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Tortillas de camarones or shrimp tortillas by Guest of winterTortillas 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... |
2 votes
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Panizas or chickpea fritters by Guest of winterPanizas 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… |
2 votes
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Arroz Con Leche Brulee by Colleen McconnellI don’t think I realized how delicious arroz con leche was until I was in Spain last month. We had SO MUCH of it there, and I didn’t come across a single version that I didn’t like. My favorite was definitely at a restaurant called El Ñeru, where they actually bruleed the top. This is my at home recreation of it. |
1 vote
2966 views
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Boquerones en vinagre or marinated anchovies by Guest of winterOne of the most ubiquitous tapas in Spain, light, healthy and delicious anchovies marinated in vinegar and oil. |
1 vote
4577 views
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Chorizo by John AllredAn authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack. |
2 votes
6012 views
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Sangria by Shawnna and Davide BusettiThursday, May 6, 2010 Sangria Everytime I mention the word sangria, everyone always says, "MMMmmmm! I love sangria!" But how rarely we actually drink it. I am always so hesitant to order it out, because for my taste it is usually syrupy sweet. That ruins it for me. I like my sangria somewhat dry, with the nice fruit flavor in the… |
1 vote
5842 views
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Crab salpicón by Guest of winterA light and refreshing crab salad typical from Northwestern Spain, breeze from the Atlantic sea on your plate! |
1 vote
6013 views
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Sobrasada stuffed rolls by Guest of winterSobrasada is a type of charcuterie typical from the Mediterranean island of Majorca, brings simple bread rolls to a new and delicious level! |
1 vote
3337 views
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Grandma Libia's croquetas by Guest of winterTraditional children's fare and a delectable tapa |
5 votes
4382 views
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The sangria, perfect to cool this summer. by chefgoninIn a glass jar, put the chopped fruit, sugar and spirits, stir with a wooden spoon and quickly dissolves the soda and then add the wine. It is important that the wine and soda are very cold . Just when serving ice is added to stirring quickly to this very cold sangria. Place the jar on the table with empty glasses and each is… |
1 vote
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Beef Burritos with sweet onions and red peppers jam by Aherrera
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1 vote
2507 views
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My grandmother's migas by Guest of winterA very traditional Spanish dish, originally shepherd's fare, of diced bread stir-fried with chorizo, ham and paprika |
5 votes
3266 views
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Sangria Blanca With Summertime Stone Fruits by Skinny Kitchen with Nancy FoxWhat 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… |
1 vote
5097 views
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Salmon escabeche by Guest of winterSalmon poached in vinegar, wine, oil and spices, delicious served on toast, as a tapa, flaked in a salad or on its own. |
1 vote
5620 views
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Appetizers from Valencia -Cod dumplings by chefgoninValencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?, Discover them in http://valenciagastronomic.blogspot.com.es |
1 vote
6046 views
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