Alle opskrifter

Calamares a la Romana

Spanish Fried Squid Rings

Crispy, golden-fried squid rings, a quintessential Spanish tapa and a beloved filling for bocadillos (sandwiches). This recipe delivers perfectly tender squid encased in a light, crunchy batter.

Calamares en Escabeche con Pimientos

Marinated Squid with Peppers

A classic Spanish tapa or appetizer, this dish features tender squid rings and sweet bell peppers preserved in a tangy, aromatic escabeche (vinegar-based marinade). It's a refreshing and flavorful dish, perfect served chilled or at room temperature.

Calamares en su Tinta

Cuban Style

Tender squid simmered in its own ink with a sofrito of onions, peppers, garlic, and tomatoes, creating a rich, dark, and deeply flavorful sauce.

Calamares en su Tinta

A rich and flavorful dish of squid cooked in its own ink, often served with rice or crusty bread. It's a classic of Spanish cuisine, particularly popular in coastal regions.

Calamares Rellenos en su Tinta

Tender squid stuffed with their own tentacles, vegetables, and spices, simmered in a rich, dark ink sauce. A classic dish with deep Caribbean flavors, often served with white rice.

Calamari Fritti

Crispy, golden fried squid rings, lightly coated in semolina flour and served with fresh lemon wedges. A classic Italian appetizer that's surprisingly simple to make.

Calaveras de Azúcar

Sugar Skulls

Decorative sugar skulls, a traditional edible folk art centerpiece for Day of the Dead (Día de Muertos) altars. These are primarily for decoration but can be eaten.

Calçots con Romesco

A beloved Catalan tradition, calçots are sweet spring onions grilled over an open flame until beautifully charred, then served with a rich, nutty Romesco sauce. This dish is a quintessential winter gathering and celebration.

Caldeirada

Portuguese Fish Stew

A hearty and traditional Portuguese fisherman's stew featuring layers of firm white fish, potatoes, onions, and tomatoes, gently simmered in white wine. The key is to avoid stirring, allowing the flavors to meld beautifully.

Caldeirada de Cabrito

Angolan Goat Stew

A hearty and flavorful goat stew, Caldeirada de Cabrito is a traditional Angolan dish often prepared for special occasions. It combines tender goat meat with aromatic spices, vegetables, and sometimes Portuguese influences like chouriço, simmered in a rich broth.

Caldeirada de Cabrito Angolana

A hearty and flavorful goat stew, Caldeirada de Cabrito Angolana is a traditional dish often prepared for special occasions and celebrations, showcasing a rich blend of Angolan and Portuguese influences. It features tender goat meat slow-cooked with vegetables and a touch of spice.

Caldeirada de Peixe

Caldeirada de Peixe is a flavorful and rustic fish stew, a staple in Cape Verdean cuisine. It features a medley of fresh fish, root vegetables, and aromatic herbs simmered in a rich broth, showcasing the islands' abundant seafood.

Caldeirada de Peixe com Mandioca e Leite de Coco

A flavorful fish stew cooked with cassava (mandioca) and enriched with creamy coconut milk, offering a taste of coastal Angolan cuisine.

Caldeirada de Peixe Guineense

A rich and flavorful fish stew, Caldeirada de Peixe Guineense is a staple in Guinea-Bissau, showcasing the country's abundant seafood. It's typically made with a variety of fish, simmered in a savory broth with tomatoes, onions, peppers, and seasoned with local spices, often finished with a touch of palm oil for depth.

Caldereta

A rich and savory Filipino meat stew, traditionally made with goat or beef, simmered in a flavorful tomato and liver sauce. This hearty dish is a staple at Filipino fiestas and celebrations.

Caldereta de Cordero a la Riojana

A rustic and deeply flavorful lamb stew originating from the La Rioja region, known for its rich culinary traditions. This dish features tender lamb simmered in a robust sauce with red peppers, tomatoes, and a hint of wine, embodying the hearty spirit of Spanish country cooking.

Caldereta de Cordero Aragonesa

Caldereta de Cordero is a rich and flavorful lamb stew originating from Aragon. This hearty dish features tender lamb slow-cooked with vegetables, aromatic herbs, and often a touch of wine, creating a deeply satisfying meal that embodies the rustic culinary traditions of the region.

Caldillo de Congrio

A rich and flavorful Chilean conger eel soup, featuring tender pieces of fish in a savory broth with potatoes, tomatoes, and a hint of white wine. A poetic favorite, famously celebrated by Pablo Neruda.

Caldillo de Mariscos

A hearty and flavorful seafood soup, Caldillo de Mariscos is a staple in Chilean cuisine, especially in coastal regions. It features a rich broth brimming with an assortment of fresh seafood, vegetables, and often a touch of white wine, making it a comforting and satisfying meal.

Caldo de Bolas de Verde

A hearty and flavorful soup from the Ecuadorian coast, featuring tender green plantain dumplings (bolas) simmered in a rich, savory broth.

Caldo de Bolas de Verde con Camarones

A hearty and flavorful soup featuring tender green plantain balls (bolas de verde) filled with succulent shrimp, simmered in a rich, aromatic broth. This dish is a comforting and classic representation of Ecuadorian coastal cuisine.

Caldo de Bolas de Verde Relleno de Queso

A hearty and flavorful soup featuring tender green plantain dumplings (bolas) filled with melted cheese, simmered in a rich broth with vegetables and herbs. This dish is a comforting and satisfying representation of Ecuadorian coastal cuisine.

Caldo de Chipilín

A light and herbaceous soup, Caldo de Chipilín is a nourishing and flavorful dish made with the distinctive chipilín herb, which imparts a unique, slightly peppery and earthy taste. It's often prepared with chicken or beef and vegetables, offering a comforting taste of Guatemalan home cooking.

Caldo de Chivo con Guisantes

A hearty and flavorful goat stew with tender chunks of goat meat simmered in a rich broth with vegetables and peas, representing a less common but traditional regional specialty.