Welcome to the Spanish Cookbook. Here you’ll find a huge collection of fantastic Spanish recipes, cooking and ingredients guides, articles and tips and tricks to help boost your tapas repertoire.
The Gazpacho manchego originates in La Mancha, and it is actually mentioned in the book “El Quijote de la Mancha”.
The first time I walked into a secadero I thought I had stepped on the the set of a sci-fi movie. I love ham, including Jamon Serrano, but seeing so many hanging hams was overpowering.
Hands up all of you who have heard of a fish going by the name of John Dory. Thought so. Neither had I. At least not until I moved to Spain almost ten years ago.
This dish is one of the main signature dishes from Madrid. The way to eat this dish is having the consome first, then you bring everything else to the table and eat it all together.
What can I say about churros, they bring me back lots of memories, mainly from when I was young. Chocolate con churros must be the most popular, “breakfast” and “merienda” food.
This dish is called Chilindron because of its sauce, typical from the areas of Aragón, Navarra and País Vasco, and it is normally cooked either with chicken or lamb.
Magdalenas are a very typical Spanish type of sweet, which we can eat equally either at breakfast, or merienda.
Pescaito Frito is probably one of the most typical ways to eat fish in Andalucía- the south of Spain.
The Council of the Alhambra and Generalife are producing their own olive oil. Using the olives grown in the meadows of one of the most glorious gardens in Europe.
One of the glories of discovering Spanish food is learning about new ingredients or foods that you have not only never tasted before. Mojama fits that bill.