Still Discovering Spain...

3 Creative Dishes to Defeat the Spanish Summer Heat

2026-07-03T20:26:01

When summer temperatures in Spain climb into the high 30s and 40s, standard home cooking changes completely. The thought of heating up the kitchen with an oven or standing over a boiling pan becomes a non-starter.

While everyone knows about classic cooling staples like standard tomato gazpacho, Spain’s regional cuisine contains plenty of alternative, refreshing dishes that focus on high hydration, clever vegetable combinations, and minimal prep time. Here are three versions:

1. Chilled Carrot and Orange Soup

A vibrant, silky alternative to gazpacho that utilizes the natural sweetness of root vegetables balanced by bright citrus acidity.

The Shopping List

500g fresh carrots, peeled and sliced into rounds
2 large juice oranges, freshly squeezed
1 small white onion, finely chopped
1 clove of garlic, minced
1 small piece (approx. 1cm) of fresh ginger, peeled and grated
500ml light vegetable stock
3 tbsp extra virgin olive oil
Coarse sea salt and cracked black pepper to taste
Optional garnish: Fresh mint leaves or a swirl of coconut milk

Step-by-Step Instructions

1. Sauté the Aromatics:5 mins.

Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes until the onion is soft and translucent, ensuring the garlic doesn't burn.

2. Simmer the Carrots:15-20 mins.

Add the sliced carrots and pour in the 500ml of vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes, or until the carrots are completely fork-tender.

3. Blend and Emulsify:5 mins.

Remove the saucepan from the heat and let it cool slightly. Transfer everything into a high-powered blender. Pour in the freshly squeezed orange juice and the remaining 2 tablespoons of extra virgin olive oil. Blend on high until the soup is completely smooth, glossy, and velvet-like. Season with salt and pepper to taste.

4. Chill Thoroughly: Minimum 3 hours.

Pour the soup into a glass jug or bowl, cover, and place it in the refrigerator for at least 3 hours (ideally overnight) until ice-cold. Serve in chilled bowls, optionally garnished with a few fresh mint leaves.

2. Andalusian Papas Aliñás (Marinated Potatoes)

The Shopping List

1 kg whole potatoes (preferably a waxy variety like Monalisa)
1 large spring onion (cebolleta), very finely sliced
1 small green bell pepper, finely diced
2 tins (approx. 160g total) of high-quality white tuna in olive oil (bonito del norte)
2 large eggs
100ml high-quality extra virgin olive oil (mild and fruity)
3-4 tbsp Sherry vinegar (vinagre de Jerez)
Generous pinch of coarse sea salt
A handful of fresh flat-leaf parsley, finely chopped

Step-by-Step Instructions

1. Boil the Potatoes and Eggs:25-30 mins.

Place the whole, unpeeled potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until tender all the way through. In a separate small pot, hard-boil the two eggs (about 9 minutes), then cool them in ice water, peel, and set aside.

2. The Warm-Dressing Secret:5 mins.

As soon as the potatoes are cool enough to handle but still notably hot, peel off the skins. Cut them into thick, rustic chunks directly into your serving bowl. Immediately sprinkle with coarse sea salt and pour over the Sherry vinegar and extra virgin olive oil. Toss gently—the hot starches will absorb the dressing deep into the core like a sponge.

3. Incorporate the Crunch:5 mins.

Add the finely sliced spring onion and diced green pepper directly to the warm potatoes. The residual heat will slightly soften the raw bite of the onion while preserving its fresh crunch.

4. Finish and Rest: Cooling time.

Flake the canned tuna over the top and gently fold it in so it stays in distinct pieces. Garnish with the hard-boiled eggs cut into quarters and a heavy scatter of fresh parsley. Let the dish sit at room temperature for an hour to let the flavours marry, or chill slightly before serving with crunchy breadsticks (picos).

3. Crisp Courgette Spaghetti with Salmon

The Shopping List

2 medium firm courgettes, unpeeled
150g high-quality smoked salmon, torn into delicate ribbons
1 tbsp capers, drained
Juice and zest of half an organic lemon
2 tbsp extra virgin olive oil
1 clove of garlic, lightly crushed but left whole
A small bunch of fresh dill, finely chopped
Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Create the Vegetable Strands:5 mins.

