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…
Spanish cooking techniques
Spanish gastronomy is traditionally responsible for dozens of cooking techniques. More recently, Spanish chefs such as Ferran Adrià have lead a new wave of research and innovation that has resulted in the fastest technical progress that gastronomy has ever seen throughout its history.
Everything you should know about Spanish chorizo
We’ve all heard about cultural stereotypes at some point. Apparently Spain is all about flamenco, siesta, fiesta, paella, sangría, unfortunately bullfighting… and of course…
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…
The best ham croquetas
I absolutely love Spanish ham croquetas. In fact, I don’t know anyone who doesn’t. Unless of course, you are a vegetarian, in which case…
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…
How to cook percebes (Galician goose barnacles)
Galicia is famous for the ‘Camino de Santiago’, the pilgrimage route through northern Spain that thousands follow every year to visit the tomb of…
Calçots from Valls… Meet the rock stars of spring onions
Calçots are slowly making it into the Spanish-food hall of fame. But what is it so special about a scallion that everyone seems to…
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…
The Canary Islands ‘Mojos’
Mojos are the most popular speciality of the traditional Canarian cuisine. The ‘Mojo Picón’ is perhaps the most popular, but only one of the many varieties produced in the islands.
Escabeche: The new Spanish ceviche?
Now that the ceviches are conquering every foodie’s heart, it’s time to look at another traditional method to marinate food using an acids-based marinade.