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…
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…
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….
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…
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…
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…