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The long coastline of Spain, combined with the two archipelagos, the Balearics and the Canaries, ensures that fresh fish and shellfish are ubiquitous elements of the Spanish table.
The Region of Murcia serves authentic Mediterranean cooking: cereals, vegetables and olive oil are the base of this cuisine, which finds its source of inspiration in the market garden...
Dorada is usually prepared by baking in a salt crust. Most spanish food experts believe the method originated in Murcia, but is also common in Andalusia
The gastronomy from Majorca, Menorca, Ibiza and Formentera is comprised of many delectable and pleasurable dishes.
Eggplants, zucchini, asparagus, and other vegetables, whether cooked alone or as part of a more elaborate dis, are typically served as a first course in Spain
The eggplants grown on Majorca are smaller than those from the mainline and are pretty purple, lighter than the eggplants commonly seen in the United States.
Cocido Madrileño - or simply cocido - is probably one of Spain's national dishes. Cocido is based on a vast cauldron, which simmers away all day, hardly bubbling.
White sangria may seem more pure than the original red version, but it is every bit as potent. Here, the fresh mint leaves infuse the sangria with an unforgettable zesty freshness
Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain
In Spain, no open-air festival would be complete without its churreria stall, or at least a hawker wearing white cuffs and carrying a basket of freshly-fried fritters.
This is the classic flan recipe, which is as light and delicious as it is timeless.
Crema catalana is the traditional custard from Catalonia. A crisp, caramelized topping brings the essence of Catalonia...
Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb.
This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad.
This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold beer!