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 take a stroll along the famous
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 chefs such as Ferrán Adriá. Oysters,
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 practice. A cuisine in which, by
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 variety of olive oil and even
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.
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
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
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,
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
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,
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