Wash and dry the courgettes. Using a spiralizer or a standard julienne vegetable peeler, cut the courgettes lengthwise into long, thin spaghetti-like strands. Stop when you reach the spongy, seed-heavy core (save it for vegetable stock later). Place the strands on kitchen paper to absorb excess moisture on the surface.

2. Infuse the Frying Oil:2 mins.

In a wide frying pan or wok, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Drop in the crushed whole garlic clove. Let it sizzle gently for a minute or two until it turns golden brown, infusing the oil with aroma, then discard the garlic clove entirely.

3. Flash-Sauté the Strands:60 seconds max.

Toss the courgette strands into the hot garlic-infused oil. Sauté them vigorously using tongs for no more than 60 seconds. You want them to just catch the heat and warm through while remaining completely bright green and al dente. Remove from the heat immediately to prevent them from releasing water and turning soggy.

4. Assemble and Serve:2 mins.

Transfer the warm courgette strands to your serving plates. Scatter the torn smoked salmon ribbons and capers over the top. Drizzle with fresh lemon juice, dust with lemon zest, and scatter with chopped fresh dill. Finish with a final crack of black pepper and serve immediately while fresh.

Are you going to give the warm-dressed Papas Aliñás a spin this weekend, or does the ice-cold Carrot and Orange soup sound like the perfect antidote to the afternoon heat? Let us know how your kitchen prep goes below!

The Green Paella

2026-06-19T20:35:28

Sundays in Spain belong to a single, sacred ritual: family and friends gathering around a large, shallow pan to share a freshly simmered dish of rice.

While international tourist traps have spent decades pushing the idea that a paella must be piled high with chicken, rabbit, or king prawns, locals know a different secret. One of the country's absolute finest variations contains no meat or seafood at all. The Paella de Verduras (Vegetable Paella) is a true masterclass in maximising the natural sugars and earthy depths of local garden produce.

Instead of relying on heavy animal fats for flavour, a great vegetable paella challenges the cook to build a rich, savoury foundation entirely out of aromatic roots, wild mushrooms, and a slow-simmered vegetable stock.

The Anatomy of the Perfect Veggie Base

The ultimate downfall of a subpar vegetable paella is a lack of depth. Without meat bones or shrimp shells to enrich the liquid, you have to extract flavour through a highly deliberate, layered cooking technique.

The process begins with the sofrito—the aromatic baseline of Spanish cooking. Finely diced onions and green bell peppers are gently fried in a generous ladle of high-quality extra-virgin olive oil for a full 20 minutes over medium heat. This long, patient sauté is non-negotiable; it coaxes out the vegetables' natural sugars until they melt into a sweet, rich paste.

Only then do you stir in minced garlic, grated fresh ripe tomatoes, and a heavy dust of pimentón dulce (Spanish sweet paprika), flash-frying it just long enough to activate the spices without burning them.

Choosing Your Garden Inventory

The brilliance of a vegetable paella is its versatility, adapting easily to whatever is freshest in the local market. However, certain structural vegetables provide an essential contrast in textures and flavour profiles:

Earthy Umami: Quartered mushrooms (such as white button, cremini, or wild oyster varieties) are added directly into the hot sofrito, absorbing the aromatic oil and releasing a deep, savoury juice that mimics the richness of meat.

The Crunch & Colour: Flat green beans, tender broccoli florets, and fresh artichoke hearts split completely down the middle are added immediately after the boiling stock is poured. They simmer directly on top of the cooking rice, steaming to a perfect tender-crisp finish.

The Starches: Traditional variations frequently incorporate large, buttery garrofó beans (lima beans) to add a creamy, substantial bite that balances the short-grain rice.

3 Golden Rules for Cooking the Rice
Once your ingredients are assembled in the paellero (the traditional wide, flat pan), the execution requires strict restraint. To ensure your rice turns out perfectly dry and loose rather than a sticky, overcooked porridge, commit these three rules to memory:

Trust the Liquid Ratio: For a classic, dry Spanish rice dish, you want a strict 1-to-2 ratio of rice to high-quality vegetable stock (e.g., 400 grams of short-grain rice to roughly 1 litre of broth). If you prefer your rice with a slightly juicier, wetter bite, push the ratio closer to 1-to-3.

