Honey-bathed pestiños
Pestiños means Easter, tradition, community and a beautifully intoxicating aroma of orange blossom and anise. The honey-bathed pestiños are one of the many Spanish…
Andalusia
Chicken wings with lemon and honey dressing
Planning to invite your friends over and cook something delicious for them? Spanish celebrity chef Omar Allibhoy brings us the perfect shareable party food:…
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…
Granada city map for foodies
No place like Granada exemplifies in a better way the cultural crossover that was Spain for centuries. Explore the best foodie places in town with our Granada City Map for Foodies.
Migas alpujarreñas (Hard wheat flour crumbs from Las Alpujarras)
This peasant dish from the Andalusian area of Las Alpujarras is the perfect example of how scarcity feeds creativity to create delicious recipes that…
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…
Garlic prawns (gambas al ajillo)
It often happens that the simplest recipes are the tastiest ones. Or at least this is the case with today’s garlic prawns or ‘gambas…
The Queen of Churros
Churros are a big deal in Spain. And most big deals are in need of heroes who represent the cause and make it better….
Orange stuffed olives
‘Orange and olives’ is one of those combinations that can be categorized as a gastronomic miracle. Try this super easy recipe to find out…
Spanish polvorones
These super crumbly and soft Spanish Xmas sweets are as good for your soul as they are bad for your diet. But hey! Who…
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…
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…
A chat with Ángel León, the ‘Chef of the Sea’
We travel south to meet Ángel León – the ‘Chef of the Sea’. From his restaurant ‘Aponiente’ we chat about his sea-inspired cuisine, the…
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…
Driving through the ‘Pueblos Blancos’ of Grazalema
The simple mention of Andalusia is often enough to transport ourselves to the endless beaches of Malaga or the sunny streets of Seville –…
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….