Mediterranean cooking grounded in olive oil, garlic, smoked paprika and saffron. Cured pork (jamón, chorizo), seafood and short-grain rice anchor the table, in paella, fideuà, tortilla and the tapas tradition. Slow simmers, plancha-griddling and one-pot rice dishes dominate, with the sofrito (tomato, onion, garlic, paprika) starting nearly everything.
A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices. The saffron adds a subtle earthiness, creating a comforting autumnal dish with rich, smoky flavors.
A vibrant Spanish dish combining tender pork tenderloin and spiced chorizo sausage in a rich tomato sauce, served alongside crispy roasted new potatoes. The chorizo releases its flavourful oils into the sauce while the potatoes develop golden, crispy exteriors. Bright lemon juice balances the richness of the pork and chorizo, creating a dish that is both comforting and fresh.
A thick béchamel, three times the flour-to-milk ratio of standard béchamel, is studded with chopped jamón serrano, chilled until firm enough to shape, rolled into ovals, breaded with flour-egg-panko, and deep-fried at 180°C until deep golden. Eat hot.
Soaked fabes beans simmer with cooking chorizo, morcilla (Spanish blood sausage) and a piece of pork belly or shoulder, with a touch of saffron and smoked paprika. The whole thing braises slowly until the beans are soft and the broth is dark and unctuous.
Ripe tomatoes, cucumber, green pepper and stale bread soak in red wine vinegar with garlic, then blitz with olive oil into a smooth velvety soup. Strained for restaurant texture or left chunky for a more rustic version. Served very cold with a swirl of olive oil and finely diced vegetables on top.
A sofrito of onion, garlic and tomato is built in the paella pan, then bomba rice goes in and absorbs warm fish stock with saffron. Squid and white fish go in early; prawns, mussels and clams are nestled in for the last 10 minutes so they steam open without overcooking.
Chicken thighs and rabbit pieces brown in olive oil, joined by green beans, butter beans and a sofrito of tomato and paprika. Saffron-infused stock and short-grain bomba rice go in, simmered without stirring until the rice is tender and the bottom has crisped into socarrat.
Onion is softened slowly in olive oil; peppers join to break down sweetly; aubergine and courgette go in next to caramelise at the edges; tomatoes finish to bind. Each addition has time to take on the oil and contribute. The result is glossy, jam-like, deep, eaten with bread, fried eggs or alongside grilled food.
This classic Spanish omelette is a rustic, hearty dish featuring tender potatoes, caramelized onions, peppers, tomatoes, and spiced chorizo bound together with fluffy beaten eggs. The omelette is cooked slowly and gently, allowing the ingredients to meld while maintaining a creamy centre with a lightly golden exterior. Tortilla española is equally delicious served warm, at room temperature, or cold, making it versatile for any meal of the day.
Potatoes slice thin and cook slowly in shallow olive oil with onions until soft, not fried, almost steamed in the oil. They drain (oil saved); fold into beaten eggs with salt; pour into a hot pan with a little of the saved oil; cook until the bottom is set; flip onto a plate and slide back to cook the other side. Centre should still wobble slightly when nudged.
