stock
  • Chopped flat-leaf parsley
  • 2 tbsp. chopped hot pickled red cherry peppers
  • 1 tbsp. EVOO
  • Crusty bread

For the Spanish spaghetti:

  • Salt and pepper
  • 1 lb. spaghetti
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic
  • 6 - 8 canned anchovy fillets or 3 tsp. anchovy paste
  • 8 - 10 jarred piquillo peppers or 4 roasted red peppers
  • 1 cup loosely packed pitted black olives
  • 1/2 cup slivered or sliced almonds

For the Spanish beef stew:

  • 3 tbsp. olive oil
  • 2 lb. beef chuck roast
  • 1 carrot
  • 1 onion
  • 6 cloves garlic
  • 2 1/2 tsp. smoked Spanish paprika
  • 2 bay leaves
  • 1 can crushed tomatoes
  • 1 package yellow rice
  • 1 large green bell pepper
  • 8 green olives