Does anyone Know Any Good Recipies from Spain?!

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Yes Paella is very expensive to make,and it takes a lot of time to make.
Try a couple of this recipes from Spain.
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Tortilla de Patatas Authentic food recipes from the great country of Spain.
If you like the taste of french fries, you'll love the spanish tortilla. When made correctly, the Spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.

1 cup olive oil
four large potato's (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsp of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.
http://www.xmission.com/~dderhak/recipe/…
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Pastel de Navidad
(Christmas nut cups)
Pastry sufficient for 1 pie shell
5 eggs
2/3 cup sugar
5 Tbsp. butter, melted
pinch of salt
I tsp vanilla
1 cup chopped walnuts
2/3 cup raisins

Preheat oven to 375 degrees F. Roll pastry thin and cut into 4inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.Makes 8-12 nut cups.
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Almendrados
(almond cookies)
2 cups blanched almonds, finely chopped
2 egg whites, room temperature
1 cup sifted powdered sugar
1 tsp. vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly. After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes or until cookies just begin to color.Makes 3 dozen
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Medias Lunas de Nueces
(nut crescents)
1 2/3 cups flour
1/2 lb. unsalted butter
1 cup ground walnuts
1 tsp. vanilla
1/2 cup powdered sugar
pinch of salt

Mix the flour and butter together until they form crumbs. Add walnuts, vanilla, salt, and sugar and mix well. If necessary, chill dough about 1/2 hour or until dough is workable. Preheat oven to 375 degrees F. Cut dough into walnut-size pieces and roll each piece to about 3 inches in length. Shape each piece crescent by pulling it into a semicircle.

Place crescents 1/2 an inch apart on a baking sheet. Bake for 12-15 minutes until lightly browned. Dust with powdered sugar while warm.Makes about 20 crescents.
http://www.xmission.com/~dderhak/recipe/…
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NOTE+++++
Warn people that some of them are made with NUTS.

Well like just about everyone else said, the pic is of paella which is surely delicious. You might want to try this Spanish polenta dish which is easier to make and quite tasty:

Polenta and Vegetable Bake
http://www.eatingwell.com/recipes/polent…

Ingredients
2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup water
10 ounces baby spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cups shredded part-skim mozzarella, divided

Preparation
1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.

3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

I love the uncooked vegetable soup call - Gazpacho. Great to have during summer afternoons or if you want to sip something fresh following a heavy meal. The stock base is basically tomatoes that have been blended with condiments and spices. You then place it in the fridge until you're ready to serve. I like adding chunky-chopped courgettes, zucchini, bell peppers and stuff in it to give it a 'bite'.

The other Spanish dish I like is Paella. It is basically a rice dish that is cooked with seafood, chicken and bacon bits (or pork to give the dish its rich moistness) and herbs with usually white wine. I think the one ingredient that gives this dish a distinctive flavour is the saffron used. Not many dishes use saffron as the main ingredient except of course in Middle Eastern cooking.

Try finding another recipe, Paella is very expensive to make and is expensive when eating out because of all the types of seafood involved in the dish.

That is Paella

www.bbc.co.uk/food/recipes/paella