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Tortilla Española
Tortilla española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), o...
Caldo Gallego
We couldn’t write about Galicia without including a recipe for caldo gallego, the traditional, restorative soup of Galicia. With a ...
Octopus Galician-style
At the Abadía da Cova vineyard, the young pulpo (octopus) cook says that the only secret is experience—he knows when the oct...
Hake with Clams and Parsley
Fideos with Seafood
At Restaurante Morayma, Esteban García Mingorance, a young chef, prepares traditional Andalucían food, like these fideos. F...
Fried Eggplant
When you fry it—fry it properly, that is—eggplant becomes really crispy on the outside and very creamy on the inside....
Stewed Beans
A chef who will serve stewed beans with a glass of 1972 Vega Sicilia knows that simple is best, that less is more, that understated is so...
Gambas a la Plancha
Raja explains that he cooks the gambas (shrimp) on a bed of salt because it preserves their moisture and keeps them juicy. Whatever the r...
Rice with Lobster Stock and Mushrooms
A really delicious arroz. The combination of lobster stock and mushrooms is an especially savory one. If you like, you can fold in some c...
Grilled Sardines
These came in especially handy for Gwyneth when our table was covered with plates of all kinds of pork. It’s important to keep ever...
Mario recently teamed up with Marshall Dostal, founder of Further Soap, to cart away 1600 gallons of waste grease each mon...
