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
This fruity version of alioli goes really well with meat, like pork or lamb. It is made from membrillo, the quince paste.
Ingredients (serves 4)
250 g membrillo from Mariscal & Sarroca 1 garlic clove 150 ml (half extra virgin olive oil Mariscal & Sarroca and half sunflower oil) Lemon juice to taste Sea salt and black pepper
Crush the garlic with a little salt in
Start by roughly chopping the chorizo and the tomatoes. Fry the chorizo in plenty of hot olive oil until it gets crispy. While the chorizo is cooking, finely slice the scallions and
Saffron is very appreciated in Spanish cooking. This spice contributes to our recipes adding colour, as well as flavour. In order to bring out all the best of it, the fine threads should first be slightly toasted on a pan over a low fire, so that they dry and can be easily ground. We then dilute them in a little bit of water, or
Coins are valuable, and in every civilization they have been minted with symbols of elements that were important to their citizens. Well, you may be surprised to find out that the Romans that settled in Hispania minted coins in the shape of legs of ham. This would no doubt indicate that ham was a very valuable and coveted good.
It was the Iberian tribes, before the arrival of the