"I like to think that my kitchen can engrave special moments in the memory of people"

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
My professional values are love for the product, taking care of the technique, elegant execution, and respect for nature and the environment.
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I know the best recipes come from respect for the product and love when cooking it.

Discover new flavors and learn the secrets of the best dishes of Spanish gastronomy

This week I want to show you how to make an attractive and tasty appetiser from simple olives. I have prepared two recipes for marinated olives, one for black and one for green olives, using typical Spanish ingredients such as garlic, bay leaf, paprika, orange or oregano. 

Most of the olives found in local and online shops of Spanish products are of excellent quality and taste. Most of the time, these olives only need to open the jar or can and put on a plate to enjoy their flavour. They usually have their marinade from the pickled process of the artisan or factory.

However, there is another type of olives in which the pickled process has been simpler. They are usually found on the market in an acid medium such as rice vinegar or wine vinegar, making their price lower. This type of olive with a flatter flavour would be the perfect example to show you how to make a delicious tapa dish out of simple olives. 

Mix the two varieties of drained green olives in a large bowl with the garlic, bay leaves, thyme, paprika, oregano, cumin and black pepper.

Add the olive oil and sherry vinegar to the olives and stir to combine.

Put the mixture into a glass jar, close the lid and shake vigorously to mix all the flavours.

Now let them rest for a couple of hours in the fridge before consuming them to take on the marinade's taste.

Mix the two varieties of black olives in a large bowl with the peppers, onion, diced orange and lemon, tarragon, dried chilli peppers, and orange and lemon zest.

 Add the olive oil and the orange and lemon juice to the olives, and stir to combine.

Add the mixture into a glass jar, close the lid and shake vigorously to mix all the flavours.

Now let them rest for a couple of hours in the fridge before eating to allow them to take on the marinade's flavour.

It has been a pleasure to share this marinated olives recipe with you all. I hope you enjoyed this unique and addictive flavour as much as I did.

How to Make Marinated Olives: A Simple Recipe with Big Flavor

Cocido Madrileño is one of the most emblematic and traditional recipes of Spanish gastronomy. It combines chickpeas, vegetables, and different types of meat and bones, simmered to achieve a tender texture and a unique flavour. It is a very complete and heavy meal, perfect for cold winter days, and it is usually prepared at home on Sundays to share with the whole family. 

It is also a dish that can be adapted to the tastes of each diner, as ingredients can be added or subtracted according to personal preference. For me, the one my mother does is the best, and  I will show it to you in this article.

Where does the "Cocido Madrileño" recipe come from?

If you think about it, as soon as fire and clay were discovered, the first recipes consisted of putting water and food together in a clay pot and putting it on the fire until the ingredients were soft and edible. It was quite a revolution in prehistoric cooking.

But there are three more recent versions of the origins of the stew. According to some gastronomic historians, the origin of Cocido or its predecessor is to be found in a Jewish dish: "Adafina". Others believe its origin is Arabic, as the word Adafina seems to imply: 'hidden, buried, concealed food'. Some historians consider the "olla podrida" the ancestor of the "Cocido". The Phoenicians possibly introduced this ancient Castilian dish.

And now it is cooking time. I hope you will enjoy my version of Cocido Madrileño.

150 g / 0,3 lb / 5 oz Noodles (Fideo Cabello de Angel)

Put all the meat and bones except the chorizo and black pudding sausages in a large Pot. Then, cover them with water and put them over heat until it starts to boil. A foam will appear on the surface, which you have to remove. Cook it for about half an hour.


De-foam again and add the carrots and onion with the cloves to the pot. Add the chickpeas and simmer for about an hour.

Now it's time to add the cabbage and potatoes. Another twenty minutes of cooking will be enough for the potatoes and cabbage.


Taste the chickpeas; if they are tender, you will have everything ready simultaneously. Bear in mind that your chickpeas or some of the meat, for example, may need longer cooking, in which case, you can remove the ready ingredients from the pot and continue cooking until everything is at its point.


Make sure that there is always enough water during the cooking process. While you finish this process, you can cook the chorizo and black pudding in a separate pot for about 20 minutes, although there are versions of this recipe that also cook it in the same pot with the rest of the ingredients.

