For spanish class we have to cook two items spanish or latin american style for our family... does anyone have any good recipes? Please dont put spanish rice.

I'm tempted to give you spanish rice recipe really..LOL..hope this helps Spanish Paprika Chicken 4 chicken breasts, bone-in, skin removed 2 teaspoons lemon zest 1/3 cup fresh lemon juice 1 tablespoon paprika, sweet spanish 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons extra-virgin olive oil 4 ounces serrano ham or prosciutto, thinly sliced and chopped 1 Spanish onion, small chopped 4 garlic cloves, minced 1/2 cup white wine, dry 1 cup chicken stock 2 tablespoons parsley, fresh Italian chopped Place chicken breasts in a shallow dish. Sprinkle with lemon zest and drizzle with lemon juice. Turn to coat well, cover and refridgerate for at least 1 hour or up to 4 hours, turning occasionally. In a small bowl mix paprika, thyme and half each of the salt and pepper. Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel. Rub the paprike mixtue evenly over chicken breasts and set aside for about 10 minutes. In a large non-stick skillet heat half the olive oil(1Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown. Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp. Add the wine and bring to a boil. Cook stirring for about 3 minutes or until the wine is almost evaporated. Add the chicken stock and remaining salt and pepper, stir to combine. Return chicken breasts to the skill and bring to a simmer. Cover and cook fo 20 minutes or until chicken is no longer pink and juices run clear when peirced. Sprinke with parsley before serving. Enjoy.

Spanish Flan (Great for Dessert) INGREDIENTS 1 cup white sugar 3 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 tablespoon vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool. Marinated Rice 5 green onions, thinly sliced 3 cups cooked brown rice (from 1 cup dry) 1 1/2 tomatoes, diced 1 teaspoon olive oil 1/4 cup apple cider vinegar (or white wine vinegar) Black Bean Soup 2 (15 ounce) cans black beans 1 tablespoon olive oil 1 large red onion, diced 2 jalapenos, with seeds, minced 2 red bell peppers, diced 5 garlic cloves, minced 1 tablespoon ground cumin 1 1/2 teaspoons dried oregano 1 quart chicken broth or vegetable broth 2 tablespoons apple cider vinegar (or white wine vinegar) cayenne pepper Toppings cilantro nonfat plain yogurt (optional) or sour cream (optional) cayenne pepper Prepare marinated rice by mixing together the ingredients. Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving. Rinse beans in a strainer until canning juices run clear. Heat olive oil over medium high, and add onions. Saute for a few minutes. Add jalapenos, bell peppers and garlic; cook until softened. Stir in spices. Add broth, vinegar and beans. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired. Store left-over rice separately from soup, so liquid will not all be absorbed. If you don't like spicy or hot foods omit the jalapeno peppers.

Ah- can you get any more spanish then Antonio? Here is his tips for Paella- the national dish of Spain: Antonio Banderas Secret For Making A Successful Paella Words From Antonio Banderas: Don't simply boil the rice in water. You have to fry practically everything before you put the water in. Another secret is to use the water to boil the rice in which you previously boiled the shrimp. Keep that water with salt already in. Take the shrimp out. After you put in some oil and throw in red pepper, green pepper, a little bit of onion, and a couple of chopped tomatoes, you fry this for two or three minutes, but not completely. You fry the chicken, too. Fry the rice a little, and then put that water on top. And meanwhile, you've been putting together six garlic cloves and parsley and a couple of bouillon-concentrate cubes, a lot of fish and saffron. You make a paste with that with a mortar and put it on top. That's paella! And maybe an easier recipe to follow- but not as Hot as Antonio- YAYA’S PERFECT PAELLA BY CATALAN, MARIA FERRER DOMINGO, BARCELONA ESPANA LEAN PORK CUT INTO SMALL CUBES MEDIUM SHRIMP WITH HEADS BROTH MADE WITH CUBED FISH BOUILLON LARGE GREEN SWEET PEAS CALAMARI OR SEPIA ( CUT INTO PIECES) SAFFRON\PURE OLIVE OIL\SALT (UNCLE BENS RICE (REG-NOT QUICK) CHOPPED SWEET ONION CHOPPED RED AND YELLOW SWEET PEPPERS I OR 2 SMALL LOBSTER MUSSELS, SMALL CLAMS IT IS IMPORTANT TO FRY EACH INGREDIENT SEPARATELY, ADDING A LITTLE MORE OIL AND SALT EACH TIME, ALWAYS USING THE SAME PAN. ALL THE FLAVORS COLLECT ON The BOTTOM OF THE PAN. EITHER CUT THE LOBSTER YOURSELF OR HAVE THE FISH MARKET DO IT FOR YOU INTO A FEW PIECES SO THE JUICE CAN BE SAVED, THEN BOIL IT IN JUST ENOUGH WATER TO COVER THE LOBSTER. ADD SAFFRON TO THIS LIQUID AND SET ASIDE. SALT AND FRY THE CUBED ONION AND SWEET PEPPERS TOGETHER IN OLIVE OIL UNTIL TENDER- REMOVE FROM PAN AND SET ASIDE REAPPLY OLIVE OIL AND FRY SALTED CUBES OF PORK UNTIL BROWN, ALLOWING THE BOTTOM OF THE PAN TO BROWN AS WELL. REMOVE AND ADD TO PEPPERS REAPPLY OLIVE OIL AND FRY THE SALTED CALAMARI OR SEPIA UNTIL TENDER AND SLIGHTLY BROWNED- REMOVE AND ADD TO PORK AND PEPPERS TAKE MOST OF THE SHRIMPS WITH THE HEADS AND AGAIN FRY THEM IN A LITTLE MORE OLIVE OIL, SALTING THEM AS WELL. USE A SPOON TO PRESS DOWN THE HEAD TO RELEASE THE PINK JUICES WHICH ADD AN INCREDIBLE FLAVOR - NOW PUT EVERYTHING BACK INTO THE PAN AND ADD THE LOBSTER WITH THE BROTH AND STIR ALL THE BROWNED FLAVORS OFF THE PAN INTO THE BROTH. PUT IN THE CLAMS AND MUSSELS, COVER AND ALLOW THEM TO OPEN. ADD THE FROZEN GREEN PEAS AND ENOUGH RICE TO BE SATURATED BY THE LIQUID IN THE PAN TURN OFF THE HEAT AND COVER. (THIS IS NOT ALL THE LIQUID YOU WILL USE. YOU ARE GOING TO LET THE RICE SOAK UP ALL THE FLAVOR - AT LEAST 20 MINUTES , UP TO 2 HOURS IF YOU WISH) 20 MINUTES BEFORE YOU WANT TO SERVE THE PAELLA, TURN ON THE FLAME AND ADD ENOUGH OF THE FISH BOUILLON ( MADE FROM CUBES AND WATER) TO JUST COVER THE TOP OF THE RICE. YOU CAN ALWAYS ADD A BIT MORE BOUILLON LATER IF NEEDED. IN THE LAST FIVE MINUTES ADD MORE SHRIMP AS DESIRED.