Empanada gallega (Tuna & tomato Galician pie)
The Galician empanada is one of those versatile recipes that everyone seems to love. Fill it with pretty much anything you like, serve it…
Summer
Red mullet with sliced potatoes & black olives
The first time I had red mullet was in El Puerto de Santa María, a town close to Cádiz where the inhabitants seem to…
Ajoblanco
The ajoblanco can be considered one of the original cold soups that are so traditional in the southern Spanish region of Andalusia. Less famous…
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…
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
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
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
There are recipes with so much to tell that they could easily become a cooking book of their own right. I like to think…
Andalusian-style potatoes (Papas aliñás)
No tapas bar in Cádiz is a real Cádiz tapas bar without ‘papas aliñás’. Of course, there is a reason for that… this cold…
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…
Russian salad (Ensaladilla rusa)
This is the very first time we dedicate a full recipe post to a Russian dish. Quite possibly it will also be the last…
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!
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.