Name: How To Make The Perfect Spanish Tortilla @cookingfromspain
Uploaded: 2026-09-27T08:17:00-05:00
Duration: 8 min 17 s
Description: How To Make The Perfect Spanish Tortilla

How To Make The Perfect Spanish Tortilla

Cooking from Spain 2026-09-27 | How To Make The Perfect Spanish Tortilla

Your new fav potato stew 🥔🇪🇸

Cooking from Spain 2025-10-18 | Patatas the Spanish way #13: Patatas a la riojana

Here's my version of a classic that will bring you back to life in winter. Hearty and humble, the original recipe has only the basics: chorizo, potatoes, garlic, paprika, and a bay leaf — and it's actually more than enough! But I felt like giving it a small twist by improving the sofrito slightly.

Give it a try and let me know what you think!

Ingredients (serves 4):
700 g potatoes (get a variety with a good balance between starch and firmness, so they thicken the sauce without completely falling apart — like Kennebec or Monalisa)
200 g diced onion
20 g sliced garlic
100 g diced red paprika
100 g diced green paprika
20 g pimiento choricero paste (or get creative with whatever sweet pepper paste you can find — and let me know how it goes lol)
300 g chorizo
2 bay leaves
A bunch of parsley + a bit more for garnish
Olive oil and salt to taste

Method:

Start warming up the chorizo slices over low heat, covered, for around 5 to 10 minutes. This will render their fat, which is an essential part of the recipe. Remove the chorizo and use its oil to stir-fry the veggies and build up a nice sofrito.
Start with the garlic, and a couple of minutes later add the onion. Let it lose some moisture for 5 minutes before adding the paprikas and a generous pinch of salt. Stir-fry for another 10 minutes until the moisture from the veggies is almost gone.
Add the choricero paste and break the potatoes directly with your hands into the pot. This technique has two important purposes: the broken edges will help thicken the stew, and the uneven pieces will allow some to partially fall apart while the larger ones remain intact.
Add the chorizo and the herbs, cover with water, and simmer over high heat for around 30–40 minutes. The lively simmer will partially break the potatoes apart, and the starch will thicken and beautifully merge the fat of the chorizo with the flavorful stock.

Enjoy!

The Surprising Sweet Side of Manchego Cheese

Cooking from Spain 2025-10-13 | RECIPE:

For the fake milhojas
4 large sheets of filo pastry
50 g butter, at room temperature
50 g honey

For the Manchego cream
250 g heavy cream (35% fat)
1 wedge of cured D.O.P. Manchego cheese (approx. 300 g)
30 g white sugar
100 g quince paste

For the candied walnuts
150 g walnuts
150 g sugar
80 ml water

STEP-BY-STEP RECIPE

Manchego cream:
(Prepare 1 day in advance) Trim off the rind and cut the Manchego into cubes.
Heat the cream, then add the cheese and sugar. Infuse over medium-low heat for 10–15 minutes.
Blend the mixture until smooth, then strain through a fine sieve to remove any lumps.
Cool completely and refrigerate for at least 12 hours.
Whip with an electric whisk, starting low for the first 2 minutes, then gradually increasing the speed as it thickens.
Transfer to a piping bag.

Fake milhojas:
Mix the honey and butter until you get a smooth paste.
Cut the filo sheets in half and layer them on top of each other, brushing each with the honey-butter mix as glue.
You should end up with one block of eight layers. Cut into even rectangles.
Bake at 180 °C (fan + top and bottom heat) for 6 minutes, then let cool completely.
Using a sharp peeler, slice the quince paste into about 9 thin ribbons.

Candied walnuts:
In a pan, heat the sugar and water to make a syrup.
Add the walnuts and cook over medium heat.
After about 10 minutes, the moisture will evaporate and the sugar will crystallize into a white powder around the nuts.
Increase the heat and stir constantly until the sugar melts again, forming a caramel coating.
Spread on a tray to cool.

To assemble:
Layer in the following order:
• Base of fake puff pastry
• Manchego cream
• A pinch of candied walnuts
• Quince slice
• More Manchego cream
• Another pastry rectangle on top

(Optional) Dust with icing sugar.

The Most Comforting Soul-Warming Recipe

Cooking from Spain 2025-10-11 | POTAJE DE GARBANZOS

500 g dry chickpeas
2 bay leaves
half a garlic bulb
1 piece of tocino ibérico (salted pork belly)
400 g chard
2 or 3 tomatoes
1 onion
1 leek
4 garlic cloves
2 tsp cumin
1 tsp pimentón de la vera dulce
1 tsp pimentón de la vera picante
2 or 3 tsp choricero paste
1 cup white wine
olive oil and salt

Soak the chickpeas for at least 6 hours I had them 12h
The next day cook them starting from enough boiling water together with the bay leaves the garlic bulb and the piece of tocino Once the water starts boiling again lower the heat and cook for about 3 hours depending on the hardness of the water

Meanwhile for the sofrito start cooking the onion garlic and leek with 4 or 5 tablespoons of olive oil and a pinch of salt for around ten minutes Once it evaporates most of the water and the veggies start to get some colour add the spices and toast them for one minute to release their aroma Add the choricero paste the diced tomato and the white wine and let it simmer until it becomes a thick rich paste

Once the chickpeas are soft add them into the pot with the sofrito together with the chopped chard stems cover with water and bring to a boil Add the chard leaves and cook for the last 20 or 30 minutes By then you’ve got a great comfy meal but if you let it rest until the next day it gets even better

The best devil eggs recipe? 🤌

Cooking from Spain 2025-10-07 | Spainfied #2: Spanish Deviled Eggs

Ingredients

For the confited piquillo
1 jar piquillo peppers (220 g)
2–3 garlic cloves
½ tbsp salt
1 tbsp sugar
4–5 cayenne peppers (or to taste)
75 g neutral oil

For the deviled eggs
6 eggs
130 g Sherry vinegar
200 g dark soy sauce
150 g tuna in olive oil (drained)
3 tbsp mayonnaise
5–6 confited piquillo peppers
2–3 tsp piri-piri

For garnish
Piparras
A few strips of confited piquillo
Extra virgin olive oil
Freshly ground pepper

Method
Place the piquillos (with their liquid) in a small pot along with the garlic, salt, sugar, cayennes, and oil. Make sure the peppers are covered with oil. Cook gently over low–medium heat for about 1½ hours. The liquid from the jar will regulate the temperature, but keep an eye on it—you only want small bubbles, never a strong sizzle.

Meanwhile, boil the eggs for 10 minutes (starting from room temperature). Cool in ice water, peel, and cut in half. Remove the yolks and marinate the whites in a mixture of Sherry vinegar and soy sauce for up to 1 hour.

When the piquillos are ready, roast them in the oven (or air fryer) at 200 ºC until they caramelize. Let cool.

Blend the mayonnaise, yolks, tuna, and roasted piquillos until smooth. Taste and adjust seasoning and spiciness.

To assemble, place a little piquillo mix on your tray to hold the eggs in place. Fill each half, garnish with piparras, confited piquillo strips, olive oil, and pepper.

Enjoy these Spanish deviled eggs!

This is How We Bake Eggs in Spain 🇪🇸🍳

Cooking from Spain 2025-10-06 | 🇪🇸 Huevos a la flamenca — Andalusian baked eggs with chorizo, jamón and sofrito. Comfort food straight from Andalucia! 🫶

Recipe for 4 people (or two very hungry 😉):

180 g diced onion
15 g sliced garlic + 1 whole clove
450 g canned tomato
1 tsp smoked paprika
450 g potatoes
1–2 cayenne peppers
90 g diced chorizo
4–5 slices jamón ibérico
4 eggs
100 g green beans
Salt, pepper, olive oil

As always, using my very fav spanish olive oil, Juanito Ortiz. If you try it once you'll understand why! 👉 molinojuanitoortiz.com/s/5d372f

Rate this clever way of zero waste recipe 🫡💃

Cooking from Spain 2025-10-05 | SPANISH GARLIC SOUP - Sopa castellana / sopas de ajo

Sometimes, humble and classic recipes just can’t get any better. I remember making this at the end of the month while studying, when my bank account insisted on efficiency lol 😆

This takes less than 10 minutes, and all you need is a LOT of garlic. Lightly stir-fry it in some olive oil to soften the flavor. Once it’s fried and slightly toasted (careful not to over-toast—low heat and a bit of patience works best), toss in some of that hard old bread you don’t know what to do with. Let it absorb the oil and toast up a bit. Then, add a couple of tablespoons of Spanish smoked paprika, mix well, and cover with water and salt (or a flavorful broth if you want to take it up a notch). Cook for 10 minutes, and you’ve got a dish ready to calm your hunger and warm your soul 🫡🫠

If you have an egg per person, drop a yolk into the bowl before pouring in the hot soup. Wait a couple of minutes, and enjoy 💆‍♂️💆‍♂️

#spanishfood #soup #garlic #easyrecipes #winter #cheap #humble

This recipe is your new favorite Spanish tapa!

