Another very good tortilla from ” Morito” by Sam and Sam Clark . In spring the spinach can be replaced with wild garlic leaves if you have these available locally.
One of my go to dishes whenever I visit Spain – i could happily eat it at any time of day. This version is from ” A Flash in the Pan” by John Whaite.
A simple and healthy supper from ” Butter” by James Martin.
A comforting Spanish supper from ” Cook Simple ” by Diana Henry.
A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
These Moorish skewers are a popular tapas in Andalucia, Spain. You will need 4-8 skewers, depending on their length, and could use lamb instead of pork if preferred. The recipe is from ” Moro:the Cookbook” by Sam and Sam Clark.
A classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
A Spanish recipe for roast duck from ” Moro:the cookbook” by Sam and Sam Clark. It is lovely served with Moros y Cristianos.
A recipe from ” The Food of Spain” by Claudia Roden.
A magical combination from ” Moro:the cookbook” by Sam and Sam Clark.
A good recipe for this traditional Spanish rice dish from ” The Food of Spain” by Claudia Roden.
A Spanish recipe from Claire Thompson’s ” New Kitchen Basics”.
A recipe from ” Around the World in 80 Dishes” by David Loftus. Serve as a starter for 4 or a main for 2.
A delicious recipe for pork from Rick Stein’s ” Spain”. Serve on its own or with rice or potatoes, and a green vegetable.