Now it is time to serve the meat on one side and the vegetables on the other and start making the noodles soup. Bring the broth to a boil with all the ingredients removed. You can leave some chickpeas and small pieces in the broth. Add the noodles and boil them for 5 minutes. Add salt, and you will have all the parts of this amazing meal.

The peculiar way of serving the stew is called "en tres vuelcos" in three times. That refers to how food was distributed among the families in the old houses. The soup and vegetables for the grandparents, children and women and the meat for the man of the house who used to do the most physical work and therefore required the most energy. Nowadays, we will all start by eating noodle soup. And then a plate with chickpeas and vegetables and another with chopped meats.

If you liked this recipe, you would also like  Cocido de garbanzos con hinojo and the article on Tips for cooking dried chickpeas. And if you are planning to go to Madrid,  I have found some interesting sites that will help you to find the best bars and restaurants where you can eat a good Cocido in Madrid.

https://www.esmadrid.com/en/whats-on/madrid-stew-route

https://www.tasteatlas.com/cocido-madrileno/wheretoeat

https://www.turismomadrid.es/en/featured/17343-cocido-madrile%C3%B1o-stew-route-in-the-region-of-madrid.html

https://m.yelp.com/search?find_desc=Cocido+Madrileno&find_loc=Madrid

Traditional Cocido, the most famous dish in Madrid

Cocido Madrileño is one of the most emblematic and traditional recipes of Spanish gastronomy. It combines chickpeas, vegetables, and different types of meat and bones, simmered to achieve a tender texture and a unique flavour.

This week I bring you one of the star ingredients of Spanish cuisine and the Mediterranean diet; chickpeas, garbanzo beans or "garbanzo". I will show you some tips to cook them and make them tender and delicious. You'll also discover their nutritional value and the incredible benefits they provide for our health.

This wonderful legume is used in countless Spanish traditional recipes and tapas, such as Cod, chickpea and spinach stew, "Cocido Madrileño" stew, the classical Chickpeas Potaje, or the Fennel and chickpeas stew, among many others. We also find them in many Spanish salads, fried or roasted as a snack; it's delicious and healthy.

Nowadays, you can find chickpeas in your food market or online store in different ways: raw and dry to cook, canned in a glass jar or can already cooked, and you can also find them in flour, a perfect substitute for gluten-free recipes and ideal for frying as it becomes very crunchy.

Chickpeas are a staple food in many cultures and are native to Western Asia. They have been cultivated for over 7,000 years and have spread worldwide, being one of the most produced and consumed legumes.

There is evidence of the existence of chickpeas between 1580 and 1100 BC in Egypt, where it was known as "falcon head" due to its resemblance to this animal's head. Chickpeas were cooked by soaking them and then boiling or frying them with spices before making a stew.

Ground chickpeas have been used as a coffee substitute since the 18th century. They are still commonly used as a caffeine-free alternative today. Widely available, the taste is delicious. 

In addition to being a delicious food, chickpeas are also an essential source of nutrients. They are rich in protein, fibre, iron, and vitamins and contain antioxidants and phytochemicals that can positively affect health. Some studies have shown that regular consumption of chickpeas can help improve cardiovascular health, control appetite, and prevent chronic diseases.

Cooking tips you should know before using chickpeas 

While chickpeas are easy to cook, here are some tips for cooking them and getting the best taste :

Soak them in warm salty water for at least 8 hours before cooking.

Some people also add a little baking soda. This will help in the hydration process.

Another famous tip is to add cumin and other aromatic spices and herbs to the water for better digestion when eating.

You can use a cooking net to boil them together so they do not spread and can be easily removed whenever needed.

To reduce the flatulence that chickpeas cause, the skin can be removed after cooking.

Cook chickpeas for between 1 and 2 hours (depending on the type), over low heat until they are tender but not mushy.

Cook them "en blanco": add a head of garlic, a couple of carrots, a leek, an onion and a bay leaf to the boiling water. It will add a delicious flavour.

In conclusion, chickpeas are a versatile and healthy ingredient that can easily be incorporated into many recipes. Whether in salads, stews, soups, or sides, chickpeas are an excellent way to add protein and nutrients to your diet.

I hope you enjoyed it. Soon, a new recipe with chickpeas as the star ingredient.

