Mariscal & Sarroca’s Blog (ENGLISH)
Spanish tortilla is well known outside Spain. It seems the origins of it date back to the 19th c. when in the North of Spain a mixture of two humble ingredients, eggs and potatoes transformed into a culinary revelation.
From the original recipe, lots of different versions are possible, and we are going to make one that adds a lot of flavour and a touch of colour. Let’s make potato
Nutritional values of IBERICO JAMON (ham) are unaffected whether you carve it from the whole leg or eat it out of a vacuum pack. To get the best taste out of your sliced vacuum packed ham, it should be eaten at a temperature of around 20º to 22º C, when the marbled fat starts to become softer and the flavours are more intense.
Croquetas are small, lightly breaded and fried fritters. They are a sure hit as an appetizer or an afternoon snack with a beer or a glass of wine. They are creamy and smooth and very tasty. You can make the dough ahead and freeze it. A very popular Spanish tapa!
Ingredients (makes about 25)
- 250 g Iberico ham Mariscal & Sarroca - moreOpen sandwiches are very popular in Spain, it is a tapa often found in bars, and a healthy snack, very easy to prepare at home. They can be topped with any leftovers or anything that takes your fancy and you find in the fridge. Salmorejo is like a richer and deeper gazpacho. Impress your guests with this wonderfully Spanish open sandwich.
Ingredients (Serves 4)
- 4 bread slices
A tapa is truly an essential element of Spanish gastronomy. A tapa is defined as ‘any small portion of food that accompanies a drink’. Tapas bars can be found all around the world, and London is no exception. Experts do not agree on how the concept of tapa was created. Some people attribute its invention to the King Alfonso X, and some others to King Alfonso XIII.
Legend has
