Through the eyes of the experts

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

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…

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

Tuck into these marvellous morsels from Yorkshire

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

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