Sherry, The Historical Spanish Wine is Back
Sherry is quickly climbing the popularity charts with experienced wine connoisseurs and amateur wine enthusiasts, and it’s easy to see why. The Andalusian fortified wine has roots going back three thousand years to some of Spain’s first vineyards! Sherry, though, is not one type of wine, but many. There’s a
Potatoes With Chorizo from La Rioja Recipe
La Rioja is one of the most important wine regions in the world. Talking about La Rioja inevitably means talking about its famous wines, but as man does not live by wine alone, it turns out that this small autonomous community also has a fantastic gastronomic heritage. You only have to
Pulpo a la Gallega Recipe- The Genuine Galician-Style Octopus Recipe
Galicia is a true paradise for seafood lovers. The uniqueness of its waters and the multiplicity of marine ecosystems along its 400 kilometers of coastline, make Galician seafood, in addition to having an unparalleled volume of catches and variety, are considered the best in the world, as noted by internationally renowned
Garlic Soup Recipe. A Powerful Remedy Against Cold Weather.
The traditional Spanish recipe book is full of culinary creations born out of necessity, hunger and the hardest periods of our history. Garlic soup (or garlic soups, as we can also refer to it in the plural) is a direct heir of this "subsistence cuisine" that our ancestors were forced to
Caldillo de Pintarroja Recipe – Malaga’s Most Traditional Seafaring Dish
The pintarroja (Scyliorhinus canicula, also known as small-spotted catshark. sandy dogfish, lesser-spotted dogfish, rough-hound or morgay) is a small shark, half a meter long, grayish in color with dark spots all over its skin. In Malaga it is served in soups, casseroles and marinated. The "caldillo de pintarroja" is a hot
Andalusian Gazpacho Recipe
As mentioned in our article about the different versions of the Andalusian Gazpacho (salmorejo, porra, zoque and gazpacho), each Andalusian village and family make it with a different personality that is marked by the quality and ripeness of the tomato, and the characteristics of the bread , as well as the