Step Away From the Spoon: The single biggest mistake home cooks make is stirring the pan like a risotto. Once the boiling vegetable stock is poured over the rice and the grains are spread into an even layer, do not touch it again. Stirring releases amylose starch from the grains, turning the dish uncomfortably gummy. Let it boil completely undisturbed over medium heat for 16 to 20 minutes.

The Silent Rest: When the liquid has been fully absorbed, and the rice is just al dente, pull the pan off the heat entirely. Throw a clean kitchen towel over the top and let it rest for 10 minutes. This traps the residual steam, settling the starches and allowing the complex, smoky flavours of the saffron, paprika, and garden vegetables to completely meld together.

Serve your finished masterpiece family-style right out of the pan, accompanied by plenty of fresh lemon wedges and a generous bowl of homemade, punchy alioli (garlic mayonnaise) to fold into the hot grains.

Understanding Spain’s Designations of Origin

2026-06-05T17:46:05

Food in Spain is never just about fuel; it is a map of geography, climate, and centuries of inherited human patience. When walking into a local indoor market or browsing a restaurant menu, certain geographical stamps stand out: D.O.P. (Denominación de Origen Protegida) or I.G.P. (Indicación Geográfica Protegida).

These are not marketing gimmicks. Backed by the European Union and national legal frameworks, these protected designations guarantee that a product was grown, harvested, and cured in a specific region using traditional, tightly regulated methods. Currently, more than 200 Spanish food and wine products hold this prestigious status, proving that true luxury lies in absolute transparency and geographic identity.

For anyone looking to understand the culinary diversity of the Iberian Peninsula, here is a breakdown of the essential designations of origin that define the true flavour of Spain.

The Foundations: Wine & Oil

The bedrock of the Spanish pantry rests on its olive trees and ancient vineyards. The regulatory boards ensure that weather, soil chemistry (terroir), and grape variants stay consistent.

Rioja (D.O.Ca.): The undisputed classic. Spanning regions across La Rioja, the Basque Country, and Navarre, these velvety red wines are famed for their oak-aged complexity, relying heavily on the native Tempranillo grape.
Ribera del Duero (D.O.): Cultivated on expansive high-altitude vineyards along the Duero River ( Burgos, Valladolid, Segovia, and Soria), these red wines are unmistakable for their robust structure and vibrant fruit-forward notes.

Andalusia’s Liquid Gold: From Baena to Estepa, southern Spain features dozens of Extra Virgin Olive Oil D.O.P. zones. They regulate harvest methods to ensure acidity levels stay exceptionally low, locking in fresh, peppery, and grassy notes.

Cured Mastery: Jabugo Iberian Ham

Perhaps Spain’s most globally recognised foodstuff, Jabugo Iberian Ham (D.O.P.) springs from the microclimates of the Sierra de Aracena and Aroche Peaks in the province of Huelva, Andalusia.

The strict rules state the 100% purebred Iberian pigs must spend their final months roaming free in oak pastures (dehesas), gorging exclusively on sweet acorns (bellotas). The natural oleic acid in the acorns infiltrates the meat fat. When cured slowly in mountain air, it yields a light, delicate texture and a slightly nutty flavor that literally melts at room temperature.

The Artisanal Cheese Landscape

Spain’s distinct geographic contrasts—from the rainy, emerald-green northern coastlines to the arid central plains—give rise to distinct cheese traditions.

Region	Cheese Designation	Character	Production Note
La Mancha	Manchego (D.O.P.)	Firm, robust, slightly sharp	Requires 100% Manchega sheep milk; aged from 1 month to 2 years.
Asturias	Cabrales (D.O.P.)	Creamy blue, intensely pungent	Hand-crafted from cow, goat, and sheep milk; aged inside natural limestone mountain caves.
Extremadura	Torta del Casar (D.O.P.)	Semi-hard crust, liquid centre	Made with raw sheep's milk coagulated with wild thistle; served by slicing off the top and scooping out the rich paste.

