70 minValencian paella
The original recipe with chicken, rabbit and vegetables, with its crispy socarrat.
Flavours of Spain · 11 recipes
The flavours of Spain, at your table
Traditional recipes with clear ingredients and steps you can follow without rushing.
70 min
30 minWhisky pork tenderloin (Solomillo al whisky)
Pork tenderloin medallions with fried garlic and a splash of whisky: a classic of Seville's taverns.
30 minSerranito sandwich with chicken (Serranito de pollo)
The Sevillian sandwich: grilled chicken, serrano ham, fried green pepper and tomato in a crusty roll.
165 minIberian pork cheeks in red wine (Carrillada ibérica)
Iberian pork cheeks slowly braised in red wine until they fall apart under a spoon.
45 minSpanish potato omelette (Tortilla de patatas)
The Spanish classic: potato and egg, juicy inside and golden outside.
60 minHam croquettes (Croquetas de jamón)
Creamy inside and crunchy outside, the most ordered tapa.
15 minCórdoba-style salmorejo
A thick, cold tomato and bread cream, topped with ham and boiled egg.
155 minAndalusian puchero (chickpea and meat stew)
Andalusia's great stew: chickpeas, meats and vegetables in a broth served in three courses.
30 minPork tenderloin in Roquefort sauce (Solomillo al Roquefort)
Pork tenderloin in a creamy, silky Roquefort blue cheese sauce.
35 minPork tenderloin with mojo picón (Solomillo al mojo picón)
Pork medallions with the Canarian red mojo: garlic, paprika, cumin and a spicy kick.
30 minSerranito sandwich with pork loin (Serranito de lomo)
The classic Sevillian sandwich with grilled pork loin, serrano ham, fried pepper and tomato.
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Timeless cooking, calmly explained
Eleven recipes chosen for their flavour and their story, from the rice dishes of Valencia to the sandwiches of Seville. Each has clear ingredients, adjustable servings and a tip to get it right first time.