“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
Clams and monkfish cheeks fishermen style | Carrilleras de rape y almejas a la marinera
This super quick dish relies on fresh clams and monkfish and little more as this is how fishermen would cook them while out on the boat. But it’s just as popular on land!
Braised lamb shanks with artichokes | Jarretes de cordero estofados con alcachofas
These pot-roasted lamb shank with artichokes take a while to cook but are in fact very easy to prepare. This is one to make when you feel you deserve a treat – it definitely does the job. Prepare yourself for mellow, fall-off-the-bone lamb. If lamb is not your thing, you can always use shin of beef.
Bacalao al ajoarriero | Cod with peppers and tomato sauce
This dish is from the Navarra region of Spain, where some of the best – if not the best – vegetables in Spain are grown and they are the masters of preserving vegetables. Particularly famous are their Piquillo peppers and white asparagus although the list is endless. A great cod dish made with a rich tomatoey sauce.
Habas tiernas con chorizo | Broad beans with chorizo
A great seasonal treat anywhere between June and September. I get excited when I see them in the market for the first time when they arrive (you are probably thinking, “wow, he gets excited easily”).
Almejas con jamón | Clams with Spanish ham
Clams, garlic, paprika, jamón and wine… what could be more irresistible? One of the very few dishes that takes longer in eating it than to cook it. And don’t forget the bread!
Chickpeas with spring greens | Garbanzos con col verde
In Spain we eat a lot of chickpeas and pulses in general, it’s an important part of our diet. I always have a few tins in my cupboard to rustle up a quick dinner, it saves you a good couple of hours of simmering. This recipe is super healthy and very traditional, you normally find them as a tapa by themselves but today I needed to make a larger meal for us at home so I added a beautiful fillets of plaice which have turned them into a fantastic “plato principal”. It is more common to find this recipe made with spinach but as I have the spring greens on season and it is one of those ingredients not many people knows how to use I thought I would explain how to cook with them really easily. Enjoy!
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.
Chickpeas With Spinach and Artichoke | Garbanzos con Espinacas
This really simple vegan dish is a firm favourite across southern Spain, especially within the province of Seville. Packed full of smokey Spanish flavours, this versatile classic is quick to prepare and will be gone in a flash as well!