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…
March
Broad beans and artichokes casserole
Broad beans and artichokes make for a perfect combination in this super healthy and gorgeous looking seasonal casserole.
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…
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…
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…
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…