IAN & SPAIN

If you have ever felt completely lost at the meat counter in Spain, not knowing which cut is which and what you are actually buying, you are not alone. This is something that has bugged me for some time and I never really got round to working out the equivalents, firstly because some of the cuts are just different to the UK and secondly it was just really confusing. So I decided it was time to figure it out once and for all as I keep watching international cooking videos which keep making references to cut os meat in English and then I have the problem of sourcing them in Spain. 

So, here goes, I have compiled a list of what I think are the most common cuts available in a Spanish supermarket and then a couple of diagrams to locate those less common cuts. Hope it helps! Please comment if you think I have made a mistake!

Common Cuts:

Solomillo:  Fillet mignon – Tenderloin

Lomo Bajo: Sirloin - Striploin

Lomo alto: Prime rib

Chuletón: Rib roast/large end

Chuleta de lomo bajo con solomillo: T-Bone steak

Cadera: Rump

Babilla: Tail of Rump/Thick flank

Contra: Silverside

Redondo: Eye of Round 

Aguja: Chuck

Pez: Chuck tender

Aleta: Bavette

Pecho: Brisket

Carrillada: Cheek

Costillar: Rib

Entraña: Thin Skirt

Falda: Flank

Pescuezo: Neck

Rabo: Oxtail/tail

Morcillo: Shank

Tapa: Topside

Categories by age:

·TERNERA (Heifer calves): male and female calves, younger than 12 months

·AÑOJO (Yearlings): calves between 12 and 24 months of age

·VACUNO MAYOR (Adult bovine): males and females older than 24 months

This recipe is a version of the classic Spanish “Tigre”, a mussel and prawn croquette served in the mussel’s shell, which I tasted in Santiago de Compostela many years ago at a friend’s house. It is a very simple recipe and ever so rewarding, a definite hit for any dinner table as a starter. The creaminess of the béchamel (white sauce) and the taste of the sea from the Galician mussels with a touch of garlic and white wine make such a great combination. I must stress that the fresher the mussels the better the result. 

As with most recipes in Spain each region has its unique touch, the recipe I am going to share with you is the typical recipe from Galicia, the home of the Spanish mussels. 

However if you wish to jazz it up feel free! There are some who have them spicy or very spicy, known as “Angry Tigers” by adding a lot more cayenne pepper and chili. But let’s crack on with the traditional recipe and don’t forget to put a bottle of Albariño white wine from Rias Baixas in the freezer to chill off until serving!

Ingredients Filling:

Extra Virgin Olive Oil
Salt & Pepper
2 Onions
1 green pepper
1 glasses of white wine
300 grams of peeled prawns
1 kg of Mussels
3 Garlic cloves
1 Ripe peeled tomato (put it in boiling water for a minute and then the skin comes off easily)
1 large Bay leaf
Parsley
1 tsp. Cayenne Pepper 
2 Eggs
Flour
Breadcrumbs

To make the Bechamel:

700 ml full fat Milk
80g of Flour
70ml of Extra Virgin Olive Oil
Salt & Pepper

Let's crack on :

Wash the mussels really well in cold water and remove all the algae and dirt from the shell and rinse well. 

Heat a glass of white wine in the pan, when the wine begins to boil add a bay leaf , a few sprigs of parsley and then the mussels.  Put the lid on and shake a little until all the mussels are open. Once all the mussels have opened remove them from the pan.  Wait a few minutes and then remove all the mussels from the shells with a spoon. Let them cool on a plate. Reserve the liquid in the pan for later (wine with mussel juice). If you want, just pour the liquid into a glass and keep it to one side.

Now we need to finely chop up the mussels and keep to one side.

Thoroughly wash and scrub the empty shells because we are going to use them to hold the filling the and thus put them in our mouths! 

I usually buy prawns already peeled but uncooked, so all I have to do is chop them into small pieces. So chop them up and put them to one side too.

Now you need to chop the onions, garlic cloves, peeled tomato and pepper into very small pieces. Add Extra Virgin Olive Oil to a frying pan and fry the garlic first for about half a minute, then the onions and green pepper, then cook over low heat for about 10 minutes until it is all soft, it should not be crunchy at all. Taste and season the mixture with salt and pepper. 

Now add the chopped mussels and prawns followed by a glass of the ‘mussel and wine broth’ we put aside earlier! 

