Tortillas de camarones or shrimp tortillas by Guest of winter

Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province. They are delicious with a glass of chilled fino or manzanilla, on a bar terrace...

BBQ Pork Tenderloin - Spanish Style by John Spottiswood

This dish is from south-eastern Spain where Moorish influences are still found in many dishes. The combination of middle eastern spices and pork is wonderful. These are often served on kebabs as part of a tapas dish called Pinchos Morunos. You can follow the same directions below, cutting the meat into 1 inch chunks and grilling for…

Panizas or chickpea fritters by Guest of winter

Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south…

Paella by Nick Roche

Well, it has been a long time coming, but I finally am able to post the long awaited Paella article. There is so much to say about Paella that it's impossible to know where to begin. I will start by saying the Paella pictured above, is the one I made in Arizona for Felicia Sorensen, world renown Chef of Sri Lankin cuisine. Today,…

Boquerones en vinagre or marinated anchovies by Guest of winter

One of the most ubiquitous tapas in Spain, light, healthy and delicious anchovies marinated in vinegar and oil.

Chorizo by John Allred

An authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack.

Paella by John Allred

Spanish Steak Sofrito by Patti Fisher

This is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating. One of our Face Book friends posted a picture of this when he went out to dinner. I had never seen this and I had to know more because it looked so good. So, I did some…

Crab salpicón by Guest of winter

A light and refreshing crab salad typical from Northwestern Spain, breeze from the Atlantic sea on your plate!

Sobrasada stuffed rolls by Guest of winter

Sobrasada is a type of charcuterie typical from the Mediterranean island of Majorca, brings simple bread rolls to a new and delicious level!

Grandma Libia's croquetas by Guest of winter

Traditional children's fare and a delectable tapa

Beef Burritos with sweet onions and red peppers jam by Aherrera

My grandmother's migas by Guest of winter

A very traditional Spanish dish, originally shepherd's fare, of diced bread stir-fried with chorizo, ham and paprika

Sangria Blanca With Summertime Stone Fruits by Skinny Kitchen with Nancy Fox

What a perfect cocktail for summertime entertaining. Stone fruits, peaches, plums and nectarines, are a great addition to this fruity, softer, white sangria. What I love about sangria is it’s beauty, taste and versatility. While there is a lot going on in sangria, the finer notes of the wine will get lost, so I'm using a reasonably…

Salmon escabeche by Guest of winter

Salmon poached in vinegar, wine, oil and spices, delicious served on toast, as a tapa, flaked in a salad or on its own.