Almejas a la Marinera turns a handful of simple ingredients into one of Spain’s most satisfying shellfish dishes. Fresh clams open in a savory sauce of white wine, garlic, onion, olive oil, and their...
Chipirones are small squid that show just how versatile Spanish seafood cooking can be. On one plate, they might arrive quickly grilled with olive oil, garlic, and parsley. On another, they appear surrounded by...
Espetos de Sardinas capture the taste of Málaga’s coastline with remarkable simplicity. Fresh sardines are threaded onto long skewers, seasoned with salt, and cooked beside an open fire until their skins become crisp and...
Zarzuela de Mariscos is one of Catalonia’s most impressive seafood dishes—a rich combination of fish, shellfish, tomatoes, wine, aromatics, and often a finishing picada. Its name echoes zarzuela, the Spanish theatrical genre that brings...
Galician Mussels are more than an everyday seafood ingredient. Known in Spanish as mejillones, they are closely connected to Galicia’s sheltered coastal waters, seafood culture, and distinctive system of mussel cultivation. Travel through Galicia...
Salsa Brava is the fiery finishing touch that turns a plate of fried potatoes into patatas bravas, one of Spain’s most recognizable tapas. Yet ask several Spanish cooks what belongs in an authentic bravas...
Mojo Picón is one of the Canary Islands’ boldest contributions to Spanish cooking. Red, garlicky, tangy, and often pleasantly hot, this traditional sauce can transform something as simple as a boiled potato into a...
Catalan Picada is one of those culinary techniques that can almost disappear into a dish while completely changing its character. Usually made by pounding ingredients such as nuts, garlic, parsley, and bread together, picada...
Porra Antequerana is the thick, creamy member of Andalusia’s famous family of cold tomato dishes. While gazpacho is light enough to drink and salmorejo has a richer, spoonable consistency, porra goes even further. Closely...
Basque Salsa Verde shows how a few simple ingredients can create one of northern Spain’s most distinctive seafood sauces. Built around fresh parsley, garlic, olive oil, and cooking liquid, this delicate green sauce is...