Add the chopped tomato and a teaspoon of cayenne pepper. Let it all simmer on medium heat for about 10 minutes until the liquid has pretty much evaporated. Stir with a wooden spoon for a couple of minutes and then remove the pan from the heat.

To make the bechamel, add the extra virgin olive oil to a pan, add the flour, and lightly cook on low heat for a minute or so and then slowly pour in the milk, stirring constantly. Then  add  salt and pepper and cook for about 10 minutes over a low heat, stirring it from time to time.

The next step is to mix the bechamel with the mussel and prawn filling and cook for a further 10 minutes, stirring occasionally. It should be of a very thick consistency. Let it cool down a bit.

Finally fill the mussel shells with the filling and leave them in the fridge for a couple of hours so they have completey cooled down.

Now we need to dip one in flour, then dip it in egg and finally dip it in breadcrumbs. Make sure the breadcrumbs completely cover the filling. Put to one side and repeat for all the rest.

The last stage is to fry them in Extra Virgin Oilve Oil.  Heat the oil, use a piece of bread to judge the temperature. First place them face down in the pan until they are Golden and crisp, the turn them over  for a minute and then remove from the pan and set aside to serve with a glass of nicely chilled Albariño White wine. 

Enjoy!

Russian salad or also known as Olivier salad outside Spanish borders is one of the legendary recipes of Spain's bars and restaurants. It is a homemade recipe that the Spanish have adapted, and as its name indicates, is of Russian origin, surprise, surprise. 

Many people still believe that Russian salad is actually Spanish although, in reality, the original recipe has its origin in Moscow. The first "Russian" salad was made in 1860 by chef Lucien Olivier, a chef at the famous restaurant "Hermitage" in Moscow.

The exact recipe — particularly that of the dressing — was a zealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French white wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.

At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employment and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "metropolitan salad". It was reported by the gourmands of the time, however, that the dressing on the "Metropolitan" salad was of a lower quality than Olivier's, meaning that it was "missing something."

Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularisation. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family's subsequent departure from Russia, the salad could now be referred to as "Olivier." At some point, it reached Spain as well as other countries, but Spain really "adopted" it as its own and it has now become a staple tapas all over the country.

Russian salad is one of those starters that cannot be missing from a Summer lunch. I always enjoy starting my barbecue with homemade gazpacho or salmorejo and some Russian salad with barbecue toasted bread. Although it is served throughout the year, it is still a very summery recipe. It must be said that there are a thousand ways to make a Russian salad, in each household they use different ingredients, but in this recipe, I am going to explain my version and the typical Spanish version. 

The typical Spanish ingredients are boiled potatoes, peas, carrots, tuna, olives and mayonnaise. From here each person can play around with their own ingredients, be it prawns, chicken, ham or whatever. I think that the mayonnaise for this recipe should always be homemade, although you can of course use bottled if you don't know or don't have time to make it - I prefer Hellmann's but that's up to you.

INGREDIENTS:

For the Spanish version:

2-3  Potatoes – medium-sized (400-500g)
2  large boiled eggs
2  large boiled carrots
1/2  White Onion – finely chopped
200g Cooked garden peas
8  large Gherkins – diced
12  Anchovy-stuffed green olives – chopped
200 g Tuna steak in olive oil
Freshly ground black pepper
Extra virgin olive oil
1 tbsp of lemon juice
Salt
  
For the mayonnaise:

1  Egg
250 ml Extra virgin olive oil "suave".
1 tbsp Lemon juice
Salt
 

My version :

I swap out the tuna for shredded roast chicken breast and my olives are not stuffed, just pitted. Everything else stays the same.

Steps to take:

• Make a simple mayonnaise by placing all the ingredients in a tall jug and blend them with the help of a hand blender until you achieve a smooth thick emulsion. It may take a bit of practice.
• Place the potatoes and the carrots in a cooking pot and cover them with water. Bring the water to boil and cook for 25 minutes until the vegetables become well-cooked throughout, but be careful not to overcook them or they will disintegrate when you chop them up and mix them into the salad.
• Boil the eggs - make sure they are hard-boiled.
• Boil the peas - once ready add them to a large salad bowl.
• In the meantime, finely chop the onion, the gherkins and the olives. Crumble the tuna or chop the chicken and place it all in the big salad bowl.
• Once the carrots and the potatoes are cooked and cooled, peel them and diced them. Then add them to the bowl with the rest of the ingredients.
• Season to taste and add a couple of tablespoons of mayonnaise and then more if required. Remember you can always add more but you can never remove the mayonnaise, so don't overdo it straight away. Mix everything thoroughly and place it in the fridge for a few hours so that it really cools down. This salad is much much better when served cold!
• Take the salad out of the fridge at least 10 minutes before serving and serve with breadsticks or crusty toasted bread slices. 

