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I need spanish recipe’s?

I have a Home economics exam coming up and I have to cook for my teacher and she wants me to make spanish food.. can someone give me recipe’s that are simple for:
Starter
main course
desert ?
spanish food not latin

Spanish Chicken Stew

Ingredients:

1 chicken, 3 to 4 lb., cut into 8 serving pieces, trimmed of excess skin
and fat

Salt and freshly ground pepper, to taste

2 Tbs. unsalted butter

2 Tbs. canola oil

2 red or yellow bell peppers, seeded and finely chopped

1 yellow onion, thinly sliced

1 garlic clove, minced

2 tomatoes, seeded and chopped

2 tsp. smoked hot paprika

1 can (15 oz.) chickpeas

3/4 cup pitted green olives

1/2 cup sliced almonds, toasted, plus more for garnish
Directions:

Season the chicken all over with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the oil. Working in batches if necessary, add the chicken and cook, turning frequently, until browned, about 10 minutes. Transfer the chicken to a platter.

Pour off all but 1 Tbs. of the fat from the pan. Add the bell peppers and onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and paprika.

Stovetop method: Transfer the chicken to a Dutch oven and add the bell pepper mixture. Set over medium-low heat, cover and cook until the chicken is tender and opaque throughout, about 40 minutes. Uncover and add the chickpeas, olives and the 1/2 cup almonds. Cover and cook until the chickpeas are warmed through, about 10 minutes more.

Slow-cooker method: Transfer the chicken to a slow cooker and add the bell pepper mixture. Cover and cook according to the manufacturer’s instructions until the chicken is tender and opaque throughout, 3 hours on high or 5 1/2 hours on low. Uncover and add the chickpeas, olives and the 1/2 cup almonds. Cover and cook until the chickpeas are warmed through, about 30 minutes more.

Arrange the chicken on a warmed platter or individual plates. Garnish with sliced almonds and serve immediately. Serves 4 to 6.

Green Olive and Manchego Puffs

Ingredients:

1 cup all-purpose flour

1/4 tsp. red pepper flakes

3 eggs

3/4 cup beer, at room temperature

2 Tbs. olive oil

1/2 tsp. salt

Pinch of freshly ground black pepper

Peanut or corn oil for deep-frying

10 oz. chorizo sausages, casings removed

1/2 cup grated manchego or Parmigiano-
Reggiano cheese

1/3 cup Spanish brine-cured green olives, pitted
and chopped

3 Tbs. chopped fresh flat-leaf parsley
Directions:

Sift the flour into a bowl. Add the red pepper flakes and stir to mix well. Make a well in the center. Separate the eggs, placing the yolks in a small bowl and the whites in a medium bowl. Beat the yolks with a fork just until blended and pour into the well in the flour. Add the beer, olive oil, salt and black pepper. Using a spoon, mix well, but do not overmix or the batter will get stringy. Cover and let stand at room temperature for 1 hour.

In a deep, heavy saucepan, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer.

While the oil is heating, place the chorizo in a fry pan over medium heat and break it up with a wooden spoon. Cook, stirring occasionally, until heated through, 3 to 4 minutes. At the same time, using an electric mixer, beat the egg whites until stiff peaks form.

Fold the egg whites, chorizo, cheese, olives and parsley into the batter. Working in batches, drop the batter by heaping tablespoonfuls into the hot oil; do not crowd the pan. Fry, turning occasionally, until golden, 2 to 3 minutes. Using a slotted spoon, transfer puffs to paper towels to drain. Keep warm.

Arrange the puffs on a warmed platter and serve immediately. Makes about 30 puffs; serves 6.

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