Berberechos cook in 3 minutes and it takes you way longer to enjoy them, just the type of recipe I like the most. Enjoy!

Arguably this is the most ubiquitous tapas in Spain. Doesn’t matter which region or tapas bar you are on, they will have it,

Tigres is one of those things that are so time-consuming to make that are a real pain, but they are so good that every time to time, you just need to make them.

They are delicious, healthy, it takes no time to cook them and they are so cheap!

The Basque region has brought to us the best Spanish chefs, restaurants, and a whole range of innovative cooking techniques. This fish dish, though, is as traditional as it gets.

This is a real grandma’s dish, that is why it’s one of my favorites.

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge

A super quick and easy recipe for when you need a good dose of protein and iron. We eat this at home every so often as it is delicious and we love the combination of chimichurri sauce with the red kidney beans and the rice.

I first tried this dish in a restaurant years ago and fall in love with it. It is not a dish that Spaniards come by often as it is a very regional dish from Valencia, the type that didn’t travel, it stayed in the region.

A simple, quick and delicious soup that we have as a starter for dinner at Christmas with my family. We are so many at the table that this is only one of the few starters there is to choose from. I have to say I always choose them all and have a bit of everything!

This tapa is truly a Spaniard’s favorite. You will find these plump marinated anchovies on the counters in tapas bars throughout Spain.

You’ll find this dish in pretty much every tapas bar in every coastal town in Spain, as well as in all the major cities. We love our fish and shellfish so much that the capital Madrid (which is in the middle of mainland Spain) is a major fresh fish importer, second only to Japan.

When trying to cook with a bit more flavour it is inevitable in lots of different dishes the need to resource to a home-made rich and flavoursome stock. In some dishes it is fundamental to use them as water just doesn’t quite cut it. At times we all resort to the quick and ready stock cube, but if you want to eat a more natural diet or have restaurant tasting dishes that are incredibly satisfying when you serve them at the table then there is no way around it as to make your own. The difference will make you proud and your chicken paellas will taste better than ever.

I have easily tasted around 100 different crème caramels in my life but I have never tasted one as good as the one my mum makes, which originally is a recipe from my great-grandfather who was the Master baker in Burgos most renowned bakery. The earliest memory of my life was my mum cooking this very dessert and as it couldn’t be another way it then became the first ever dish I cooked myself as a 5 years old kid. As you have probably worked out by now, this “flan” is very close to my heart and I hope everyone of you who bakes it finds it as delicious and delicate as I do.

You will find these plump marinated anchovies in tapas bars throughout Spain, often served on a cocktail stick as a ‘pincho’.