Easy Spanish recipes include sangria, roast lamb, or cordero asado, and Spanish rice. For sangria, combine 2 cups of sliced oranges, lemons, apples, pears or plums, 2 tablespoons of sugar and 1/2 cup of brandy in a large pitcher. Refrigerate for six to eight hours, then add red wine.
Two bottles of red wine, preferably Burgundy, should be added to the pitcher and stirred. To serve, pour into tall glasses with ice.
The cordero asado begins with 1/2 a suckling lamb weighing 9 to 11 pounds. A leg of lamb with the bone in is an acceptable substitute. Preheat the oven to 400 degrees Fahrenheit. Rinse and dry the lamb, and remove any extra fat.
Put the lamb into a roasting pan. Melt 6 ounces of lard or shortening, then rub the lamb with salt and baste with the melted fat. Use olive oil instead of lard or shortening, if you wish. Roast for 30 minutes per pound of lamb, basting occasionally.
For easy Spanish rice, spray a medium skillet with non-stick cooking spray. Add 1 cup uncooked regular long-grain rice and 1/2 cup chopped onion. Stirring frequently, cook over medium heat for about three minutes. When done, the rice is browned, and the onion is tender.
Add 2 1/2 cups of water, 1 1/2 teaspoons salt, 3/4 teaspoon chili powder and 1/8 teaspoon garlic powder. Stir in 1/2 cup chopped green pepper and one 8-ounce can of tomato sauce. Boil, and then reduce heat. Cover the skillet and simmer about 30 minutes or until the rice is tender.