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The town of Casar de Caceres gives its name to one of Spain's best sheep's milk cheeses, which, following the ageing process, has the peculiarity of being converted, most of the time, into cakes (those that liquify inside and have a hard rind that when cracked allows the cheese to flow out).
Surprising, yet traditional, empanadilla recipe
Christmas in Spain is quite a treat - the action gears up in mid-December and doesn't stop until January 6. There is the giant multi-billion euro lottery, splendid nativity scenes, lots of great food and one of the biggest New Year's Eve celebrations you are likely to see.
Spain-recipes.com provides a wide selection from the best spanish recipes
Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.
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. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on.
Along with the spanish omelette, patatas bravas is one of the most demanded tapa in any bar in Spain. Just try this hot and spicy appetizer!
This is a typical fruity party sangria recipe. Make the most of your summer parties with this recipe!
Find the best spanish paella recipes at spain-recipes.com!
Serrano ham is so adored by the Spanish that it is often served on its own, accompained by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is unavailable, the more readily available Italian prosciutto makes a good substitute.
Wonderful beaches, sun, an endless variety of things to do, a complete range of accommodationâ€¦ all with the "Q for quality" guarantee. Spain is the ideal holiday destination.
In slices, for spreading or in cubes. As a snack, for dessert, in salads or as part of a recipe. Cheese is delicious any way you try it, and it is always a part of any meal worth the name. Simple but delicious, devotees of this dairy product will find more than a hundred different varieties in Spain. It is one of the vital ingredients in Spanish cuisine. Come and discover it.
Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here
If you want an easy-to-do simple paella recipe, just knock on us... This is the easier paella recipe you can find
I have eaten these crisp, delicious shrimp fritters only in Andalusia, where deep-frying reigns supreme. They are at their best when made with chickpea flour, but regular flour is just OK.
The authenticity of paella is gauged by the community it builds. What better way to enjoy your friends than to sit around the communal paella and share it together? Is that not what life is all about?
In Catalonia, this is an everyday first course, with spinach sometimes standing in for the Swiss chard. Cooks in the Balearic Islands combine these same ingredients to make the filling for cocarrois, their traditional vegetable turnovers.
If you're looking for authentic Sangria recipe, find it here at spain-recipes.com
Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautÃ©ing them in olive oil, garlic, and a little milk.
Croquetas are ubiquitous in Spain, although they most likely originate from the French 'croquettes'. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavor. The possibilities are almost endless - here we have used prawns.
The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions.
Piperada is a traditional spanish tapa, made of eggs and vegetables
PestiÃ±os are sweet, crunchy fritters popular in Andalusia, where cooks fry with passion
This rich dessert is a variation of the traditional Spanish dessert called 'Flan'. Instead of vanilla, this flan is flavored with fresh strawberries.
Squid paella is a simple paella recipe. Easy to do, it will bring you the full essence of Mediterranean culinary tradition
If you're looking for an special sangria recipe, just try our Spicy Sangria... Let it cool down before it heats you up!
Spanish clams, specially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices!
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.
This is the real spanish omelette recipe. Tortilla de patatas is the most famous tapa in Spain, and you'll be able to find it in almost every bar!
The best recipes for spanish tapas.In the Mediterranean diet it is typical to begin the food with succulent starters to open up the appetite. Either in complete portions or in half rations - the famous â€˜tapasâ€™ â€“ appetizers are usually served before the food. Of the endless variety of starters that is possible to find - there is not town that doesn't have his own - we introduce a selection that we believe you will really enjoy.
Spanish Dessert recipes are as varied as the regions that conform Spain, there is always one desert for every occasion and region.
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs.
A different white sangria, soft and a perfect complement for your parties
An innovative gazpacho recipe, based on ajo blanco
This is the real spanish vegetarian paella recipe. If you want to enjoy the authentic mediterranean diet, don't miss this recipe!
Torrijas are a kind of bread pudding, traditionally eaten on Easter in Spain.
Tocinillo de cielo (Heaven's little pig) is one of the most surprising desserts of the Spanish gastronomy. We could compare it, in sweet version, with the potato tortilla.
Typically Galician Tetilla cheese is made from milk from herds of cows in the area, basically Friesians, Alpine Browns and Rubia Gallega.Â Its flavour is creamy and slightly salty, its texture is fine and its colour yellowish ivory, although undoubtedly its greatest characteristic is the peculiar breast-like shape that gives it its name (tetilla means small breast).
Tarta de Santiago is a traditional cake from northern Spain. The tarta is dense and rich in flavor and is well-known in Santiago, Spain as a delectable treat used to lure passers-by into restaurants or cafÃ©s.
Suquet is the diminutive form of suc, or juice, in Catalan, which means that this wonderfully flavored dish is more correctly called juicy fish stew.
This one is a simple recipe, very handy when preparing a barbeque or a picnic party. Tomatoes here are used as a container for a delicious Spanish stuffing. If you don't like garlic, you can use plain mayonnaise instead of allioli (typical spanish garlic mayonnaise).
La Rioja is situated on the Camino de Santiago route. It is a land of travelers and exchange, where relationships are formed and culture and customs interchanged.
Leche Frita is a traditional spanish dessert, made of milk, flour and eggs
Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with cafe con leche, and they are said to have originated in Aragon.
Marmita translates as 'pot' or 'casserole' in Basque, while the suffix ko is the genitive case, so that marmitako literally means 'from the pot'. Of course, just about everything in Basque cooking comes 'from the pot', but only this venerable dish goes by that name. Originally it was cooked on board fishing boats - and still is - but for decades now it has appeared on restaurant menus in the Basque Country, sometimes even prepared with salmon. The stew is soupy but thick, specially when the potatoes are 'cracked open' to yield more starch. You can prepare marmitako up to the point a which the tuna is added, and then reheat the stew up to a day later and add the tuna.
Meatballs in tomato sauce are a traditional tapa recipe from Spain
Menestra is one of the irreplaceable dishes of Navarra cuisine. Menestra can be served as a side dish to fish or meat, or as a main course in its own.