Hake medallions with cockles sauce
A super healthy sea-inspired recipe which combines two fantastic products from the north of Spain: Galician cockles and Basque hake. Let’s get one thing…
Turrón de Alicante
The ‘turrón de Alicante’ – also known as ‘turrón duro’ – is a hard nougat made of honey, sugar, egg white and almonds, which…
Barcelona city map for foodies
Get ready for your trip to Barcelona, find out the best places to eat and learn where to buy real local food with our Barcelona map for foodies.
Turron de Jijona
The turron de Jijona is a soft and sticky nougat-like paste which is as much of a synonym for Spanish Xmas as it is…
Cod cheeks Pil-Pil style
If you love cooking, you’ll love making this Pil-Pil. If you love eating, you’ll love tasting it. Whatever it is you love, we’re confident…
The making of olive oil
Making olive oil is not easy. It requires both skill and experience. The process is long, complex and full of factors that can influence…
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…
My patatas bravas
This is the story of a few humble potatoes that one day, a long time ago, partnered with a simple spicy sauce to hit…
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…
The Eusebio da Guarda market in A Coruña
Writing in trains is something I find both relaxing and therapeutic. Quite romantic too. Perhaps because trains often allow for those precious moments of…
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…
Seafood fideuà
A seafood paella without rice is possible. It’s called seafood fideuà and it uses short dry vermicelli-like noodles instead of rice. It’s so delicious…
Flor de Sal and the salterns of Es Trenc
There are many more reasons to visit Majorca than I can possibly list in this post. But let’s start with at least one: Es…
Chorizo with cider (Chorizo a la sidra)
Few other recipes encapsulate the essence of traditional Spanish cuisine like this ‘chorizo a la sidra’ from the northern region of Asturias. Extremely simple…
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…
Albarino, the wine of the sea
It’s early morning in Illa de Arousa when we drive across the bridge towards the ‘continent’ – as the local signs ironically refer to…
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…
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…
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…
Escalivada
A super simple, super quick, super yummy and super healthy recipe which is perfect for your summer diet. And for sure, the laziest, cheapest…
The central food market in Santiago de Compostela
Food markets are usually my first destination when I visit a new city. There is so much local knowledge to be learned by just…
Tomato bread (Pa amb tomàquet)
I can’t think of many recipes that are as easy to make as this tomato bread. A recipe so simple that even someone with…
Understanding the types of olive oil
Olive oil is nothing else than olive juice. Yet not all of them are born equal. So what are the main different types of olive…