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As temperatures are souring this summer,  cool down with a delicious chilled Gazpacho soup. This quick and easy traditional Gazpacho recipe is not only refreshing it’s packed full of vitamins too! Olé!!

Gazpacho

INGREDIENTS for Traditional Gazpacho recipe:

75 g stale bread (Spanish loaf, not packaged bread), crusts removed

1 kg ripe tomatoes (see note below ABOUT TOMATOES), peeled and seeded

3 cloves garlic

2 tsp salt and pepper

6 tbsp olive oil

5 tbsp vinegar

about 300 ml water

 

GARNISH for Traditional Gazpacho recipe:

100 g green peppers, finely chopped

100 g cucumber, peeled and finely chopped

1 small onion, finely chopped

1 small tomato, finely chopped

2 slices bread, toasted and diced like croutons

 

METHOD for Traditional Gazpacho recipe:

Put the bread to soak in enough water to cover it for around 10 minutes.

Squeeze out the excess water and put the bread in a blender or processor.

Cut the peeled tomatoes into chunks and add to the blender with the garlic, salt and pepper.

Blend until puréed and with the motor running add the oil in a slow stream, followed by the vinegar.  The mixture will thicken and change color as the oil blends in.

Add a little water and transfer to a serving bowl or pitcher. Stir in the water to the desired consistency and chill until serving time.

 

For the garnish:

Place the chopped peppers, cucumbers, onion, tomato and croutons in individual small bowls or in a divided dish and serve them as accompaniments.

Gazpacho may also be served in glasses or mugs for sipping but without the garnishes.

 

Note ABOUT TOMATOES: vine-ripened tomatoes are one of Spain’s treats.  If possible, buy the big, beefy ones.  Even if they are slightly green, they will ripen in a few days. Avoid the all-of-a-size and color long-life tomatoes. They’re bred for shipping long distances and don’t have the flavor of the local varieties. Tomatoes can be skinned before making the gazpacho by dipping them in boiling water or try running the blunt edge of a knife across the skin, then pulling it off.  Otherwise, crush the tomatoes, and then sieve them to remove the skin and seeds.

 

Gazpacho Ingredients

Learn to cook tasty local Spanish dishes with an excellent in situ chef as part of your Private Luxury Food, Wine and Cultural Tour in Spain.  Our  wonderful Spanish Cooking and Wine Tour takes you into the world of Spanish Cuisine, and Spanish Wine, the best way to learn about Spain!

Leaves are changing color, the nights are closing early, pumpkins are being carved and windows are being adorned with spiders webs and ghouls. But, Halloween, in Spain, won’t consist of “trick or treaters” knocking at your door! In fact only in recent years has Halloween started to dominate the shops in Spain and in a few more years will probably become as big as in the U.S and the U.K.

Halloween, October 31st,  is All Saint’s Eve and in Catalonia, Spain,  it is All Saints Day, November 1st, which is the day that is celebrated.

All Saints is a time to be with the family,  by the fire and recounting stories, eating chestnuts and sweet potatoes and a day to visit your departed ones in the cementery.  A traditional delicacy for All Saints Day are the sweet “panellets” and here below is a Traditional Spanish Recipe of step by step Panellets for you to try at home!

Various Panellets

Panellets, Catalan for “little breads,” are a traditional dessert served in Catalonia, Spain, on All Saints Day, November 1st.  To serve in traditional Catalan style, drink some Spanish cava (Spanish champagne) or moscatel with them.

Ingredients for Traditional Spanish style Panellets Recipe (Servings: 32):

  • 1 lb. ground almonds
  • 2 1/2 cups granulated sugar
  • 1/2 -1 cup water
  • 1 small potato
  • grated peel of 1 lemon
  • 3-4 drops lemon juice

 

Topping for Traditional Spanish style Panellets Recipe:
  • pine nuts (and egg whites if using)
  • sweetened cocoa powder
  • candied fruit

 

Flavourings for Traditional Spanish style Panellets Recipe:
  • instant coffee powder
  • coconut flakes
  • cinnamon

 

Method for Traditional Spanish style Panellets Recipe:

Blanch almonds, then grind in a food processor into a fine dust.

Peel potato, cut into quarters and boil until cooked. Drain the water and mash with a fork.

