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…
Caramelized leeks with Romesco sauce
Leeks are great. But you already know that. What you might not know is how great they are when you caramelize them and serve…
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…
Shrimp cakes (Tortillitas de camarones)
As we step into a corner bar in the popular quarter of Las Viñas, there is a voice shouting a command over the buzzy…
Romesco sauce
The romesco sauce could well be the queen of Catalan sauces. Of course there is the allioli, the samfaina and a couple more that…
Quail escabeche salad
One of my all-time favourite salads. A classic yet sophisticated Spanish recipe that borrows the best from the ‘escabeche’ technique to create a super…
Butifarra-stuffed squid with Vizcaina sauce
Despite having become a classic recipe over the years, this is still a bit of an unusual one. Mainly because a couple of anomalies…
A beginners’ guide to Sherry
Still today, some think of Sherry as that old-fashion wine that only Granny likes to drink once a year for Christmas. Some others though…
Andalusian-style chickpeas and spinach
I never get tired of this recipe. Perhaps because this is comfort food at its best. An earthy, filling, warm and flavoursome veggie stew…
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!
The Tuna Almadrabas: 30 centuries of sustainability
Every April for the last 3000, fishermen from southern Spain await the tuna shoals as they cross the waters of the strait of Gibraltar….
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.
Milk-soaked torrijas
Easter is almost here and with Easter come torrijas. Or at least that’s the way it works in Spain! I still remember how my…
Wild pheasant escabeche
One of the oldest Spanish food preservation techniques makes a glorious comeback to become the ultimate tupperware recipe. A delicious and tender pheasant with…
Wild trout in escabeche
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.
Gilda
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.
Green coriander mojo with wrinkly potatoes
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.
Sardines, tuna & anchovies coca
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?
How to make Catalan coca
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?
Mussels and maize croquettes
Half croquette, half tiger. Discover the winning combination of flavours and textures that this simple recipe will bring to your table.
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.
The shepherd, the siren, the sea and the mountain.
The legend has it that the northeastern Catalan region of L’Empordà was born out of the union of a shepherd and a Siren.
Beef meatballs with cuttlefish
Adding seafood to a meaty pot might sound like a bizarre idea. Yet for many centuries, Catalans have experienced and enjoyed the delicate results of this very pleasant combination.
A pilgrimage to El Celler de Can Roca
The world’s best restaurant in 2013 according to Restaurant Magazine. Second best this year only after Noma in Copenhagen. This is the story of our visit to the home of the Roca brothers.