Cooking from Spain 2025-10-04 | Solomillo al whisky, straight from Seville 💃 — Brandy pork tenderloin at its finest.

A true classic from Andalusian bars: juicy pork medallions bathed in a garlicky, boozy sauce that demands bread for dipping.

Recipe:

800 g pork tenderloin (Ibérico if you can — it makes a world of difference)

200 ml brandy or whisky

400 ml chicken stock

Juice of ½ lemon

1 tbsp cornstarch

2 small garlic bulbs (yes, lots of garlic!)

Olive oil

Salt & black pepper, to taste

Method:

Trim the pork and cut into 1.5–2 cm medallions. Season with salt.

Heat olive oil in a pan and sear the medallions until golden on both sides — brown outside, juicy inside. Remove and set aside.

In the same pan, add the whole or lightly crushed garlic cloves and fry until golden (don’t let them burn).

Pour in the brandy or whisky, flambé if you’re feeling brave, and let it reduce for 1–2 minutes.

Add the chicken stock and lemon juice, stir, and bring to a simmer.

If you like a thicker sauce, dissolve the cornstarch in a bit of cold water and stir it in.

Return the pork to the pan, reduce the heat, and cook for 5–7 minutes until tender and the sauce has thickened.

Taste and adjust seasoning. Serve hot — with chips or plenty of bread to mop up that sauce.

Is this the best Spanish tortilla recipe?

Cooking from Spain 2025-10-02 | PATATAS THE SPANISH WAY #12: La tortilla del antonio en Donosti 🫡

Recipe

1 kg of potatoes (agria or monalisa)
600 g of onion
300 g of green pepper
6 eggs and one egg yolk
Salt
Olive oil

Method:
At high heat, in plenty of olive oil, start frying the onions. Once they begin to brown, add the potatoes in three batches—this way, the oil temperature doesn’t drop too much. Fry everything over high heat for about 15–20 minutes, then throw the green pepper into the party for the last 5 minutes of frying.

Drain the excess oil and mix everything with the beaten eggs. Adjust the salt, and then show off your tortillero skills: try to pack as much as you can into a small pan to get that fat, juicy tortilla just like the one at Bar Antonio.

⸻

Some keys that make this tortilla so different from any other you can try around Spain:
1. Most Spanish tortillas coming from northern Spain are juicy due to a high percentage of egg and not being fully cooked. The one from Antonio Bar is still juicy, but actually well cooked. The moisture of this tortilla comes from the large amount of onion and green bell pepper it has.
2. The potatoes need to be cut into thick slices, ideally using varieties that can handle a strong, constant fry at high heat without falling apart (agria or monalisa if you are in Spain). Once sliced, add some salt, let them rest for 10 minutes, and then remove the excess water they release.
3. Unlike other tortillas, the frying here should always be at the highest heat possible. For that, get a pan big enough and preheat the oil. Add the ingredients in batches to avoid dropping the temperature.

Steak Tartare: The Spanish Upgrade

Cooking from Spain 2025-09-30 | The spanish takeout of the classic “steak tartare”

Hand-cut beef, a bright and flavorful seasoning, and a few tricks that make all the difference. This classic is already always great, but imagine merging it with the concept of a delicious gilda 😩

Recipe (2 servings):
- 350 g beef tenderloin (or rump/top sirloin cap for a more affordable option)
- 1 egg yolk
- 1/2 tbsp mustard
- 15 g capers
- 6 piparras, finely chopped
- 3 anchovy-stuffed olives
- 50 g of fresh red onion (or a shallot), finely chopped
- 4 or 5 splashes Worcestershire sauce
- 4 or 5 splashes Tabasco
- 1 tsp soy sauce
- A good splash of extra virgin olive oil (added at the end, not emulsified)
- Sea salt

Tips to nail it:
🔪 Don’t skip the knife work — hand-cutting gives the best texture. If needed, chill the meat in the freezer for 30 minutes to make cutting easier.
🥗 Mix all the ingredients in a cold bowl, except the olive oil.
✨ Add the olive oil at the end so the meat keeps its shine and flavor.

How To Make Seafood Paella (Properly)

Cooking from Spain 2025-09-28 | Paella is more than just a recipe; it's a collection of essential cooking techniques! Learn how to make this iconic Spanish dish with my easy-to-follow paella recipe. From selecting the right rice recipes to mastering the perfect socarrat, this tutorial covers all the bases for amazing seafood paella.

In Spain, this recipe is usually called arroz de marisco, while “paella” traditionally refers to the Valencian version with chicken and rabbit. But outside of Spain, “seafood paella” is the name everyone knows — so today I’ll teach you how to cook it step by step, with all the tips to make it taste just like the ones by the Mediterranean.

🔗 The olive oil that I use in all my recipes. Once you try it, you won't want any other one. They ship worldwide!! Check it out here:

molinojuanitoortiz.com/s/5d372f

In this video, you’ll learn:

- How to make a proper sofrito with onion, garlic, peppers, paprika, and tomato
- The technique of nacarar (toasting the rice before adding the stock), which adds a deep nutty flavor
- How to toast saffron to bring out its full aroma
- The secrets to perfectly cooked seafood: shrimp, mussels, cockles, cuttlefish, and cigalas
- How to achieve a balanced rice texture and deep seafood flavor

Even if you’ve never made paella before, this recipe will guide you to success. It’s rich, colorful, and packed with the flavors of the Spanish coast.

🥘 Recipe – Arroz de Marisco (Seafood Paella). Serves 4–6.

600 g bomba rice
1.8 L seafood fumet (stock)
4 cigalas (Norway lobsters)
12 shrimps
1 cuttlefish, cut into cubes
10 mussels
A handful of cockles
1 onion, finely diced
2 garlic cloves, finely diced
1 green bell pepper
1 red bell pepper
1 tbsp smoked paprika
3 tsp pimiento choricero paste
250 g shredded tomato
0.1 g saffron
6 tbsp extra virgin olive oil
Salt

👉 Follow me for more Spanish food:

Instagram: @cookingfromspain
TikTok: @cookingfromspain

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#SeafoodPaella #SpanishFood #PaellaDeMarisco #PaellaRecipe

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SPANISH STEW in less than what you think! #cooking #recipe #comfortfood

Cooking from Spain 2025-09-26 | Nothing like grandma’s food 😍🤤

Although the original recipe is with dry chickpeas… this is a super cool way to get a comfort meal in less than 15 mins. And believe me is as good as the traditional!

RECIPE:
80g extra virgin olive oil
4-5 garlic cloves
2 onions
1-2 tomatoes (I peeled them, you could also use canned tomatoes)
1,5 tbsp tomato paste
1,5 tbsp smoked paprika
1-2 cayenne peppers
1 bay leave
3-4 potatoes
400g canned chickpeas
250g spinach
Around 300g of cod (think 150g per person)
Parsley
Salt
One egg per person

Start by poaching the garlic and onion until slightly caramelized, with a pinch of salt. Add the cayenne and stir fry a couple of minutes. Add the paprika and the tomato paste, cook for two more minutes and drop the tomatoes in.
Reduce the liquid of the tomato while “crack-cutting” the potatoes directly in the pot: insert the knife slightly and twist to break them apart. This technique (cascar in spanish) helps release more starch, making the stew thicker and more flavorful.
Cover with warm water and cook for about 15-20 minutes, until the potatoes are soft. Then, drop the chickpeas with the spinach, cook for 5 minutes either the pot covered.
Last step is to cook the cod inside of the pot, for what I like to put it in, simmer 1 min and turn it off with the lid on. After 10 more minutes, the residual heat will do the work and the cod will ne perfocooked without being too dry.

