A great monkfish recipe from Spain. Monkfish tails, seared and then sauced with a roasted garlic, saffron and tomato sauce. Any firm fish will work with this recipe.
This is the classic Spanish green sauce for fish, most often as merluza en salsa verde, but you can sub in other fish for the merluza, which is hake.
Basically this is a paella that hinges on mushrooms, with pork and paprika playing harmony. Wild mushrooms like porcini are best, but whatever you have will do.
A turkey soup recipe from Guatamala called Kak’ik, meaning “red and spicy” in Maya. It’s a great turkey soup to try when you’re looking for something new.
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
A recipe for Basque cod al pil pil, made by shaking a pan with olive oil and garlic in it to emulsify into a magic sauce. Do this with any white fish.
A simple spot prawns recipe inspired by Spain, along with general tips on how to cook spot prawns. Short answer: simply.