Clams “Marinera” Style (Almejas a la marinera)
Oct10

Clams “Marinera” Style (Almejas a la marinera)

Simple, traditional Spanish recipe. Really easy to prepare, it is difficult to stop dipping bread in this delicious sauce.

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Meatballs with pine nuts
Sep01

Meatballs with pine nuts

A different recipe for meatballs… prepare to lick your fingers clean!

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Russian Salad (Potato egg salad)
Aug22

Russian Salad (Potato egg salad)

One of our most typical tapas, perfect for a snack and a good example of our healthy Mediterranean Diet

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Rice with chicken and bacon, paella style
Jun26

Rice with chicken and bacon, paella style

Either as a tapa or as a main course, this paella style rice will beat all expectations. With a few simple ingredients and in less than 45 minutes you will prepare a delicious, flavorful rice dish.

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Baby squid in its ink with crispy rice
Jun24

Baby squid in its ink with crispy rice

Might look weird if you never tried them before, but they taste delicious!

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Potatoes with chorizo
Jun10

Potatoes with chorizo

Comida casera tradicional, perfecta para días fríos.

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Lobster potato salad
May20

Lobster potato salad

Fancy tapa, really easy to make and that will look and taste great for a special occasion. It is similar to the “ensaladilla rusa” (translated it would be “Russian potato salad”, although it is one of the most typical dishes in Spain), one of the most popular tapas, but eliminates some ingredients and adds lobster to make it a little fancier. The mayonnaise is homemade, as was -and still often is- frequently made in Spain, and you can find the recipe in our “Basics” section. Don´t worry, it is a total no-brainer. INGREDIENTS (serves 4) 500 grs. (1 pound) potatoes 1 lobster -500 gr. (1 pound) aprox. 1 egg 200 grs. (1/2 pound) white asparagus (canned) salt homemade mayonnaise PREPARATION STEP 1.- Boil the potatoes until soft in the center, about 20 minutes. Boil the egg for 10 minutes. Cool down and peel both. STEP 2.- This is the slightly complicated part. If the lobster is alive you will have to cook it in cold, salted water. You will need about 70 gr salt/liter; taste it and it will be very salty, but don’t worry, it should not come inside the shell. Choose a pot large enough to hold the lobster comfortably. Place the lobster in the pot and heat it over medium-high fire. Do not cover. When it boils, the lobster will be almost ready. Let it cook for 3 or 4 minutes and remove from pot. Place on a tray and let it rest and cool down for at least 30 minutes. I do not recommend using frozen lobster. If you can, always buy fresh, live lobsters. If you want to cook it when it is already dead, kill it by introducing it in the freezer for an hour. In that case, bring the salted water to a boil, introduce the lobster, wait until the water boils again and cook for 10 minutes. Let rest for 20-30 minutes after cooking. STEP 3.- Cut the potatoes and egg into small dices; strain the asparagus and cut into small pieces. STEP 4.- Extract the meat from the lobster. You can follow the following steps: – Twist off the claws – Crack each claw and knuckle with a lobster or nutcracker. Remove the meat. – Separate the tail and the head from the body. – Wrap the body in a kitchen cloth to avoid cutting yourself and, using your hands as a nutcracker, press the sides of the lobster towards the center. That will help the meat to get loose from the shell. – Insert a fork and push the tail meat out in one piece. Remove and discard the...

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Tortilla de patata – Spanish omelette
Apr09

Tortilla de patata – Spanish omelette

The “Queen of Tapas” and culinary Spanish treasure. Looks simpler than it really is, but it will surely be worth the effort. Perfect as an “aperitivo” (small bite before lunch) or dinner, makes an ever better brunch recipe.

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