“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
Chorizo and Olives Skewers | Pinchos de Chorizo Y Aceitunas
With honey mustard mayonnaise. Serve the skewers in a tray with the mayo on the side for people to dip as much or as little as they like.
Pomegranate and spanish olives | Granada Con Aceitunas
Pomegranate and Spanish olives salad with chicory endive. Perfect as a tapa for 4 people. This is a traditional salad from Andalucia, the biggest producer of olives in the world, with the seasonal pomegranate that you can find in the supermarkets from September until February.
Pan-fried sea bass with Olives, Sherry And Peppers | Lubina a la sarten con aceitunas, piquillos y fino
Pan-fried sea bass with Spanish olives, piquillo peppers and dry Sherry. Preparation time: 5 minutes, cooking time: 20 minutes.
Broad Beans With Chorizo | Habas con chorizo
Broad (fava) beans are widely consumed all over Spain. We love to eat them in many ways: in stews, soups, and paellas, or even raw and salted as a snack. The tender seeds within the pod are delicious. The younger they are, the better, but obviously the more expensive, too.
Prawns With Garlic | Gambas al ajillo
Traditionally this would be cooked in a flameproof terracotta dish, in which you then serve the prawns – if you don’t have one you can use an ordinary frying pan and leave the heads and shells on. I love these either way.
Cod With Peas And Parsley | Bacalao en salsa verde
This delicate and flavoursome meal takes just 20 minutes to cook, making it a great midweek dinner. Enjoy with a slice or two of crusty bread.
Clams With Sherry And Ham | Almejas al fino com jamón
Serves 4-5 as a tapa, preparation time: 20 minutes plus soaking, cooking time: 10 minutes
Spanish Omelette | Tortilla de Patatas
As you may well guess, I have cooked thousands of tortillas in my life. There are about 25 different ways to cook tortilla and I have cooked them all: onion first, onion after, caramelized or not, no onion, potato slow-cooked or fried... the mind boggles. But after all my research, I believe this is the best recipe.
Squid, Chorizo And Chicory Salad | Ensalada caliente de calamar, chorizo y endivias
In Spain, we love squid it in all its ways, not just in the ubiquitous deep-fried version. In this unusual salad you will find the saltiness of the pan-fried squid and chorizo combined with the bitterness of the chicory and the acidity of the sherry vinegar is a match made in heaven.
Moorish Pork Skewers | Pinchos Morunos
These pork skewers with Moorish spices are an extremely popular tapa, although you could make them with any other meat. Mojo picón is a pepper sauce from the Canary Islands and is a fantastic accompaniment to meat, fish or potatoes. Picón means spicy, and you’ll see why…
Winter Salad | Ensalada de Invierno
A Spanish cupboard is always full of conserves from fish and olives to beans and vegetables, which are perfect to mix together to create delicious, colourful salads - particularly in winter when it’s harder to find good fresh vegetables and fish.