Essential Kitchen Staples

1. Valencian Rice (D.O.)

Any discussion of Spain’s national dishes inevitably leads to Valencia. While disputes rage over what ingredients belong in a true paella, chefs agree on one absolute rule: it must use Valencian Rice. Cultivated in the wetlands surrounding the Albufera natural park, the specific varieties—Bomba, Albufera, and Senia—are bred to absorb up to three times their volume in rich broth without breaking down or losing their structural bite.

2. Piquillo Peppers from Lodosa (D.O.P.)

Cultivated across eight specific regions in Navarre, the Piquillo pepper of Lodosa is affectionately dubbed the red gold of Navarre. These deep-red, sweet, and smoky peppers are meticulously hand-harvested, roasted over open flames, and peeled by hand without touching water, preserving their concentrated natural juices before being tinned.

3. Asturian Cider (D.O.P.)

In the far north, grapes give way to nearly one thousand hectares of protected apple orchards. Asturian cider is entirely natural, utilising native bittersweet apples with zero added sugar or gas. Its cultural importance is so rooted that the act of serving it—poured from arm's length above the head into a wide glass to naturally aerate the liquid—is protected as part of the nation's intangible cultural heritage.

The system of Designations of Origin is a promise to the consumer. It proves that despite the pressures of industrial, globalised farming, a community has chosen to preserve their history, their land, and their culinary integrity. Seeking out these logos on your next trip to the market isn't just about choosing high quality—it's about tasting the literal essence of a specific Spanish hillside, pasture, or valley.

Discover Tenerife's Cuisine This Summer

2026-05-29T20:56:38

Every corner of Tenerife hides a unique ingredient that makes its cuisine truly tempting. The sea and the warm climate allow Canary Islanders to cultivate a wide variety of fruits and vegetables. They are two of the main ingredients in Tenerife cuisine. Fish and bananas are the big stars, but the island's menu has much more to offer.

As on all islands, fish is an essential element in Tenerife's cuisine. The most popular is la vieja (scarus cretensis), a white coastal fish with a mild flavour and can be found all year round. It is prepared battered, grilled or stewed with potatoes and served with spicy and green mojo sauces. Cherne (grouper) is also very popular; it is sold salt-cured and then desalted, just like cod, although it is also eaten fresh or grilled, with papas arrugás potatoes and green mojo sauce. The sea also offers us the ingredients for an exquisite fish stew, prepared with raw or fried fish and then cooked with potatoes, onions, tomato and peppers. Another delicious option is tuna, served marinated, grilled, as a carpaccio or with onions. The selection of seafood is rounded out with salted fish: redbanded seabream, white seabream, grey mullet, white seabass and mottled grouper.

Tenerife has exceptional wine to pair with the taste of the sea, with its five designations of origin: Tacoronte-Acentejo, Ycoden-Daute-Isora, Valle de La Orotava, Valle de Güímar and Abona, which together bottle more than five million litres every year. A a true pleasure for the palate.

Throughout the Canary Islands archipelago, potatoes (or as locals call them, papas) are an essential ingredient. They are used for vegetable stews, casserole dishes and especially as sides for meats and fish. It is no wonder, given that up to 46 different varieties of this tuber have been counted on the islands. These include the papa negra, which is only grown in Tenerife, and those known as papas bonitas, which may be white, coloured or black and are famous for their flavour and quality. Also popular are papas arrugás, or wrinkled potatoes, which are cooked in their skin with lots of salt (some even prefer to use seawater) and taste amazing. Although papas arrugás are the most famous, there are up to 46 varieties of Canary Islands papas.

Another star Tenerife food product is, of course, mojo: a sauce that accompanies many recipes and is used as a complement to some main dishes. There are as many mojos as you can imagine (perhaps nearly a hundred) but there are four truly traditional recipes: colorado picón (with hot chilli or chilli pepper), colorado dulce (with mild palm peppers), verde (with cilantro), and almagrote (always made with a mature, hard cheese). Spread on toast it makes an excellent starter.

