SPAIN FOOD SHERPAS BLOG
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
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-
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.
HOW TO CHOOSE THE RIGHT PAELLA PAN. ALL YOU NEED TO KNOW.
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
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,
Pork Tenderloin in Almond Sauce Recipe
Ingredients: 500 gr Pork tenderloin Salt and pepper Ingredients for the sauce: 2 slices of bread 12 almonds 2 cloves of garlic One parsley sprig One glass of white