This dish is traditionally with hard boiled eggs, but instead you can just soft boil some for 5 minutes, ao the egg yolk still runny and delicious 🤤

Wait what? Is that easy? 🧐 #tomato #recipe #gazpacho

Cooking from Spain 2025-09-22 | ...

How To Make Authentic Spanish Paella (Tips & Tricks)

Cooking from Spain 2025-09-20 | Paella is not a recipe, but a technique! Learn and follow this steps to succeed in one of the most difficult cooking skills, and not fail trying 🥵

Spanish Basics #1 Open croqueta of huevos rotos con jamón

Cooking from Spain 2025-09-02 | Celebrating Spain’s favorite ingredients 🇪🇸
Turning them into something fun, silky & delicious.

INGREDIENTS (serves 2)
🥔 Potato Cream
– 4 potatoes
– 80 ml heavy cream (35%)
– 300 ml whole milk
– 30 g Parmesan
– Nutmeg & salt

🍳 Broken Eggs
– 2 fresh eggs
– 2 potatoes
– 40 g Jamón Ibérico
– Extra virgin olive oil
– Salt & chives

METHOD
1️⃣ Boil the potatoes until soft (30–40 min). Blend with cream, milk, Parmesan, nutmeg & salt. Keep warm.
2️⃣ Slice half the jamón into thin strips. Cut the potatoes into matchsticks and fry at 180 °C until golden.
3️⃣ Raise oil to 200 °C and fry the eggs for 1 min — crispy edges, runny yolk.
4️⃣ Plate it up: potato cream → jamón → fries → egg → julienne of jamón → chives.

Carne “Asada” – Galician Style

Cooking from Spain 2025-08-20 | Carne “Asada” – Galician Style (I also have no idea why we call it “asada” if it’s most likely braised).

This is my take on a slow-braised Galician classic. Tender beef shank, local wine, aromatics, and a rich sauce that clings to every bite. Here’s how to make it.

Ingredients
• 1.5 kg beef shank (osobuco / jarrete), spread with some iberic lard and sea salt
• 500 g onion, diced
• 250 g carrot, diced
• 300 g tomato, grated or shredded
• 7 garlic cloves, minced
• A pinch of saffron
• 1L red galician wine
• 2-3 cayenne peppers
• Rosemary, thyme, oregano
• Beef stock (about 1 L)
• Extra virgin olive oil
• New potatoes, peeled
• Piquillo peppers

Method
1. Boil wine – 15 minutes, to mellow the alcohol and concentrate the aroma.
2. Sear the meat – 3–4 minutes per side, until browned. Remove and set aside.
3. Sauté aromatics – in olive oil, cook onion, garlic, and saffron for 5-10 minutes over medium heat, until the moisture deglaze the fond built from the last step 😎
4. Add tomato – cook 6–8 minutes, until it reduces and and starts sticking to the pot.
5. Build the base – add carrot, wine, and cayenne. Stir well.
6. Braise – return the meat to the pot, add herbs and enough stock to cover halfway. Cover and cook 2.5–3 hours on low (130 celsius) until fork-tender. To justify the word “asada” (roasted), I like to remove the lead for the last hour, so the liquid reduces and some of the meat gets crusty edges.
7. Potatoes – boil separately for 15–20 minutes, until just cooked. Peel them and stir fry at high heat to create a nice crust on the outside. Drop around two cups of the sauce from the meat to enhance the flavor.
8. Serve – plate the meat with potatoes, spoon over plenty of sauce, and top with warm piquillo peppers.

Ps: blending the sauce is completely optional, and actually traditional places would just strain, reduce the liquid, bring the veggies and meat back in and serve as it is.

Your new fav summer salad?? 💃🫡

Cooking from Spain 2025-08-13 | Pipirrana from Jaén! 🥵

This salad is the way to survive these crazy hot days in Southern Spain… Just make sure you prep it the night before so it can chill in the fridge — it’s meant to be eaten cold!

RECIPE:

– 2 tomatoes
– 1 green pepper
– 3 eggs
– 2 garlic cloves (or just 1 if you want it lighter)
– Salt
– Extra virgin olive oil
– Vinegar

Boil the eggs for 10 minutes to get the perfect hard-boiled texture. Separate the yolks from the whites.

Traditionally, the dressing is made in a dornillo — a big wooden mortar used to make the paste and emulsify the yolks with the oil. But if you don’t have one, no worries. Use a regular mortar and a larger bowl for mixing, like I do in the video.

Mash the garlic with salt in the mortar until you get a paste. Add a piece of green pepper (about 50 g) and mash again until smooth. Transfer the mix to a larger bowl, add the egg yolks, and mix until combined. Then slowly drizzle in the olive oil, whisking until it reaches the consistency of a light mayonnaise.

Peel the tomatoes and cut them directly into the bowl with the dressing so you don’t lose any of the juices. Add the rest of the green pepper and the chopped egg whites (small cubes). Optionally, add some tuna or bonito del norte — and enjoy it really cold with good bread! 🥖

Which tomato salad would you choose?

Cooking from Spain 2025-08-03 | ...

Why This Spanish Fideuà Is Better Than Paella

Cooking from Spain 2025-08-02 | Fideuà is one of Spain’s most underrated dishes — and after this, it might become your favorite.

It is one of those dishes that every Spanish cook has a version of — and this is mine. Made with toasted pasta instead of rice, seafood, and a deep fish flavor, it’s paella’s pasta cousin and it absolutely slaps.
In this video, I’ll walk you through how to make an authentic Spanish fideuà from scratch — the way we do it at home. I’ll show you what ingredients to use, how to extract maximum flavor from shrimp heads, and my go-to method for getting that crispy, caramelized bottom (socarrat) just right.

We’ll also cover how to pre-prepare fideuà if you're hosting (yes, you can make parts of it in advance without ruining it), and I’ll show you a quick cheat version of allioli if you don’t feel like making it from scratch.

Here's the extra virgin olive oil I use, straight from Córdoba, and one of the best I've ever tried:
molinojuanitoortiz.com/?utm_campaign=5d372f&utm_source=shareable_link

🧄 What you’ll learn:
– Key ingredients for an authentic fideuà
– A trick to get the most flavor out of shrimp heads
– How to prep parts ahead for a dinner party
– How to make a fake allioli that still slaps
– The secret to perfect socarrat (crispy bottom)

If you’re looking for a real fideuà recipe in English — easy, detailed, and actually made by a Spanish chef — this is it.

🥘 Ingredients:
500 g thin fideuà noodles
1.25 kg fish stock (fumet)
12 prawns (langostinos)
350 g squid (cleaned and chopped)
1 onion (approx. 160 g)
1 green bell pepper (approx. 50 g)
3 grated tomatoes (approx. 190 g)
2 tbsp ñora or choricero pepper paste
1 tsp sweet paprika
4 garlic cloves
Extra virgin olive oil
Salt

🧄 FAKE ALLIOLI (quick version):
2 garlic cloves
1 egg
Sunflower oil
Extra virgin olive oil
Salt
Juice of 1 lemon

Let me know if you have any comments, questions or concerns. I'm happy to answer them. If you make this recipe let me know which one do you like better Paella or Fideuà?

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Timestamps:
00:00 - Introduction
00:28 - Ingredients
3:16 - The right tools
4:00 - Preparing the pan
4:41 - Toasting the fideos
6:40 - The sofrito
6:52 - Tip 1
9:28 - Roasting the squid
14:10 - Bonus track: fake allioli
16:48 - Putting the broth in
18:53 - Resting & Enjoy

I Tried 35+ Michelin-Star Pintxos at a Food Festival

Cooking from Spain 2025-07-30 | Every summer in Galicia, some of the best chefs in Spain leave their Michelin-star kitchens to cook pintxos at PortAmérica, a three-day food and music festival. We came for two of them—and I spent both days eating over 35 pintxos, from pork ear on a sandwich to gilda with hake and proper ensaladilla. This is food content with loud music, open-air kitchens, and very happy taste buds.

