“What better pleasure is there in this world than to cook for others and then eat with them? Food, like life, is best shared with friends and loved ones”
Check out the latest recipes below
SPANISH EGGS BENEDICT WITH SPINACH AND CHORIZO HOLLANDAISE
I thought to myself “I have just brought eggs benedict to a whole another lever”. I was full of pride.
Basque Sea bass with fried garlic and paprika | Lubina a la Donostiarra
The Basque region has brought to us the best Spanish chefs, restaurants, and a whole range of innovative cooking techniques. This fish dish, though, is as traditional as it gets.
Bonito con tomate | Tuna in tomato sauce
We don’t only tin tuna in Spain, we have an array of recipes for it. This is one of the recipes my mother cooks at home all the time. She makes a very tasty sauce but, with all respect to my mum, she overcooks the fish to death in a very old fashioned way. I don’t blame her, that is just as how she learnt to cook it! This is my fresher and lighter version of this home classic, which I will cook for her soon; let’s see what she thinks.
Slow cooked Lamb and peppers stew | Cordero al chilindrón
This dish was commonly found in northern Spain and was always cooked in the spring with the new lamb season. It’s one of those ugly brown but very tasty slow-cooked stews Spain is famous for.
We also use other meats for this dish, such as goat or chicken.
Today you hardly ever find it in restaurants and only makes it as a family meal cooked mainly by grandmas.
Pork cutlet and artichoke paella | paella de chuleta de cerdo y alcachofa
Artichokes are a special vegetable and they have a liquorice flavour that nothing compares to. In this case, pork is very subtle and not so full of flavour, so there is a nice harmony between the two.
The ultimate Patatas Bravas | Potatoes with spicy sauce
I am a proud “Madrileño” and in my hometown we pride ourselves on how good our patatas bravas are. There is something so special about traditions, they are there for a reason and are unquestionable in a community.
Seafood Paella | Paella De Marisco
This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table.
Shellfish Stock | Caldo de Marisco
If you want to bring any seafood paella or dish to the next level, there isn’t a shortcut for it, you need to master this technique.
My Baked meaty rice | Arroz al horno (de leña)
Made with the leftovers from the “cocido” stew, it contains a lot of different meats and chickpeas, but really it is the broth that results from the simmer of all those ingredients what gives this dish it’s distinctive flavour which is finished in the oven.