Gofio is a direct legacy of the indigenous people who inhabited the islands: the Guanches. It is a flour made from toasted grains - mostly barley, wheat and corn - along with pulses like chickpeas or broad beans. It can be served blanched or mixed with fish, meat or vegetable broth. It is the perfect pairing for dishes like fish stew or sancocho (a soup made of meat, tubers and vegetables). You can also eat it with raw onion slices. And powdered gofio is even added to milk for breakfast. Mixed with flour, it is ideal for biscuits, sponge cakes, ice-cream and even mousses.

It would be impossible to think about Tenerife cuisine without mentioning the banana, one if its most cherished products and a frequent ingredient in the island's cookbooks. You would be surprised at how many recipes this fruit can be added to. We find them in starters, such as the Canary Island banana salad with leaf shoots and dried fig vinaigrette; or in Cuban-style rice sushi with bananas. It also shows up in main courses like chicken dishes.

And, what about desserts? A flambé Canary Island banana with cinnamon and rum or a banana and pear cream custard with chocolate caramel is hard to resist. How about a banana split? The Canary Islands version of the famous banana split is the perfect way to round off any meal on the island. Aproveche!

Enjoying Fish - Seville Style

2026-04-10T16:08:56

The "freiduría", or fish fryer, is the street food of Seville. Food stalls have always existed, in small stores on the ground floors of buildings, where chanquetes (transparent goby), sardines, shrimp, squid etc., are all fried and wrapped in paper cones that absorb the extra oil. The arrival of international restaurant chains didn't signal their end. Indeed, the people of Seville make good use of these traditional outlets each day, especially on summer nights.

Crossing the Andalusian capital you will encounter some classics. The Inchausti family run La Moneda which is by the Arco del Postigo and offers not only fish but also "puntillitas" (molluscs no longer than 5 cm, effectively baby squid - seen below in the photo) and mantis shrimp soup (a fairly flat crustacean, with not a lot of meat, but very flavorful). Since 1904, the same family has run El Arenal, near the La Maestranza bullring. Here, the specialities are adobos (Spanish marinades) and fried cuttlefish.

Visiting La Isla freiduría next to the cathedral we can try fried hake caviar, very popular in this Andalusian region. We should also keep in mind the breaded shrimp and the prices, which are quite reasonable compared to the rest of the establishments in the city centre.

Near the entrance to the Jewish quarter, the Puerta de la Carne freiduría is a must, founded in 1928. Fried, breaded, and boiled shrimp and cod are some of their specialities. They are open until midnight, with longer hours in the summer months.

Finally in the neighbourhood of Triana, probably one of the most popular in the entire city and a meeting point for lovers of tradition and tourists alike. Crossing the Isabel II bridge (popularly known as Puente de Triana, or Triana bridge) you will reach the Freiduría Reina Victoria. The establishment's interior is reminiscent of a school cafeteria, or an association hall, but that shouldn't detract from its appeal because founded by Galician immigrants, it boasts hake, cod and calamari served by few, but very effective, waiters. Before heading back to the centre, you should also visit Alboreá, with a spacious terrace and a bar, to have some weighed cold cuts. You can't leave without trying their tortillitas de camarones (shrimp fritters), quite common in Seville but difficult to find with such good quality. Enjoy the tour!

Spain's Nature Reserve - Asturias

2026-02-27T20:23:20

One thing Asturians are proud of is their region's nature: its mysterious forests and coastline left unscathed by the whirlwind of property developments, its salmon rivers and steep mountains, ideal for rock climbers and hikers. Arising from this pride is a magnificent conservation that has led to more than a third of Asturias' territory being declared as national and international protected areas and the best-preserved coastline in Spain.

The exploration begins with the 6 UNESCO-listed Biosphere Reserves in the Principality.

The Picos de Europa's reserve was Spain's first National Park, protected since 1918. Rising up in the centre of this park is the Picu Urriellu, a real magnet for rock climbers, which then opens onto the Lakes of Covadonga. Fuentes del Narcea, Degaña and Ibias is a Nature Park with totemic fauna including the brown bear and capercaillie. Within this park you will also find the Muniellos Forest Nature Reserve and El Cueto de Arbás Partial Nature Reserve.

Only 20 people per day can enjoy the experience of travelling through the Muniellos Forest, the largest oak grove in Spain and one of the best-preserved in Europe. You need to book far enough in advance. The route is mapped out, is circular and is 20 kilometres long. It's free but you can pay for a guide. It takes about seven hours and covers an ascent of 600 m.

