The Magnificent 8 of authentic Valencian cooking

1. Valencian paella

From its origins in the Albufera region of the Valencian Community, paella has spread to every corner of Spain and beyond. Along the way, the addition of seafood and other variations have appeared, but most Valencians will adamantly defend only one paella in particular: the one scented of toasted saffron mixed with fresh rosemary together with savoury meats and the earthy flavours of garrofó (lima bean) and green bean.

These locally grown vegetables add a certain and unmistakeable sweetness to the paella, while the rice acquires a honeyed texture without becoming soft. A complete symphony of gastronomic pleasure that turns any meal into a party.

2. Arroz a banda

This dish is typical along Alicante’s coast and was served in days past as humble fare for fishermen. The dish was characterised by cooking the rice in fish stock broth, though today, it is not uncommon to find more select seafood and other types of fish including cuttlefish.

The result is rice that absorbs the intense flavours of the broth, while a creamy alioli adds a garlic fragrance. The fish and seafood, served on another plate, provide marine freshness and a firm yet succulent texture.

3. Fideuà

The sea takes centre stage again with fideuà and its aromatic juices of cuttlefish and prawns mixed together with pasta noodles toasted golden brown in olive oil. The combination of savoury fish and the creamy broth reduction strike the perfect balance.

Originally from the town of Gandía, this dish came about as an alternative to paella. When the rice stocks were depleted, pasta noodles were used instead. Although traditional fideuà calls for prawns and calamari, some variations include Dublin Bay prawns or lobster, giving the dish an even richer taste.

4. Esgarraet

This typical Valencian cold dish also has humble beginnings and is another example of the region’s affinity with the sea. The dish consists of shredding salted cod, rather common in Valencian cuisine, and mixing it with roasted peppers. Some modern versions include boiled egg or garlic for added flavour.

The contrast between the strips of sweet roasted red peppers and the firmness of the salted cod is a true delight for the taste buds. Finally, a splash of high-quality olive oil to highlight the flavours and some fruity yet slightly bitter-tasting black olives.

5. All i pebre

Eel has played an essential role in the typical Valencian diet for centuries, particularly in the Albufera region. Its tender and gelatinous meat is cooked in a robust garlic and paprika broth, which gives off a smoky and rather spicy aroma. The thick sauce becomes the perfect companion for dipping bread.

Although the classic version consists of only garlic, paprika and potatoes, some modern variations include chili peppers to add a touch of spice.

6. Coca de llanda

Throughout most of the Valencian Community, it is traditional to prepare a rectangular tray or llanda of sponge cake toasted on the outside resulting in a slightly crunchy texture.

The delicate sweetness of this sponge cake, with its cinnamon and lemon aroma, melts in the mouth. Whether one adds chocolate, raisins or almonds, it is one of the region’s most typical breakfast meals and snacks.

7. Turrón from Xixona and Alicante

Turrón (or nougat) is one of Alicante’s most emblematic products with a confectionary tradition dating to the Arab period. Naturally, countless variations exist, but the most authentic turrones bear names connected to this region, such as the classic soft turrón from Xixona and the timeless hard turrón from Alicante.

The turrón from Jijona is light and buttery with an intense taste of toasted almond slowly melting in the mouth. By contrast, the hard and crunchy turrón from Alicante releases the scent of the almonds with each bite.

8. Horchata de chufa

Another great Valencian contribution not to be forgotten, especially during summertime in Spain, is the delicious horchata de chufa or tiger nut milk. Originating from the town of Alboraia, almond milk existed centuries before the modern-day proliferation of plant milks. A glass of horchata together with the local sponge cake known as farton is an exquisite combination for anyone with a sweet tooth.

Horchata triumphs for its light, creamy texture and the sweet, slightly earthy taste of the chufa, a tuber that releases all its freshness when hydrated and ground. Served cold, it is an absolute pleasure during the hottest days of summer.

You can also read this article in Spanish here.

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Ingredients for the beef stew recipe:

• 500 g of beef cut into bite-size cubes
• 1 onion
• 1 leek
• 1 carrot
• 2 potatoes
• 4 garlic cloves
• 200 ml of tomato paste/sauce
• 1 tablespoon of parsley
• 1 tablespoon of flour
• 250 ml of white wine
• 1 bay leaf
• 1 pinch of black pepper
• olive oil
• salt

How to prepare it:

1. Chop the onion, garlic and leek into very small pieces. Also peel the carrot and cut it into slices, as well as the potatoes (cut with a twist of the wrist so that they break a little).
2. Put the pot on a medium heat with a little oil and add the beef cubes together with a little salt once it is hot. Let them cook and when they are golden move them a little bit. Set them aside.
3. In that same pot, add the onion, garlic, leek and carrots. Sauté them for about 10 minutes on a low heat.
4. Add the tomato paste/sauce. Sauté for one minute.
5. Then, add the meat to the pot and add a tablespoon of flour. Stir for two minutes.
6. Add the wine and turn up the heat so that the alcohol evaporates. It will take a couple of minutes. Scratch the base of the pot a little, as the wine helps everything that may have stuck to it to come loose and thus its flavour will be part of the stew.
7. Cover the ingredients with water. If you have homemade vegetable or meat stock you can use it instead.
8. Cover the pot and let it cook for about 1 and a half hours, which is when the meat gets tender (you can taste it to make sure). At this point, add the potatoes and keep cooking the stew for 20 more minutes or until the potatoes are also tender, and if you need more liquid do not hesitate to add water or stock so that it does not get dry.
9. With the potatoes and beef already cooked, uncover the pot and let it reduce a little bit by turning up the heat for 5-10 minutes if you want the sauce to be thicker. And that's it, you have your heartwarming beef stew ready!

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The Spanish tapas are small, savoury appetisers served with a refreshing drink. Although it is usually a snack, some people like ordering many tapas and turning it into a whole, delicious meal. The truth is, it’s never enough!

When visiting Spain, you should try these authentic tapas dishes. But you can also make them at home!

