Comfort, abundance, and exoticism in a one-dish meal: why I’ll be making paella for Christmas dinner this year.

With Txikito, Alex Raij has carved a small corner of west Chelsea into an outpost of northern Spain.

Known as pepitorias, these tasty caramel-filled wafer “tacos” embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops....

It’s as authentic as the Spanish original—and maybe even better at 10,000 feet.

We love hash browns for their delicious contradiction. Throw in some nuggets of spicy Spanish chorizo and things only get better.

By pickling it, of course.

Estragon brings tapas and a convivial bustle to a newly-developed corner of the trendy South End neighborhood.

The stew should be juicy (“suquet,” in Catalan)—not too soupy, not too thick—cooked with just enough liquid to cover the ingredients.

A Saturday morning shotgun wedding of French fries and ingenuity.

A chef at Chez Panisse offers to make paella for anyone with access to an outdoor fire.