The brown bear's habitat extends up to Somiedo which, as well as being a Biosphere Reserve, became the first Nature Park in Asturias (1988). Its lake, El Valle, is the biggest in the region and its brañas (high-mountain pasture areas) are dotted with teitos (thatched roof cottages). Las Ubiñas - La Mesa Nature Park contains the second largest mountain range in the region, the Peña Ubiña Massif and is full of natural monuments, such as the Huerta Cave, home to a large bat hibernation colony, or the Puertos de Marabio, with its peculiar karst complex. Redes is a refuge for all species native to northern regions, from the brown bear to the capercaillie or the wolf. Its complex terrain, also recognised as a Nature Park, is combined with spectacular mountains, valleys and limestone gorges that can be discovered on the River Alba Trail or in Los Arrudos.

Oscos-Eo (GPS:+43.515568,-7.043293) is the biggest UNESCO-listed Biosphere Reserve. Running through this territory is the river corridor of the Eo River, a special area for bird watching.

Other networks of international protected areas are the European Union's Red Natura 2000 and Sites of Community Importance (SCIs). Following their trace, you can discover the Sueve Range, the Oneta Waterfalls, the Esva Basin, the Deboyo Cave, the Santiuste Blowhole, the Villaviciosa Estuary, the Caldoveiro Peak, the Pastur or Barayo Yew. Ponga Nature Park is made up of gorges such as the Ponga or Beyos gorges and lies within the Partial Nature Park of Peloño.

Hiking is possibly the best way to admire these lush spots In Asturias, there are trails suitable for all physical conditions and tastes and for those looking for only short excursions. And you don't even need to park the car. The intricate network of regional motorways allows you to combine visits and organise unforgettable excursions. Other options are cycling along the sign-posted and well-preserved greenways or taking a journey on one of the routes travelled by giant dinosaurs, using their ichnites carved on rocks as a guide.

Wildlife watching tourism has opened up a new door of experiences: set off on an ornithological route, follow the footsteps of the brown bear, get a taste of nature on an excursion collecting plants that are used in cookery workshops or travel through folds used by shepherds keeping your eye on the sky to spot the bearded vulture, reintroduced into Picos de Europa, in flight. This way you will be able to experience the passion for Asturian nature first hand.

Discover the Oldest Cities in each Spanish Province

2026-02-13T18:04:20

In case you did not know, in Spain, any population centre that exceeds 10,000 inhabitants is considered a city, therefore, according to the National Institute of Statistics (INE), Spain has a total of 8131 municipalities distributed throughout the territory.

I thought it would be interesting to list which are the oldest cities in each province of Spain to give you an idea of the country's widespread heritage. Keep in mind that cities have not been founded on a specific day, but may have been built over several days, weeks or months. That is why the dates that appear are a year or a century since it is very difficult to specify the exact moment of its creation.

The oldest municipality in each province of Spain

1. Andalusia

- Almería: Adra (8th century BC).

- Cadiz: Cadiz (1104 BC)

- Córdoba: Córdoba (169 BC)

- Granada: Almuñecar (8th century BC)

- Huelva: Huelva (10th century BC)

- Jaén: Jaén (10th century BC)

- Malaga: Malaga (7th century BC)

- Seville: Seville (8th century BC)

2. Aragon

- Huesca: Huesca (179 BC)

- Teruel: Teruel (1,171)

- Zaragoza: Zaragoza (3rd century BC)

3. Asturias

- Asturias: Gijón (5th century BC)

4. Balearic Islands

- Balearic Islands: Ibiza (654 BC)

5. Canary

- Las Palmas de Gran Canaria: Las Palmas de Gran Canaria (1,478)

- Santa Cruz de Tenerife: Santa Cruz de Tenerife (1,493)

6. Cantabria

- Cantabria: Santander (26 BC)

7. Castile-La Mancha

- Albacete: Albacete (12th century)

- Royal City: Royal City (1,255)

- Basin: Basin (784)

- Guadalajara: Guadalajara (8th century)

- Toledo: Toledo (192 BC)

