Archives: Experiences

Basque cod dish cooked in olive oil with garlic and chili peppers, creating a distinctive emulsified sauce

Ingredients

Salt cod (bacalao, desalted), extra virgin olive oil, garlic (thinly sliced), guindilla chilli peppers (Basque dried peppers)

Famous roasted suckling pig from Segovia, traditionally carved with a plate to demonstrate tenderness

Ingredients

Suckling pig (under 5kg, max 3 weeks old), sea salt, water, lard (manteca de cerdo ibérico), garlic cloves, bay leaves, thyme, oregano. Traditional cooking in wood-fired brick ovens

Traditional Galician octopus dish served with boiled potatoes, olive oil, paprika, and sea salt

Ingredients

Fresh octopus (1-2 kg), potatoes, smoked paprika (pimentón dulce and picante), extra virgin olive oil, coarse sea salt

Thick cold soup from Córdoba, similar to gazpacho but with more bread and garnished with hard-boiled egg and jamón

Ingredients

Ripe tomatoes (1kg), day-old bread, garlic, extra virgin olive oil (preferably Spanish), sherry vinegar, salt. Garnished with hard-boiled eggs and Serrano ham

Traditional cold soup from Andalusia made with tomatoes, peppers, cucumber, and bread

Ingredients

Ripe red tomatoes, cucumber, green bell pepper, red onion, garlic, day-old bread, extra virgin olive oil, sherry vinegar, salt, cold water. Garnished with diced vegetables, croutons, or hard-boiled egg

Classic Spanish potato omelet, a national dish made with eggs, potatoes, and onions

Ingredients

Eggs (6-8), potatoes (4-5 medium, preferably waxy like Yukon Gold), onions (1-2 medium), extra virgin olive oil, salt

Galicia's iconic octopus dish featuring tender boiled octopus served on wooden plates with olive oil, paprika, and coarse salt. Traditional preparation involves three dips in boiling water to curl tentacles. Served at pulperías (octopus restaurants) and markets throughout Galicia representing coastal culinary heritage.

Ingredients

Fresh octopus, Spanish paprika (pimentón), coarse sea salt, olive oil, boiled potatoes. Octopus traditionally beaten on rocks to tenderize, then boiled and sliced with kitchen scissors.

Hearty white bean and sausage stew, Asturias' signature dish perfect for cold mountain climate. Rich, warming stew featuring local chorizo, morcilla (blood sausage), and lacón (cured pork shoulder). Slow-cooked to creamy perfection, representing northern Spain's comprehensive culinary tradition.

Ingredients

Large white beans (fabes), chorizo sausage, morcilla (blood sausage), lacón (cured pork shoulder), saffron, olive oil, onion, garlic. Slow-cooked for hours until beans are creamy and flavors melded.

Segovia's famous roast suckling pig, ceremoniously carved using edge of ceramic plate which is then smashed on floor for good luck. Pig is so tender from slow roasting that only plate edge needed for carving. Iconic dish at traditional restaurants like Mesón de Cándido representing Castilian culinary heritage.

Ingredients

Suckling pig (under 21 days old), coarse salt, olive oil, bay leaves, thyme. Slow-roasted in wood-fired oven until skin crackling and meat fall-off-bone tender. Served with roasted potatoes and traditional ceremony.

Burnt Basque cheesecake caramelized at high heat (400°F/200°C) to form signature burnt top. Originating at La Viña restaurant in San Sebastián, became international viral sensation. Unlike traditional cheesecakes, has no crust and rustic appearance. Creamy, almost molten center contrasts with caramelized exterior.

Ingredients

Cream cheese (800g), heavy cream (400ml), eggs (6 large), sugar (200g), flour (30g – minimal for structure), salt (pinch). Baked at very high temperature for 50-60 minutes until deeply caramelized on top but still jiggly in center.