The ajoblanco can be considered one of the original cold soups that are so traditional in the southern Spanish region of Andalusia. Less famous…

Bonito Marmitako

Bonito Marmitako (Basque tuna stew)

In Basque language, ‘marmitako’ means ‘what it is inside the pot’. So when the Basque fishermen were cooking aboard their boats… What did they…

Iberico ham and melon salad recipe |

Iberico ham and melon salad

The classic Spanish ham and melon combination turned into a fun and colourful summer salad with extra flavour enhancement. It’s mid October and we’re…

Deep-fried Padron Peppers Recipe |

Deep-fried Padron Peppers

Galicians have a popular saying that describes Padron peppers better than anything else: ‘Os pementos de Padrón, uns pican e outros non’. It means…

Salmorejo from Cordoba recipe |

Salmorejo from Cordoba

There are recipes with so much to tell that they could easily become a cooking book of their own right. I like to think…

Tiger nut horchata recipe |

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…

Beetroot salmorejo Recipe |

Beetroot salmorejo

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!

Grilled mackerel with tomato, olives and capers tartare |

Tomato tartare with grilled mackerel

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.