I first had Fabes con Almejas in Oviedo, in northern Spain. White beans and clams in a light garlic and olive oil broth. It didn’t look like much, but it was one of the most comforting things I ate on the trip. There was no heavy sauce, no theatrics. Just creamy beans, sweet clams and…
Tag: Spanish food
Gilda (Classic Basque Pintxo)
During my month travelling through Spain, I noticed one thing every pintxos bar had in common: a plate of Gildas sitting proudly on the counter. Just a simple skewer of olive, anchovy and pickled green pepper — nothing fancy, yet somehow the first thing people order when they sit down with a drink. I loved…
Spanish Octopus (Pulpo a la Gallega)
One of the best things I ate in Spain was Spanish Octopus (Pulpo a la Gallega)— a Galician-style dish that’s as simple as it is delicious. The first time I tried it was at Mercat de la Boqueria in Barcelona. Served warm on a wooden plate, dressed with nothing more than olive oil, sea salt,…
Spanish Braised Beef Cheeks (Carrilleras de Ternera)
Spanish braised beef cheeks (carrilleras de ternera) are slow-cooked in red wine and aromatics until meltingly tender, creating a rich, glossy sauce that’s perfect with creamy mash, polenta or crusty bread. I first mentioned them in my What to Eat in Spain post, but they deserve their own spotlight here. I actually first tasted them…
Tortilla de Patatas (Spanish Potato Omelette)
No trip to Spain is complete without eating at least one slice of tortilla de patatas. You’ll find it everywhere—from bustling market bars and family-run bodegas to petrol stations, where it’s served by the slice with a side of crusty bread. It’s a dish that speaks to Spain’s genius for making something extraordinary out of…
Pan con Tomate (Spanish Tomato Bread)
Pan con Tomate is one of those dishes that shows how a few perfect ingredients can create something unforgettable. You’ll see it everywhere in Spain — at tapas bars, markets, and casual terraces — but one of my strongest memories is sitting in the hot afternoon sun in Seville, drink in hand, watching the world…
Chorizo with Chickpeas and Cider: A modern twist on a Spanish classic
I’ve been writing a series of recipes inspired by a recent trip to Spain, and one of the things I loved most was the variety of regional tapas—small plates that vary wildly depending on where you are. In northern Spain, particularly Asturias, cider features heavily in cooking, often paired with chorizo and beans or chickpeas…
Valencian Tomato Salad with Anchovies, Capers and Basil
Valencia was hot—mid-summer, sun-baked stone kind of hot. The kind of weather where appetite fades but flavour becomes everything. We sat down at a small restaurant near the historic centre, shaded by trees and blessed with a light breeze. The tomato salad that arrived at our table looked deceptively simple. But the first bite was…
Spanish Garlic Clams with White Wine (Inspired by Barcelona Markets)
Perched elbow-to-elbow at a bustling bar inside Mercat de la Boqueria in Barcelona, watching the chefs work their magic behind the counter. Among all the vibrant seafood and sizzling plates, one dish stood out for its simplicity and unforgettable flavour—clams, cooked fast and served hot with plenty of crusty bread to mop up the juices….
Gambas al Ajillo (Spanish Garlic Prawns)
Gambas al Ajillo, a beloved Spanish dish, originated in Andalusia and is a staple in tapas bars worldwide. Made with prawns, garlic, olive oil, and spices, it’s quick and easy to prepare. Serve with crusty bread or as part of a tapas spread with olives, cheese, and chorizo. Pair with Fino or Manzanilla Sherry for a delightful experience.