Best tapas recipes from spain

Tapas are a good choice if you are travelling on a budget. They are free in some parts of Spain, and you only pay your drink. When they aren’t free, the prices vary between 2 and 6 euros, depending on the place and the ingredients of the tapa. Most popular tapas in Spain are actually very cheap, so you can fill that stomach for very little money while tasting Spanish gastronomy.

Tortilla de patatas

Tortilla is one of the most traditional tapas in Spain. It is a humble and simple recipe, but don’t let that mislead you: it is a tasty, nourishing meal. No matter where you go in Spain, you will find this delicious ‘potato omelette’, even for breakfast if you ask for a ‘pincho de tortilla.’

Spanish tortilla is made, mainly, with two ingredients: eggs and potatoes. They must be fried in delicious olive oil and a pinch of salt to get the best result. Some people like to add onions to their tortilla, while others prefer the simpler version. It is a never-ending discussion in Spain. What team are you on?

Learn to prepare the Spanish tortilla de patatas.

Serrano ham and jamón ibérico

This is probably one of the best-known Spanish products. Let’s get something clear: serrano ham and jamón ibérico are not exactly the same—the second comes from Iberian pigs and should be at least 50% pure to be considered as jamón ibérico.

A mouthwatering product, a jamón ibérico is characterised by its soft fat that melts with the mere heat of the hand. This cured, salty ham has the best Spanish flavour and is one of those Spanish tapas that you should try. It can be served with homemade bread, strong Manchego cheese, or other charcuterie, such as chorizo.

Brava potatoes

Who doesn’t like potatoes? They are a versatile ingredient that can be prepared in many ways. However, they can be too bland on their own. The solution? Brava sauce!

Brava sauce includes onion, cayenne, and paprika, among other ingredients, so you can imagine how flavourful this dish is! We should mention that there isn’t a a single type of brava potatoes in Spain, and you can find many varieties depending on the area. For instance, here is the recipe for Madrid’s spicy brava sauce.

Alioli potatoes

If you are not a fan of spicy food, you might prefer this option over brava potatoes. Alioli is an emulsion of olive oil and garlic, a tasty sauce that fits potatoes incredibly well. Just like it happens with brava potatoes, there are many varieties of this tapa, and potatoes can be boiled or fried. Enjoy them with a cold beer or a sweet sangría!

Learn to prepare alioli sauce.

Croquettes

Spanish croquettes (or croquetas) are essential in any restaurant menu. There is a croquette for every taste: ham, chicken, cocido madrileño, spinach, mushrooms, chorizo… the list is endless! 

These bites are characterised by their crisp, golden exterior that already catches your eye. But the best part is always on the inside—the combination of the silky bechamel sauce and the scrumptious ingredient of choice.

Besides, croquetas are really useful if you don’t want to waste those chicken, stew, or ham leftovers, so this is your sign to prepare them and enjoy Spain’s flavour in the comfort of your own home.

Learn these different croquette recipes.

Gambas al ajillo

There is nothing like some good gambas al ajillo or garlic shrimp served in a hot clay dish. This Spanish dish of Andalusian origins is actually quite simple, and the secret to its unbeatable taste and well-deserved popularity lies in using fresh, high-quality shrimp and olive oil.

Gambas al ajillo should be enjoyed while hot, and you can pair it with some wine.

Learn to prepare gambas al ajillo.

Torreznos

Torreznos are more common in Soria and Extremadura, but they deserve a spot in this list of the best tapas from Spain for their simplicity and flavour. In Spanish, ‘torrar’ means roasting something in the fire until it becomes golden or brown. And this is exactly what happens with torreznos, which is actually pork belly.

Torreznos are cooked slowly, since there should be no hurry when it comes to cooking traditional Spanish dishes. The marinated pork is fried in sunflower oil until it gets a bright, golden shade and its crust turns into crispy bubbles. The result is a crunchy and mouthwatering tapa that both locals and tourists love.

Learn to prepare torreznos.

Padrón peppers

There is a common saying in Spain that goes ‘Pimientos del Padrón, unos pican y otros no’ (Padrón peppers, some are spicy, some are not), so be careful when you order this tapa. A traditionally Galician tapa, these peppers can be found anywhere in Spain due to their popularity.

The recipe for Padrón peppers is extremely easy: you just need to fry them in good-quality olive oil and add a little pinch of salt. Now it’s time to eat, and hope that you don’t get a spicy pepper!

Huevos rotos

‘Huevos rotos’ literally means broken eggs in English. Its name might not be too appealing, but once you see this Spanish tapa, you will want to try it. Besides, this simple tapa recipe does not take too much time to prepare, so it’s another great option if you want to explore Spanish gastronomy at your own home.

This dish includes three main ingredients: eggs, potatoes, and ham. The crisps are placed on a plate, and then ham and fried eggs are placed on top of them. It’s a nicely comforting food, just as easy as it sounds.

Learn to prepare huevos rotos.

Anchovies in vinegar

Just like the gambas al ajillo, this recipe is Andalusian but has spread throughout the country and can be found in any bar or restaurant. This tapa, also known as ‘boquerones en vinagre’ in Spanish, is the perfect pair to a cold beer. Some places serve the anchovies with crisps—just place the anchovies on top of it and take a bite for the perfect explosion of flavour.

Learn to prepare anchovies in vinegar.

Each variant has a more or less limited target audience, but if the palate is not very demanding, many will be able to enjoy all the details below. All of them deserve a look and a bite since they use or version ingredients and recipes rooted in our culinary tradition.

Let's prepare the best Spanish croquette recipes!

7 delicious Spanish croquettes

1. Ham croquettes

The Serrano ham ones are one of the tastiest and most traditional croquettes in Spain. There is not a family that has not seen these delicious bites at their table in our country. Probably born out of the need to take advantage of the less exquisite cuts of ham; they are nevertheless a top product when you get a creamy texture and the right proportion of ham.

