Does anyone have any Spanish food recipes?

I am looking for any recipes you'd be willing to share: rice, paella, emapanadas... Anything at all. Thanks!Does anyone have any Spanish food recipes?
BEEF EMPANADAS





2 tbsp. butter


1/2 c. chopped onion


1 lb. ground beef


2 lg. tomatoes, chopped


1 (3 oz.) can chopped green chilies


Bay leaf, drained


1/4 tsp. salt


2 tbsp. chopped black olives





For filling - saute onion in butter. Add beef and brown lightly. Add tomatoes, green chilies and bay leaf; simmer, stirring occasionally, 30 to 35 minutes or until most of the liquid evaporates. Remove from heat, discard bay leaf. Stir in olives.





PASTRY:





1 1/2 c. flour


1/4 tsp. salt


1/2 c. shortening


4-4 1/2 tbsp. ice water


1 egg yolk





For pastry - in medium bowl, combine flour and salt. With pastry blender, cut in 1/2 cup shortening until well blended. Sprinkle with ice water; stir with fork until mixture holds together. Shape into a ball.


Divide pastry into 12 pieces. On lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons filling in one half of each round; fold over other half.





Press edges together with fingers, to seal. Flute edges. Cut slits on top of each empanada. Brush with egg yolk beaten with 1 tablespoon water.





Bake at 400 degrees for 20-25 minutes or until golden brown. Serve hot with salsa.





SOUR CREAM CHICKEN ENCHILADAS





1 chicken


4 cans Cream of Chicken soup


1 white onion, chopped


6 jalapeno pepper slices, chopped


1 small can mushrooms, drained and chopped


1 pkg. flour tortillas


16 oz. sour cream


1 large package Mexican-style shredded cheese





Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Saut茅 in a skillet until flavors are mixed well. Set onion mixture aside.


In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13'; baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).





Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.





Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.





Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.





Bake at 350掳F for 30-40 minutes or until cheese is melted and mixtures are bubbling.





Feeds family of 4.Does anyone have any Spanish food recipes?
Spanish potatos


I keep my kitchen stocked with fruits and vegetables. Potatoes are great to have on hand because they're nutritious and low in fat. Oregano seasons this side dish dressed up with onions, peppers and tomatoes.





INGREDIENTS


1 1/4 pounds small red potatoes, quartered


1 1/2 cups chopped onions


1 cup sliced green bell pepper


1/2 cup water


1 tablespoon olive or canola oil


1 teaspoon chicken or vegetable bouillon granules


1 cup chopped fresh tomatoes


1/2 teaspoon dried oregano


DIRECTIONS


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender.


Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture, tomatoes and oregano. Stir gently to coat.
Go to Spanish recipes.com
how about arroz con gandules





2 cans of goya pigeon peas (gandules)


1 can of tomato sauce


adobo (season to taste with this)


black pepper


2 packets of sazon


2 1/2 table spoons of sofrito (fresh or jar)


some spanish olives


some cube ham (sometimes I use the ham flavor powder bouillon)


3 cups of rice


2 table spoons of oil





combine everything except the rice in a medium pot


and bring to simmer in on a med/hi setting while this is simmering wash off rice then add rice and mix together covering rice with the mixture then add water a little more than 3 cups let it dry then stir cover and reduce heat to med/low and let cook for about 20 - 25 minutes or until rice is tender stirring once
Also, allrecipies.com has great suggestions and submissions by people who have a fave family recipe.