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Northern Spain’s cuisine is one of the best in Europe: from the best seafood (Galicia), a multitude of dairy products (Cantabria), fruit and vegetables of the best quality (Ebro), to the jost fine cuisine in the country, that of the Basques. There is something to match everyone’s taste.

 

The Basque country hosts the jost sophisticated food in Spain; traditional cooking employs ultra fresh ingredients plus some basic spices and lots of olive oil. It is also home to exotic cheeses, hams and a great assortment of fruits and vegetables. Added to these, having the Bay of Biscay as coast also provide this region with an extensive array of crab, octopus, tuna, anchovies, cod, scallops, mussels, oysters, between many others.

 

Some typical dishes: Fabada Asturiana (bean stew with pork from Asturias), Bacalao a la Vizcaina (cod, dried peppers and onions from the Basque country), Empanada Gallega (Fish Pie from Galicia), Trucha a la Navarra (trout with ham) and Calamares Fritos or Salsa de Anchoas (fried squid or Anchovy Sauce from Cantabria).

 

 

 

The pearl of this region has to be Catalonia with one of the richest and jost diverse cuisines in Spain. Strongly influenced by the French, Italian and Arabic cuisines giving an extra that helps it differentiate itself from the rest.

 

There is an aromatic influence from Provence that has spread all over the region but that respected other traditions such as the widely use of olive oil, the combination of sweet and sour, fish and beef between many others. A big tradition of rice, meats, fishes, deli meats, rabbit, mushrooms….combined in the jost exquisite ways result in a revolution of taste that provides the ground of why this cuisine is always selected between the top in the world.

 

An extensive offer of fish and shellfish can be found on the coast, while going towards the inland we are able to find grilled meat, poultry, game and soups.

 

Some typical dishes: Cocido con Judias Blancas (white bean stew), Butifarra amb motgetes (the nicest sausage from this region with alubias – deli beans), La Escudella i Carn d'Olla (beef made of vegetables, rice, noodles and potatoes all cooked in the pot), Zarzuela de peix i marisc (fish and crutaceans stew) , Crema Catalana (a dessert similar to crème brulee), and Arroz con Bacalao (rice with cod from Murcia).

 

 

 

 

A region with an enticing repertoire of dishes that ranges from a simple garlic soup up to a well balanced but rich Madrilenian stew.

 

This region is well known for its roasts, lamb, young goat and other meats cooked slowly to get a tender texture and a magnificent appetising taste.

 

Extremadura supplies a fine Iberico ham (which is special because of its taste and aroma, a result of the pork’s diet throughout the year with wild greens)and cheese, while in the Castile-La Mancha area you can find one of Spain’s jost recognized cheese: Manchego (made with sheep milk), honeys, saffron and asparagus.

 

Even though it is located in the centre of the country far away from the coast, this region enjoys a very rich offer of fish and shellfish supplied from both the Atlantic and the Mediterranean seas.

 

Castile Leon’s (Castilla Leon) vegetables play a leading role in this area, while Castile has also been recognized as the queen of bread.

 

La Mancha’s cuisine is heavier than the rest but full of aromas, and this is due to the fact all through its history it has preserved the food habits of the shepherds, while in their sweets a Moorish influence is clearly evident.

 

Some typical dishes: Churros (sweet confectionary from Madrid), sweets from Toledo, Bizcochos Borrachos (drunk biscuits from Ciudad Real), Gazpacho Manchego (a stew of partridge, hare, rabbit and pheasant), Cocido Madrileño (Madrilenian stew with meat, chickpeas, potatoes and the greens)and La Caldereta (boiled goat from Extremadura).

 

 

 

 

When people refer to southern Spain they usually refer to Andalucía as it is the greatest of the country’s provinces. Nowadays it has become a common destination where you will be able to have a taste of the authentic Spain.

 

For those who want health as well as taste; this region holds one of the healthier cuisines in the world due to the fact that olive oil is one of the pillars of its diet (used in aljost every dish, Andalucía is the largest producer of olive oil in the country with a huge influence in Spain’s position as European top producer).

 

Andalucía is also home to another delicacy: the Jamón Ibérico of the Famous Pata Negra Pig that is recognized as the best in the world (it is very exclusive as this type of pig only represents 5% of the total production of the country).

 

The province of Huelva is home to the second best ham: the world famous Jamón Serrano de Bellota (Serrano ham made from pigs that only eat a special kind of acorns).

 

Fresh seafood is one thing you will enjoy in the region. You will be overwhelmed with choice: anchovies, squid, sea bass, clams, mussels, prawns, giant shrimp and plenty more varieties of both fresh fish and shellfish.

 

Winter stews, Mediterranean diet on the coast, a variety of pork and ham dishes, as well as a plenitude of tasteful sweets (Arabic influence) compose the puzzle.

 

Some typical dishes: Tapas from Seville (which are usually based on shrimps, pork, eggs, vegetables and a multitude of other ingredients), Pescado frito (fried fish), Anchoas Asadas (barbequed anchovies). Last but not least: the famous Salmorejo or Andalusian Gazpacho - another Spanish great summer dish that is eaten all over the world originating in Andalucía: it is a cold soup, and there are hundreds of variations, but the main recipe consists of bread crumbs, garlic, water, tomato and often cucumber and chilli.

 

 

 

 

 

The Balearic Islands (Mediterranean Sea) are well known for their tasty fluffy sweets called Ensaimadas, and other specialties based on green vegetables, fish and pork. Residents without doubt would place the soups as their number one dish. 

 

The cuisine of the Canary Islands (Atlantic sea) merges the traditional Spanish recipes with African and Latin American influences. You will have the chance to taste some amazing fish recipes as well as sweets and desserts made using exotic fruits.

 

Some typical dishes: Puchero Canario (a type of fish, potatoes or other local products, such as pumpkin stew from Canarias), Sancocho Canario (salted fish in a Mojo sauce) and Ensaimadas (fluffy sweets). Mojo is a dressing that consists of oil, vinegar, garlic, salt and various spices: depending on the type of mojo you want you can add paprika to get Mojo Rojo or hot pepper for el Mojo Picon.

 

 

 

 

 

Beef, pork, roasts, lamb, veal, sucking pig, young goat, and other meats are cooked in many different ways to give them an especially delicious texture and taste. In this section you will find great recipes from all the regions.

 

 

 

 

 

 

 

Some of the fish are red beam, delicious sea-bass and gilt-head sea bream, tasty turbot, Anglerfish, hake, white sea bream, swordfish all kind of tuna and many more. Find in here great recipes from all the regions.

 

 

 

 

 

 

Vegetable Recipes for home cooking. These vegetable recipes include both side dishes and main dishes. In this section you will find great recipes from all the regions.

 

 

 

 

 

 

Great recipes for those that are starting their cooking experience: savoury simple things that ought to be checked out by everyone that loves cooking. Recipes from all the regions including all three categories of main ingredients.

 

 

 

 

 

 

All those people that are recognized as ‘the chef’ of the group can find great recipes in here, as well as everybody else that want to try a little bit more complex things. Don’t get scared by the category name, the only way to learn how to cook is by taking chances. Go for it! we are here for you. Recipes from all the regions including all three categories of main ingredients.