Clik here to view.
How to make preserved tuna in oil
Canned tuna… I love the word… In Spain everybody likes tuna in oil or escabeche… in a salad, in stuffed eggs, in a pincho, oozing juices on the bread… mmm, I get carried away. All peculiar people in...
View ArticleClik here to view.
Tuna fish in escabeche
In the summer I always make tuna in escabeche. Served on top of a nice bed of salad it is a wholesome and delicious dish, good as single course. Perfect for hot weather and nourishing at the same time....
View ArticleClik here to view.
Remojón or codfish and orange salad
There is little doubt that this is the best time of the year for salads, that is in the Northern hemisphere of course. And if they’re really nourishing, they can be a whole meal in themselves. That’s...
View ArticleClik here to view.
Game of Thrones broth of clams and seaweed
This seaweed and clam broth from the Game of Thrones cookbook is delightfully marine and tasty. In Spain we are not used to eating seaweed and so some people may find it bit… gross. But we do eat...
View ArticleClik here to view.
Zucchini stuffed with cod ajoarriero
When I saw them at my greengrocer’s, so round and orange, so beauuutiful… I could not leave them there, poor things. They were looking at me with their little zucchini eyes and what can I say? I had to...
View ArticleClik here to view.
School of Tapas: Traditional tuna fish empanadillas
Empanadillas (meaning little empanadas) are patties stuffed with different fillings that are very popular around the country of Spain. Traditionally the dough was homemade, prepared by mothers and...
View ArticleClik here to view.
School of Tapas: Catalan cod brandada
Cod brandada is a kind of fishy, flaky and garlicky mayonnaise, a mixture where the gelatin in the cod fish is used to whip up an emulsion of olive oil and milk, yielding a whitish slightly chunky...
View Article
