"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

Do you consider yourself a fan of Spanish cuisine but have trouble finding the ingredients for your favourite dishes? Fortunately, you don't have to travel to Spain to obtain the authentic flavours you crave. Many online shops specialising in Spanish products deliver anywhere in the World. In this article, we'll introduce you to a selection of highly recommended gourmet online shops where you can find everything from canned food and spices to olive oils, wines, charcuterie and much more.

These online shops provide a convenient and reliable way to get your hands on the ingredients you need to prepare a delicious Spanish meal, regardless of where you are in the World. So why not explore some of these shops and discover new and exciting products to add to your pantry? Your taste buds will thank you.

 Take a look and enjoy cooking recipes with the best Spanish ingredients.

Spanish products online shops from Europe

https://spanishclub.dk (Spain/dinamark) 

Spanish Gourmet Online Shops from USA and Canada

Spanish Gourmet Online Shops from New Zealand and Australia

Spanish Gourmet Online Shops from other parts of the World

https://www.tasteofspainfood.com (Middle East Dubai) 

I hope you have found this selection of online shops helpful in finding the Spanish ingredients you need for your favourite dishes. You can handle the distance and access authentic products, and thanks to these online shops, you can enjoy Spanish cuisine wherever you are.

The Best Spanish Gourmet Online Shops: find the authentic ingredients for your recipes anywhere in the World

I introduce you to a selection of highly recommended gourmet online shops where you can find everything from canned food and spices to olive oils, wines, charcuterie and much more.

This week I want to show you a super healthy and delicious recipe. A vegan dish in which I have used a selection of the most representative and seasonal vegetables from the Spanish garden.

 I bring you an updated version of the classic Vegetable stew recipe or "Menestra de verduras". In this recipe, I have used a selection of typical vegetables from the Spanish garden, such as courgette, broad beans, asparagus, artichokes or fresh beans, to create a delicious blend of flavours and textures that will delight your taste buds. 

As well as being a delightful option, this recipe is also a great way to incorporate a variety of nutritious vegetables into your daily diet. And whether you're looking for a vegan, vegetarian or simply comfort food option, this vegetable stew is a perfect choice for any occasion, so read on to find out how to prepare this delicious Spanish dish in your kitchen!


First, you need to be ready with all the veggies. 

Wash and cut them the way you want before you start blanching them. Cut them in this way:

Then it is time to clean the artichokes. I prepared a little video to show you how easy it is. But before start cleaning them, prepare a bowl or container with freezing water, lemon, and parsley stems to avoid oxidation of the artichokes once they are clean.

Before cooking, prepare another bowl with cold water and ice to cool down the veggies.

Here I leave you the times I have used according to the vegetable.

Reserve the water from blanching the vegetables. We will use it to make the sauce.

Click the photo and View the complete gallery

On the other hand, start with the sauce. Pour a little olive oil into a frying pan and put it over medium heat.

Add the sliced ​​garlic until it takes on a little colour, then the carrot, leek and onion cut in brunoise and cook everything together for 15 minutes.

Add two tablespoons of flour to it. Let it cook for a few minutes, and add the veggie stock until it reaches the desired thickness.

Now is the time to add the vegetables we have blanched to the pan and cook everything together for another five minutes.

We taste salt and pepper and remove them from the heat.

To finish, stir fry some mushrooms and add them to the top, and the dish will be ready to serve.

Well, I hope you have enjoyed this vegan recipe.

You can contact me through my Instagram or Facebook accounts for any questions, doubts, or suggestions. I will answer you as soon as possible.

Thank you very much for your time, and Have a Tasty week!

Seasonal Vegetable Stew, a healthy recipe from the Spanish garden

Indulge in a delicious and humble traditional dessert this Easter with Torrijas. This classic Spanish recipe features a slice of stale bread soaked in infused milk, dipped in egg, and fried until golden brown.

There are several ways to make Torrijas; in some regions, they use wine or anise syrup to soak the bread. While variations exist across different regions, this version is likely the most widespread across Spain and Europe, with a similar dish found in France, Germany, and the Netherlands.

Legend says that Torrijas in Spain were made for the first time in the 16th century to help a woman recover after childbirth. Today, this easy-to-make dessert is a staple in Spanish homes during Easter. Once you try it, you won't be able to resist its sweet, comforting flavour. 

1/2 kg / 1.1 lb / 17.6 oz bread or brioche bread

400 ml / 1,4 cups vegetable oil (sunflower oil)

Start by preparing the milk in which we will soak the stale bread. Mix the milk, sugar, lemon zest, anise, cinnamon, and vanilla in a saucepan. 

Heat over medium heat, and just before it starts to boil, turn off the heat and let it cool. 

Strain the milk and pour it into a deep container to soak the bread.

Cut the brioche bread into slices, giving a slight angle to the cut so that they end up in this shape. 

Dip each slice into the prepared milk for about 5 seconds on each side. The bread should absorb the milk but not too much, as it can break when handling it in the following steps of the recipe.

Carefully remove the bread from the milk, drain it, and dip it in the beaten eggs on both sides.

 Fry it in hot sunflower oil until golden brown on both sides. 

As with almost all fried foods, the oil must be hot enough so that the Torrija does not absorb too much oil. 

The ideal temperature for frying would be around 175 degrees / 347 degrees Fahrenheit.

Remove the torrijas from the pan and place them on a paper towel to absorb excess oil. 

For a modern twist, try caramelizing the top with a torch and serving it with vanilla ice cream.

Enjoy this delicious and easy-to-make dessert with your loved ones during Easter. 

Classic Torrijas Recipe: A Traditional Spanish Dessert You Need to Try

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.

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

Latest entries of my blog

The Best Spanish Gourmet Online Shops: find the authentic ingredients for your recipes anywhere in the World

Seasonal Vegetable Stew, a healthy recipe from the Spanish garden

Classic Torrijas Recipe: A Traditional Spanish Dessert You Need to Try

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

Traditional Cocido, the most famous dish in Madrid

Tips for cooking dried chickpeas

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