This meatless dish with spinach and chickpeas is a popular Sevillian tapa, in which the cumin seeds and paprika will titillate your palate: these spices makes this very simple dish an unforgettable starter for your guests and a perfect dinner fix when all you have at home is cans and frozen spinach! Popular as a meatless mid-week meal option, we often have it with bread like a bruschetta, or on a bed of roasted potatoes, or just as it is, with a sunny side up on top!
Weather you’re in Europe and in the middle of a heatwave or, like me, in a tropical country when heatwaves are the only weather you get, cold soups can be very helpful! Salmorejo is more of a cream rather than a soup. It’s a proud dish from Cordoba and very much dislikes to be so often associated with the liquid, drinkable cousin, Gazpacho. So much so that Cordoba university even conducted a scientific study to find the perfect consolidation of ingredients for Salmorejo, with the aim of creating some sort of controlled designation of origin and standardize the perfect proportions for its final homogeneous result. This recipe will serve up an excellent Salmorejo: bring it to its utmost by relying on good quality seasonal tomatoes and garnishing it with well-sourced fresh ingredients. It’s also suitable for vegans!
Making Spanish dishes often feels like taking a trip to the origin of my Sardinian heritage. As Sardinia was invaded by the Spanish for many years, I always look for similarities with their culture: from the syntax, to the societal constructs, to the ingredients we put on our table. Almonds are definitely a staple in both Spanish and Sardinian cuisines. In Sardinia we have bitter … Continue reading Pollo en Pepitoria – A Spanish Sunday Lunch
After visiting Madrid and discovering the highlights of Spanish traditional cuisine, I naturally felt like trying to reproduce it at home. Following the same idea as the Sardinian hen broth – a dish that is designed to feed a whole family reunited for a weekend meal; and in the same fashion, Cocido delivers several dishes on the table in one go. The richness of the meats and the goodness of the veggies, the comfort of the soup and the flavour of the chickpeas all come together to create a small feast that will fill up your table and stomach and leave you incredibly satisfied on a chilly March day.
1 chicken of the weight of 2kg max, even better if you can get a small hen
200 g cut of beef for stews
50 g pancetta
150 g piece of bacon
1 small piece of ham bone (which I imported from Spain, but any bone would do)
1 chorizo for cooking
1 morcilla for cooking
200 g chickpeas
1 green cabbage
2 cloves of garlic
Salt and pepper