Place sugar in a medium saucepan with ½ cup of water and heat over a medium flame until sugar is dissolved (pour more water in if necessary). Then bring to a boil, stirring often.

Add 3-4 drops of lemon juice. Lower heat and simmer until mixture is a thick syrup.

After removing the pan from the heat, use a large wooden spoon to gradually stir in the ground almonds, cooked potato and grated lemon peel. Allow the mixture to cool to room temperature, then refrigerate overnight.

Pre-heat the oven to 380 ºF  and grease cookie sheets. Spoon out the dough with a teaspoon and roll into small balls with your palms. Then roll the balls in powdered cocoa or whole pine nuts. Before using pine nuts, brush each with a bit of egg white. Put on greased cookie sheet.

You can add flavor to the mixture if you want by separating a portion of the dough with your hands and working in a bit of instant coffee flakes, candied fruit or cinnamon. Then roll back up into individual balls.

Bake just long enough to brown the pine nuts, usually about 4 minutes. Remove the panellets immediately using a spatula before they cool and stick to the cookie sheet.

Panellets

Not just for All Saint’s Day, these warm, squishy sweets are especially comforting during the cold and crisp days of fall – that’s why we always stop to try some in our favorite Barcelona pastry shops on our Barcelona food and Wine Weekend Tour.

This quick and easy classic Spanish dish is not only finger-lickin’ tasty but can be adapted to suit your tastes.  Not a fan of sherry? Then add white wine instead! Like a bit of spicy? Then add some paprika or chilli!

Pollo al Ajillo – Chicken sautéed with Garlic – A Traditional Spanish Recipe

Pollo al Ajillo - Garlic chicken

Ingredients for Pollo al Ajillo Traditional Spanish Recipe : Makes 12 tapas or 6 main dishes.

  • 900g/2lb chicken wings or a whole chicken cut into bite-sized pieces
  • Salt & pepper
  • 1 head garlic (about 12 cloves)
  • 4 Tablespoons olive oil
  • 1 bay leaf
  • 120ml/4 fl oz dry or medium-dry sherry
  • Chopped parsley

Method for Pollo al Ajillo Traditional Spanish Recipe :

Cut off the wing tips and discard (or save them if you’re making stock).

Divide each wing into two and sprinkle the chicken pieces with salt and pepper.

Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in a deep frying pan or anearthenware casserole.

Add the chicken pieces and garlic to the oil and sauté very slowly.

When the chicken pieces are browned on all sides, add the bay leaf and sherry.

Continue cooking until the liquid is reduced and the chicken begins to sizzle again.

Serve hot garnished with chopped parsley.

If serving as a main meal why not accompany with salad and crusty bread.

 

Learn to cook tasty local dishes with an excellent in situ chef as part of your Private Luxury Tour.  Our  wonderful Spanish Cooking and Wine Tour takes you into the world of Spanish Cuisine and Spanish Wine  …….. the best way to learn about Spain!

A Cordovan specialty, Flamenquin, literally translates as “small flamenco dancer” but, this typical dish from Cordoba is, basically, a fried meat, ham and cheese roll.  Flamenquin can be served with salad, fries or even as a tasty Tapa bite to eat.  For this recipe we have chosen a delicious Home-made Tomato Sauce so here’s a traditional Spanish Flamenquin Recipe for you to try at home – Enjoy! 

flamenquin

Ingredients for Traditional Flamenquin Recipe:

4 x150g veal or pork escalopes

8 thin slices of Serrano ham

100g Queso de Grazalema or Gruyère cheese, cut into 8 long sticks about 1cm thick

Olive oil, for shallow-frying

Plain flour, for coating

2 large free-range eggs, beaten

100g white breadcrumbs

 

And,  for the Home-Made Tomato Sauce Recipe:

100ml olive oil

1 large onion, finely chopped

4 garlic cloves, finely chopped

400g skinned, chopped tomatoes, fresh or canned

150ml chicken stock

3 bay leaves

1 tablespoon chopped oregano or marjoram

2 tablespoons small capers, rinsed and drained

25g pitted black olives, cut lengthways into strips

Sugar, salt and freshly ground black pepper

 

Method for Traditional Flamenquin Recipe:

Starting with the home-made tomato sauce, heat the olive oil in a medium pan.

Add the onion and garlic, cover and cook gently for 10 minutes until soft and lightly golden.