Here is the recipe for ham croquettes

2. Chicken croquettes

It is said that croquettes were born in the court of Louis XIV of France; it was later the cook Antonin Carême who gave them their current shape and appearance. Despite its Gallic origin, Spain has undoubtedly appropriated this preparation by creating versions as succulent and delicious as these chicken croquettes. In this case, these ones are ideal to take advantage of those parts of the roast chicken that are somewhat drier, such as the breasts, thus creating a result that will take many to their childhood.

Here is the recipe for chicken croquettes

3. Chorizo croquettes

In this case, we invite you to prepare these chorizo croquettes because of their taste and intensity. Although they are not the most traditional, and leaving aside the stew version, they are easy to prepare and perfect for the lovers of this traditional sausage. There are many bars and restaurants that serve this version so surprising that they also have nothing to envy to those of blood sausage.

Here is the recipe for chorizo croquettes

4. Baby squid in its ink croquettes

This recipe of baby squid in ink croquettes is a curious version of the most traditional ham, chicken or stew croquettes. But in spite of this, it is surprising because of its taste and intensity, since both the sofrito and the squid itself provide a taste outside the established canons in the cuisine of croquettes. A perfect tapa to surprise guests at any meeting, even at Christmas.

Here is the recipe for baby squid in its ink croquettes

5. Valencia-style cod croquettes

These cod croquettes are known in Valencia as Mandonguilles de Abadejo. It is a somewhat elaborate preparation that serves as an appetizer for all types of meals. This traditional dish from the land of Valencian paella and rice is even more delicious if accompanied by a good homemade alioli. A perfect version for celiacs as it does not contain flour.

Here is the recipe for Valencia-style cod croquettes

6. Tuna and spinach croquettes

Wishing to recreate the classic recipes to give them a lighter version, now it is the turn of the spinach and tuna croquettes, creating a simple, healthy and delicious recipe. The flavors of spinach and tuna mix perfectly, creating an amazing tapa to help the little ones in the house eat vegetables in a fun and delicious version.

Here is the recipe for tuna and spinach croquettes

7. Cabrales croquettes with alioli

The cheese with PDO Cabrales is one of the best known in our geography. Its organoleptic characteristics make this traditional product one of the most sought-after and desired cheeses. Spicy, unctuous, and intense, the Cabrales cheese is a perfect accompaniment for all kinds of recipes: some patatas bravas with Cabrales sauce or San Jacobos stuffed with Cabrales. That is why these croquettes al Cabrales will always succeed at any table that is worthy of them, and, even more so, accompanied by a delicious alioli sauce!

Here is the recipe for cheese croquettes with alioli

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Follow our steps to make this delicious recipe for carcamusas from Toledo.

Ingredients:

• 1 kg of pork loin or beef meat
• 200 g of chorizo
• 200 g of cured ham
• 200 g of crushed tomatoes
• 150 g of peas
• 1 onion
• 2 carrots
• 2 cloves of garlic
• A little Espelette chili pepper
• 1 glass of white wine
• Olive oil, sugar, salt and pepper

How to make Spanish carcamusas:

1. Pour a good dash of olive oil in a frying pan to brown the chosen meat, which should be cut into small pieces. Season the meat with pepper and salt in advance. Brown the meat over high heat and set aside.
2. In the same pan, and adding more oil if necessary, sauté the onion over medium heat. Once translucent, add the garlic, finely chopped and cook.
3. Once the vegetables are lightly browned, add the Espelette pepper, the sliced chorizo and the diced ham. Fry for 10 minutes and pour in the crushed tomatoes. Fry for another 30 minutes.
4. Finally, add the wine and the meat you set aside. Cook to reduce the alcohol. To finish, just add the peas and water until covered.
5. Simmer for at least 40 min until the meat is tender. When everything is ready, adjust the seasoning as desired.

There you go! A stew full of flavour that leaves no one indifferent and whose only difficulty is waiting!

You can also read this article in French here.

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Ingredients (4 people):

• 400g rice
• 10 artichokes, clean and split in half
• 20 green beans
• 2 garlic cloves
• 10 mushrooms
• 1 tomato
• 1 green pepper
• 1 onion
• ½ teaspoon paprika
• 1 broccoli
• Good quality vegetable stock

Directions:

1. Start by chopping the onion and the green pepper. Place them in a paellero or in a frying pan.
2. Fry over medium heat, with a generous dash of olive oil, for 20 minutes. It’s important to make sure they are well cooked but not burnt. Then chop the garlic, add it to the mix and fry for a couple of minutes more.
3. Peel and chop the tomato, and add it to the mix. You can also grate it with a cheese grater, or mince it thoroughly with a knife.
4. Now, add the mushrooms, which must be chopped in four pieces each. Cook for 5 minutes and add paprika.
5. Add the rice and the vegetable stock. We usually use double the amount of stock to the rice. That would be a dry paella. If you like it juicier, pour 3 cups of stock for each cup of rice; or 4 cups if you want to make an arroz caldoso.
6. In this case, we will want to use 1 litre vegetable stock.
7. Just after we pour the stock and stir the rice, we will add the green beans, the artichokes and some pieces of broccoli. All this will boil with the rice.
8. Cook the rice over medium heat. It should boil for 16-20 minutes. When it’s ready, let it rest for about 10 minutes so that all the flavours blend in.
9. This vegetable paella can also be enjoyed with a delicious homemade aioli sauce.

