A big tamal (or tamalón) wrapped in banana leaves and baked in the oven is practical because it saves cooks the trouble of wrapping dozens of individual tamales. It is also a thing of beauty—a spectacular way to showcase the elegance of an ancestral food cooked in the embrace of banana leaves and unveiled at the table.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
This takes just 15 minutes to make and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.
You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.
A smoky, peppery, hearty Spanish chowder that will warm you straight to the bones. Perfect for the end of summer, when the corn and tomatoes are at their peak and the evening wind holds a faint chill.