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…
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…
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…
Chicken in almond sauce (pollo en pepitoria)
Discover this succulent old chicken pepitoria recipe, cooked in a flavoursome almond, egg yolk and saffron sauce to die for. The pepitoria is a poultry-based recipe…
Bonito Marmitako (Basque tuna stew)
In Basque language, ‘marmitako’ means ‘what it is inside the pot’. So when the Basque fishermen were cooking aboard their boats… What did they…
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 meatballs in brown sauce
This is the classic way meatballs have been made at my home for generations. An original recipe full of little secrets that we now…
Chickpeas and rice with black trumpet mushrooms and iberico ham
A super healthy and flavoursome recipe combining some extraordinary ingredients that come together to create the perfect comfort food for any wet and cold…
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…
How to make the best fish stock for paella (or fideuà)
There are as many versions of a paella as there are chefs and families living alongside the Mediterranean coast of Spain. However, the one…
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…
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…
Wild trout in escabeche
I love escabeches. I really do. Not only they’re quick and easy to cook. I also find them delicious. And since they keep perfectly well in the fridge for days, they are a terrific choice when planning your weekly tupperware menu.
Beef meatballs with cuttlefish
Adding seafood to a meaty pot might sound like a bizarre idea. Yet for many centuries, Catalans have experienced and enjoyed the delicate results of this very pleasant combination.