Authentic Spanish Recipes Please?

I am looking to coordinate a class party for my Spanish 101 class and I need some real authentic Hispanic recipes, the more authentic the better. I don't really want any chips and salsa or tacos stuff, please.

I would really like to have some good recipes for tapas, if anyone knows of any good ones, or else where to search. I have been having trouble finding real authentic ones.

Thank you all in advance, the more recipes I can get, the better it is for my class! (This is not for a grade, just for fun!)Authentic Spanish Recipes Please?
Shrimp and Chorizo Tapas



1 tablespoon, plus 1/4 cup Spanish olive oil

1 pound chorizo, sliced on the diagonal into 1/2-inch slices

1 1/2 cups thinly sliced onion

1 tablespoon minced garlic

1/2 cup dry (fino) sherry

1 tablespoon Spanish paprika

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 1/2 pounds peeled and deveined raw medium shrimp

3 tablespoons lemon juice

2 tablespoons minced parsley leaves

Crusty bread, for serving





In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.Authentic Spanish Recipes Please?
Rosbif Espanol



Ingredients



3 tb oil

1 ts pepper

1 bay leaf

1 ts minced parsley

1 ts chopped scallion

5 lb rolled rib roast of beef

2 ts salt

1/2 c dry red wine



Instructions



Combine oil, pepper, bay leaf, parsley and scallion. Marinate meat for 8 hours in mixture drain, reserving marinade. Place meat in roasting pan sprinkle with salt. add reserved marinade. Bake at 400 degrees for 20 minutes, turning several times. add wine. Bake at 325 deg F. for 2 hours, basting frequently.Authentic Spanish Recipes Please?
Lemony Spanish Pepper Chicken:



8 (6-ounce) chicken thighs, skinned

1 1/2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

Cooking spray

1 1/2 cups red bell pepper strips

1 1/2 cups green bell pepper strips

1 tablespoon grated lemon rind

1/4 cup fresh lemon juice

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons ketchup



Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.



Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)
Tienda.com has recipes from Penelope Casas. Tortilla espa帽ola makes a wonderful tapa. You can cook it the night before and serve it at room temperature, sliced into wedges etc. And these are great to snack on at any time:

Fried Almonds

Vegetable oil or olive oil

Whole blanched almonds

Kosher salt

Ground cayenne pepper, optional

In a deep frying pan, pour in oil to a depth of 2 inches. Place over medium heat %26amp; heat to 350 degrees on a deep-frying thermometer (or until an almond dropped into the oil sizzles immediately). Drop in a handful of the almonds %26amp; fry until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining almonds. Season to taste with salt %26amp; with cayenne, if using, %26amp; serve warm.



Marinated Olives

Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a tapas table. They will keep very well for up to a week in the refrigerator.

For Black Olives:

1 lb brine-cured black olives, rinsed

3 cloves garlic, crushed

1 teaspoon ground cumin

1 tsp red pepper flakes

Olive oil



For Green Olives:

1 lb brine-cured green olives, rinsed

4 cloves garlic, crushed

2 tablespoons dried oregano

2 thin lemon zest strips

Olive oil

Select either the black or green olives to prepare, or prepare both. Combine all the ingredients in a bowl, adding olive oil as needed to cover. Toss well to combine. Cover %26amp; refrigerate for at least 2 days. Bring to room temperature before serving.