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You can call it balsamic… Just don’t call it ‘vinegar’. This a
In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles
TAKE INSPIRATION FROM SPAIN’S CULINARY HAVEN – THE BASQUE COUNTRY – FOR THIS SEASON’S SUMMER PARTY FOOD WITH RECIPES FROM SPANISH COOK AND WRITER MARÍA JOSÉ SEVILLA
If you’re after a red that’s perfect for a summer barbecue, set your sights on Spain, says our expert
Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as
IF YOU MAKE ONE THING… Pea, bean, walnut ...
Chef José Pizarro says just 12 ingredients form the backbone of Spanish cookery. His latest book showcases them all, including these recipes for Manchego, chickpeas and jamón…
