Hake medallions with cockles sauce
A super healthy sea-inspired recipe which combines two fantastic products from the north of Spain: Galician cockles and Basque hake. Let’s get one thing…
Cod cheeks Pil-Pil style
If you love cooking, you’ll love making this Pil-Pil. If you love eating, you’ll love tasting it. Whatever it is you love, we’re confident…
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…
Seafood fideuà
A seafood paella without rice is possible. It’s called seafood fideuà and it uses short dry vermicelli-like noodles instead of rice. It’s so delicious…
Salmorejo from Cordoba
There are recipes with so much to tell that they could easily become a cooking book of their own right. I like to think…
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…
Escalivada
A super simple, super quick, super yummy and super healthy recipe which is perfect for your summer diet. And for sure, the laziest, cheapest…
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…
Caramelized leeks with Romesco sauce
Leeks are great. But you already know that. What you might not know is how great they are when you caramelize them and serve…
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…
Romesco sauce
The romesco sauce could well be the queen of Catalan sauces. Of course there is the allioli, the samfaina and a couple more that…
Quail escabeche salad
One of my all-time favourite salads. A classic yet sophisticated Spanish recipe that borrows the best from the ‘escabeche’ technique to create a super…
Butifarra-stuffed squid with Vizcaina sauce
Despite having become a classic recipe over the years, this is still a bit of an unusual one. Mainly because a couple of anomalies…
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…
Beetroot salmorejo
The colder the salmorejo the better. Leave it in the fridge for as long as you can. Salmorejo tastes even better if you leave it to rest in the fridge overnight!
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…
Sardines, tuna & anchovies coca
Coca is to Catalans what pizza is to Italians. A fun, simple and delicious comfort food that everyone will love. And here’s the good news: it’s dead simple to make it. Shall we?
How to make Catalan coca
Coca is to Catalans what pizza to Italians. A fun, simple and delicious comfort food that everyone will love. And here’s the good news: it’s dead simple to make it. Shall we?
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.
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.
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.