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Tirabeques, or snow peas are common in the vegetable gardens of Murcia, Here, they are combined with tender artichoke hearts to create a starter favored by local cooks.
Topping grilled fish with a spicy vinaigrette is one of the preferred ways to prepare fish fillets in Spain.
The Region of Cantabria is very rich in history, art and natural areas: the sea, valleys with mild and warm micro-climates, fertile pastures...
Quesadas (Lemon Cheese Cakes) are typical of La Vega del Rio, a village in Santander where the milk, cheese, and butter are exceptional.
Many people think of sweetbreads (mollejas) as an exotic ingredient served in upscale restaurants, but they are actually simple to prepare at home
Historically speaking, Madrid has always had a magnetic effect on the remaining Spanish regions. Madrid accepts all types of influences from all types of cooking.
Bacalao - salt cod - is one of the great Spanish delights, adding flavor to bland ingredients such as potatoes. If you are unfamiliar with it, then this is a delightful way to try it out
If you're looking for an special sangria recipe, just try our Spicy Sangria... Let it cool down before it heats you up!
Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine.
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.
These tasty ribs are known as Costillas in Spain. They are delicious cooked on a barbecue and almost as good when cooked under a hot grill.
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
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
Torrijas are a kind of bread pudding, traditionally eaten on Easter in Spain.
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