Not long ago, I was fortunate enough to relish in the heartwarming embrace of a family meal in the picturesque region of La Mancha, more precisely in Torrenueva. The menu was a homage to the local cuisine, a medley of traditional dishes among which the Manchego Migas stole the show. With its enchanting blend of simplicity and rich flavour, featuring crispy chorizo, succulent pancetta, and the surprising pop of fresh grapes, it was an experience I will never forget.

Inspired by that memorable meal, I sought out the recipe from my wife's Aunty, a true Manchega, who holds the culinary treasures of their land close to her heart. I'm thrilled to share with you the step-by-step journey of making traditional Manchego Migas, a dish as humble as it is comforting, for those special moments that call for a touch of rustic indulgence. This what you'll need:

Ingredients

• 500g of stale bread, cut into small cubes

• 500g of fresh grapes

• 250ml of water with a pinch of salt

• 200ml of olive oil (120ml for frying and 80ml for sautéing the Migas)

• 3 fresh chorizos

• 5 thick slices of pancetta

• 6 garlic cloves

• 1 dried sweet red pepper (Pimiento Choricero)

The Journey to Perfect Migas

1. Preparation of the Bread: Spread the bread cubes on a large kitchen towel. Sprinkle the saltwater evenly over the bread with a spoon, ensuring each cube gets a light damping. Then, wrap the bread in the cloth like a parcel and let it rest for 1.5 to 2 hours. Periodically turn the parcel to evenly distribute the moisture.

2. Frying the Flavour Base: Using a small frying pan, fry the dried sweet pepper briefly to avoid burning it. Follow with the pancetta (skin removed) and chorizo, both chopped. Aim for a crispy finish, especially on the chorizo. Once done, drain them on a paper towel, but conserve about 15ml of the flavoured oil for later use.

3. Merging Flavours: Grind the Pimiento Choricero to a fine powder using a mortar and pestle. Then, dice the pancetta and chorizo into smaller pieces, setting them aside together with the pepper powder.

4. Creating the Migas: In a large frying pan, combine the saved 15ml of seasoned oil with new olive oil and heat at a moderate temperature. Add the garlic cloves to infuse the oil, then incorporate the moistened bread. Continuously turn the mixture with a spatula, ensuring the bread becomes loose and golden. Near the end, stir in the Pimiento Choricero powder and the chorizo and pancetta pieces, mixing thoroughly until everything is well integrated and warmed through.

Serving The Migas Manchegas

Plate your Migas in small serving pans or dishes, adding the fresh grapes at the moment of serving to introduce a refreshing contrast to the rich flavours. A robust aged red wine from La Mancha makes an impeccable companion to this dish, honouring the land's culinary tradition. 

Making Migas Manchegas is not just about following a recipe; it's an invitation to explore the rustic elegance of Spanish cuisine, to savour the rewards of patience and simplicity. It's a dish that unites family and friends, connecting us to the rich tapestry of tradition and the joy of shared meals. Whether you're rediscovering a cherished culinary heritage or embarking on a new culinary adventure, Migas Manchegas offers a taste of the soul-satisfying simplicity of La Mancha's cuisine. Aproveche!

When it comes to Sunday lunches, there’s a particular kind of magic that surrounds dishes we prepare with a loving touch, reminiscent of cosy family gatherings. Among such meals, rice with pork ribs (Arroz con Costillas) holds a special place in my family. This recipe offers simplicity entwined with sensational flavours, standing out as an unequivocal delight that doesn't hurt your wallet. Today, we explore how this unassuming dish can become the highlight of your Sunday table, bringing joy with every bite.

Rice with pork ribs might remind some of the traditional noodle dishes, but its appeal lies in the rich, comforting taste it brings to the table with minimal ingredients. The secret to its success? Quality pork ribs, perfectly cooked rice, and a robust meat broth lend depth to this delectable feast. However, the magic doesn't stop there. I will share a tip to ensure the ribs turn out succulent and the rice, perfectly cooked.

