What is Escalivada? Escalivada is a traditional Catalan dish renowned for its distinctive preparation of a selection of grilled or roasted vegetables. Its name “escalivada” originates from the Catalan word “escalivar,” which translates to “to cook in ashes.” This reflects the ancient practice of grilling vegetables directly over fading embers—a method that imparts an unmistakable […]
Introduction to Gambas al Ajillo Gambas al Ajillo, commonly translated to garlic shrimp, is a traditional Spanish dish known for its simplicity and robust flavor. It is a staple within Spanish tapas bars, enjoyed globally for its delightful blend of shrimp cooked in aromatic garlic-infused olive oil. This dish represents a vital aspect of Spain’s […]
Introduction to Fideuà In the rich tapestry of Spanish cuisine, fideuà stands out as a dish that combines tradition with culinary innovation. It’s deeply rooted in the Valencian region, sharing many similarities with the beloved paella. However, its use of noodles instead of rice gives it a distinct identity and flavor profile. This savory dish […]
Origins of Morcilla de Burgos Morcilla de Burgos, a traditional Spanish blood sausage, stands as a testament to the rich culinary heritage of the Burgos region in northern Spain. With its roots deeply embedded in the local agricultural lifestyle, this unique sausage represents a time when nothing went to waste and every part of livestock […]