Tips for cooking dried chickpeas

This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

I tried it for the first time during my recent visit to the Guadalhorce Valley and the Caminito del Rey, and though it's pretty simple, it's delicious!

Perota soup is a well-known dish in Malaga, so much so that the first weekend of October is celebrated as its day in Alora, where it originated. 

This delight was a meal that field workers used to prepare during their breaks, using vegetables from their gardens to create a nutrient-rich soup. The workers made a base of hard bread on the plate and then served the soup over a base before eating. It was an excellent lunch to regain strength and continue their tasks in the field. 

This Andalusian recipe is one of those dishes that perfectly reflects the basic vegetables of the Spanish garden.

I hope you will enjoy this delicious recipe as much as I did!

400 g / 0,8 lb / 14 oz, a loaf of bread, "Pan Cateto"

Pour the extra virgin olive oil into a pot or casserole and place it over medium heat. 

Fry the sliced potatoes until they are gold and soft in the middle. Keep them on a plate with kitchen paper to use later.

In the same pot with the same olive oil, add chopped garlic and cook it until it gets colour, then add the onion, green pepper and asparagus chopped in small dice. Add a pinch of salt and cook for 10 to 15 minutes until it takes on colour. 

Add the chopped tomatoes, mix them well and cook for another 10 minutes approximately, until the liquids evaporate and it has this appearance. 

Have salted water boiling separately, ready to moisten the sofrito when it is the moment.

Once added the water, correct the salt and add white pepper. 

Boil for another 2 minutes approximately to settle the flavours. 

Now we would be prepared to assemble the dish, which is one of the keys to making it authentic. 

On a clay plate, crumble the bread forming a base that will absorb most of the liquid. 

Once the bread is placed, serve a spoonful of soup on top with enough liquid to soak the bread. 

The Perota soup should be moist and dry simultaneously, and you should let it settle for a few minutes before eating it. 

Then add the fried sliced potatoes and a sprig of mint to decorate. 

This dish depends on the year's season; it can be served with different garnishes. 

In winter, it is served with slices of orange and olives, and in summer with slices of cucumber. 

After eating this dish with so much history and peculiarity, I can tell you it is delicious. I hope you like it, and if you can visit this beautiful area of Malaga Andalucia, remember to try a good Sopa Perota among the different delicacies of the place.

Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

After a busy Christmas with a lot of work in the kitchen, we start the year by taking some fresh air in this beautiful and impressive part of the Spanish geography. I have visited the Gaitanes gorge to show you one of the most incredible trails in Spain, called the Caminito del Rey.

The Caminito del Rey is a walkway built on the Gaitanes gorge's walls between the Ardales, Alora and Antequera municipalities in Malaga, Andalusian, Spain. It is a walkway of more than three kilometres, plus 4.8 kilometres of access. This path is adjoined to the rock inside the canyon and has sections with a width of barely one meter. It was hung up to 105 meters above the Guadalhorce river on one of the walls that became vertical.

A landscape worthy of seeing, and if you suffer from vertigo, it can be a good shock therapy since, despite being a super safe route, the views are dizzying.

This beautiful place in the Natural Site of the Gaitanes Gorge and the surrounding populations have been an essential point of influence for the growth of societies from ancient times to the present.

The company Sociedad Hidroeléctrica del Chorro used to own a part of the area where the hydroelectric power plant was located. And they needed access to both sides of the dam and canal to facilitate the passage of maintenance workers, transport of materials and surveillance.

Works began in 1901 and were completed in 1905. The road started next to the railway tracks and ran through the Gaitanes gorge.

Visits to the area were frequent while the reservoir was being built between 1914 and 1921, friends and family of Chief Engineer Rafael Benjumea, engineers and people interested in this project in general.

Given the incredible beauty that could be contemplated travelling along the road, Benjumea decided to improve it and reform the bridge between the two sides of the gorge. These two rocky walls, joined by the so-called "Balconcillo de Los Gaitanes", are the most famous in the province.

In 1921 King Alfonso XIII presided over the inauguration of the Guadalhorce-Guadalteba reservoirs, crossing the previously constructed road to do so, or at least he visited it. From then on, it began to be called Caminito del Rey.

