Recipes
Time-honoured dishes from around the world — each with its story, its region, and step-by-step instructions.
Croquetas de Jamón
Crisp-shelled croquettes with a molten heart of jamón-flecked béchamel, the tapa by which every Spanish bar and grandmother is judged.
Empanada Gallega
Galicia's great savoury pie. A thin olive-oil dough filled with a slow onion and pepper sofrito and good tinned tuna, baked flat and eaten at any temperature.
Huevos Rotos
"Broken eggs" over crisp-edged fried potatoes with jamón. Madrid taberna food at its finest, where the runny yolk becomes the sauce.
Paella Valenciana
The original paella. Rabbit, chicken, and beans cooked with saffron rice in a wide shallow pan, finished with a crisp socarrat crust.
Paella de Marisco
The seafood paella of the Valencian coast. Bomba rice simmered in a deep prawn-shell stock with squid, mussels, and saffron, finished with socarrat.
Tortilla de Betanzos
The famous tortilla of Betanzos, in Galicia. No onion, ever. Potatoes fried in olive oil and folded through egg, served golden outside and almost liquid within.