A taste of puerto rico

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

A country defined by beauty, celebration and incredible food, cook Ixta Belfrage takes us on a mouth-watering journey through a few of her favourite regions

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…

Serves 4 Prep time 20 min, plusovernight marinatingCook time 1 hour You need to start the recipe a day ahead. The marinade and sauce can both be made up to 24 hours in advance and kept in the fridge.

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

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