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…
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…
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…
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…
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…
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…
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!
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.
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.
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.