Slow-cooked beef stew with chocolate, mushrooms and chestnuts
Slow cooked stews are great. For many centuries they have been an important part of the traditional Spanish cuisine. However, they seem to come…
November
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…
Calanda peaches cooked in wine syrup, with yogurt mousse and wine sorbet
In this recipe we use the exquisite Calanda peaches to offer you our updated take on a delicious Spanish classic dessert: melocotones con vino….
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…
Spanish sweet potato omelette
A sweeter version of our classic Spanish omelette and the perfect solution to get rid of those leftover sweet potatoes that threaten to set…
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…
Panellets
Instead of the more American Halloween, Spain has always celebrated the All Saints Day, a Catholic-inspired festivity that comes with its very own sweets,…
How to make Spanish quince paste
Quince paste used to be my favourite way to eat fruit when I was a little child. Still today, this sweet and fragrant jelly…
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…
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…
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…