Add the tomatoes, chicken stock and bay leaves and simmer, uncovered, for 30-40 minutes, stirring now and then, until the sauce has reduced and thickened to a good consistency.

Meanwhile, flatten the meat escalopes by placing each one, in turn, between two sheets of cling film and with a rolling pin, gently flatten until uniformly thin.

Out of the cling film, cut each flattened meat escalope in half and season lightly on both sides.

Cover the pieces of meat with a slice of Serrano ham.

Lay the lengths of cheese across one short edge of each escalope and neatly roll them up to finally secure the rolls in place with a wooden cocktail stick.

Remove the bay leaves from the tomato sauce and discard, spoon half of the sauce into a mini food processor and blend until smooth, then stir it back into the pan with the oregano or marjoram, capers, olives and some sugar, salt and pepper to taste and leave to simmer for a further 5 minutes. Keep hot.

Meanwhile, pour 2.5 cm of olive oil in a deep saute pan or wide-based saucepan and heat to 170°C (use a cooking thermometer).

Dip the rolls first into the flour, then the beaten eggs and finally the breadcrumbs, ensuring they are well coated.

Add the rolls to the hot oil and fry for 5-7 minutes, turning them over frequently, until they are golden brown and cooked through.

Drain briefly on kitchen paper, carefully remove the cocktail sticks and serve with the tomato sauce.

 

Join us on a personalized private tour of Spain to taste Flamenquin in it’s home land and to enjoy the sights and delights of Cordoba.  Our Majestic Madrid and Authentic Andalusia Tour, lets you experience Southern Spain with the orange scented patios of Seville, Romantic Ronda, Grand Granada and Curios Cordoba, as well as Spain’s Majestic Capital!

 

Spain is a big country enjoying diverse cuisine, culture and scenery. From North to South, with a fantastic climate, fresh local produce is grown on the land and great wine is lovingly made from the vines. It’s no surprise, therefore, that with Good Food and Fine Wine Superchefs abound here! Love Food? Love Wine? Love Spain!

With the recent publication of the World’s Best 100 Restaurants for 2014, Spain is home to 10% of the acclaimed list.  But, that’s not all!  When the Michelin Stars Awards for 2014 were announced, Spain was left sparkling with 8 Michelin 3* Restaurants, 17 Michelin 2* Restaurants and well over a hundred Michelin 1*Restaurants.

If you love Good Food and Fine Wine, what are you waiting for? Spain is the Foodie place to be!

So, with 10% of the World’s Best Restaurants being in Spain, who’s placed where on the prestigious World’s Best 100 Restaurants List?

Nº 2. El Celler de Can Roca. Girona, Spain  Last year’s Nº1 and home to the Best Pastry Chef in the World 2014 – Jordi Roca

Nº 6. Mugaritz. Errenteria, Spain

Nº 8. Arzak. San Sebastián, Spain

Nº 26. Azurmendi. Larrabetzu, Spain Winner of the Sustainable Restaurant Award for 2014

Nº 34. Asador Etxebarri. Atxondo, Spain

Nº 35. Martín Berasategui. Lasarte, Spain

Nº 41. Quique Dacosta. Denia, Spain.

Nº 57. Tickets – Barcelona, Spain 

74. 41 Grados – Barcelona, Spain 

Nº 94. Diverxo – Madrid, Spain 

Celler de Can Roca

And, as for Michelin Star Restaurants in Spain? Take your pick:

The Eight Michelin 3 Star Restaurant Wonders in Spain for 2014 (in alphabetical order) are:

Akelarre. Pedro Subijana (Guipúzcoa)

Arzak. Juan Mari Arzak (Guipúzcoa)

Azurmendi. Eneko Atxa (Vizcaya)

DiverXo. David Muñoz (Madrid)

El Celler de Can Roca. Joan Roca (Girona)

Martín Berasategui (Guipúzcoa)

Quique Dacosta (Alicante)

Sant Pau. Carme Ruscalleda (Barcelona)

Michelin 2 Star Restaurants in Spain for 2014 (in alphabetical order):

Abac. Jordi Cruz (Barcelona)

Atrio. Toño Pérez (Cáceres)

Calima. Dani García (Marbella)

Casa Marcial. Nacho Manzano (Asturias)

El Club Allard. Diego Guerrero (Madrid)

El Portal. Francis Paniego (La Rioja)