Calamares en su tinta 🫡

Cooking from Spain 2025-07-30 | If the color of this stew already triggered you… you’re gonna love the flavor! Just make sure to get good products, and follow the recipe to nail this masterpiece from northern Spain’s cuisine.

Ingredients:
1 kg of squid
16 g of squid ink (4 bags)
0.6 kg of green bell pepper
0.6 kg of onion
0.4 kg of leek
4–5 garlic cloves
0.3 kg of tomato
2 bird’s eye cayenne peppers (or to taste)
Half a cup of brandy (or enough to deglaze the pan when searing the squid)
One cup of white vermouth (or white wine)
Water
Salt
Extra virgin olive oil

Method:
Peel the tomato, and cut all the veggies evenly. Start the sofrito by putting a generous amount of olive oil and the garlic in a cold pot. Heat it up (maximum heat) and once the garlic starts dancing, add the onion, leek, and pepper in three different batches to let the temperature go back up after each one. Add salt to taste at the end.

Stir-fry all the veggies until they get some golden color and the bottom of the pot forms a brown fond. Add the tomato and stir for a couple of minutes to deglaze the pot with its moisture.

Cook the sofrito on medium heat for another 5 minutes. Add the ink, mix well, and let it cook for another 25 minutes.

Meanwhile, clean the squid but don’t cut it into pieces yet, so it’s easier to remove later for blending the sauce.

Sear the squid in a well-preheated pan, on maximum heat, with a bit of oil. It should get some golden color within 2 minutes. Deglaze the pan with brandy, and pour it all into the pot with the sofrito.

Add the vermouth, cover with water, and stew for 30 minutes, depending on the size of your squid.

Remove the squid and cut it into pieces. Blend the sauce.

Put everything back together, bring it to a boil, and enjoy with some white rice as the perfect side dish for this rich sauce!

Spanish tortilla goes wrong (?) #spanishcuisine #food #cooking

Cooking from Spain 2025-07-22 | Failing is the best way of learning. But next time you try to make a tortilla like the one from Antonio Bar in San Sebastián, remember this:

The style of Spanish tortilla you’re aiming for always determines the potato variety you need. In this case, the Antonio Bar method demands a potato that can handle a strong, constant fry at high heat without falling apart.

I made the mistake of assuming that a “yellow potato” from a Galician store would be Kennebec… but apparently, it wasn’t. My choice turned out to be way too waxy and watery, so it completely fell apart, taking me far from the goal of making that perfect Bar Antonio–style tortilla. Next time, I’ll be looking for a starchy, low-moisture variety - and ideally a mature potato (late harvest).

The result with this mysterious “patata amarilla” was not bad at all—actually delicious, and we enjoyed it. But the lesson is clear: never trust a hand-written label in a humble store—always ask for the variety before buying, and ask yourself what’s the final style of tortilla you are going for.

Recipe

1 kg of potatoes (agria or kennebec)

600 g of onion

300 g of green pepper

10 eggs

Salt

Extra virgin olive oil

Method:

At high heat, in plenty of olive oil, start frying the onions. Once they begin to brown, add the potatoes in three batches—this way, the oil temperature doesn’t drop too much. Fry everything over high heat for about 10–15 minutes, then throw the green pepper into the party for the last 5 minutes of frying.

Drain the excess oil and mix everything with the beaten eggs. Adjust the salt, and then show off your tortillero skills: try to pack as much as you can into a small pan to get that fat, juicy tortilla just like the one at Bar Antonio.

Not the easiest tortilla in the world… but I’ll keep trying (as many times as it takes to reach tortilla perfection 🤌🤌🤌).

PATATAS the Spanish Way #11: Revolconas 🫡🥓🥔

Cooking from Spain 2025-07-18 | RECIPE:
• 4 potatoes (450 g)
• 1 strip of cured, air-dried pork belly (for torrezno)
• 1 chorizo
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• Salt

Peel and evenly cut the potatoes. Boil in salted water for 20–30 minutes, or until soft.

For the torrezno, make sure it’s a cured and air-dried piece—that’s what makes the skin puff. Start skin-side down in a pan with a little oil, cooking low and slow for 30–40 mins. Then take it out, heat more oil, and fry again briefly until the skin puffs like a dream. Don’t overdo it or it’ll dry out inside.

Slice and sauté the chorizo for 5 minutes, then add the torrezno to release some of that beautiful fat. Set both aside and use that same fat to gently fry the sliced garlic. After 5 minutes, add the smoked paprika, then immediately the potatoes.

Mash everything directly in the pan until smooth and silky. Add a splash of the potato water if needed.

Top with your crispy torrezno and spicy chorizo. Serve with pride and be ready for a fat siesta 🫡

ICONIC BOCADILLOS FROM SPAIN #14: Atlantic summer edition

Cooking from Spain 2025-07-14 | DISCLAIMER: Sea fennel (Crithmum maritimum) is a protected plant in some areas of the Spanish coastline. Always check local regulations before foraging or collecting it. In this video, no plant was removed from protected areas.

Make sure you get top-quality mussels for this one, and an artisan sourdough with a firm crumb — which, together with the crisps, should hold that heavenly escabeche dressing.
Enough calories for the day tho 🥴

Ingredients list:

Sourdough galician style bread

Mejillones gallegos en escabeche (galician marinated mussels)

Churrero’ style galician crisps

Piparras (pickled chilies)

Hinojo marino (Crithmum maritimum)

A drizzle of your fav spicy sauce (I am officially addicted to Picamás from Guatemala)

Extra virgin olive oil

How to Make Authentic Spanish Paella (Properly)

Cooking from Spain 2025-07-06 | This is how we make traditional Spanish paella — explained step by step, and in English. I’m a Spanish chef, and in this video I’ll show you how to make paella from scratch, just like we do back home.

I have made paellas for up to 100 people and I use different ingredients every time. Authentic Paella in Spain is NOT always about seafood.

The most important thing is to have fun and enjoy the process of cooking and watching your paella turn into one of the most delicious and popular dishes of Spain.

Here's the extra virgin olive oil I use, straight from Córdoba, and one of the best I've ever tried:
molinojuanitoortiz.com/?utm_campaign=5d372f&utm_source=shareable_link

🔪 Learn:
– What ingredients go into an authentic paella
– How to cook paella rice to perfection
– Tips for getting the right texture and flavor
– How to use a real paellera at home

If you’ve been looking for a real Spanish paella recipe in English, this is it. Perfect whether you’re making seafood paella, chicken and/or rabbit paella, or your own creative twist.

Recipe (Serves 6 – for a 60 cm paella pan):

* 600 g Valencian arroz redondo (This traditional Spanish rice can be tricky to find outside Spain, but good-quality arborio or carnaroli—used for risotto—are decent substitutes.)
* 1.8 kg stock or water (I use 3 parts liquid to 1 part rice, but this can vary depending on the type of rice and how much your pan evaporates.)
* 1.2 kg chicken thighs
* 5 artichokes, cut into quarters
* 0.7 g of saffron
* 300 g green beans
* 230 g grated or crushed tomato
* 2 tsp choricero pepper paste (or any mild, sweet pepper paste)
* 1 tsp smoked paprika

* Fresh rosemary
* Salt, to taste (remember: your stock should taste slightly over-salted before adding the rice—it balances out perfectly once it's cooked.)

👇 Let me know in the comments: What would your perfect paella have in it? Have you made paella before? What do you think of this version?

---

Timestamps:
0:00 – Introduction & why most “paellas” get it wrong
0:55 – Ingredients: Choosing arroz redondo & seasonal swaps
3:30 – Balance your pan
4:45 – Sear proteins
6:00 – Sear toppings/vegetables: Artichokes & green beans
7:00 – Make sofrito
8:30 – Cook stock
9:40 – Toast saffron: Grinding, infusing, and extracting max aroma
12:45 – Add rice: The famous “X” drop & no-stir method
16:35 – Socarrat: Crackle test & getting that perfect crust
17:00 – Enjoy!: Resting, serving, and taste test

Bonito del norte season is here 🗣️

Cooking from Spain 2025-07-01 | PATATAS THE SPANISH WAY #10: Marmitako 🐟🥔

Bonito del norte season just kicked off!!! If you are in Spain, make yourself a favor and ask in your pescadería for a nice bonito and make this. The simplest yet best fish stew in my humble opinion!!

