A recipe for oven-roasted peppers, which are used in Spanish cuisine as a side dish to roast meat, fish or as a separate salad or tapas. The preparation is very simple. Just be careful not to overcrowd the roasting pan, as the peppers will start to cook in their own juices!

An authentic Andalusian tapas recipe - boiled chickpeas with spinach in a thick aromatic sauce of toasted bread, tomato, garlic and Roman cumin. Popular especially in tapas bars in Seville, originating from the times when Spain was ruled by Arabs. 

GAMBAS PIL PIL (sometimes called GAMBAS AL AJILLO) are the essence of the Spanish south. This simple recipe for prawns fried in garlic and chilli oil is one of the tastiest seafood recipes ever and we would love to share it with you.

Albóndigas con tomate are popular tapas throughout the whole of Spain. Originally an Arabic recipe, the discovery of tomatoes eventually turned into the current most widespread form, which we share with you today.

Catalán Calçots con salsa Romesco, or spring onions with Romesco sauce, is perhaps the most famous recipe of Catalan cuisine.They are the ideal refreshment of the grilling season. They can be served as an appetiser with meat or a light meal on their own.

An authentic recipe for the famous Catalan salsa Romesco, which has almost universal use. It goes well with boiled and roasted vegetables, with roasted fish and meat. However, you will most often see it served alongside grilled spring onions.

SAUTEED CLAMS WITH GARLIC AND PARSLEY

A simple recipe from the Andalusian coast for traditional clams in white wine with garlic and parsley. We are also sharing tips how to clean clams and remove sand. 

Gambas a la plancha ( grilled prawns in a pan ) are the essential tapas of Spanish cuisine. The cooking technique consists of grilling prawns on a layer of coarse sea salt without any oil. The salt toasts itself and imparts a smoky aroma to the food.

Gambas a la gabardina are prawns coated in a batter of flour, eggs and parsley and fried in a thick layer of olive oil. If you want to make someone fall in love with seafood, there is probably no more tempting tapas in Spanish gastronomy than this!

There is not just one iconic Christmas meal in Spain like in some countries. Although some similarities can be found in the Christmas menu in Spain, there is much more freedom. 

Ajoblanco is along with gazpacho and salmorejo the most popular Andalusian cold soup. In the past, the dense base of the soup used to be carried during the day by the shepherds and diluted by fresh water when needed at lunchtime.

A popular tapas recipe from the Cádiz region of Andalusia. Dry sherry with a very strong aroma plays the role of intermediary in the at first glance unconventional combination of jamón and clams.