Guide to the best pintxos in San Sebastián
With the world’s highest concentration of Michelin stars per inhabitant, San Sebastian is well known for being a Mecca for foodies from all around…
Gipuzkoa
Chistorra and piquillo peppers toast
A quick and easy-to-make yet delightful toast that blends two of my favourite Spanish delicatessens: piquillo peppers and chistorra. Perhaps you are unfamiliar with…
Bacalao brandade on toast with guindilla
Imagine you make an emulsion of garlic and olive oil. What you get is an aioli. Now add salt cod to the mix and…
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…
Piquillo peppers stuffed with bacalao brandade
Basque people love these piquillo peppers stuffed with bacalao brandade. And we all know Basque people know a hell of a lot about food….
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…
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…
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.