And again, shoutout to Itziar and Onditz from @talaiberri for the amazing hospitality. It makes me extremely happy to get to know family recipes like this one, from locals that have been making it for generations!
If you ever find yourself in Zarautz, this small family-run winery deserves a visit 100%

Not sponsored*** but thanks again for the amazing hospitality and opening the doors to your house @talaiberri @txampiantxakoli @tximistavermouth, and also thanks to @dobnyc for making this happen!!

RECIPE:
800g bonito del norte
5 potatoes
2 onions (one for the stock, another one for the sofrito)
1 leek (for the stock)
1 green pepper
2 garlic cloves
2 peeled and diced ripe tomatoes
Around 100g of white or rose wine (the rose from @txampiantxakoli… omggg)
2 cayennes
Salt to taste

Heres why your food NEVER tastes like your moms

Cooking from Spain 2025-06-22 | Let me know if you think there might be other reason why that could be. I'm curious to hear your thoughts!

Lomo pimientos queso is always a good choice 💃

Cooking from Spain 2025-06-18 | ICONIC BOCADILLOS FROM SPAIN #13: Lomo, pimientos, queso

A good marinated loin with melted cheese, some caramelized piquillo peppers AND, last but not least, fresh garden lettuce—properly seasoned with salt and a splash of that piquillo liquid... This bocadillo is the GOAT!! 🥖🔥

For the loin (2–3 bocadillos):
1 piece of pork loin, around 700 g
Brine at 5%:
– 700 g of water
– 35 g of salt
– 20 g of smoked paprika
– 5 g of black peppercorns
– 7 g of dried smoked garlic (or 25 g fresh garlic)
– 1 tbsp dried oregano

METHOD:
Warm up half of the water and dissolve the salt. Add the rest of the ingredients and blend to merge the flavors. Cover the meat with the brine and let it chill in the fridge for 12–24 hours.
Next day, rub the meat with a bit of olive oil and paprika, then let it rest while you prep the rest. Not mandatory, but it helps get that nice color on the edges.

For the roasted confit piquillos:
– 1 jar of piquillo peppers (220 g)
– 2 g of salt
– 8 g of sugar
– 2 dried cayenne peppers
– 2 garlic cloves
– 75 g of extra virgin olive oil

METHOD:
Add everything to a pot and cook over low heat for about 1 hour. Then strain the liquid and place the peppers on an oiled oven tray. Sprinkle a bit of sugar and roast at 200 °C for 5–10 minutes.

This is your sign to start using pressure cookers 😳🫠

Cooking from Spain 2025-06-16 | RECIPE

Beef cheeks in red wine (serves ~6):
– 1 kg beef cheeks
– 300 g onion
– 130 g carrot
– 120 g celery
– 150 g leek
– 38 g garlic
– 35 g tomato paste
– 500 g good red wine
– Meat/chicken stock to cover (I used ~500 g)
– 1 sprig thyme
– 1 sprig rosemary
– 2 bay leaves
– Salt and pepper to taste
– 4 tbsp olive oil

Mellow rice (serves 3–4):
– 200 g round rice (like bomba or risotto rice)
– 1 kg of the beef cheek stock
– 2 cheeks
– 2 tbsp olive oil
– 1 pinch saffron

Method:
Clean your beef cheeks, removing connective tissue and excess fat (or ask your butcher to do it). Chop all the vegetables, and tie the aromatics together with kitchen twine to make a bouquet garni — this will help you remove them later to avoid overpowering the stew.

Preheat the pressure cooker with the olive oil over medium-high heat. Season the beef cheeks with salt and pepper on both sides. Sear them in the pot for 5 minutes per side. You want a deep golden-brown crust and a nice fond stuck to the bottom — essential for flavor. Set the meat aside.

Add the chopped vegetables to the pot and stir-fry over medium-high heat. Their moisture will help deglaze the fond. After about 10 minutes, when the veggies are soft and slightly caramelized, add the tomato paste, the bouquet garni, and the wine. Cook for another 10 minutes to reduce the wine and concentrate the flavor.

Once reduced, return the meat to the pot, cover with stock, and season with salt. Close the pressure cooker and bring it to high heat until it starts releasing steam. Once it does, lower the heat and cook for 40 minutes.

After 40 minutes, remove the meat and strain the stock. Reserve one-third of the liquid and thicken it with a teaspoon of cornstarch diluted in cold water. Return the meat to the pot and stew for another 20 minutes to get the perfect texture.

Meanwhile, prepare the rice:
You’ll only need a couple of cheeks and part of the stock — the stew recipe makes more than you need for the rice, which is perfect because the leftovers are even better the next day. Just reheat them and serve with mashed potatoes or spooned over pasta.

Grind the saffron and infuse it in a cup of cold water. In a separate pan, heat the olive oil over medium-high and toast the rice for about 5 minutes. Start adding the hot beef cheek stock little by little, stirring constantly. Keep adding more stock as the rice absorbs it. Add the saffron infusion after 10 minutes. Depending on the rice variety, you’ll need around 800–1000 g of stock. Follow the cooking time indicated on the package. In the final 5 minutes, add the cheeks and a bit of the sauce.

24 Hours Eating in San Sebastián: Pintxos You Must Try

Cooking from Spain 2025-06-15 | San Sebastián (Donostia) is Spain’s food capital, and in this video, I spend 24 hours eating my way through the city — from bar to bar, trying some of the best pintxos in San Sebastián and giving my honest review.

If you’re planning a San Sebastián food tour, want to know what to eat in San Sebastián, or are looking for the best pintxo bars in Donostia, this video is for you. Expect tortilla, gildas, seafood pintxos, slow-cooked carrilleras, bocadillos de bonito and more.

There were also quite a few spots I couldn’t try this time… but they’re staying on the list:

COULD NOT TRY BUT WERE ON MY LIST:
• Ezkurra — ensaladilla y callos con morro
• La Consentida — tarta de queso
• Bar Nestor — tortilla + ensalada de tomate
• Casa Urola — karmelita, vieira, alcachofa
• Narru — ravioli de rabo
• Paco el Bueno — gamba gabardina
• Ganbara — todo… tartaleta de txangurro, hongos con yema y guindillas
• Bergara — erizo
• Bar Sport — foie, medallón de manitas, crema de erizo
• Bar Txepetxa — anchoas
• Borda Berri — falso risotto de Idiazabal, carrilleras, oreja, pintxo de kebab
• La Espiga — pintxo de pimiento
• Monpas — patatas bravas

If you're heading to Donostia, save this video. And if you've been — let me know what you would’ve added to the list.

-----------------
Music track: Affogato by Lukrembo
Source: freetouse.com/music
No Copyright Vlog Music for Videos

What I Cooked With Croatia’s Freshest Market Finds!

Cooking from Spain 2025-06-08 | Local markets, seagull drama, and the BEST scallops you’ll ever try? I’m in. 🐚🇭🇷

Join me for a food adventure in Pula, Croatia! We explore the local fish and farmers market, check out some traditional Croatian pastries (yes, I had to fight off a hungry seagull for mine, lol), and pick the freshest ingredients to make one of my favorite Spanish seafood recipes: Vieiras a la Gallega – Galician-style scallops.

Back in the kitchen, I’ll show you how to cook scallops like in Spain: sweet caramelized onions, crispy ham, garlic, white wine, and golden breadcrumbs… an easy but fancy seafood starter that’s perfect for any dinner party.

