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…
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 lentils with chorizo
Lentils with chorizo are the ultimate comfort food for those winter days when getting outside is just too daring. Discover why this traditional recipe…
Boletus carpaccio with Mahon cheese
When you have such a delicate ingredient as the Boletus Edulis, the less you cook it the better. That is why this carpaccio is…
Deep-fried Padron Peppers
Galicians have a popular saying that describes Padron peppers better than anything else: ‘Os pementos de Padrón, uns pican e outros non’. It means…
Cojonudo & Cojonuda
Let’s get things straight from the beginning… ‘Cojonudo’ is a Spanish word that comes from the term ‘cojones’ (bollocks, testicles). It literally refers to…