Pollo al Chilindrón is a rustic Spanish chicken stew with deeply savory flavor from browned chicken, sweet roasted red pepper, ripe tomato, onion, garlic, and salty jamón. This version is quick enough for a weeknight but still develops a glossy, intensely flavored sauce perfect for spooning over the chicken.

Bacalao a la Vizcaína is tender salt cod gently finished in a silky, savory sauce of onion, tomato, garlic, and sweet red peppers. The result is deeply flavored yet elegant, with the cod’s delicate flakes balanced by a mellow, glossy sauce perfect for spooning over potatoes or bread.

Escalivada is a silky, smoky salad of roasted eggplant, sweet red peppers, onion, and soft garlic dressed with fruity olive oil. It is simple, rustic, and deeply flavorful, with tender vegetables that are delicious warm or at room temperature.

These bite-size sweet peppers are filled with a bright, chunky guacamole that balances creamy avocado, sharp lime, fresh cilantro, and a mild jalapeño kick. Lightly blistering the peppers adds extra sweetness and makes this simple paleo appetizer taste polished with almost no effort.