Simple authentic Spanish sizzling prawns with garlic. This has to be one of the most popular tapas dishes ever.
A classic in Spanish cuisine, chicken pepitoria, or more accurately hen (gallina), in an almond, saffron and egg yolk sauce, can be found all over the country.
Arroz con Leche (Spanish rice pudding) is flavoured with cinnamon and lemon and is a popular dessert after Christmas meals.
Crema Catalana is like Crème Brûlée but in my opinion better and easier to make.
Hake medallions with cockles is a simple, quick and healthy recipe well known all over the Basque country.
Fideuá is a really tasty alternative to paella using vermicelli noodles or fideos pasta instead of rice. A one-pot wonder from Valencia on Spain’s southeastern coast.
Grilled baby squid is very easy and fast. You only need extra virgin olive oil, some garlic, a little parsley and salt flakes.
Traditionally cooked Spanish roast lamb for a spectacular Sunday dinner or alternative Christmas feast.
Spanish almond cookies or polvorones are a very soft and crumbly type of shortbread made of four basic ingredients: pork lard, flour, sugar and cinnamon.
Polvo in Spanish means powder or dust and these cookies crumble to dust in your mouth when eaten.
An adobo marinade for pork, beef or chicken, a combination of spices and vinegar and olive oil. Intensely flavoured with paprika and chipotle. Usually, the adobo combines dry spices along with vinegar or wine and olive oil.