If you love seafood recipes, Spanish tapas, or Mediterranean food travel, this one’s for you. Don’t forget to hit subscribe for more Spanish recipes and food adventures around Europe — and hopefully fewer seagull attacks next time. 😉

RECIPE:
– 10 scallops
– 3–4 onions
– 4 garlic cloves
– 4–5 tbsp extra virgin olive oil
– 2 tsp chili flakes (not shown in the video, but added while caramelizing the onions)
– 1 ripe tomato
– 1 bunch of parsley (or similar) to decorate
– ~100 g Iberico ham (or any cured ham you like)
– 1 cup of white wine
– Breadcrumbs

🎥 Chapters:
00:00 Intro
01:00 Visiting Pula’s local market
05:15 Trying Croatian burek
05:45 What the actual f...?
05:52 Finally trying Croatian burek
06:49 Scallops a la gallega: Ingredients
08:27 Starting the sofrito
10:44 Tip for caramelizing onions
11:13 Finishing the sofrito
13:00 Filling
15:12 Baking
16:09 Final
-----------------------
MUSIC:

1. Music track: Onion by Lukrembo
Source: freetouse.com/music
Free To Use Music for Videos

2. Music track: Sunset by Lukrembo
Source: freetouse.com/music
No Copyright Vlog Music for Video

The GOAT of potato salad 🤌💃

Cooking from Spain 2025-06-04 | PATATAS THE SPANISH WAY #9: Ensaladilla rusa

I love how Spain took this fancy French-Russian salad and made it our own. Originally popularized by Lucien Olivier—a French-Belgian chef in 19th-century Moscow—this dish was peak bougie: partridge, crab, caviar, even truffle.

Then came the Soviet Revolution, and ensaladilla swapped the tsar’s ingredients for chicken and pork ham—proletarian vibes.

But somehow… Spain made it a national treasure. And instead of flexing with luxury, we did it our way—with canned tuna in olive oil, one of the most underrated gems of our gastronomy.

Here’s my version, for around 4–6 servings:

330 g boiled potatoes
100 g boiled carrot
85 g green olives
1 jar of tuna in olive oil (mine: 220 g net, 150 g drained)
120 g hard-boiled egg (about 2 eggs)

For the mayo:
• 250 g oil (use all the oil from the tuna jar + sunflower oil to reach that weight)
• 1 egg yolk
• 30 g vinegar
• 2 anchovies (in oil)
• A splash of anchovy oil

Add salt + sherry vinegar to taste after mixing everything. And that’s it.

These Spanish Salads Hit Different (Especially #2)

Cooking from Spain 2025-06-02 | Learn how to make 3 traditional Spanish summer salads that are refreshing, easy to prepare, and full of Mediterranean flavor.

In this video, I’ll show you step-by-step how to make:

🥗 Zorongollo Extremeño – a roasted red pepper and tomato salad from Extremadura, served cold with garlic vinaigrette and hard-boiled egg.
🥔 Ensaladilla Rusa – the iconic Spanish-style potato salad made with tuna, olives, and homemade mayonnaise that makes this recipe one of the best out there!
🦐 Salpicón de Marisco – a seafood salad with octopus, prawns, and vegetables in a light vinaigrette. Perfect for hot weather and easy to prepare in advance.

These cold Spanish salads are perfect for summer meals, tapas nights, or as make-ahead dishes for parties and gatherings.

Whether you're looking for an authentic ensaladilla rusa recipe, a flavorful Spanish roasted pepper salad, or a fresh seafood salad, this video has you covered.

📌 LIST OF INGREDIENTS for 4-6 servings:
Zorongollo extremeño:
3 red bell peppers (600 g)
1 tomato
1 garlic bulb
A bunch of chives
1 hard boiled egg
Half an onion, thinly sliced
Optional: a nice piece of toast and an anchovy as the cherry on top

Ensaladilla rusa:
330 g boiled potatoes
100 g boiled carrots
70 g finely chopped sweet onion
85 g sliced green olives
150 g canned tuna in olive oil — The star of the show! Quality here matters, so use a brand you trust.
2 hard-boiled eggs

For the perfect mayonnaise:
250 g oil — use all the oil from the tuna can, and top up with sunflower oil until you reach 250 g
1 egg yolk
40 g sherry vinegar
2 anchovies
A pinch of the oil of the anchovies

3. Salpicón de marisco:
200 g cooked octopus
250 g cooked prawns
150 g onion
150 g green bell pepper
100 g tomato
A good bunch of chives
4 hard-boiled eggs
6 g salt
20 g extra virgin olive oil
2 g black pepper
40 g sherry vinegar (or whatever good vinegar you have on hand)

⏱️ Make them ahead for even better flavor — 12 hours in the fridge transforms these salads into something special
.
🌞 Perfect for meal prep, tapas, or summer picnics!

💬 Let me know in the comments which one is your favorite, and don’t forget to subscribe for more authentic Spanish recipes every week.

#spanishsalad #spanishfood #summerrecipes #ensaladillarusa #zorongollo #salpicon #tapasrecipes #mediterraneandiet #cookingfromspain #easyspanishrecipes

TIMESTAMPS:

00:00 Introduction to the 3 Salads
00:16 First salad: Zorongollo Extremeño
06:41 Second salad: Ensaladilla Rusa
09:08 Third salad: Salpicón de Marisco
15:00 Ending

Papitas aliñas just never fail 🫡💃

Cooking from Spain 2025-05-27 | PATATAS THE SPANISH WAY #8: Papas aliñás

Classic spanish salad recipe, perfect for the summer! Tuna is optional, and actually in the south it is more common to find this tapa with melva instead (a fish from the family of tunas but smaller and with a slightly different texture). But a good tuna in olive oil do the work perfectly!

RECIPE for 2 servings:
3 potatoes (400 g)
1 red onion (50-70g) *In Spain it’s common to find fresh onions (called cebolleta). If you can find them, they work perfect here. If not, red onion it’s also commonly used.
2 hard boiled eggs
One tuna can (150g)
One bunch of fresh parsley
Extra virgin olive oil
Sherry vinegar
Salt

Remember to dress it up when still hot, and let it chill before eating to get the real result!
Enjoy 💃

How to Make Original Burnt Basque Cheesecake (without really burning it)

Cooking from Spain 2025-05-25 | This isn’t La Viña’s cheesecake — it’s my version of the famous Burnt Basque Cheesecake, using four different cheeses for a deeper, more complex flavor.

The original from La Viña in San Sebastián became a global sensation — but here in Spain, many chefs have taken it to the next level. In this video, I show you how to make my creamy, caramelized, and perfectly burnt Basque-style cheesecake using the perfect cheese mix for it.

We’ll also cover the best baking method to get that signature burnt top and melt-in-your-mouth center.

Ingredients (23 cm mold):
500 g cream cheese
100 g cottage cheese
40 g blue cheese
40 g parmesan
180 g sugar
250 g heavy cream (35%+ fat)
5 eggs
1 tbsp flour

For the base:
100 g biscuits
60 g butter

Cooking times for the runny texture of the vid:
190°C for 35' + 250°C and grill for 3' 20''.
Remember times always depend on the power of the oven you are using.

Whether you’ve tried the original or not, this version will blow your mind.Let me know in the comments how yours turns out — and don’t forget to subscribe for more real Spanish recipes!

#BasqueCheesecake #BurntCheesecake #SpanishDessert #CheesecakeRecipe #SanSebastian #LaViña #CookingFromSpain

Is that all? 🧐🤣

Cooking from Spain 2025-05-25 | ...

How To Make Spanish Style Meatballs | Albondigas En Salsa Española

Cooking from Spain 2025-05-18 | RECIPE:
For around 13-15 meatballs:

500 g minced meat (I used 50/50 beef and pork)
30 g white bread
70 g milk
1 egg
1 garlic clove
1 bunch of fresh chopped parsley
Flour for coating
5 g of sea salt
Grounded pepper to taste
Grounded porcini to taste (optional but brings the meatballs to a next level 😎)

For the stew:

15 g of garlic
325 g of onion
125 g of carrot
1 pinch of saffron
1 tbsp of tomato paste (or 100 g of shredded fresh tomato, just reduce it well)
1 cup of white wine
Salt to taste
400 g of chicken or beef stock

Happy cooking and let me know what you think of the recipe!!

Una de bravas por favor 🤌💃 #spain #spanishcuisine #recipe #food full recipe in the long vid!

Cooking from Spain 2025-05-17 | ...

-Waiter, my soup is cold -its gazpacho! -Gazpacho, my soup is cold

Cooking from Spain 2025-05-14 | ...