Enoteca. Paco Pérez (Barcelona)

La terraza del Casino. Paco Roncero (Madrid)

Lasarte. Martín Berasategui. (Barcelona)

Les Cols. Fina Puigdevall (Girona)

M.B. Martín Berasategui (Santa Cruz de Tenerife)

Miramar. Paco Pérez (Girona)

Moments. Raül Balam (Barcelona)

Mugaritz. Andoni Luis Aduriz (Guipuzcoa)

Ramón Freixa (Madrid)

Santceloni. Óscar Velasco (Madrid)

Sergi Arola Gastro (Madrid)

 

There are so many Michelin 1* Restaurants in Spain, here is the Complete List

 

With Spanish Chefs taking the World by storm, now is the time to visit Spain with 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Catalonia, Madrid and The Basque Country.  Contact us for your personalized quote.

GAMBAS AL PIL PIL – Prawns sizzled with Garlic and Chili – is an authentic pintxo or tapas dish that you will find throughout Spain, normally prepared to order and served in small individual dishes.  Here’s a Traditional Spanish Pintxo / Tapa recipe for Gambas al Pil-Pil to try at home. This ridiculously quick and easy pintxo/ tapas recipe will have you WOWing your family and friends,  but make sure to use fresh raw prawns (pre-cooked ones will go rubbery).  Oh! and don’t forget to serve with fresh bread, as you are sure to be mopping up the delicious pepper and garlic flavored olive oil afterwards!  More about Pintxos and Tapas

Sizzling Spanish Prawns

Ingredients for Gambas al Pil Pil recipe : Makes around 4 tapas servings.

  • 1 cup or 200 grams of shrimp (size is entirely up to you)
  • 2 small pieces (1/4 teaspoon) of dried red hot chili pepper
  • 1 clove of garlic, chopped
  • Olive oil
  • Bread, to serve

 

Method for Gambas al Pil Pil recipe:

Heat the olive oil to gently fry the chopped garlic and the chili peppers.

Add the shrimp and fry for one more minute.

Remove from the heat and serve sizzling hot.

Don’t forget the bread for dipping and try not to burn your tongue!

 Gambas al Pil Pil Pintxo/Tapa

Learn to cook some great typical Spanish dishes on our Cookery Tour in Northern Spain.  A fantastic private tour providing an insight into Spanish Food and Drink with some interesting visits to artisan producers and medieval villages, cooking lessons, authentic lunches, gourmet tastings and a guided tour of probably the best market in the World – La Boqueria, Barcelona.

All our Culinary Tours are exclusively private and can be adapted to suit your preferences.  Contact us for your personalized quote.

 “Tortilla de Patatas” Spanish Potato Omelet is the most common gastronomic specialty found throughout Spain. While there are numerous regional variations, the most common version is the one made with eggs, potatoes and onion.  Tortilla may be eaten hot or cold and is commonly served as a Pintxo or a Tapa.  (More about Pintxos and Tapas) .  This traditional Spanish recipe is quick and easy to make at home, and, it’s a guaranteed crowd pleaser!

 

Ingredients for Tortilla de Patatas / Spanish Potato Omelet recipe Makes 16 tapa servings

  • 2 lbs/ 1 kg potatoes
  • 6 tbsp olive oil
  • 2 tbsp chopped onion
  • 6 eggs
  • 1/2 tsp salt

 

METHOD for Tortilla de Patatas / Spanish Potato Omelet recipe

Peel the potatoes and either slice them thinly or cut into dice.

Heat some oil in a non-stick frying pan and cook the potatoes slowly until fork tender, about 30 minutes, adding the chopped onions towards the end. The potatoes should not brown.

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil. Combine the potatoes and onions with the beaten eggs.

Add some oil to the frying pan and pour in the mixture of eggs, potatoes and onions. Cook the omelet on a medium heat until set on one side. Shake the pan to keep it loosened on the bottom.

Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add additional oil to the pan.

Slide the tortilla back into the pan to cook on the reverse side. When the omelet has set, slide it out onto a serving plate.

Tastes great served with ‘Pan Con Tomate’ literally bread with tomato.  A tasty, and easy, accompaniment: After toasting the bread, rub a peeled garlic clove over the toast, usually half a clove is good for one slice of toast. Then, drizzle olive oil over the bread.  After the garlic and olive oil,  firmly rub half a tomato over the toast, making sure to squeeze out all the seeds, juice and pulp.

