Chistorra and piquillo peppers toast recipe |

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…

Orange stuffed olives

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…

Pheasant Escabeche Recipe |

Wild pheasant escabeche

One of the oldest Spanish food preservation techniques makes a glorious comeback to become the ultimate tupperware recipe. A delicious and tender pheasant with…

Wild Trout Escabeche Recipe |

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.

Grilled mackerel with tomato, olives and capers tartare |

Tomato tartare with grilled mackerel

Now that we’re leaving winter behind to slowly enjoy warmer temperatures, it’s the perfect time to cook those recipes combining both warm and cold ingredients. This one today is a very delicious and simple recipe that you can serve both as a starter or completely cold as a tapa.