Spinach and Chickpeas Recipe – The Most Famous Tapa from Seville

It is one of the most traditional dishes of Sevillian gastronomy, especially popular during Lent. The origin of this humble dish take us to the andalusí cuisine and regained its essence centuries later, with the Catholic arrival of Lent, that did not allow meat to eat during the vigil. The following is the traditional recipe. Ingredients (4 people) 500g soaked and cooked chickpeas. You can also use canned chickpeas 400g fresh spinach. You can also use frozen

A Paradise for Iberian Pork Lovers – Monesterio in Extremadura

The jewel of Spanish gastronomy, Jamón Ibérico is a treat that you simply cannot miss during your visit to Spain. To find out more about where it comes from, we offer a short trip up to Extremadura’s Dehesas (grazing land where Jamón Ibérico is made) with a stop at the municipality of Monesterio, a member of the Extremadura Ruta del Jamón Ibérico or Jamón Ibérico Route. Source: Museo del Jamón de Monesterio The southwest

Boletus, Foie Gras & Iberian Pork Paella

Ingredients (10 people): 1kg of bomba paella rice like Santo Tomas  750g of fresh boletus (can be mixed with shiitake) 750g of Iberian pork pluma ( boneless flank but you can also use iberian secreto- shoulder muscle- or iberian presa-shoulder steak) 250g deveined foie gras 4 cloves of garlic 4 green peppers 1 red pepper 1 peeled tomato 1 cup of sherry or manzanilla wine food colouring (optional) Paprika. We recommend using a high quality paprika like

Traditional Fideua Recipe – The Original Fideua Recipe from Gandia

Origin: The most widely accepted theory on the origin of this wonderful seaside dish states that it dates back to the early 20th century. The story goes like this- the Santa Isabel fishing boat set sail to fish, as always, very early in the morning from the Port of Gandia in Alicante. When lunchtime came, the cook, who had planned on making a seafood paella, realised that he didn’t have any rice. As he had already begun

Churros: From a humble fried dough to one of the most iconic Spanish food.

There is no doubt that churros are one of the most recognizable icons of traditional Spanish gastronomy. This humble and forceful fried dough is also one of our most international ambassadors. Because churros have long since transcended national borders and become a valued delicacy throughout the world, reminding us in the process that sometimes the simplest things are the best. From London to Jakarta, passing through Melbourne, Tokyo or New York, today it is possible to taste this simple


One of the most frequent questions that both our clients have in paella cooking classes in Malaga and our blog readers ask is what type of container or paella pan is the best. The truth is that there is no single answer since the best paella pan will depend on the type of heat used (induction, gas, firewood, …), for how many people, maintenance, etc. Some of the Paelleras we use at home (Malaga, Spain)

Pinchos in La Rioja – The best places to taste them in Logroño

If we talk about La Rioja, the first thing that comes to mind inevitably is its well-celebrated wines. It’s about, with all probability, the best-known Designation of Origin in all Spain, which has occupied by its own right, a place that’s more than highlighted in the international winegrowing panorama. La Rioja is wine, and wine is La Rioja. It is its main sign of identity and its present from times immemorial in its history, culture, and traditions. But, moreover,

What are Tapas and Where Do They Come From

The tapa is to Spanish cuisine what pasta is to Italians.This modest and exquisite gastronomic work, but without the air of grandeur, has become the letter of introduction of Spanish cuisine around the world. As journalist Juan Ferragut recalled more than 80 years ago, the tapa is “a distracted way of eating without realizing it”. Small bites that have marked Spanish gastronomic culture. But where does its origin come from? And what does a tapa literally mean?

The Ultimate Iberian Ham Guide · How to select the right Jamón Ibérico

When it comes to the world famous “Jamón Ibérico de Bellota”, suddenly even non-foodies start sniffing its exquisite aroma, cherishing its beautiful marbling and letting it gently melt on their tongue… What an experience and what a pleasure!! So no, not all cold cuts are the same. The ham is actually that rooted into Spanish culture, that even vegetarians might occasionally give into one slice or another. And difficult it is to avoid in our cuisine, since it adds

Best Tapas in Malaga – Going where the locals go

They say that eating tapas is an art form. That's why we're going to practice it thanks to this great tapas route in Malaga. The city has the best ingredients to enjoy its cuisine to the fullest: good weather, fresh products from the sea and the mountains, an excellent vegetable garden and, also, subtropical fruits such as avocado or mango. Here you will find a list of some of the best tapas bars in the center of the capital