Our Spanish recipes: tortilla de patatas, Andalusian gazpacho, churros, patatas bravas and crema catalana, the great classics explained step by step.
The traditional crema catalana recipe: a milk custard flavored with lemon and cinnamon, cooked on the stove and thickened with cornstarch, under a thin crust of caramelized sugar. Difference from crème brûlée, caramelizing without a torch, chilling and storage.
Crema catalana: the traditional Catalan cream recipe with cinnamon and lemon Read More »
The patatas bravas recipe from the tapas bars of Madrid: double-fried, extra crispy potatoes, a homemade brava sauce with Spanish pimentón, with or without tomato, and a garlic alioli. Best potatoes, spices, oven, air fryer and storage.
Patatas bravas: the crispy Spanish recipe with homemade brava sauce Read More »
The recipe for homemade churros as made in Madrid: a dough of water, flour and salt, with no eggs or butter, fried at 180 °C, and the thick hot chocolate to dip them in. Without a churro maker, why they explode, which oil, cinnamon sugar, baked version and storage.
Homemade churros: the traditional Spanish recipe with thick hot chocolate Read More »
The recipe for Andalusian gazpacho as made in Seville: very ripe tomatoes, cucumber, green pepper, garlic, stale bread, emulsified olive oil and sherry vinegar. Which tomatoes, which vinegar, spices, toppings, the difference with salmorejo and storage.
Andalusian gazpacho: the traditional recipe, smooth and ice-cold Read More »
The recipe for tortilla de patatas as made in Spain: potatoes slowly poached in olive oil, with or without onion, a rest in the eggs and the move to flip it. Which potatoes to use, cooking time, the runny version, tapas and storage.
Tortilla de patatas: the real Spanish potato omelette, soft and runny inside Read More »
Spanish cooking is generous, sunny food made for sharing, and it changes from one region to the next. Here you will find tortilla de patatas, the thick potato and onion omelette served in every bar, Andalusian gazpacho, the cold tomato, cucumber and pepper soup of summer in Seville, and patatas bravas, crispy potatoes with a spicy paprika sauce, the queen of Madrid tapas. For something sweet, there are churros with their thick hot chocolate for Sunday breakfast, and crema catalana, the custard flavored with lemon and cinnamon under a crust of caramelized sugar. Each recipe tells the story of the dish and gives tips to make it at home.