This dish is versatile; you can 'beef it up' by adding vegetables or more meat according to your preferences. Imagine the delightful crunch of green asparagus, flat beans or the added richness of fresh sausage or chicken thighs mingling with the tender pork and rice. However, even with its basic ingredients, this recipe promises a meal that will have guests asking for seconds.

Basic Ingredients

To serve four, you'll need:

• 800g of pork ribs

• ½ a red pepper, finely diced (brunoise)

• ½ a green pepper, finely diced

• 1 onion, finely diced

• 2 cloves of garlic, finely diced

• 1 teaspoon of sweet Pimentón de la Vera (paprika)

• 360 grams of bomba rice

• 720 ml of meat broth

• 1 twig of fresh thyme

• Salt to taste

• Extra virgin olive oil

• Ground black pepper

The journey to an unforgettable meal begins with prepping your ingredients, starting with finely chopping your vegetables and seasoning the pork ribs. The dance of flavours commences in a cazuela (or any heavy-based pan you have) where you'll sear the pork ribs in a splash of olive oil until beautifully golden brown all over. This is key for the flavour. 

Once seared, set aside the ribs and introduce all vegetables into the same pan, allowing them to soften slowly over low heat for around 20 minutes. After this, stir in the Pimentón de la Vera, releasing its smoky aroma into the mix.

Returning the ribs to the pan, add room temperature water and bring to a boil until the liquid evaporates, creating the perfect base for the rice. Add in the meat broth and thyme, cooking the rice on medium heat. The grains should be al dente in about 15-16 minutes, but always taste to make sure. Finally, cover the pan with a clean towel and let the rice rest and fluff up for a few moments before serving.

Rice with pork ribs is more than just cooking; it’s creating and sharing moments of joy. Such a meal reminds us of the power of simple ingredients coming together to create something extremely satisfying.

Remember, cooking is an art steered by passion, but also one that delights in improvisation. Feel free to tweak the recipe to your taste, experimenting with different vegetables or meats. After all, the best meals are not just those that fill the stomach but those that carry the essence of home and happiness.

In the spirit of Sundays well spent, may this rice with pork ribs become a recurring joy in your home too.

Buen Provecho!

Embark on a culinary journey to the heart of Spain with this sumptuous Carrillada en Salsa - beef cheeks in sauce, a celebration of flavours guaranteed to impress at any gathering. This dish, steeped in tradition, is a sensory marvel renowned for its rich aroma and deep flavours. Although beef cheeks aren't a cut you might find every day at your local butcher, a little planning and a request can ensure you have this succulent meat ready for your culinary exploration.

Known for their transformation into a tender, melt-in-your-mouth delight upon slow cooking, beef cheeks are a fabulous option for a family meal that's out of the ordinary. Carrillada, or cheeks, is a cut that requires slow cooking, transforming it into a tender, decadent dish. This recipe employs beef cheek for its marbling, rendering the meat exceptionally succulent. However, pork cheeks can also be used with a slightly shorter cooking time, for those desiring an equally flavourful alternative.

Ingredients for 4 people:

• For the Carrillada:

  • 2-3 Beef cheeks - approximately 1,2kg, cleaned of any membranes

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 50g (approx. ½ cup) all-purpose flour, for dusting

  • 30ml (2 tablespoons) olive oil

• For the Sauce:

  • 2 onions, coarsely chopped

  • 3 cloves garlic, quartered

  • 1 carrot, peeled and sliced into thick rounds

  • 1 green bell pepper, cut into strips

  • 3-4 sprigs of thyme

  • 1 ripe tomato, grated

  • 300ml  red wine

  • 1 litre beef broth

• For the Fried Potatoes:

  • 500g  potatoes, peeled and cubed

  • Extra Virgin Olive oil, for frying

  • Salt, to taste

Instructions:

1. Prepare the Beef Cheeks:

   • Season the beef cheeks with salt and pepper on both sides.

   • Dust them lightly in flour.

   • In a large pot, heat the olive oil over medium heat and brown the beef cheeks on both sides. Remove and set aside.

2. Make the Vegetable Sofrito:

   • In the same pot, add the onions, garlic, carrot, green pepper, and thyme. Cook over low heat until they start to soften and take on some colour.

   • Stir in the grated tomato and cook for another 10 minutes to reduce the tomato's water content.

3. Cook the Beef Cheeks:

   • Return the browned beef cheeks to the pot.

