Discover new flavors and learn the secrets of the best dishes of Spanish gastronomy.
I hope it helps you with some of your planning so that you can start thinking about your Christmas menu, and above all, I would like to wish you and your families a Merry Christmas.
Read moreI made this tartare at the end of the summer with a piece of tuna that my friend Eugenio gave me. The idea of the dish was to respect the tuna as much as possible, so I decided to put a mild dressing and thus enjoy the unique flavor of tuna. I have thought that this delicacy of the sea would be a perfect way to start any meal. And therefore it is the first idea to cook this Christmas.
Read moreEvery year when Christmas arrives, on Spanish television, they always advertise the same brands. Some of those brands are so representatives of Christmas. Well, one of the typical tv Christmas spots, the host received the guests with a famous brand of chocolates. Well, I made my own version of this chocolates, but this time is salty. I like to call them "Raffoiellos".
Read moreSalmon is a Must at Christmas on your table. This fish is very popular around the world and very easy to find in different formats. Today I bought a loin of smoked salmon, to be able to cut it the way I want. The smoky flavor of this fish and the contrast with the garnish I put make this starter so delicious. It brings up a lot of memories of Christmas.
Read moreAutumn says goodbye, giving way to wintery food. Spoon dishes, stews and potages, take centre stage at our table. Citrus is at its best, being the tastiest and sweetest ever. And our garden turns green thanks to our leaves vegetables as cabbages or broccoli.
Read moreI invite you to delight your senses with a unique and vibrant winter salad that combines the sweetness of red cabbage, the freshness of carrots, and the crunchy texture of pecan nuts and pomegranate seeds.
Read morePerhaps the most challenging part of this recipe will be finding the Beef jerky or Dried Cured Meat. I have bought it in slices, perfect for this recipe. You can also use other meats or charcuterie, but the smoked touch, the salted point and the curing of this product are unbeatable.
Read moreDo you remember the Mushrooms Croquette from last week? They were super creamy. Well, apart from being a very rich Tapa, it is also an element of this week's new recipe. With the leftover mushrooms, and with an ingredient as seasonal as sweet potato, I have prepared a humble dish ideal for this winter, with very autumnal ingredients.
Read moreCroquettes are a very versatile dish that can be used as an appetizer or as a main dish. This time, I bring you a delicious mushroom croquette recipe that will become one of your favourite dishes.
Read moreThis week, I want to show you about some of the typical Spanish pork products that perhaps you have never eaten. And of course introduce you to a couple of very typical dishes of the day of "La Matanza", the sacrifice day of the pig, in which the grandmothers were in charge of cooking for the entire entourage, family and friends who helped in these busy days.
Read moreToday I have prepared a vibrant soup with these two ingredients so typical of autumn, especially in Halloween. This dish is Vegetarian, healthy and very easy to make. But before starting to cook, I would like to tell you two little histories about these beautiful products.
Read moreLittle by little winter is coming, and traditionally the houses began to prepare their pantry to face the winter. The products and preservation methods brought to the peninsula by other villages, such as the Romans with Salting and olive oil, or the Arabs with pickling or adobos.
Read moreToday I am going to tell you about my last trip, in which I had the opportunity to go to El Bierzo and visit a large part of my Family. El Bierzo is a region located in the north of Spain, next to Galicia. Its gastronomic and oenological offer is abundant and varied.
Read moreLearn how to make this beautiful dish with a lot of influences. In ancient Rome, meatballs have been sold in the street, which would be today street food. At that time only the wealthiest had a kitchen, so street food was prevalent in Rome. The meatballs were the perfect food to eat with your hands and fill the belly well with little money.
Read moreThis week I bring you a selection of my favourite ingredients in this culinary season. It’s always a good thing to respect the temporality of the products; you will obtain the best quality and flavours of your recipes.
Read moreI have been lucky enough to be able to travel to "EL BIERZO", the region where a large part of my family comes from, and I found this seasonal jewels of its gastronomy.
Read moreThe word Vendimia refers to the harvesting of the grapes that will later be used for the production of wine. In Spain, the harvest time varies between the months of August and October depending on the degree of maturity of the grapes.
Read moreSpain enjoys a great diversity of products coming from the sea, that are prepared and sold in different ways such as the traditional conservation techniques, the “salazón” salted, the dried or dehydrated, the smoked, pickled “escabeche”, as the most common.
Read moreThis week I want to show you a recipe for blue cheese lovers. Specifically Cabrales. This cheese of three types of milk (goat, cow and sheep) is matured in the Caves of Cabrales, (Asturias Region), where the humidity and temperature conditions are optimal for its maturation.
Read moreToday I bring you a recipe where the main ingredient is the true protagonist. I choose a variety of prawn typical from the south of the Spanish Cost, and I have accompanied it with hake and mashed potato with a lime aroma.
Read moreHello friends! Today I have prepared a list of the ingredients that must be in your kitchen when you are going to prepare Spanish food.
Read moreToday, I bring you a delicious and refreshing recipe perfect for hot summer days: melon soup with ham. This combination of sweet and salty flavours is a delight for the taste buds and is very easy to prepare.
Read moreThis preparation is typical of northern Spain. I discovered it in Gijón (Asturias), wherein most of its bars and cider houses we can enjoy this sea dish to share, with a nice glass of cider.
Read moreToday I am going to show you a different recipe for one of the best known Spanish dishes outside the Iberian Peninsula. If you make a trip to Spain and have the opportunity, do not hesitate to try this delicacy of humble origin.
Read moreSummer is coming and after all this time spent at home by confinement, I think we have all taken a few extra pounds and we need to fill our diet with healthy foods with little fat.There are innumerable ways to prepare the octopus, I have decided to show you one of my favourites. Octopus salad is very popular in most os the spanish bars and restaurant.
Read moreThe Sant Jonh´s eve or “Noche de San Juan” is a Christian Bank holiday, of pagan origin. In the Celtic calendar, this festival corresponds to “Litha”, the other great solstice of the year. It marks the beginning of the summer, but also the beginning of the shortening of the days.
Read moreIt is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail
