This recipe appears in the July 2014 issue and was created by Ana Enriquez of The Spanish Table.
This is a light, refreshing sangria with a lower alcohol content. Continue reading
This recipe appears in the July 2014 issue and was created by Ana Enriquez, of The Spanish Table.
A cazuela is great for cooking fish dishes because it goes from stovetop to oven to table. This is one of those recipes I do on weeknights when it is my turn to cook. The results exceed the effort by a country mile. All you have to remember is to pick up fish on your way home from work. The fillets of any firm fish that do not fall apart when cooked will work. I prefer halibut, but I have even done this recipe with salmon. Continue reading
For more than six decades Santa Fe has been celebrating its unique Spanish heritage with the nationally renowned week-long celebration known as Spanish Market. But for locals, all things Spanish are enjoyed and celebrated on a daily basis and no shop in town is as important to us as our very own Spanish Table––a cultural and culinary jewel that carries a unique array of Spanish ingredients, specialty cookware and colorful ceramics.
Manager Ana Enriquez enjoys working with the many local chefs who stop by for specialty ingredients as well as savvy home cooks. For our Still Hungry column this month, Ana offers up three classic Spanish recipes whose ingredients conjure the unique flavors of Spain: an easy-to-make fish in saffron sauce, a light, refreshing sangria and a classic summertime paella. Continue reading