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Ingredients:

• 8 beef fillets (between 100 - 120 g very thin slices)
• 4 slices of serrano ham
• 8 slices of cheese
• Pepper and salt
• 100 g of flour
• 2 large eggs
• 200 g of bread crumbs

Directions:

1. Firstly, arrange all the ingredients on a table. In a dish add the flour, in another the bread crumbs, and in another the two beaten eggs. With this we will later make the batter. Set aside.
2. Clean the corners of the fillets. With a mallet or wooden mortar, crush the meat to tenderise, flatten and slim it.
3. Once we have the fillets ready, season them to taste. Then begin to add the fillings. On one of the meats, add a slice of serrano ham and a slice of cheese. Depending on personal preference, you can use several cheeses and make more layers.
4. Cover with the other half of the fillet (we try to crush and clean them so that they are more or less the same size) and tighten at the edges so that the meat is well sealed and the inside is also closed.
5. Repeat this with the other fillets.
6. Let’s begin with the breading. Use flour so the egg adheres better to the meat. First cover the fillets with flour, then pass through the eggs and finally the breadcrumbs. In this step, we put pressure with our hands so that the breading is uniform. Try to keep the entire surface well covered. If necessary, pass the fillets through the eggs and the breadcrumbs once again.
7. In a frying pan, pour a good amount of oil. Let it warm (not too much so it is in time to fry on the inside and melt the cheese on the inside), and add the cachopos. Two minutes for each side is enough for them to golden. If it’s not possible to do them in a single batch, ensure to remove the bread that is floating so that it does not stick to the following cachopos in the next batch.
8. With the help of a slotted spoon, set aside on paper towels to remove excess oil.

Tips:

• Roasted red peppers perfectly compliment this recipe. They can be included with the filling or on the outside.
• It is also very typical to find it accompanied by cabrales cheese sauce (it is delicious).

You can also read this article in Spanish and French.

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Is the origin of churros Chinese?

The truth is that the history of churros does not begin in Spain, but in China. That is where youtiao comes from, which are strips of golden and salted fried dough traditionally eaten for breakfast.

In China, youtiao translates as 'demon fried in oil'. It was originally served in pairs, symbolizing Qin Hui, an official of the Song dynasty, and his wife, the 'demons' responsible for the death of a respected general.

At some point, probably after a visit to China by Portuguese or Spanish merchants, this delicious treat arrived in the Iberian Peninsula. At first it was a typical dish of people with few resources. Actually, the name 'churro' comes from the churra sheep, because its shape is similar to its holds.

It was the Spanish shepherds who popularized this food. They worked for long periods of time by themselves in the mountains and as they did not have access to fresh bread, they used the idea of youtiao to create a similar food using only flour, water, oil and a bonfire. After some time, in the villages of Spain the churro went from being a simple food to an authentic delicacy. This is, anyway, just one theory of the ones that circulate about the true origin of churros.

From being salted to being a sweet treat

Later, after the discovery of America, the conquerers started to bring large amounts of cocoa and sugar. Thus, salt was was replaced by sugar and chocolate were used, thus turning a typical salty dish into a sweet one. And this way churros, as we know them today, were born.

In Madrid, churros have been enjoyed for years. A breakfast so simple but delicious at the same time. Here, churros have the shape of a stick, thing but joined by the edges. There are some regions in Spain that sell a kind of churros, with more dough and bigger. They don't taste exactly like thin churros, but they are also enjoyed with a cup of hot chocolate. 'Porras' is the name people give to these, and they have a bit of competition between them.

The best way to end the party

After New Year's Eve, it is tradition to enjoy a hot cup of chocolate with churros before going to sleep. It could be called breakfast, but it is actually an end point for a long night party, whether it is New Year's Eve or any other. On the one hand, this kind of breakfast can help you to lower your blood alcohol level, and at the same time, you will enjoy a delicious, warm chocolate with crunchy churros before going to sleep. And, on the other hand, you won't be hungry when you wake up, starting a new year full of hope and new resolutions.

Either way, we rather enjoy this food instead of the classical kebab or pizza when finishing a long party night. And what better way to finishing it than warming up before calling it a night?

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Many people confuse it with the French cordon bleu, but it is said that its origin comes from the Way to Santiago itself. According to La Cocina Masónica by José Juan Iglesias del Castillo, its name comes from the inns along the Way where it was the luxury dish given to pilgrims who had made a heroic achievement. Something that every hungry person dreams of eating to recover their strength.

The best thing about it is that it is a very simple and easy to prepare recipe. It also has the advantage that children love it. Shall we start?

Ingredients for the San Jacobo recipe (8 units):

• 8 slices of regular ham or 16 if square slices
• 8 slices of melting cheese
• 2 eggs
• 1 plate with wheat flour
• 1 plate with bread crumbs
• Olive oil

How to prepare it:

1. Take a slice of ham and cut it in half. Place a slice of cheese on one of the halves and cover it with the remaining half of the ham. If your ham slices are square, use two on top and two on the bottom and put the cheese in between.
2. Repeat the previous step until you have your San Jacobos ready.
3. Heat the olive oil in a frying pan.
4. In the meantime, roll each San Jacobo through the flour. It is important that this is the first step of the batter and that you impregnate them well with flour, as this is what will make the egg stick well afterwards.
5. Beat the eggs with a pinch of salt. Dip each already floured San Jacobo into the egg, so that it is well soaked on both sides.
6. Last step for the batter: dip them in the breadcrumbs, insisting on the edges so that they are well sealed.
7. When the oil is sufficiently hot, fry the San Jacobos on both sides. Be careful because they brown quickly.
8. When they reach the colour you like, take them out of the pan and leave them on kitchen paper to absorb the excess oil. Enjoy!

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Ingredients:

• 1 octopus (about 2 kg)
• 4 potatoes, cut and peeled
• Extra virgin olive oil (EVOO)
• Some paprika powder

How to prepare 'pulpo a feira':

1. Fill a very big pot with 2 litres of water (you will have to cover the whole octopus). When it begins to boil, introduce the octopus into the water to scare it so it becomes tender. This means that we will put it in and we will remove it quickly. We repeat this action about 4 times, so that the skin does not come off during the rest of the cooking process.
2. After scaring the octopus, leave it in there to cook for 40 minutes on medium-high heat. This will help soften the octopus.
3. After 40 minutes, turn off the fire and let the octopus sit for 10 minutes with the lid on the pot. Then, remove it from the pan and let it cool before cutting.
4. While waiting for the octopus to cool, re-use the same water to boil the potatoes. You will know if the potatoes are done by pricking them with a toothpick or a fork. The center should be soft.
5. When plating, it is best to use a wooden plate. Put the potatoes on the bottom and the cut octopus on top. Sprinkle a bit of paprika, drizzle with oil, and add salt if necessary.

