One of the great benefits and pleasures of living in Spain is undoubtedly dining out. Why....because there is such a wide and varied choice of eating dining establishments offering such good quality international , regional and local dishes. It is also normally a very relaxed informal experience and still mostly great value , in fact its hard to even write about it without an overwhelming urge to rush down to one of my favourite tapas bars and order a plate of Pata Negra ( black foot cured ham ) a small plate of the finest Manchego cheeses accompanied by a glass of the finest Rioja… I can almost taste it now.

Although I have now resided in Spain for some 25 years I still get a buzz about dining out , finding new places, trying new dishes, in fact it is an experience everyone who visits these passionate shores should try, and please don't just stick to the main roads when searching for a place to eat, explore the back streets and side alleys, there you will find some of the best restaurants and bars in the vicinity.

My years as a young man where spent as a chef, after attaining my city and Guilds I departed to Switzerland, land of holey cheese and fantastic Fondues, then returned to London to further my career at the famous Claridges Hotel. I do therefore tend to throw a slightly critical eye at the food presented to me in the Restaurants and other fine eateries but can honestly say that I have been let down on very few occasions ... on the other hand you can guess who does the cooking in my house !!!

The following shows you some of my favourite recipes, dishes and cooking tips I have tried over the past 25 years. If you do have a personal favourite recipe, new ideas or cookery tips you would like to share with our visitors please Email Me as I would very much like to hear from you .

Extra Virgin Olive Oil - One of the most important ingredients you will need to produce the finest Spanish food is good quality extra virgin olive oil, like this one supplied by one of Spains leading olive oil producers Carbonell and is available via our Online Food Store and can delivered to your door.

" Carbonell has been in Córdoba since the 19th Century, where it has produced a quality oil from the seemingly endless olive groves, which carpet the rolling hills of Andalucía. This extra virgin olive oil from Carbonell is the leading national brand of olive oil in Spain. Many of you who grew up in Spain remember that your mother had two Carbonell containers in her pantry. This green-labeled bottle of Extra Virgin Carbonell can be used with salads, fresh vegetables and gazpacho. This extra virgin oil has a mild but tasty blend of Andalucían olives."

Apart from the unmistakable earthy mediterranan flavour Olive oil is known to be one the worlds healthiest foods acting as an antioxident which protects you against heart didease.



Garlic - Just as is the case of good quality olive oil what on earth would we do without this famous little relation to the onion. Such a unique, pungent, delicate, lasting and unforgettably delicious flavour. Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes, the Romans where said to have marched on the strengths of it and of course it is thought to be essential for keeping vampires at bay, probably quite usefull if you are a full time resident of Transalvania !!.

It is great for zapping bacteria, keeping your heart healthy, warding off coughs and colds , is said to be an almost perfect natural antibiotic and don't worry it needn't give you bad breath! No self respecting Mediterranean kitchen would ever be without garlic so make sure you always have some in your larder or most of the dishes you attempt will undoubtedly miss this vital ingredient.

Recipes from Spain

Spain is famous for its Tapas ( Small Dishes ) and probably have been tried in one form or other by most visitors. TAPAS comes from the word Tapar which means to cover which originated in Seville where the locals would cover there drink with a small pieces of bread with perhaps some meat or fish on it to basically protect the drink from and unwanted flying amigos !!.

Eating Tapas is a good way of trying out the many flavours and dishes Spain has to offer without having to order big plates ( Raciones ) In Tapas Bars it is quite normal to order a Tapa of Jamon say, where you will be served a small plate of one or two slices of Jam with a piece of bread. Some Restaurants such as a franchise know as Lizarran have built an small empire out of serving uncomplicated Tapas in a rustic atmosphere. However for my liking I much prefer the one off family run business where in general you will be served a better quality and a more traditional selection of good wholesome Tapas. In Granada is quite normal to be served a delicious Tapa plate free with every drink you order.

The most common Tapas you will find are

1. Ensalada Rusa ( Potato Salad with mayonnaise onions and sometimes red pepper and Tuna )

2. Jamon Iberico and Serrano ( Cured Jams )

3. Magro con Tomato ( Small pieces of pork cooked in a tomato sauce )

4. Callos ( tripe and chickpeas in a spicy sauce )

5. Albondigas ( Small meatballs usually in a tomato or spicy almond sauce )

6. Huevos con Mayonesa. ( Boiled eggs covered in Mayonnaise or Cocktail sauce )

7. Tortilla de Patata ( A firm Spanish omelette of Potato and egg )

8. Boquerones ( Small white fish, usually deep fried or marinated in oil , vinegar and Garlic )

9. Gambas al Pil Pil ( Prawns cooked in a spicy oil, garlic and paprika sauce )

10. Ensaladilla ( Mixed Salad of chopped fish sticks, onions, peppers, potatoes and parsley )

There are literally hundreds of varieties of Tapas and the cooking method , names and taste will vary in each town and area of Spain.

Jamón Ibérico is the pride of Spain. The lineage of the unique animals that produce the hams stretches back to pre-history when they ran wild in the Iberian Peninsula. Columbus had some of them on the Santa María when he set out to discover the New World.

There are two types of black-hoofed Iberico pigs - one that lives the life of a normal pig and one that is free-range fed on acorns ( bellotas ) and wild plants. These are the coveted Bellota hams. The only difference is in diet and exercise, but those things make all the difference in the world.

Although the price of this fabulous tasting ham is perhaps double to that the lesser quality Jamon Serrano my advice is pay the extra whenever possible as once eaten you will understand why so much fuss is made of this iberian delicacy.

Manchego Cheese takes its name from the Spanish region of La Mancha, also home of Don Quixote. This historic cheese is produced in the La Mancha region from pasteurized sheep's milk. It has a black grey or buff coloured rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. The aroma should suggest lanolin and roast lamb. The final cheese is usually smeared with olive oil and surface mould is removed. It has a number of holes and a mild, slightly briny, nutty flavour. It is sold at various stages of maturity: at the age of 13 weeks it is described as curado (cured) and, when over three months old it is referred to as viejo (aged).

To enhance the tasting experience of a plate of Cured Manchego Cheese, eat it along with the Pata Negra ham and a glass of one of the many excellent quality Spanish red wines. The experience of flavours of this trio will surely linger with you long after you have left these shores.

Related Sites Andalucian Tapas Recipes Orce-Serrano-Hams Recipe Books