   • Pour in the red wine, increasing the heat to reduce the alcohol for about 5 minutes.

   • Add the beef broth, cover, and simmer over medium-low heat for 1 hour and 30 minutes, or until very tender.

4. Prepare the Sauce:

   • Once the cheeks are tender, remove them from the pot.

   • Blend the sauce until smooth, then strain for a silkier texture. Return both the sauce and cheeks to the pot, simmering for an additional 5 minutes to allow the flavours to combine.

5. Fry the Potatoes:

   • While the cheeks are simmering, fry the potatoes. Heat a generous amount of olive oil in a deep pan.

   • First, cook the potatoes over medium heat until soft inside. Remove them and then increase the heat in order to get a golden and crispy coating. Return the chips to the oil and crisp them up.

   • Season with salt immediately after removing them from the oil.

6. Serve:

   • Serve the tender carrillada alongside the golden fried potatoes, ensuring plenty of that rich, savoury sauce to drench or dip the potatoes in.

This Carrillada en Salsa offers a taste of traditional Spanish cuisine, perfect for those special occasions or a heartwarming family dinner. It's a dish that celebrates the simplicity of ingredients and the love of slow cooking, promising a succulent feast that leaves a lasting impression.

Pair this dish with a glass of robust red wine for an authentic Spanish dining experience that transports you straight to the vibrant heart of Spain, one bite at a time.

For those who read my blog regularly, will know that I don't often post fish recipes, seafood is quite common, but fish? Let's say it's not one of my favourite foods. That said, it doesn't mean I don't know how to cook fish...something I had to get to grips with because my wife happens to love fish, so now and again I will eat it or just cook it!

If you were following my blog, in the past you will have read my recipe for "Pollo a la Sal"- Chicken in Salt - well that recipe really originated from this one and as I happened to cook it again recently, I thought I might share it with you.

Cooking sea bass, or any other fish as it happens, in salt produces a rock-hard shell around the fish thus keeping in heat and flavour. It is an extremely old cooking technique believed to have originated from the Dead Sea region and then it extended throughout the Mediterranean. Fishermen would lay the fish on a large stone and cover it with rock salt then they would light a fire beneath the stone, the rising heat would get trapped in the salt 'oven' so to speak and cook the fish evenly. Fortunately, no rocks are needed for this recipe! The technique, although old, is extremely effective and there are many reasons to keep using it and experimenting with different foods.

Despite what you might think, covering the fish with salt does not make the food salty. Being rock salt and bound with egg, it never penetrates the food and simply acts as a made-to-measure oven wall. Because the hard salt shell prevents any moisture from escaping during the cooking process it keeps the meat moist and tender.

The fish effectively cooks in its own juices whilst inside the shell, it does not require any fat or oil. The result is a really healthy fish meal - low in calories and high in nutrients. The egg binder makes the salt wall practically airtight keeping in all the flavour, be it from the meat or fish itself or the added herbs and seasoning - Nothing escapes

Ingredients for two people:

800 g Seabass – gutted BUT with the scales left on (if you can't find one big one, get two small ones and lay them side by side)
1.5 kg of Coarse sea salt
2 Egg whites
1 tbsp Ground Fennel

Steps:

1. Preheat your oven to 200ºC.
2. In a big bowl, use your hands and mix the salt, the fennel and the egg whites.
3. Get an oven tray big enough to place the sea bass on. Lay down a 1 cm-thick layer of salt, covering the entire bottom of the tray or an area more than big enough to sit the seabass on. Remember to avoid scaling the fish as the scales protect the fish from the heat.
4. Place the sea bass on top and cover it completely with salt except for the tail, which should remain uncovered. This is a little trick to test if the fish is cooked properly. Make sure you pat the salt down until it becomes firm and compact, then mark a line following the silhouette of the fish without penetrating the salt completely. This will help when you break it open after cooking. #See photos above#
5. Bake in the oven for 18 minutes at 200ºC. Avoid opening the oven during this time.
6. Remove from the oven. Pull the fishtail and if it comes away easily the fish is ready, if it is doesn't, it needs a little longer.
7. Use a sharp knife and cut along the line previously marked out before cooking and take off the salt cap in one piece if possible.
8. Remove the fish skin with care and use a couple of spoons to fillet the fish. Then remove the bones, in one piece, and finally remove the second fillet. It is important not to remove the fish whole from the salt as it will just fall to pieces.
9. Drizzle with some parsley oil and serve warm together with some salad or grilled vegetables.