Last minute recipes

Country salad or 'ensalada campera'

A recipe that will please everyone! Salad is not only healthy but also the perfect recipe to make quickly and easily. Besides, you can prepare large quantities. Perfect as a first course or as a side dish. We bring you a slightly different recipe to the traditional one, with foods with designation of origin, green beans and mustard. A country salad rich in nutrients!

Country salad recipe.

Sauteed spinach with pine nuts

With raisins, this recipe succeeds not only because of its taste, but also because it is very healthy. With a high potassium and magnesium content, Catalan-style spinach is ideal for satisfying the most demanding palates in a few quick and easy steps. You can also add pine nuts, which, if you are a fan. If you are looking for a complete dish for lunch, with some hake fillets you will make a 100% healthy dish.

Catalan-style spinach recipe.

Stuffed eggplant

Aubergines have many properties, such as hydration and the ability to reduce cholesterol. Stuffed eggplants will be your star dish from now on! With meat, tomato sauce and grilled cheese, it is a very convenient dish to prepare. Besides, you can get two portions out of one eggplant. This way, if you add anything else, you will have a meal for tomorrow.

Stuffed aubergines recipe.

Pisto

Even though the traditional pisto recipe only includes vegetables, we suggest that you add an egg to it. You can't go wrong with this recipe: it's perfect for celiacs, lactose intolerant people, and vegetarians and vegans, if you skip the egg. With zucchini, eggplant and green pepper, this pisto or 'Spanish ratatouille' recipe is not only simple, buy you can also have several portions. And it also has tomato, which is perfect for the digestive system.

Pisto recipe.

Without a doubt, it is a unique recipe that takes advantage of the typical foods of the coldest winter in the mountains: potatoes, slaughtering foods (bacon and blood sausage) and cabbage; the authentic protagonist of winter vegetables.

Ingredients for the Pyrenean trinxat:

• ½ green cabbage
• ½ white cabbage
• 100 g of blood sausage
• ½ kg of potatoes
• 100 g of bacon
• 3 garlic cloves
• Extra virgin olive oil

How to make it:

1. In order to prepare the Pyrenean Trinxat, the potatoes and cabbages must be cooked first. To do this, wash and cut the cabbages into large pieces without much consideration. Also, peel and cut the potatoes into large cubes, so they will cook more easily.
2. Add the potato pieces to boiling water with a pinch of salt and leave to cook for at least 15 minutes. Then add the chopped cabbage to the pot together with the potato and leave to cook for 5 more minutes. This will give the potato time to cook and, at the same time, allow the cabbage not to cook too much and lose its properties. Once everything is cooked, drain and set aside.
3. While the vegetables are cooking, cut the bacon into cubes of the desired size and add them to a pan without oil. Cook the bacon over a medium heat so that it gets fat-free and becomes golden brown. Once it is a little golden, add the garlic cloves cut into thick pieces and fry for a couple of minutes.
4. Finally, add the blood sausage cut into pieces. In this case you can use the blood sausage that you like. Each one will bring a unique texture and flavour to the trinxat.
5. When the sofrito is done, add the potato and cabbage to the pan. Now you need to crush the ingredients with a wooden spatula or a fork so that the potato and cabbage become a kind of mash that unifies all the ingredients. This will be the moment to taste the salt and rectify it if necessary.
6. Once the ingredients have been mashed, let the mixture cook for at least 10 minutes at medium-low temperature without stirring; as if it were an omelette. What you want is for the base of the trinxat to start to brown and for the potato starch to gradually combine all the ingredients.
7. When you think that the base is well browned, take a plate and turn it over as for a traditional tortilla. Be careful because the mixture separates easily as it does not contain any eggs. Let it cook for another 10 minutes on the other side or until it browns in the same way.
8. And your Pyrenean Trinxat is ready! This dish can also be served as a potato scramble; without forming an omelette and with a few pieces of bacon on top to add even more flavour. If you choose this presentation, you must stir-fry the ingredients well; so that they brown gradually and can offer all their flavour.

Ingredients for the turrón de Jijona ice cream:

• 150 g of soft almond turrón (the traditional Spanish turrón de Jijona)
• 200 ml whole milk
• 200 ml of whipping cream
• 30 g of sugar
• 2 egg yolks
• 25 g of honey
• 5 ml of vanilla essence

How to make the turrón de Jijona ice cream:

1. To start this delicious recipe, take a saucepan and add the milk and heat it over medium heat, then add the vanilla essence, honey and sugar and stir until the sugar is well dissolved.
2. Then, when the milk is not yet hot, add the yolks and stir vigorously so that they do not curdle. Then add the Jijona turrón in small pieces and keep stirring until everything is completely incorporated. That is, until the turrón melts. The temperature of the mixture should not exceed a maximum of 80°C (because the yolks curdle) and should reach at least 70°C (to eliminate salmonella).
3. Once this preparation is ready, leave it in a cool place so that it cools completely.
4. Whip the cream into a whipped cream (not very firm), avoiding that it turns yellow. After that, you will have obtained a perfect whipped cream to mix it with the rest of the ingredients.
5. Once the turrón mixture is cold, add the whipped cream little by little, stirring gently between each addition with a balloon whisk. Do not over-mix!
6. Pour the turrón mixture into a bowl that can go in the freezer, for example a rectangular glass box. Smooth the top with the spatula and then place cling film directly on the ice cream surface to cover it (to prevent ice crystals from forming).
7. Leave in the freezer for at least six hours or overnight before serving. Take the ice cream out of the freezer for at least 15 minutes before serving to make the balls. Ice creams generally become harder over time. That is why it is best to consume it within a month.

And here is a tip to make it even better: add some cocoa powder and one drop (or two, or three, that's up to you) of chocolate syrup on top of your ice cream. Delicious!