The legend of the world's most dangerous route

Time dramatically deteriorated it: almost the entire route lacked a railing, and there were collapsed segments, leaving only the support beam. All these factors contributed to creating a black legend after several hikers lost their lives trying to cross it.

In 2014, work began to rehabilitate it. A new walkway was built, with wooden panels along its entire length. The rehabilitation work was completed in the first quarter of 2015 and reopened at the end of March that same year, arousing great expectations among the public.

Today it is a safe and well-maintained route. The path can be accessed through several entrances. There are parking areas and a bus that travels the accesses and exits of the way.

In summary, the Gaitanes Gorge and the Caminito del Rey are two impressive and popular attractions in Spain. They offer a unique and spectacular landscape and are an ideal destination for those seeking an exciting, different, fun experience.

Here is the link to the website if you want to complete the information and book tickets. Making the reservation in advance is essential as getting them on the same day is difficult.

And one more thing, if you can, take the guided tour. There are lots of legends and stories that this road holds and are worth listening to. Special mention to Pablo Covos, my group's guide, gave us excellent knowledge of the area and a sense of humour.

The legend of the world's most dangerous hiking trail, El Caminito del Rey

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish. 

 This week when I saw thistle at the food market, it reminded me that Christmas is already here and that it might be a good idea to show you this very different Christmas speciality. This vegan stew, made with thistle, almonds and other vegetables from the garden, is typical in many parts of Spain, especially in Aragon, Rioja and Navarra.

The thistle is a plant very similar to the artichoke plant, and its flavour is very similar and rich in vitamins and minerals. We can find them fresh in the market or buy them already cooked and canned. 
It is a food indicated for diabetics and generally for those who do not tolerate starchy foods well. It favours liver function and digestion. And its fibre content helps to control constipation and cholesterol. In short, it is the perfect food to compensate for the Christmas excesses.

 Now that you know more about this vegetable let's get into the kitchen.

Thistle with Almonds, "Cardo con Almendras" recipe

1 kg / 2,2 lb / 35 oz thistle (cleaned 700 g)

80 g / 0,17 lb / 2,8 oz raw peeled almonds

1 cup / 240 ml stock from cooking the thistle

1/4 cup / 60 ml  Extra virgin Olive oil  

We start by preparing the thistle for cooking. This vegetable needs to be cleaned well, as it is covered with a small, bitter white skin and some fibre threads that must be removed before cooking.

Remove the small lateral spikes from the stalk with a knife or a peeler. Then with a scouring sponge or brush and cold water, wash the thistle stalks well and remove the fibres with a little knife. Taking time with this step is essential, as the fibres are unpleasant to the palate.

Once you have removed all the fibre strands, cut the thistle stalks into approximately bite-size pieces and keep them momentarily in cold water, lemon and parsley to prevent them from losing their green colour.

Bring plenty of water to a boil and blanch the thistle for a couple of minutes for the first time. Drain them and pour new water into your pot. This time with salt, the juice of half a lemon, a bunch of parsley and the bay leaf.

 When the water comes to a boil, add the thistle and cook it for about 15 minutes. Make sure the thistle is tender. Remove it from the heat and keep it in the cooking water while making the sauce.

Pour the olive oil into a pot and place it over medium heat. Add the raw almonds, browned on both sides. Remove them from the pot and let them rest on kitchen paper.

Add the chopped garlic to the pot with the same oil as the almonds. When it starts to brown, add the leek and the onion in brunoise and cook it for about 10 minutes.

When it starts to colour, add the ground almonds and continue cooking for another 5 minutes.

At this point, add the vegetable stock and the almond milk. 

Add salt, pepper and nutmeg and cook for another 10 minutes.

Finally, after this time, drain the thistle from the water and add it to the preparation. Add a little chopped parsley and toasted almonds, and cook for another 5 minutes.

Decorate your stew with some parsley leaves and toasted almonds. As I have done, I recommend presenting the elaboration in the pot or a soup bowl and serving each dish individually at the table.

If you want to give it a carnivorous touch, you can also sauté some strips of Iberian ham or bacon. Although it is not included in the original recipe, it gives it an interesting touch.

I hope you enjoyed this delicious, healthy and easy-to-make Christmas dish.

Thistle with Almonds, a Christmas meal you may not know about