Enjoy!

At Easter, Spain comes alive with an array of vibrant traditions, including the culinary delights unique to this time of year. The rich tapestry of Spanish cuisine is on full display during Semana Santa, with each region showcasing its own special dishes that are steeped in history and tradition. From hearty soups to delectable sweets, Easter in Spain is a feast for the senses. Let's embark on a gastronomic tour of some typical dishes enjoyed across the different communities of Spain during this festive period.

Sopa de ajo, Castilla y León

Our culinary journey begins in Castilla y León, where the aroma of Sopa de ajo fills the air during Semana Santa. Also known as sopa castellana, this hearty soup is a popular choice, especially after the gruelling processions of Viernes Santo. Made with garlic, paprika, eggs, olive oil, and bread instead of noodles, this dish has its roots in frugality, using leftover bread from previous days. Sopa de ajo is a comforting and flavourful dish that warms both the body and soul.

Patatas viudas, La Rioja

Travelling to La Rioja, we encounter another Easter staple, the Patatas viudas. The name, which translates to "widow potatoes," pays homage to the absence of meat in this traditional dish. Made with potatoes, peppers, onions, garlic, paprika, olive oil, salt, and bay leaves, this simple yet delicious recipe captures the essence of La Rioja's culinary heritage.

Garbanzos con espinacas, Seville

A trip to Seville during Semana Santa would be incomplete without tasting Garbanzos con espinacas. A popular alternative to the traditional 'potaje', this dish features chickpeas and spinach, creating a flavoursome and hearty meal. Garbanzos con espinacas showcases the culinary diversity of Seville and is a must-try for those exploring the region's gastronomic traditions.

Bacalao al pil pil, Basque Country

In the Basque Country, Easter is synonymous with Bacalao al pil pil, a dish that exemplifies the region's love for cod. Made with cod, garlic, olive oil, and a touch of spice from chillies or cayenne pepper, Bacalao al pil pil is a delicacy that tantalises the taste buds. The luscious sauce created from the gelatin released by the fish during cooking adds a richness and depth of flavour to this iconic Basque dish.

Pa torrat, Alicante

Journeying to the province of Alicante, we discover Pa torrat, a traditional dish that has been enjoyed by locals for centuries. Consisting of bread drizzled with olive oil, garlic, and cod, Pa torrat has its origins in the 19th century when it became a popular choice for the faithful looking to refuel during Viernes Santo. Pa torrat continues to be a cherished dish during Easter, often complemented with other ingredients to suit individual tastes.

Hornazo, Zamora

In Zamora, particularly in Salamanca, Hornazo takes centre stage as a savoury treat enjoyed during the post-Easter festivities known as Lunes de Aguas. This empanada-style dish is filled with a medley of ingredients such as chorizo, pork loin, bacon, and boiled eggs, creating a symphony of flavours that delight the palate. Hornazo is a gastronomic tradition that celebrates the end of Lent and the return to indulging in meat once again.

Tortillas de camarón, Cádiz

Heading south to Cádiz, we encounter Tortillas de camarón, a popular choice of appetiser during Semana Santa. These crispy prawn fritters are a delightful accompaniment to the festivities, crafted from prawns, chickpea flour, onions, parsley, and a hint of spice. Tortillas de camarón showcase the culinary ingenuity of Cádiz and are a true testament to the region's seafood heritage.

Monas de pascua, Mediterranean region

As Easter approaches, the allure of sweet treats takes centre stage across Spain. Monas de pascua, a traditional Easter pastry, is a beloved delicacy in various regions such as Murcia, Valencia, Catalonia, and Castilla-La Mancha. This round bread-like pastry with a central egg, whether boiled or chocolate, symbolises new beginnings and abundance, making it a cherished Easter tradition for families and communities.

Pestiños, Andalusia

Delving into the world of sweet delights, we discover Pestiños, a Moorish-inspired treat that captivates the taste buds of those in Andalusia. These square-shaped pastries are crafted from flour, lard, white wine, aniseed, and citrus zest, offering a perfect balance of textures and flavours. Pestiños are often drizzled with sugar or honey, adding a touch of sweetness to this iconic Easter indulgence.