Without a doubt, the following traditional Christmas treats and desserts cannot be missing from these celebrations, which are so important for so many. Many of them are well known and have been with us since ancient times, but surely there are several of them unknown to many!

Spanish Christmas sweets

Figuritas de mazapán

Marzipan is a traditional Christmas dessert whose main ingredients are almonds and sugar. In Toledo we can find marzipan in its bakeries all year round despite the widespread tradition in the rest of Spain of eating it at Christmas. The association with Christmas is linked to the time of the reign of Philip II, who decided to distribute sweets to those less fortunate at this important time.

Here is the recipe for figuritas de mazapán

Polvorones

Polvorones are a type of light and crumbly shortbread very typical in Spain during Christmas. In Spanish, polvo means “dust”, which explains why polvorones have this name; in the mouth they crumble into what feels like dust. However, polvorones were born as a way of detecting whether there were Muslims or Jews hiding in the regions of Southern Spain. Since they were made with pork lard, they could not eat them because of their faith. Nowadays they are the sweet par excellence during Christmas.

Here is the recipe for polvorones

Roscón de reyes

Roscón de reyes is one of those recipes that will never be lost due to its tradition and capacity to delight practically everyone. With cream or truffle or without filling, the brioche used to prepare this rosca has intense orange blossom and butter flavours that will not leave anyone indifferent. Also present in the south of France, few desserts have earned such a special place at Christmas time throughout our geography.

Here is the recipe for roscón de reyes

Mantecados

Like many of the desserts and Christmas treats on this list, the simple ingredients of mantecados are the fundamental basis for preparing this marvel of cuisine. Flour, sugar and butter create a sandy but mouth-watering result at the same time. Without a doubt, mantecados can't be missing from any Christmas assortment.

Here is the recipe for orange and lemon mantecados

Turrón (guirlache)

There are several turrones in Spain, including the typical turrón from Aragón and those from Xixona and Alicante, also known as "blando" and "duro", which come from the beautiful Valencian province of Alicante. All of them revolve around the almond, a product that has deeply marked the gastronomy of the whole country.

Here is the recipe for guirlache 

Roscos de vino

Roscos de vino are typical Christmas treats in the form of a doughnut; with a dough similar to polvorones and mantecados, although somewhat firmer and not as sandy. They are so called because sweet wine is among their ingredients. They have a characteristic snowy touch thanks to the outer layer created by the powdered sugar batter. Roscos de vino are traditional in Málaga and some areas of La Mancha. In this way you can prepare some roscos de vino with traditional and quality ingredients.

Here is the recipe for roscos de vino

Andalusian alfajores

The Andalusian alfajores are a traditional Andalusian sweet. There are many variations of this sweet, but they all agree that honey, almonds and spices must be present. In fact, it is believed that the presence of honey and nuts, present in many Andalusian recipes, comes from the Moorish and Jewish influence in this region of Spain. The alfajores corroborate this theory, as they were originally called alajú; from the Arabic term al-hasú meaning “filling”. Their presence in southern Spain has been known since the 12th century.

Here is the recipe for Andalusian Alfajores

Chocolate truffles

One of the favourite Christmas treats for those who love chocolate, the perfect choice for a little treat after dinner, even though it is difficult not to repeat. With its bonbon shape, these truffles are made of melted black chocolate, butter, powdered sugar, egg yolk and buttermilk. We use to find it next to Christmas decorations. A great option can be to cook it yourself with the help of your family. Delicious bites!

Casadielles

Casadielles or casadiella is a typical sweet from Asturias. It is a kind of fried and sweet turnover; filled with a mixture of nuts, sugar and aniseed. It is typical to take them at Christmas and during Carnival (Antroxu), although it depends on the area and the tradition of each family. There are two ways to prepare this Asturian sweet: by making the dough and then frying it, or with puff pastry which is then made in the oven. With regard to their origin, the presence of nuts can be associated with pre-Roman traditions.

Here is the recipe for casadielles

Cordiales

The cordiales, typical of the region of Murcia and especially of the Campo de Cartagena; Christmas treats made from a dough of ground almond, cabello de ángel, sugar, egg and lemon peel. A dessert baked and golden on the outside that is undoubtedly a perfect ending to a Christmas menu.

Almond soup

Almond soup is such a traditional dessert that it is a must in many homes on December 24th and 31st. A hot dessert based on milk, almond paste and bread that undoubtedly has a humble origin. A preparation that can be eaten hot or warm before having some turrón, enjoying the aromas of almonds and cinnamon.

Ingredients

• 700 g thick grain rice (called “Arroz D.O. de Valencia")
• 1 kg chicken
• 500 g rabbit
• 250 g flat green beans
• 250 g lima beans
• 500 g natural crushed tomatoes
• 50 ml extra virgin olive oil
• saffron
• 1/2 spoonful of paprika (optional)
• water
• salt

Authentic 'paella valenciana' recipe

1. First, prepare the ingredients.

   1. For the chicken and the rabbit you can ask your butcher to cut it as if you were going to prepare a stew.
   2. Remove the seeds from the green beans and cut them up in pieces of about 3 cm.

2. In a paella pan, at low heat, add the oil. Once hot, add the meat and season it, if you wish to.
3. Once the meat is brown, add the green and lima beans. Stir-fry them.
4. Add the saffron and paprika, but be careful not to burn it. Add the tomato after stirring everything. Let everything fry correctly.
5. Then add about 3 glasses of room-temperature water per 1 glass of rice. Let it cook for 30 minutes at a medium-high heat. You may want to taste it and add salt or other ingredients according to your preferences.
6. Then add the rice uniformly throughout the paella. Let it cook for 15-20 mins. The rice should soak up the water, and be loose and dry. Although not recommended, if the water evaporates but the rice is still hard, you can add a little more water. At this point, do not mix the rice, as it will look more like a risotto.
7. Now, turn the heat off and let it cool for 5 mins with a cloth over the pan…. And it is time to eat your classic Spanish paella like a true Valencian!

