Archives: Experiences

A purée consisting of tomato and bread, originating from Córdoba in Andalusia, similar to gazpacho but thicker.

Ingredients

Tomatoes, bread, garlic, olive oil, vinegar

A traditional dish made from breadcrumbs or wheat flour, popular in Extremadura and other regions of Spain.

Ingredients

Bread or wheat flour, garlic, olive oil, paprika, chorizo or bacon

A seafood dish similar to paella but made with short pasta noodles instead of rice, originating from the Valencia region.

Ingredients

Pasta noodles, seafood (squid, shrimp, fish), saffron, olive oil, garlic

Roast suckling pig, a specialty of Segovia in Castile and León, known for its crispy skin and tender meat.

Ingredients

Suckling pig, salt, water

A Catalan dish of grilled spring onions served with romesco sauce, typically eaten in winter and early spring.

Ingredients

Calçots (spring onions), romesco sauce (made with roasted red peppers, almonds, hazelnuts, garlic, olive oil)

A vegetable stew similar to ratatouille, popular in La Mancha and other regions of central Spain.

Ingredients

Tomatoes, peppers, zucchini, eggplant, onions, olive oil

More than just a food, jamón ibérico is a cultural treasure and the pinnacle of Spanish gastronomy. This exquisite cured ham comes from black Iberian pigs that roam freely in the dehesa (oak forests) of southwestern Spain, feasting on acorns during the montanera season. After slaughter, the hams are salt-cured and then hung to dry-age for 24-48 months, developing complex flavors through natural fermentation and enzymatic processes. The best variety, jamón ibérico de bellota, displays a ruby-red color with streaks of flavorful fat that melts at room temperature, offering an unforgettable umami experience with nutty, sweet nuances and a lingering finish. Traditionally hand-carved into paper-thin slices and served simply to appreciate its extraordinary flavor complexity.

Ingredients

Meat from black Iberian pigs, sea salt, time

A Catalan dessert similar to crème brûlée, with a caramelized sugar top.

Ingredients

Milk, eggs, sugar, cornstarch, cinnamon, lemon zest

Small snacks typically eaten in bars in the Basque Country, usually served on bread with a toothpick.

Ingredients

Bread, various toppings including seafood, meats, cheeses, and vegetables

A rich bean stew from Asturias, traditionally served as a one-pot meal with bread.

Ingredients

White beans, chorizo, morcilla, pork shoulder, saffron