Leche frita, Palencia

Hailing from Palencia in the north of Spain, Leche frita is a popular dessert beloved for its creamy texture and comforting aroma. This delectable sweet is made from milk, flour, and sugar, cooked until thickened to create a velvety custard. It is often served with a sprinkling of cinnamon, sugar, chocolate, coconut, lemon zest, or caramel, adding a delightful twist to this classic Easter treat.

Torrijas and Buñuelos

No Easter feast in Spain would be complete without the presence of Torrijas and Buñuelos, two ubiquitous desserts that have stood the test of time. Torrijas, made from bread soaked in milk, cinnamon, egg, and sugar, offer a decadent and indulgent treat. Meanwhile, Buñuelos, a staple in Madrid, are delectable fritters that boast a light and airy texture, perfect for satisfying sweet cravings during the Easter celebrations.

Semana Santa in Spain is not only a time of reflection and spirituality but also a time to indulge in the country's diverse culinary landscape. From savoury delights to sweet temptations, the traditional dishes of Easter in Spain offer a glimpse into the rich tapestry of flavours that define the nation's gastronomy. So, as you immerse yourself in the Easter festivities, remember to savour these unique and time-honoured dishes that exemplify the essence of Spanish culinary heritage

When the weather is really cold, as it happens to be at the moment in England, few things are better than a hot slow-cooked stew to satisfy your appetite. Something wholesome to warm the body. Today I bring you another interesting recipe made with typically Spanish ingredients. A beautifully rich and flavoursome braised pork and chorizo stew. If you have never tried it, it is well worth a go! Who doesn't like chorizo? Unless you are vegetarian of course. It is a recipe I love to accompany with mashed potatoes, not particularly Spanish though!

Although this is not a traditional recipe as such, the result couldn't be more Spanish. Although now isn't an ideal time for getting families together around a table, it is a recipe that will work wonders when feeding numbers. I love how the combination of pork shoulder and chorizo is complemented by the tanginess of the black olives and the sweetness from the paprika to create a tastebud bomb of a recipe which will definitely be a hit.

So why not give it a go and try out this delicious braised pork and chorizo stew. Don't forget the secret to a fantastic result is patience and slow cooking. It takes the time it takes, you just can't rush it. For six people you will need the following - if it is too much, you can always freeze the extra.

INGREDIENTS:

225g chorizo fresh cooking sausage  - at most semi-cured 
4 tablespoons Extra virgin olive oil
1 kg of lean Iberian pork shoulder, cut into large 3 cm cubes
180 ml of red wine - Crianza is ideal - Mercadona sell a great Crianza for €2,2 (Torre Oria)
2 medium onions, finely chopped
6 large garlic cloves, finely chopped
2 teaspoons sweet smoked paprika
2 tablespoons tomato puree
400g of ripe chopped, skinned plum tomatoes - you can also use tinned
400ml fresh chicken stock - or ready-made stock from the supermarket if you don't have any.
4 springs of thyme, leaves only
2 tablespoons of fresh oregano, chopped
4 bay leaves
3 tablespoons sherry vinegar
salt & pepper
2 teaspoons of caster sugar
110g pitted black olives

INSTRUCTIONS

1. Heat 2 tablespoons of extra virgin olive oil in a large frying pan.

2. Skin and thickly slice the chorizo, add to the heated frying pan and fry on medium heat for 2-3 minutes until the chorizo is lightly browned.

3. Using a slotted spatula, put the chorizo into a large, casserole pot, I use my old faithful Le Creuset pot. Try to keep as much of the oil as possible in the frying pan.

4. Add another tablespoon oil to the frying pan if necessary and brown the pork in batches before adding to the casserole pot.

5. Pour the wine into the frying pan and let it to come to a simmer, deglazing any of the caramelised meat juices stuck to the bottom of the pot. Cook for a few minutes to burn off the alcohol and then pour into the casserole pot.

6. Lower the heat, add the remaining oil and chopped onions to the frying pan and fry gently for 10 minutes or until soft, adding a little more oil if necessary. Add the chopped garlic to the onions and fry for a further 2-3 minutes.

7. Stir in the paprika and then add the tomato puree, chopped tomatoes, chicken stock and herbs. Cook for a couple of minutes and then pour it all over the chorizo and pork in the casserole pot and mix it up well. Season with salt and pepper.

8. Bring the casserole pan to a quick simmer, turn the heat right down to a minimum and cover. Cook for at least 1 hour, stirring from time to time. 