Many of the festivities or celebrations tend to be associated with gastronomy and November 1st was not going to be any less. In Spain we have a multitude of sweets associated with this festivity. Moreover, as it coincides with autumn, there are many seasonal foods that are used to prepare these desserts. Below we show you some of the Spanish traditional sweets for All Saints' Day, so that you can prepare them and celebrate this day in the best possible way.

Huesos de Santo

Huesos de santo is the quintessential dessert for All Saints' Day and also for All Souls' Day (November, 2). It is a sweet in which the marzipan reminds one of a bone due to its whitish colour and elongated shape. It is filled with yolk cream and covered with a sugar and water glaze. The tradition of eating huesos de santo these days coincides with the almond harvesting season; the main ingredient of marzipan. Its origin dates back to the 17th century and it is believed to be original from Madrid. However, nowadays we can find huesos de santo all over Spain.

Here is the recipe for Huesos de Santo

Panellets

Panellets are the traditional dessert used to celebrate All Saints' Day in Catalonia, although they are also traditional in Valencia, the Balearic Islands and Aragon. Like huesos de santo, they include marzipan in their recipe; as well as the egg, lemon zest and pine nuts that cover them. This is the traditional recipe that has been made since the 18th century. However, there are more recent recipes in which panellets are made from coffee, chocolate, coconut, orange... Their origin is unknown, but as they have an almond base they seem to come from the Arabs.

Here is the recipe for Panellets

Buñuelos de Viento

Buñuelos are traditionally eaten on the days close to All Saints' Day. It is also a traditional sweet of the Holy Week. Buñuelos de viento are very easy to make, as their recipe consists of a spongy fried dough in the shape of a ball, which is filled with cream, pastry cream or chocolate. Its origins date back to the 10th century, when the Jews made fried buns called bimuelos to celebrate Hanukkah. These buns were later introduced into the Christian celebration of All Saints due to the influence of Jewish tradition.

Here is the recipe for Buñuelos de Viento

Pestiños

Pestiños are the traditional sweet of Andalusia and other areas of southern Spain for All Saints' Day. It is also very typical at Holy Week and Christmas. This dessert is very easy to make and the main ingredients are very affordable: flour, oil and sugar. It is also common to add lemon, honey and sherry. We know about the existence of pestiños since the 16th century, when they appeared in La Lozana Andaluza (1528) by Francisco Delicado. However, it is said that this sweet is related to the Moroccan shebbakiyya; therefore they may have a common origin, probably from Al-Ándalus.

Here is the recipe for Pestiños

Poleá o gachas de leche

Poleá or milk porridge is a simple dessert from the Andalusian cuisine widely eaten on All Saints' Day. It stands out because of its basic ingredients and affordable to everyone: flour, milk and sugar. In addition, the porridge is flavoured with other ingredients such as lemon, cinnamon or anise; giving it an even more special taste. It is also common to eat the poleá with bread rolls or croutons on top. It is a traditional recipe that dates back to Al-Ándalus, mentioned by Ibn Razin al-Tuyibi in his recipe book Relieves de las mesas, acerca de las delicias de la comida y los diferentes platos (13th century).

Here is the recipe for Poleá

These Mallorcan rubiols are typical of Easter and of the great festivals of each of the localities of the archipelago. In Mallorca, the most traditional ones are the sweet ones, filled with angel's hair or brossat, made with cottage cheese. In Menorca, meanwhile, they are filled with fish, sofrito or meat with pine nuts. A very versatile recipe that can be adapted to suit everyone's tastes. A somewhat delicate but simple recipe.

Ingredients for the rubiols:

Ingredients for the dough:

• 500 g of pastry flour
• 80 g of sugar
• 1 egg yolk
• 250 g of extra virgin olive oil
• 100 g of orange juice
• 100 g of water
• 50 g of butter at room temperature
• The zest of half a lemon

Ingredients for the filling:

• 500 g of cottage cheese
• 120 g of sugar
• Grated zest of half a lemon
• 1 egg yolk
• 1 pinch of cinnamon

Hot to make the rubiols:

1. In a bowl, add all the ingredients for the dough, starting with the flour, sugar, butter at room temperature, olive oil and lemon, followed by the juice and water. Stir very well and, once the dough is formed, transfer it to the work surface to knead it for 15 minutes. This is a non-sticky dough to which no extra flour should be added.
2. While the dough is resting for at least 45 minutes, add the cottage cheese, lemon zest, sugar, egg yolk and a pinch of cinnamon to a bowl. Mash well with a fork until everything is well integrated.
3. Divide the dough into 12 equal portions and roll each one out with a rolling pin. Place 1 teaspoon of filling in the centre and close the rubiol with a fork, as for traditional tuna pasties.
4. Bake them on a baking sheet with baking paper at 180ºC for at least 30 minutes, or until the rubiols are golden brown. Remove from the oven and leave to cool on a tray. Before they are completely cool, sprinkle generously with icing sugar on top. They are perfect for an after-dinner coffee.

To prepare this drink, we recommend using quality ingredients. The wine does not have to be extraordinary but should at least be drinkable on its own. Likewise, the better the quality of the fruits, the more delicious your sangria will be!

Homemade white sangria recipe

Ingredients for 1.5 liters of white sangria:

• One bottle of dry or semi-dry white wine
• Juice of 3 or 4 lemons
• A good splash of sweet wine (such as muscat or similar)
• 2 peaches
• A handful of grapes
• 1 generous tablespoon of sugar (optional)
• 1 can of soda (optional)
• Ice cubes
• A large pitcher

Directions:

1. If you want to add sugar, start by dissolving it in 50 mL of hot water to facilitate its dissolution in the wine.
2. Pour the white wine and muscat into a mixing bowl or a large bowl. Add the sugar if desired, and stir until dissolved.
3. Squeeze the lemons and add the juice to the wine, then mix.
4. Peel and cut the peaches into rather large pieces. Add them to the drink along with the grapes.
5. Let it macerate for a while and serve the wine with the fruits in a pitcher with ice cubes.
6. It's as simple as that, now you just have to enjoy it. When serving, you can add mint leaves to bring a fresh touch.

