This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.
A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.
This is from Seville and can be found in Elizabeth Luard’s “The Flavours of Andalucia”.
A Galician recipe from Maria Jose Sevilla’s ” Spain on a Plate”.
Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
This can be served as a Tapas, starter or light meal and is another recipe from ” Casa Moro” by Sam and Sam Clark. You can replace the clams with small mussels if you like.
Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
This recipe is from Omar Allibhoy who runs the Tapas Revolution chain of restaurants in the UK. It serves two as a main, 4 as a tapas.
Monkfish used to be relatively cheap but is now more of a luxury to be saved for special occasions! This recipe is from ” The Food of Spain and Portugal” by Elizabeth Lambert Ortiz.
A Spanish way with crab from Elizabeth Lambert Ortiz’s ” The food of Spain and Portugal”.
A Rick Stein Recipe
This recipe from ” Moro The Cookbook” goes well with some fried potatoes and a rocket salad. You can substitute Monkfish as an alternative to skate and the sauce can also be used with lamb.
This dish originates from the Basque region of Spain and can be found in ” Moro The Cookbook”. They recommend serving with Mashed Potato with Garlic and a Watercress Salad or braised fennel.