Honey-bathed pestiños
Pestiños means Easter, tradition, community and a beautifully intoxicating aroma of orange blossom and anise. The honey-bathed pestiños are one of the many Spanish…
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…
Empanada gallega (Tuna & tomato Galician pie)
The Galician empanada is one of those versatile recipes that everyone seems to love. Fill it with pretty much anything you like, serve it…
Cocido Maragato (Maragato Stew)
The cocido maragato is one of the most traditional of all the Castilian cocidos. We meet chef Pedro Castillo, from Casa Coscolo, to learn…
Migas alpujarreñas (Hard wheat flour crumbs from Las Alpujarras)
This peasant dish from the Andalusian area of Las Alpujarras is the perfect example of how scarcity feeds creativity to create delicious recipes that…
Salt-baked seabass (Lubina a la sal)
Cooking fish inside a hard shell made of salt is an ancient cooking technique that has been practiced in southern Spain for centuries and…
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…
Spanish lentils with chorizo
Lentils with chorizo are the ultimate comfort food for those winter days when getting outside is just too daring. Discover why this traditional recipe…
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…
Tiger nut horchata
You’ve probably heard of Mexican horchata before. But this is different. This is a tiger nut horchata. A drink so delicious that you won’t…
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…
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…
Green coriander mojo with wrinkly potatoes
The ‘Mojo de Cilantro’ is the king of the Canarian green ‘mojos’. Almost as popular as the ‘Mojo Picón’, this is a milder variety which makes it the perfect complement for any fish-based recipe.
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?