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Morcilla de Burgos. Morcilla is popular as a tapa and as an ingredient in stews. Morcilla is generally a thicker sausage, about 2 1/2 to 3 inches across, stuffed with pig’s blood, rice, onions and spices, although like all Spanish cuisine, ingredients will vary from region to region. Morcilla from Burgos is the most popular in Spain.

Morcilla de Burgos. Morcilla is popular as a tapa and as an ingredient in stews. Morcilla is generally a thicker sausage, about 2 1/2 to 3 inches across, stuffed with pig’s blood, rice, onions and spices, although like all Spanish cuisine, ingredients will vary from region to region. Morcilla from Burgos is the most popular in Spain.

Bacon & Brie omelette wedges with summer salad

Bacon & Brie omelette wedges with summer salad

Bacon & Brie Omelette Wedges with Summer Salad----Spanish-style fritattas, or 'tortilla', are traditionally served in thick slices. Ready: Difficulty: Easy, Serves: Rated: stars, by 3 people.

Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain.

Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain.

Patatas bravas with chorizo    Patatas bravas with chorizo Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve.  |  Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.  click…

Patatas bravas with chorizo

Patatas bravas with chorizo Patatas bravas with chorizo Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve. | Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender. click…

I was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes how his mother used to cook his favorite dish: Chicken Chilindron or Pollo al Chilindron (the Chilindron being the heavy pan used to cook it). This is an updated version of the authentic recipe. Enjoy.....

I was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes how his mother used to cook his favorite dish: Chicken Chilindron or Pollo al Chilindron (the Chilindron being the heavy pan used to cook it). This is an updated version of the authentic recipe. Enjoy.....

Saltfish Seafood Recipes | Learn more about our Recipe Contests, and Discover how to prepare your Saltfish

Saltfish Seafood Recipes | Learn more about our Recipe Contests, and Discover how to prepare your Saltfish

Chorizo Stuffed Calamari with Tomato and Garlic Sauce

Chorizo Stuffed Calamari with Tomato and Garlic Sauce

Chorizo stuffed calamari. Latest recipes from all the teams and judges from the new season of My Kitchen Rules.

Spanish sausage rolls

Spanish sausage rolls

We've given the classic sausage roll a makeover by using spicy chorizo in the filling. Perfectly portable picnic treats!

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