Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
Category: Spanish cuisine
Alcachofas con Almejas y Calamares – Artichokes with Clams and Squid
Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Almogrote Gomero – Canarian Cheese and Tomato Paste
Almogrote is a type of paste that is traditional to La Gomera and which is prepared to use up over-ripe cheese. It is spread on toasted bizcocho bread and is a wonderful appetizer to accompany a glass of wine. This is one of the tapas that has crossed the island borders and is now known and served across the entire Archipelago.
Andalusian Cuisine
Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterised by gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez.
Artichoke and Asparagus in Green Sauce
Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.
Asturian Cuisine
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.
Berenjena con Vinagret – Grilled Eggplant in Tomato Vinaigrette
Eggplants are a very common vegetable in the Mediterranean, particularly in Spain. This eggplant dish is great to serve as a tapa or a side dish, especially in spring and summer. It is the perfect make-ahead dish that you can take out a few minutes before serving.
Caldillo de Perro – Fish Soup with Bitter Orange
Usually prepared in the fishing districts, fresh fish is cut into slices and seasoned with salt. Traditionally cooked in a clay pot, where oil, garlic and onions are heated and boiling water is added.
Catalan Cuisine
Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as “Catalan mountain cuisine”. It is considered a part of western Mediterranean cuisine.
Chicken with Kidney Beans – Pollo y riñón Habas Estofado
Nicely browned chicken breasts cooked with kidney beans, in a spiced onion, yoghurt, and tomato sauce.
Chistorra
Chistorra is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain.
Cocido Madrileño – Madrilene Stew
This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.
Dulce de Membrillo – Quince Paste
Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava paste
Escalivada – Catalan Roasted Vegetables
Escalivada is a typical preparation of Catalan cuisine that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
Espinacas con Garbanzos – Spinach and Chickpeas
Try our authentic Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) for an inexpensive, quick and easy Spanish appetiser or side-dish recipe
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