How To Make Authentic Patatas Bravas | Barcelona and Madrid Style

Cooking from Spain 2025-05-11 | Join me to master traditional Madrid-style patatas bravas! Learn how to make the iconic spicy salsa brava and a creamy ajonesa, a modern twist for extra flavor in this iconic tapa. From double-frying potatoes to blending the perfect sauces, this easy recipe is a must-try for Spanish food lovers! 🌶️🥔

Follow me on instagram @cookingfromspain for more original Spanish food content!

And if you want to improve your cooking skills while learning cool facts related with Spanish gastronomy... You definitely want to join La Sobremesa, my newsletter:
cookingfromspain.beehiiv.com/subscribe

RECIPE:
For bravas, you wanna get a potato variety that is suitable for frying, like russel
Salsa Brava 🌶
200 g of onion (one big)
17 g of garlic
55 g of olive oil
2 tsp of spicy paprika
1 tsp of sweet paprika
1-2 units of bird-eye cayenne
2 tsp of flour
400 g of chicken or beef broth
8 g of salt
1 tsp of corn starch dissolved in some drops of cold water (optional, for fixing the texture after blending)

Fake allioli / Ajonesa 🧄
150 g of seed oil
50 g of olive oil
1-2 garlic cloves
15 g of lemon juice (the juice of half a lemon)
6 g of salt
One bunch of parsley
One bunch of coriander (optional)

Timestamps
- *00:00* - Announcing today’s recipe: Patatas bravas
- *00:27* - Starting the salsa brava: Chopping vegetables
- *00:40* - Poaching garlic and onion for salsa brava
- *00:49* - Adding paprika and cayenne to salsa brava
- *01:27* - Toasting flour and adding broth for salsa brava
- *01:44* - Blending the salsa brava
- *01:52* - Making ajonesa: Emulsifying with a blender
- *03:05* - Preparing potatoes
- *03:44* - Double-frying potatoes: Low heat confit
- *04:50* - Second frying for golden, crispy potatoes
- *05:40* - Serving traditional Madrid-style bravas with salsa brava
- *06:07* - Modern twist: Adding ajonesa and paprika garnish
- *06:45* - Final thoughts: Perfect with a cañita!

This one pot spanish meatballs is so easy! #cooking #food #spain #recipe

Cooking from Spain 2025-05-10 | RECIPE:

For around 13-15 meatballs:

500 g minced meat (I used 50/50 beef and pork)
30 g white bread
70 g milk
1 egg
1 garlic clove
1 bunch of fresh chopped parsley
Flour for coating
5 g of sea salt
Grounded pepper to taste
Grounded porcini to taste (optional but brings the meatballs to a next level 😎)

For the stew

15 g of garlic
325 g of onion
125 g of carrot
1 pinch of saffron
1 tbsp of tomato paste (or 100 g of shredded fresh tomato, just reduce it well)
1 cup of white wine
Salt to taste
400 g of chicken or beef stock

Method:

Mix all the ingredients of the meatballs and form balls of 2-3 bites. Sear them in a pot with a couple of tbsp of olive oil, until they are slightly golden (don’t overcook them in this step!). Reserve.

In the same pot, add the vegetables chopped unevenly, and toast at high heat until some pieces are almost burnt. This is what makes the sauce special, to get some toasted-burnt pieces while some others are still ‘al dente’. It was not made by professional chefs, but by housewives that had many other things to do. So they would just chop everything directly from the hand to the pot.

Toast the saffron and add the tomato paste. Drop the meatballs back in, deglaze with the wine and cover with broth. Stew at low heat, covered, for around 10-15 minutes. Then blend the sauce, bring it to a boil again, and enjoy with some rice, fries, or whatever your soul demands 🫡🤩

Rate this bocadillo from 1-10 #spain #tunasalad #sandwich #summer

Cooking from Spain 2025-05-08 | ...

Spanish cool potato recipes are just endless… #potato #cooking #recipe #spain #food

Cooking from Spain 2025-05-06 | PATATAS THE SPANISH WAY #6: ‘’En adobillo’’

RECIPE:
400 grams of potatoes (4 units)
4 tbsp of olive oil
15 grams of garlic (2-3 cloves)
1 tsp of cumin
1 tsp of oregano
2 tsp of salt
½ cup of sherry vinegar
½ cup of water
2 tsp of smoked paprika

For the ‘’majado’’, chop the garlic in big chunks and fry it at medium heat until golden. Transfer to a mortar and fry the oregano in the same oil, just for one or two minutes. Grind them both, together with some salt and the cumin. Once a coarse paste, add the vinegar and the water.

Use the same oil (already packed with a nice aroma from the previous step) to fry the potatoes at high heat, for around 15 minutes, until they soft and with some colour. Reserve the potatoes and remove most of the oil from the pan, but leave around 1-2 tbsp.

Once the oil cooled down a little bit, drop the paprika, stir for 20-30 seconds and add the majado. Cook for around 5 minutes to evaporate most of the liquid, and get a delicious oily dressing on the pan. Now drop the potatoes back in, raise the heat, and stir fry for around two minutes.

This is the perfect side dish to serve with meat or fish, but also a good appetizer to eat as a tapa with a beer.

How To Make Gazpacho and Salmorejo | Spanish Cold Soups

Cooking from Spain 2025-05-04 | One of the things that makes me happier when the warm weather arrives is to have a big a$$ jar of cold gazpacho in the fridge. It’s refreshing, super healthy and can’t be easier to make! Just as easy as salmorejo, a different style of cold soup, also with the tomato as the main character.

In this video, I explain the real differences between them, where they come from, how they’re traditionally served, and share authentic recipes for both:

SALMOREJO
Creamy, rich, and thicker than gazpacho. Often served with boiled egg and jamón serrano.

600 g ripe tomatoes
1 garlic clove
120 g stale white bread (crust removed)
100 g extra virgin olive oil
3 g salt
—

GAZPACHO
Lighter, more refreshing, and drinkable. Served cold as a starter or snack.

1 kg ripe tomatoes
100 g green bell pepper
140 g half-peeled cucumber
2 garlic cloves
75 g extra virgin olive oil
5 g salt
30 g sherry vinegar
240 g ice (or water)
—

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Gambas al ajillo are easier than you think 🤔

Cooking from Spain 2025-05-01 | GAMBAS AL AJILLO 🦐🧄🌿

400 g of peeled prawns
250 g of extra virgin olive oil (i know it hurts, it’s expensive and all that, but trust me!)
25 g of sliced garlic cloves
1 bunch of chopped parsley
Salt to taste

Infuse the oil with the garlic and the cayenne from cold, at medium heat. Once it starts slightly getting golden, its the moment to raise the heat, drop the prawns, some salt and cook for no longer than 5 minutes. Finish it with the parsley right before serving super hot!

I know this recipe uses a lot of oil… but let me tell you, that infused oil is the best thing that ever happened to me! I always keep a little bit for other recipes, even though just with bread it’s extremely delicious 🤤

How To Make Mejillones Tigre | Spanish Stuffed Mussels

Cooking from Spain 2025-04-27 | It's not easy nowadays to find good Mejillones Tigre (Spanish Stuffed Mussels) at bars — but when they're made right, this tapa is one of the best in terms of quality and price!

This recipe will show you exactly how to recreate them at home. I guarantee, once you try them, you’ll understand why they're so special.

🦪 Here's what you’ll need for about 25–35 units, depending on the size of the shells:

750g fresh mussels

100g white wine (about a cup)

50g butter

50g flour

500g whole milk

70g mussel cooking liquid

80g prawns

3 anchovies

100g tomato sauce

A bunch of fresh parsley

Your favorite spicy sauce (I used sriracha and Tabasco)

🔥 If you enjoyed the video, don't forget to like, comment, and subscribe for more Spanish recipes!

