Anyone know some good Spanish food recipes?

For a spanish class I'm taking I need to make a traditional dish from Spain. Preferably a desert. Anyone know a website for that kind of food or a recipe? Thanks!Anyone know some good Spanish food recipes?
This is not a dessert, but I sure do love my pastelles...only problem is that my family is Puerto Rican so I am not sure if they are made in Spain.


Ingredients for pastelles:





2 cups cornmeal


1 oz butter


2 tablespoon cooking oil


1 teaspoon salt


2 teaspoon granulated sugar


4 cups boiling water


Ingredients for beef fillings:





2 lb lean pork finely cut or minced


6 red and green cooking peppers cut into small pieces


1 clove garlic


2 teaspoon Worcestershire sauce


tomato ketchup to your taste


1 lb capers


2 lb. raisins plus 2 tablespoon for chopping


3 onions chopped finely


Spanish thyme


French thyme


basil


8 olives


banana leaves/aluminum foil





Put cornmeal into mixing bowl, add chopped butter, oil and seasonings. Pour in boiling water, and quickly blend using a round-edged knife. (test between fingers; when pressed together, it must be smooth not sticky.)





Heat oil, add garlic. When pale brown, remove garlic. Add meat and saute until light brown. .Add chopped onions, tomato ketchup and Worcestershire sauce. Simmer on low heat for about five minutes. Add herbs, chopped olives, capers, raisins, cooking peppers and simmer on low heat, until meat is tender and flavour is developed. Stock may be used at this stage and cooking continued at low heat. Filling should be tender and moist. Prepare banana leaves. Wilt in boiling water, or over a flame. Wipe leaves dry and cut in squares. Rub the leaves/foil with oil. Make sure leaves are well oiled before putting on corn. Spread a small ball of corn on the leaf. Pat down. Place a square of wet muslin over the corn mixture and roll out thinly, using a rolling pin or pastelle press. Put about a tablespoon of meat filling in the center adding some raisins, a bit of olives and capers. Fold half of leaf over, bringing with it the flattered corn mixture. Fold over the other half to cover. Now fold leaf to make a parcel. Place into another leaf of opposite grain or if using foil, omit the second leaf covering. Tightly fold over the ends, if foil is used. If leaves are used, tie and put into boiling water, with a little salt and sugar to taste. Cook for one and a half hours. Drain immediately and place pastelles on a flat surface. When pastelles are cold, they remain in whatever shape they were put.





As far as dessert, in Spanish class somebody should always bring flan: http://www.foodnetwork.com/food/recipes/鈥?/a>Anyone know some good Spanish food recipes?
QUICK METHOD - SPANISH FLAN (CUSTARD)





1 pkg. instant vanilla pudding





Prepare pudding according to package instructions. Immediately add:





1/4 tsp. ground cinnamon


4 oz. Cool Whip (1/2 of 8 oz. container)





Beat together on high speed until thoroughly mixed. Place in small dessert dishes and chill until firm in refrigerator.


To Serve: Drizzle warm honey over top and stick small stick of cinnamon into each dish as a garnish. Favorite dessert of the children in Spain.
Just google a few inexpensive ingredients along with the words Spain and dessert recipe and you'll have thousands of sites. Check out the first ten or so and pick something that seems easy and tasty. I'd start with something like lemons, almonds and oranges.
Flan de Fresas - Strawberry Flan





This rich dessert is a variation of the traditional Spanish dessert called ';Flan.'; Instead of vanilla, this flan is flavored with fresh strawberries.


INGREDIENTS:


1 pint Fresh, Ripe Strawberries


3/4 cup Granulated Sugar


1 can (14 oz) can Condensed Milk


6 Eggs


Caramelized Sugar Topping


1/2 cups Granulated Sugar


Mint for Garnish


PREPARATION:


Serves 6.





Optional: Reserve about 4-5 diced fresh strawberries for garnish.





Heat the oven to 350 degrees F.





http://spanishfood.about.com/od/desserts鈥?/a>


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