Learn to cook Spanish Omelet and similar typical Spanish dishes on our Cookery Tour in Northern Spain.  A fantastic private tour providing an insight into Spanish Food and Drink with some interesting visits to artisan producers and medieval villages, cooking lessons, authentic lunches, gourmet tastings and a guided tour of probably the best market in the World – La Boqueria, Barcelona.

All our Culinary Tours are exclusively private and can be adapted to suit your preferences.  Contact us for your personalized quote.

Escudella i Carn d’Olla (more commonly known as Escudella) is a traditional Catalan soup/stew.  Traditional Escudella is typically served in two parts:

Escudella- The broth part with rice/pasta or both

Carn d’Olla- The meat and vegetables used in the broth

Although, it can be served together and is called Escudella Barrejada

Ingredients for Traditional Spanish Escudella Recipe:

  • 400 gr. chickpeas
  • 1 piece beef bone
  • 200 gr. bacon
  • 1 pig ear
  • 300 gr. beef
  • 1 black sausage
  • 10 garlic cloves
  • 1 cabbage
  • Celery
  • 1 turnip
  • 4 carrots
  • 1 onion
  • Rice or giant pasta
  • Salt

 

Method for traditional Spanish Escudella recipe:

Leave the chickpeas to soak for 24 h.

In a large pot heat the chickpeas together with the bones, pig ear, bacon, unpealed garlic cloves, carrots, turnip, celery, onion and beaf meat.

Carefully add salt taking into account that some of the ingredients like bacon are salty. Cover the pot and bring to a boil. Lower the heat and allow to slowly cook for 2 hours.

Cook the black sausage in a separate pot for approximately 15 minutes. Once cooked add the cabbage and heat for 10 minutes. Once the vegetables and meat are cooked, place in a container.

Bring the soup to boil and add the rice or giant pasta. Cook for 10 minutes.

Serve all ingredients together for a wonderful Traditional Spanish Escudella.

 

Our Private Cooking Tour in Northern Spain  is the best (and most fun!) way to introduce you to local and authentic Spanish recipes.  This unforgettable private culinary tour includes a visit to Barcelona’s most talked about marketplace, La Boqueria, 2 gourmet cooking classes with Spanish chefs followed by a delicious 3-course meal, Gourmet tastings, Wine tastings as well as cultural visits.

This very popular Cannelloni dish appears all year round in Spain but “Canelones”, as they are called in Castellano Spanish, may well appear as a starter on special occasions, like Christmas Eve, when they may boast a more luxurious filling of prawns or lobster.   Not to be confused with the Italian Cannelloni which is made with minced meat, and resembles a bolognese sauce,  Spanish Canelones are most frequently enjoyed as the star dish on Boxing Day in Catalonia when they are normally stuffed with the roasted meat leftovers from the previous day.

Here’s a traditional recipe, for an all-round dish,  Spanish Canelones:

Ingredients for traditional Spanish Canelones recipe:

  • Approx. 20 squares of cannelloni pasta
  • 2 tablespoons salted butter
  • ¼ lb ground veal
  • ½ lb ground pork
  • 3 oz. Jamon Serrano or prosciutto, finely chopped
  • 1 cup whole milk
  • 1 tablespoon flour
  • ½ cup grated parmesan cheese plus ¼ cup for topping
  • ½ oz. black truffle, very finely chopped
  • Pinch of salt
  • Dash of pepper
  • Pinch of nutmeg
  • 1 egg, beaten

 

Béchamel sauce ingredients:

  • 4 cups of milk
  • 5 tablespoons butter
  • 4 tablespoons flour
  • ½ tsp. nutmeg
  • 2 tsp. kosher salt

 

Method for traditional Spanish Canelones recipe:

Preheat the oven to 350 degrees.

Bring a large pot of water to the boil.  Add salt , and one by one add the pasta to the water, cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a cheese cloth to cool off. Set aside.

In a large pan, heat the butter on a high flame until it melts and becomes foamy. Add the veal and pork and cook on high until it is completely browned. Add the jamon, cooking until it softens. Drain the fat from the pan. Add the milk, flour and parmesan, combine well. Add the truffles, salt, pepper, nutmeg, combine and bring to a simmer. Cook for 10-12 minutes, stirring often. Take the pan off the heat, and let it cool. Stir in the egg.

