Recipes

These delicious Spanish marcona almonds are tossed in the Moroccan spice blend, Ras el Hanout, and dried in the oven. They taste great as a snack or sprinkled on soups or salads.

Long roast leg of lamb is often served at Christmas in some parts of Spain, but it can be eaten all year round. Here it is served with long-fried potatoes, and it lends itself well to the Danish Easter table.

Make this delicious lobster and sea bass stew – La cazuela Martínez, as served at the hip Martínez restaurant at the top of Montjuïc hill in Barcelona.

Terraza Martínez in Barcelona is known for its tasty paella with turnip – Arroz de Calder. I’ve coaxed the recipe out of the chef, so you can get in the kitchen and make their version of the delicious Spanish classic.

The traditional Spanish meatballs in almond sauce are perfect for a tapas meal or as a main course.

Sangria is such a classic Spanish drink that most people who have visited the country have tasted it in several variations. Here’s chef Rafael’s homemade recipe for sangria with a good splash of cognac and vodka or gin to taste.

This lovely Andalusian tomato salad is a perfect summer salad for a summer dinner in the garden or for the lunch table. The tomato salad is sweetly accompanied by fresh figs and a tangy kick from the lemon. The recipe was developed by Tina Scheftelowitz.