#SpanishTapas #MejillonesTigre #StuffedMussels #SeafoodRecipes #SpanishRecipes #EasyTapas #TapasRecipe #TigerMussels #TraditionalSpanishFood #ViralRecipe

Your new fav way of making potatoes!! 😯🫡

Cooking from Spain 2025-04-25 | PATATAS THE SPANISH WAY #5: Papas en ajopollo

I honestly think this series is gonna haunt me until my retirement. Every time I check, I find couple more recipes that deserve a spot in here. Spanish post war was long, hard and full of potatoes, I guess 🥵😂

Anyway! Another humble yet creative and delicious potato dish coming from the south. This one is originally from Almeria. Maybe someone from there can explain the name? Because it even has no pollo (chicken)!! Hahah only the broth but I think it’s not even traditional to use chicken broth…

Here’s the recipe for around 4 servings:

4-5 potatoes (650 g)
2 onions (200 g)
2-3 garlic cloves (15 g)
60 g of almonds
40 g of stale bread
3-4 parsley stems and leaves
1 bay leaf
1 tbsp of smoked paprika
Cayenne pepper to taste
Salt and pepper to taste
Olive oil
Chicken broth to cover (or any of your choice)
1 egg per person to poach in the stew

Start by making the majado by frying in olive oil the almonds, garlic, bread and parsley. Bring everything to a jar and blend with some chicken broth. Traditionally, you would use a pestle and mortar, but the result is finer with a blender.

With the same oil, stir fry the onions with the cayenne. Meanwhile, peel and crack the potatoes as seen in the video. This helps release the starch and will thicken the sauce later. Add them to the pot and stir fry for couple minutes, right before adding the smoked paprika. Stir fry for one more minute, but be careful not to burn the paprika!

Drop the majado, cover with chicken broth and cook this for 45 minutes to one hour, depending on the potatoes. Just make sure you slow cook them until soft and the sauce thickens.

#spanishfood #recipe #potatoes #patatasthespanishway #ajopollo

These cloaked eggs may be your new fav way of making eggs #spanishfood#egg #spain #food #recipe

Cooking from Spain 2025-04-21 | Ever heard of Huevos Encapotados? Imagine a giant, golden croqueta stuffed with a whole crispy fried egg — runny yolk and all. This Spanish comfort food masterpiece is next-level satisfying and perfect for passionate home cooks.

I’ve posted this recipe on Reels before, and I got hundreds of messages from people asking for a longer explanation. And I get it! The recipe isn’t complicated, but it does take a bit of time and a few key details to really nail it.

That’s why this time I bring you a longer explanation down below, and I’ve also uploaded a longer video on my YouTube channel — a step-by-step guide that’ll help you succeed, even if you’re not a pro chef.

🔥 Here’s what you’ll need (recipe for 6 units):
– 1 L milk
– 150 g butter
– 150 g flour
– Salt, pepper, and dried boletus powder (or your favorite spice)
– 6 eggs (for frying)
– Flour, breadcrumbs & eggs (for the coating)

Method:
Start by frying the eggs so they can cool down while you make the béchamel. Crack each egg into a strainer to remove the excess water — this helps them keep that beautiful, round shape that’s key for this recipe. Preheat your oil and fry them for under a minute so the yolks stay runny.

While the eggs chill in the fridge, make a classic thick béchamel. Melt the butter, toast the flour in it, then slowly add warm milk to avoid lumps. Cook it over low heat for at least 15 minutes to eliminate the raw flour flavor. Taste to make sure it’s gone, then season to your liking.

To build your cloaked eggs, use a bowl and plastic wrap (as shown in the video) or the technique I share on YouTube. Let them chill in the fridge overnight. The next day, coat them in flour, egg, and breadcrumbs. Then fry at 190°C for about a minute, or until golden and crispy.

You have NEVER seen Eggs like this

Cooking from Spain 2025-04-20 | Ever heard of Huevos Encapotados? Imagine a giant, golden croqueta stuffed with a whole crispy fried egg—runny yolk and all. This Spanish comfort food masterpiece is next-level satisfying and perfect for passionate home cooks.

In this video, I’ll show you a step-by-step guide to making Huevos Encapotados at home: from the silky bechamel to the perfect coating and deep fry. It’s not the quickest dish, but I promise—it’s so worth it.

🔥 Here's what you will need:
– 1 L milk
– 150 g butter
– 150 g flour
– Salt, pepper, and dried boletus powder (or your preferred spice)
– 6 eggs (for frying)
– Flour, breadcrumbs & eggs (for the coating)

👨‍🍳 Pro Tip: Use freshly made, warm bechamel to coat the egg more easily before chilling and frying to golden perfection (180–200°C)

💬 Ever tried this Spanish gem before? Comment below—I’d love to know!

#spanishfood #HuevosEncapotados #croquetas #eggrecipes #comfortfood #crispyegg #foodie #cookingfromspain #spanishcuisine

How To Make The Perfect Croquetas De Pollo

Cooking from Spain 2025-04-14 | Craving creamy, flavorful croquetas de pollo?
In this video, I’m sharing my step-by-step guide to making the best chicken croquettes, starting with a rich, homemade roasted chicken broth for unmatched flavor. These croquetas are creamy, packed with taste, and far from bland, thanks to a hearty stew and a silky béchamel with my clever cornstarch twist. Perfect for Spanish food lovers or anyone wanting a delicious appetizer!

📝 *RECIPE*
*For the Broth*
•⁠ ⁠Chicken bones (skeleton, neck, insides, etc.), ~2 kg
•⁠ ⁠6 carrots (mix of colors, optional)
•⁠ ⁠3 onions
•⁠ ⁠1 leek
•⁠ ⁠2–3 garlic cloves
•⁠ ⁠Optional: 1 chicory, 1 piece celery root
•⁠ ⁠3 tbsp tomato paste
•⁠ ⁠1 tsp Sichuan peppercorns
•⁠ ⁠Olive oil

*For the Stew*
•⁠ ⁠3 chicken legs
•⁠ ⁠3 carrots
•⁠ ⁠3 onions
•⁠ ⁠3 garlic cloves
•⁠ ⁠Aromatics: thyme, rosemary, parsley
•⁠ ⁠Salt and pepper to taste
•⁠ ⁠Splash of white wine

*For the Béchamel*
•⁠ ⁠1 litre of milk
•⁠ ⁠90 g flour
•⁠ ⁠90 g butter
•⁠ 9 g of salt
•⁠ ⁠35 g of cornstarch (dissolved in a bit of the milk)

Got questions? Drop them in the comments — I’m happy to help!
✨ Love Spanish food? Hit subscribe and join my community!

*Timestamps*
0:00 Intro: Why these are my favorite croquetas
0:29 Ingredients: Breaking down broth, stew, and béchamel
3:05 Step 1: Roasting veggies and chicken for broth
6:45 Step 2: Building the flavorful broth
8:01 Step 3: Starting the chicken stew
10:02 Step 4: Adding veggies and aromatics to stew
11:37 Step 5: Crafting the perfect béchamel
13:29 Step 6: Mixing in the flavor booster
15:00 Step 7: Shaping croquetas three ways
17:40 Step 8: Frying to golden perfection
18:12 Tasting: The creamiest croquetas ever

#cookingfromspain #croquetasdepollo #spanishrecipes #chickencroquettes

Bocadillo and sandwich is NOT the same 🚫 #spain #sandwich #recipe #grilledcheese #ham #truffle

Cooking from Spain 2025-04-14 | ICONIC BOCADILLOS FROM SPAIN #12: Bikini trufado (truffled ham n cheese toastie)

Don’t you think it makes sense to differentiate between a bocadillo and a sandwich? To me, the experience of eating them is absolutely different! Would love to hear if this distinction is also common in other cultures. Let me know!

For the recipe:
Two slices of bread
Butter
Ham
Cheese
Tartufata

The only way of making a good bikini is to use a plancha, or a pan. Never with a sandwich maker! Those don’t really let the humidity of the sandwich go, therefore the result is more soggy than crunchy. You want to use a plancha at low-medium heat, and give it around 5-6 minutes each side, so the cheese have time enough to melt.

The order of the ingredients is also important. I like to put butter on both sides of the sandwich so you don’t need to add it to the plancha later. For the inside, this is the way to go:
1. Tartufata
2. Cheese
3. Ham
4. Cheese
6. Tartufata

Of course, there are some variations that are also pretty cool, like using jamon iberico and some special cheese. Let me know if you would have done it differently!

#spanishfood #recipe #tasty #sandwich #bikini #toast #iconicbocadillosfromspain #grilledcheesesandwich #grilledcheeseday