This dish is often eaten as a tapa in bars around the country. We are not sure why this delicious recipe carries the name of a saint, but it has been really popular since the 50’s, when children and adults alike discovered that the soft cheese centre surrounded by the outside crispiness was quite delightful.
Our version, Mariscal & Sarroca style, is more glamorous, a bit more gourmet.
Today we would like to share with you a very sweet and seasonal dessert, made with a traditional Spanish sweet- Quince paste. Quince is a late fruit, harvested at the end of September, when the summer is very nearly over. When picked, quinces are very hard and sour, so they are best transformed into a sweet delicate jelly, which is very often eaten with cheese,
Most of the time we enjoy a good goat’s cheese with a little bread, sometimes slightly melted, and we tend to accompany it with honey, red berries jam… But this type of cheese also goes really well with hot dishes, to which it adds a touch of creaminess and a delicate flavour. Today we have chosen a
Chorizo is one of the ingredients more widely used in Spanish cooking. It can be eaten raw (once cured), but it can also be cooked in many different ways, added to stews, grilled, fried… The paprika in the chorizo dilutes in the oil or sauces, providing a very special colour and tempting flavour.
This is a simple and delicious recipe, in which chorizo is used to