Galician sea urchins gratin
These spiky extraterrestrial-looking animals are a real gift from the oceans, a hidden gem for all those oyster and seafood lovers out there. If…
Tapas
Perhaps nothing represents Spanish food better than tapas. Tapas are ubiquitous all over the country. Their extremely social character – Spanish tapas are often enjoyed standing by a bustling bar in the company of friends – exemplify like no other how much Spanish people love to eat and socialise all at once.
Andalusian deep-fried fish (Pescaíto frito)
A good deep-fried fish or ‘pescaíto frito’ –as Andalusians say– is one of those guilty pleasures that reminds you that you don’t need to…
Grilled scallops and chorizo with green peas puree
A great chance to enjoy the mind blowing combination of scallops and chorizo. Full-on flavour with delicate hues for an easy-to-do yet gorgeous recipe….
The best ham croquetas
I absolutely love Spanish ham croquetas. In fact, I don’t know anyone who doesn’t. Unless of course, you are a vegetarian, in which case…
Chistorra and piquillo peppers toast
A quick and easy-to-make yet delightful toast that blends two of my favourite Spanish delicatessens: piquillo peppers and chistorra. Perhaps you are unfamiliar with…
Garlic prawns (gambas al ajillo)
It often happens that the simplest recipes are the tastiest ones. Or at least this is the case with today’s garlic prawns or ‘gambas…
Orange stuffed olives
‘Orange and olives’ is one of those combinations that can be categorized as a gastronomic miracle. Try this super easy recipe to find out…
Bacalao brandade on toast with guindilla
Imagine you make an emulsion of garlic and olive oil. What you get is an aioli. Now add salt cod to the mix and…
Black olives tapenade, anchovies and cheese bocadillo
Fresh cheese from Burgos, anchovies from Santoña, black olives from Aragón and walnuts from Extremadura. All in one sandwich. For me, one those epic…
Marinated sardines with black olives and chilli
An easy and delicious marinated sardines recipe that you can serve both as a starter or as a tapa and that it makes the…
Piquillo peppers stuffed with bacalao brandade
Basque people love these piquillo peppers stuffed with bacalao brandade. And we all know Basque people know a hell of a lot about food….
Spanish sweet potato omelette
A sweeter version of our classic Spanish omelette and the perfect solution to get rid of those leftover sweet potatoes that threaten to set…
Boletus carpaccio with Mahon cheese
When you have such a delicate ingredient as the Boletus Edulis, the less you cook it the better. That is why this carpaccio is…
My patatas bravas
This is the story of a few humble potatoes that one day, a long time ago, partnered with a simple spicy sauce to hit…
Chorizo with cider (Chorizo a la sidra)
Few other recipes encapsulate the essence of traditional Spanish cuisine like this ‘chorizo a la sidra’ from the northern region of Asturias. Extremely simple…
Deep-fried Padron Peppers
Galicians have a popular saying that describes Padron peppers better than anything else: ‘Os pementos de Padrón, uns pican e outros non’. It means…
Andalusian-style potatoes (Papas aliñás)
No tapas bar in Cádiz is a real Cádiz tapas bar without ‘papas aliñás’. Of course, there is a reason for that… this cold…
Tomato bread (Pa amb tomàquet)
I can’t think of many recipes that are as easy to make as this tomato bread. A recipe so simple that even someone with…
Russian salad (Ensaladilla rusa)
This is the very first time we dedicate a full recipe post to a Russian dish. Quite possibly it will also be the last…
Shrimp cakes (Tortillitas de camarones)
As we step into a corner bar in the popular quarter of Las Viñas, there is a voice shouting a command over the buzzy…
Andalusian-style chickpeas and spinach
I never get tired of this recipe. Perhaps because this is comfort food at its best. An earthy, filling, warm and flavoursome veggie stew…
Cojonudo & Cojonuda
Let’s get things straight from the beginning… ‘Cojonudo’ is a Spanish word that comes from the term ‘cojones’ (bollocks, testicles). It literally refers to…
Gilda
This is a pintxo which is part of the Basque identity. It is also delicious, it can be done in no time and it needs hardly any cooking skills to master it. If that wouldn’t be good enough, it’s also a great option if you happen to be on a diet.
Mussels and maize croquettes
Half croquette, half tiger. Discover the winning combination of flavours and textures that this simple recipe will bring to your table.