8. Castile and Leon

- Ávila: Ávila (1st century BC)

- Burgos: Burgos (884)

- Leon: Leon (29 BC)

- Salamanca: Salamanca (4th century BC)

- Segovia: Segovia (1st century)

- Soria: Soria (1,109)

- Valladolid: Valladolid (1,072)

- Zamora: Zamora (852)

9. Catalonia

- Barcelona: Barcelona (3rd century BC)

- Girona: Girona (79 BC)

- Lleida: Lleida (6th century BC)

- Tarragona: Tarragona (5th century BC)

10. Extremadura

- Badajoz: Medellin (79 BC)

- Cáceres: Coria (8th century BC)

11.Galicia

- A Coruña: Santiago de Compostela (820)

- Lugo: Lugo (1st century BC)

- Ourense: Ourense (1st century)

- Pontevedra: Vigo (2nd century BC)

12. Madrid

- Madrid: Alcalá de Henares (1st century)

13.Murcia

- Murcia: Cartagena (227 BC)

14. Navarre

- Navarre: Pamplona (74 BC)

15. Basque Country

- Álava: Victory (1181)

- Guipuzcoa: San Sebastian (1,180)

- Biscay: Bilbao (1,300)

16. La Rioja

- La Rioja: Calahorra (182 BC)

17. Valencia

- Alicante: Elche (5th century BC)

- Castellon: Castellon de la Plana (1,251)

- Valencia: Valencia (138 BC)

7 New Gems: Spain’s “Most Beautiful Villages” List Expands for 2026

2026-02-06T23:39:26

In 2025, the prestigious association Los Pueblos más Bonitos de España (The Most Beautiful Villages of Spain) expanded its ranks, adding seven new hidden gems to its official list. For expats and regular visitors, these additions offer the perfect excuse to head off the beaten path and discover the "real" Spain.

Here is a look at the seven newcomers you should add to your Spanish bucket list this year.

1. Poza de la Sal (Burgos)
Perched on the edge of the Bureba plains, this medieval village is famous for its salt-mining history. The village is a maze of cobblestone streets and traditional half-timbered houses.

Don't miss: The Salt Museum to learn about its Roman origins, and the Rojas Castle, which offers breathtaking views of the "Balcony of Bureba."

2. Jerez de los Caballeros (Badajoz)
Deep in the heart of Extremadura, this town is a monument to the Knights Templar. Its skyline is dominated by four spectacular Baroque towers that rival the best in Spain.

Don't miss: The Templar fortress and the Church of San Bartolomé, famous for its incredibly intricate and colourful ceramic facade.

3. Llerena (Badajoz)
Often called the "Little Athens of Extremadura," Llerena was once the seat of the Inquisition and a hub for master Mudéjar architects. The result is a town filled with grand squares and noble mansions.

Don't miss: The Plaza de España, arguably one of the most beautiful squares in the region, featuring the stunning Church of Nuestra Señora de la Granada.

4. La Fresneda (Teruel)
Located in the Matarraña region (often called "the Spanish Tuscany"), La Fresneda feels like a film set. It is a place of golden stone, arched porticoes, and Renaissance elegance.

Don't miss: The 16th-century Town Hall and a hike up to the Santa Bárbara hermitage for views over the "Valley of Silence."

5. Berlanga de Duero (Soria)
History runs deep in this Castilian fortress town. From its Jewish quarter to its Renaissance collegiate church, Berlanga de Duero is a masterclass in Spanish architectural evolution.

Don't miss: The massive medieval castle and the unique San Baudelio de Berlanga hermitage nearby, known for its "palm tree" pillar and Mozarabic frescos.

6. Linares de Mora (Teruel)
Tucked away in the Sierra de Gúdar at over 1,300 meters above sea level, this is a destination for nature lovers. It is a quintessential mountain village of white walls and red-tiled roofs.

Don't miss: The Baroque Church of the Immaculate Conception and the surrounding hiking trails that lead to the "Pino del Escobón," a 100-year-old monumental pine tree.

7. Letur (Albacete)
Known as the "Pearl of the Sierra del Segura," Letur is perhaps the best-preserved example of Islamic urban design in the region. Water is everywhere here, with natural pools and streams running through the town.