There you have it! A refreshing white sangria that captures the essence of Spanish summer. Enjoy!

Esgarraet, a simple yet fancy Valencian recipe

We will lead the way with two typical ingredients of Spanish gastronomy: cod and pepper. It’s a clever move, since both of them can be bought canned. They say if you can’t stand the heat, get out of the kitchen, and that’s why there is no need for turning on the oven these days of baking heat; we can simply buy good quality roast peppers, and this esgarraet recipe will still turn out delicious.

Catalan empedrat, a smart choice

A salad consisting of white beans and cod, its distinguishing feature. This dish is perfect for keeping it in the fridge and enjoying it when we come back home from work, finding immediate relief after feeling the heat of the street. The dish improves significantly when cooking it days before eating, this way making sure that all the flavours blend in a divine fusion.

Gazpacho and salmorejo, Tweedledum and Tweedledee

What could we possibly say about the fuel that rekindles us in all those summer evening meals? Of course, we are talking about gazpacho and salmorejo. These two are essentially blood brothers, but with their own nuances. The one that varies the most is the gazpacho; some remove the bread and add carrots instead (this makes it slightly sweeter), or simply add cumin. They say it’s more digestive that way. We do like that little touch. Do you?

Murcian salad, a lot more than lettuce and onion (thank goodness!)

Each salad has its moment. A roast lamb from Burgos asks for a simple side salad. Of course, a dish of roast lamb is not easy to eat when it’s 40 degrees C. That’s why the Murcian salad lightens things up a little. Tomatoes, hard-boiled egg, tuna… It’s just wonderful.

Zorongollo, long live the peppers

In Extremadura they know what heat means. That’s precisely why the zorongollo is so popular there. This recipe is sooo simple but still effective against high temperatures. Just like the esgarraet, the key here is to buy good quality roast peppers. Here’s a tip for you: when we’re dealing with not-so-good quality peppers, we can cook them in olive oil with a couple of garlic cloves. This way, the taste really improves.

Spanish omelette: a MUST

With onion, please. This is certainly a controversial topic in Spain, but an omelette without onion is nothing but a confused French omelette that doesn’t know what to do with its life. It’s like what Valencian people call “rice with stuff in it” to make sure everyone knows that is not a true paella. What is next, recklessly changing all the traditional recipes? Both the paella and the Spanish omelette are sacred elements of the Spanish gastronomy and culture. Anyways, if we are to take an omelette to the beach, the best way of doing it would be by bringing a mini-fridge with us, keeping it nice and fresh.

Ajoblanco, an elegant soupe froide

A simple, elegant cold soup that manages to keep surprising people. It’s not even common outside Andalusia or southern Extremadura. Many claim it’s the mother of gazpacho, born even before tomatoes arrived from the American continent. The almonds provide a special touch that brings this recipe to excellency.

Ensaladilla rusa, right in front of my Olivier salad

In Spain we call it ensaladilla rusa, or Russian salad. It has only a few ingredients, but it’s delicious anyway. It’s important to cook the whole potatoes, without peeling them, to avoid their absorbing too much water. We recommend using homemade mayonnaise with a pinch of garlic, but if we’re taking it out it would be safer to simply buy it. Health comes first!

White beans salad, take-away childhood

The perfect plan for fighting the heat on the beach, on a lake, or even at an outdoors swimming pool! There is no better time to enjoy a yum white beans salad than a summer day after a refreshing bath. This recipe should be in any emergency first aid kit. Only a few ingredients, and utterly healthy. If you wish to add a special touch to the recipe, you can pour a bit of Lea & Perrins sauce to this salad.

Natillas, our favourite custard

There’s no much left to say about one of the most beloved traditional desserts of Spanish gastronomy. It’s easy to cook, delicious and cheap. It makes sense that many grandmas cooked it for us regularly. And here we have an actual debate (not in the tortilla matter though, that’s for sure): with or without biscuits?

Intxaursaltsa, the Basque dessert we need for sweetening our summer

Most people have never heard of this interesting, nutritious, and sweet recipe. The intxaursaltsa (“walnut sauce” in Basque) is a dessert made of milk, cream, sugar, and walnut flour. It’s really tasty and substantial, and it can be enjoyed either hot or cold. This age-old recipe allows us to travel to the green fields of the Basque Country, getting a sense of the rich essence of Basque gastronomy.

These are the best recipes to enjoy the Spanish merienda

Bocadillo de jamón, starring childhoods

This bocadillo has been protagonist in schools, work breaks and getaways to the beach for a long time. Recipes go from the simplest ones made of just bread and serrano ham, to the most elaborated ones, like the serranito recipe, a traditional recipe from Andalusia, especially of Seville. It also has green pepper and usually goes with French fries as a side dish. An authentic delish, but never forgetting the traditional one.

Horchata with fartons, a Valencian delish

This recipe is traditional from the Valencian Community, born in Valencia but enjoyed in the whole community. Horchata is very appreciated in this community, because of its fresh and sweet taste. Valencians enjoy this drink especially during the hottest months. Made of ‘chufas’, this drink can be tasted in almost every terrace in Valencia, where you can enjoy the soul of this community surrounded by bars with traditional and delicious dishes such as the Valencian paella. Fartons usually go with horchata, and they are made of little less than flour, water, and sugar. But they taste amazing and people normally dip these in the horchata. An authentic Valencian merienda!

Pan tumaca or how to taste Catalonia in a toast

This kind of toast with rubbed tomato in it is originary form Catalonia, where it’s served in almost every bar and restaurant as a breakfast of merienda. It’s usually prepared scrubbing a glove of garlic on the top of the toast and then the tomato. It tastes amazing with a cup of coffee or a refreshing drink during summer. A simple, but delicious merienda with the Catalan character.

There are many ways to enjoy a good Spanish merienda at tea time, so these are just a few suggestions made in Spain so that you can enjoy dishes with history, character, and the best Spanish taste.