Squid in Two Preparations with Romesco and Cambrils Curry by Tasting Spain
METHOD Seafood Broth Toast the seafood heads: In a large pot, add a generous splash of olive oil and sauté the seafood heads and shells over high heat, pressing them to release their juices. Once well browned (5–7 minutes), add the brandy and flambé (optional). Add the vegetables: Add the chopped onion, leek, carrot, garlic, and tomato. […]
Slow-Cooked Pork with Roasted Sweet Potato Purée and Boiled Canarian Red Mojo by Tasting Spain
METHOD Cook the Pork (Sous-Vide or Low Temperature Oven): Season the pork with salt and place it in a vacuum-seal bag with garlic cloves, herbs, and a drizzle of olive oil. Cook sous-vide at 80°C (176°F) for 12 hours. If using a low-temperature oven, cover the pork tightly with foil and roast at the same […]
Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain
METHOD Roast the Squash: Cut the squash in half and remove the seeds. Wrap each half in aluminium foil and bake in the oven at 180°C (356°F) for 1 hour, until tender. Make the Baba Ghanoush: Roast the eggplant on a barbecue until the skin is charred and the flesh is soft. Let it cool, […]
Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
METHOD Mini brioche buns: Mix flour, salt, sugar, and yeast. Add 1 beaten egg and milk. Knead until combined, then slowly incorporate the cold butter. Knead until smooth and elastic (10–15 minutes). Let proof for 1 hour or until doubled in size. Divide into 8 portions, shape into small buns and place on a tray. […]
Crispy Canarian Pork Spring Rolls with Mojo Yogurt & Lettuce by Tasting Spain
METHOD Pork filling: Sauté the chopped onions in olive oil until very soft and lightly golden. Add the garlic and grated carrot; cook for 2–3 more minutes. Stir in the shredded pork and vinegar macho. Cook briefly to combine flavours. Season and let cool. Assembling the rolls: Place a sheet of filo pastry on your work […]
Lentil Stew with Pork Ribs, Goat Cheese & Gofio Crisp by Tasting Spain
METHOD Sauté base: Cook onion and garlic in olive oil until translucent Add smoked paprika and immediately pour in water or broth Cook ribs: Add pork ribs and simmer for 1 hour 25 minutes Remove ribs, shred meat, and set aside Add Vegetables & Lentils Incorporate lentils, pumpkin, sweet potato, and carrots Simmer for 20 […]
Lanzarote Tomato & Cheese with “Lágrima de Malvasía” Oil & Vinegar by Tasting Spain
METHOD Toast the bread until golden and crisp. Prepare the tomato mix: Slice fresh tomatoes Combine with tomato purée, sugar, basil, oregano, and a drizzle of “Lágrima” oil and vinegar Reserve the cheese and Janubio salt for final assembly Assemble Layer the tomato mixture over the toasted bread Add thin slices of semi-cured cheese Finish with […]
Sweet Potato “Ensaladilla” with Pickles and Tuna by Tasting Spain
METHOD Cook the sweet potato: Steam or roast the sweet potato with its skin on for approximately 45 minutes until tender. Prep the pickles and herbs: Finely chop all pickled ingredients (capers, pickles, olives, red onion). Boil and chop the eggs. Mince the chives and dill, and zest half a lemon. Make the dressing: Mix mayonnaise with mustard, lemon juice, […]
Aragón Lamb Croquettes with Smoked Mayonnaise
METHOD Prepare the Lamb Grill chops over vine shoots (for woody aroma) until lightly charred but rare inside. Vacuum-seal with milk; cook sous vide at 80°C for 12 hours. Strain and reserve milk; shred lamb meat finely. Make the béchamel In a pot, make a roux with olive oil and flour. Add shredded lamb, pepper, and tarragon; cook 2 mins. […]
Trout Tartare in Chickpea Tartlet with Borage Aioli by Tasting Spain
METHOD Chickpea tartlets: Mix dry ingredients in a bowl. Gradually whisk in ice water until combined. Add egg yolk; mix until smooth. Rest dough 30 mins chilled. Heat a metal tartlet mold in oil at 200°C (15 mins). Reduce to 168–172°C. Dip mold into batter, then submerge in oil to fry until crisp. Drain on […]
