Stews are great in Spain. This recipe hails from Catalunya & uses clams and monkfish but you could just as easily use prawns and mussels.

The year was 1324 when the first food manual appeared in Catalunya. A manuscript called Libre de Sent Sovi was one of the very first food manuals in all of Europe. Two hundred years later the first Catalan cookbook was printed. It was called Libre del Coch and written by Rupert de Nola. The book also included recipes from Italy [...]

To accompany recipes such as Bunyols de Bacallá (see recipe section) you will need to have made a tasty alioli. This one, like that recipe, comes from Catalunya – where they know a thing or two about how to make sauces and dips. It seems we owe the joy of alioli to the Roman emperor Nero. I never knew that [...]

Some of the best chefs in Spain come from Catalunya. They learn to cook from a young age and some of the very best Spanish food on offer.

Here is a light meal for those who like hake and garlic. Here is a recipe for braised hake served with a touch of hot paprika.

Squid. There is many a week when I think I would eat nothing else. Squid can be cooked and served in such a variety of ways.

Spinach lends itself to being added to many a Spanish recipe but is also a meal in itself. Especially when being served with pine nuts.

Here is a recipe for that dish, Octopus with Potatoes (pulpos con patas). It’s a recipe that hails from Barcelona.

This meal uses the wonderful red mullet. If you want the Romesco sauce to be hotter, then throw in a dried red chilli pepper or two.

This meal of Sea Bass in a tasty green sauce was served to me in the coastal town of Cadaqués. Here’s the recipe for you to try out yourself