Once the meat is cool enough to handle, evenly divide the mixture between the pasta. Put the mixture at one end, and roll the pasta up. (If you are using the pasta tubes, simply stuff them with the mixture.) Place the rolls in a 9 inch square baking dish, in a single layer. Cover with the Béchamel sauce (method below), and top with the remaining parmesan cheese. Bake for 25 minutes, until bubbling and the cheese is crispy and golden brown.

Béchamel sauce method for traditional Spanish Canelones recipe:

  • Heat the milk in a medium pan until almost boiling, being careful not to scorch the bottom.
  • Melt the butter in another medium saucepan.
  • Add the flour slowly, stirring out any lumps, until it is smooth.
  • Cook until it is a light golden color, about 5-6 minutes.
  • Add the hot milk to the butter pan, very slowly, rapidly whisking until smooth.
  • Add the salt pepper and nutmeg, continuing to whisk until it comes to a boil. Remove from the heat.

 

Serve with fresh crusty bread.  Note that this pasta is also quite versatile with it’s filling, spinach and ricotta cheese being another favourite combination seen worldwide.

If you would like to learn how to cook traditional and authentic Spanish recipes with a professional Spanish chef, our private Cooking Tour in Northern Spain will introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.

 

Some people are just not into rice, so eating Paella in Spain can be a bit of a chore.  Don’t lose heart, there’s a new kid on the block, and in the constant meal ordering table battle of “Paella or Fideua?” this noodle sister is climbing up the ranking.   Try it out with this easy step-by-step Spanish Fideua recipe, to see for yourself why the long reigning Paella throne may need to be shared.

Ingredients for traditional Spanish Fideua Recipe:

  • 10 oz. fideos (or angel hair broken into 2″ pieces)
  • 2 tbsp olive oil 1 medium-size onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 large ripe tomatoes, peeled, seeded and finely chopped
  • 1 tsp sweet paprika
  • 12 small clams or mussels, scrubbed under cold water
  • 6 oz shrimp, peeled and deveined
  • 6 oz scallops (large ones cut into quarters, small ones cut in half or left whole)
  • 8 oz monkfish or other firm white fish, cut on the diagonal into 1/2-inch slices
  • (up to) 3 cups fish or chicken stock or bottled clam broth, or as needed
  • 1/4 tsp saffron threads
  • salt, freshly ground black pepper
  • 2 tbsp chopped fresh parsley (for garnish)

 

Method for traditional Spanish Fideua Recipe:

Scrub the clams under running water to remove grit and sand. Place in a bowl; cover with salted water; soak for 30 minutes. Drain, rinse, and set aside.

Break the pasta into 2-inch pieces and set aside.

Toast saffron in a small skillet over medium heat for 1 minute, then set aside, ready to crumble into the fideua later.

Heat the oil in a paella pan or large 14″ skillet.  Add the onion and garlic and cook over a medium heat until soft and translucent but not brown, for about 4 minutes.

Add the tomatoes and paprika and cook until all the liquid has evaporated, about 5 minutes. Stir in the clams, shrimp, scallops and monkfish and sautée for 1 minute. Add 2 1/2 cups of fish stock with crumbled saffron and bring to the boil. Stir in the pasta and return to the boil.

Reduce the heat and cook, without stirring, over medium heat until the noodles are tender, about 20-25 minutes (discard any mussels or clams that do not open).

Preheat broiler. Brown the fideua briefly under the broiler, then cool for 5 minutes. Sprinkle parsley over it, then serve your traditional Spanish Fideua directly from the pan at table.

Serves 4.

Ideally serve with Allioli (pure garlic mayonnaise) and a chilled Spanish White  Albariño, Verdejo de Rueda, or Chardonnay, or maybe even a Brut Reserva Cava or a fresh Rosé.

On a Gourmand Breaks Private Culinary Tour we frequently prepare traditional Spanish Fideua, and other delicious local dishes, as an original alternative to the well-known Paella.

Spanish chefs, in the last few years, have brought Spanish cuisine up to the mark with an abundance of Michelin stars flying around.  So, if you would like to learn how to cook like a professional then Spain is your destination, with all it’s wonderfully fresh and diverse ingredients, it’s the best place to learn! Contact us  for more information and to request a quote!