9. In a small pan, boil the sherry vinegar and caster sugar until it has reduced to about a teaspoon. Then stir it into the casserole with the black pitted olives.

10. Simmer uncovered for 30 minutes, or until the pork is really tender. 

Serve with mashed potatoes or rice or simply eat it on its own with some crusty bread.

Enjoy!

Spain, known for its vibrant culture, beautiful architecture, and rich history, is also home to a culinary treasure trove that's deserving of as much recognition and adulation - Spanish cuisine. At the heart of this gastronomic feast, is the delicious, tantalizing, and ever so unique 'Arroz Negro' or Black Rice.

This dish, despite its slightly ominous name, is a party of flavours and textures. It is a canvas on which the cook paints with luminous sepia ink, a rich seafood broth and a medley of fragrant spices. In short, this is a recipe that encapsulates the zest and charm of Spanish coastal gastronomy.

Arroz Negro, or black rice, hails from the beautiful seaside territories of Valencia. Predominantly a rice- and seafood-based dish, black rice earns its moniker not from the hue of the rice, but from the use of squid or cuttlefish ink, which lends the dish its characteristic dark colour. This delightful gastronomic marvel is primarily found along the coastal regions of Spain, but has quickly found itself adorning plates and pleasing palates globally.

Ingredients

To embark on this recipe to create Arroz Negro, the following ingredients are needed:

• 300g of Bomba rice.

• 200g of cleaned baby squid and 150g of peeled king prawns

• 1 litre of fish or shellfish stock/fumet - I prefer shellfish (You can buy ready-made or make it fresh)

• 2 sachets of squid ink

• 1 large onion, finely chopped

• 3 cloves of garlic, minced

• 2 large ripe tomatoes, peeled and chopped   

• 1 red bell pepper, finely chopped

• Spanish olive oil

• Salt and pepper to taste

This recipe serves approximately 4 people.

A Friendly Note:

While squid ink is a key ingredient in this recipe and imparts a truly unique flavour, it can be difficult to find in local markets outside Spain. You could explore online options or speciality stores for availability. However, in Spain, you will find it in the frozen fish section of most supermarkets, at least in Valencia.

Step by Step Instructions

Heat a wide, flat-bottomed pan, ideally a paella pan, and add some Spanish extra virgin olive oil. Once heated, add the finely chopped onion and red bell pepper, and sauté until they soften.

Next, stir in the minced garlic and cook until everything is beautifully golden and aromatic. Add the chopped tomatoes, and continue to cook until the tomatoes are softened. Once the tomatoes have reduced, add some water and reduce once again. Repeat this three times.

Meanwhile, in a separate pan, heat the shellfish stock until it's simmering. You will need this warmed later.

Returning to your sauteé, it's now time to add your cleaned squid. Cook it for a few minutes until it changes colour. Next, stir in the squid ink, ensuring that it's mixed in thoroughly with the rest of the ingredients. The pan will now showcase a symphony of dark hues.

Now, add the rice to the pan, and stir well to distribute the squid ink evenly. Pour over your simmering shellfish stock, and season with salt and pepper. Simmer, uncovered, on high heat for 5 minutes then reduce to lower heat for a further 13 minutes until the rice is cooked and all the stock has evaporated, but it should still retain a bite - almost al dente.

During the last 8 minutes or so add the raw prawns to the paella - make sure you still have some stock above the surface of the rice. 

Let the dish rest for 5 to 10 minutes before serving, this allows all the flavours to meld together and for the rice to finish cooking through. It does take a bit of practice so if it doesn't work out the first time, keep trying! Try to use Arroz Bomba, it will be more forgiving on the cooking times!

This hearty dish, although distinct and layered with complex flavours, is fairly simple to create. It encapsulates the beauty of Spanish cooking – the use of straightforward yet flavourful ingredients to create something memorable.

Whether you're a seasoned chef or a home cook, there is always a joy that comes with the unveiling of a dish like Arroz Negro. Cooking, after all, is not just about feeding our bodies, but also wowing our senses. 

Arroz Nego is served with Allioli - garlic mayonnaise - click here to learn how to make it.

Pair it with a glass of white Spanish Albariño white wine for a truly ethereal gastronomic exploration!

Enjoy your culinary journey, and remember — the beauty of cooking lies as much in the process as it does in the final dish!

¡Buen Provecho!"