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…
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…
Milk-soaked torrijas
Easter is almost here and with Easter come torrijas. Or at least that’s the way it works in Spain! I still remember how my…
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.