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!
No nuts here. We swear!
Let’s get things straight from the beginning… ‘Cojonudo’ is a Spanish word that comes from the term ‘cojones’ (bollocks, testicles). It literally refers to…
One of the oldest Spanish food preservation techniques makes a glorious comeback to become the ultimate tupperware recipe. A delicious and tender pheasant with…
I love escabeches. I really do. Not only they’re quick and easy to cook. I also find them delicious. And since they keep perfectly well in the fridge for days, they are a terrific choice when planning your weekly tupperware menu.
This is a pintxo which is part of the Basque identity. It is also delicious, it can be done in no time and it needs hardly any cooking skills to master it. If that wouldn’t be good enough, it’s also a great option if you happen to be on a diet.
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.
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?
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?
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.