Don't miss: A walk through the old quarter to see the traditional courtyards and the "Charco de Pataco," a crystal-clear natural swimming hole.

The Most Beautiful Villages brand isn't just a title; it’s a commitment to preservation and quality. Villages must pass a strict 40-point audit covering everything from cleanliness and traffic control to the conservation of their facades. Visiting these spots ensures you are seeing Spain at its most authentic and well-preserved.

The Temple of the Ox: A Pilgrimage to El Capricho

2026-01-23T19:52:40

In the quiet village of Jiménez de Jamuz, tucked away in the province of León, Spain, stands a restaurant that has reached near-mythical status among carnivores. It isn’t located on a bustling metropolitan avenue, nor does it boast the sleek, minimalist decor of a Michelin-starred urban eatery. Instead, Bodega El Capricho is built into a cave, a rustic sanctuary where time slows down, and the cow is king.

Widely regarded by critics—including those at The Guardian and Time Magazine—as serving the best steak in the world, El Capricho is the life’s work of one man: José Gordón.

The Philosopher of Beef

To understand El Capricho, you must understand José Gordón. He is not just a chef; he is a master of animal husbandry and a pioneer of dry-ageing. Gordón spends his days travelling the remote corners of the Iberian Peninsula, searching for retired working oxen.

Unlike the industrial food complex that prizes young cattle, Gordón looks for "old souls"—animals that are often over 10, 12, or even 15 years old. He believes that a life lived with dignity, grazing on wild grasses and clover, translates into a depth of flavour that young beef simply cannot replicate.

The Art of the Age

Once the animal has lived its full life, the real magic happens in the cellar. Gordón is a master of extreme dry-ageing.

The Process: Selected cuts are aged in temperature-controlled chambers for anywhere from 60 to over 120 days.
The Transformation: During this time, enzymes break down connective tissue, and moisture evaporates, concentrating the flavours into something reminiscent of blue cheese, hazelnuts, and cured ham.
The Result: A texture that is buttery yet substantial, with a "funky" complexity that lingers on the palate long after the meal is over.

The Dining Experience

The restaurant itself is housed in a traditional bodega—a series of underground tunnels hand-carved into the clay soil. The atmosphere is cool, dim, and heavy with the scent of oak charcoal.

Signature Dish	What Makes It Special
Ox Carpaccio	Paper-thin slices of cured fat and meat that melt instantly on the tongue.
Cecina de Buey	Air-dried, smoked ox ham, a speciality of the León region.
The Chuletón	The star of the show: a massive rib steak, grilled over holm oak wood and seasoned only with sea salt.

The Chuletón is carved tableside with surgical precision. The fat is not something to be trimmed away and discarded; at El Capricho, the golden, aged fat is considered the most delicious part of the meal, carrying the essence of the pastures where the animal once grazed.

Why the Hype is Real

In an era of "fast food" and mass production, El Capricho stands as a defiant monument to patience. There are no shortcuts here. From the years spent raising the oxen to the months spent ageing the meat, every bite is a tribute to the animal’s life.

It is a primal experience, stripped of pretension. You aren't just eating dinner; you are participating in a culinary tradition that honours the earth, the animal, and the fire.

"We don't want to follow trends. We want to find the truth in the product." — José Gordón

The Spanish professors who "invented" the Gregorian calendar and forever changed the way of measuring time

2026-01-16T21:59:20

The history of humanity has thousands of ins and outs that have changed our way of living. The year we find ourselves in, for example, is a number that we accept and celebrate every January 1 to welcome another 365 days or 366 every four periods.

Thus, since last January 1, the Western world entered the year 2022. This was taken naturally by the majority of the population, although not all places on the planet entered the same way when they circled the sun that day.

The Chinese calendar, for example, is currently in the year 4719 where, according to the most extensive studies, its origin would be 2679 before ours, the Gregorian calendar. Its establishment meant such an important change in the life of a large part of the planet that it regulates today the year in which we live.

About 500 years ago the months were not structured as they are today. The world was regulated by the Roman calendar, which was the first system to divide time in Ancient Rome, whose legend states that it was created by one of the two founders of the city, Romulus. This was based on months of 29 days, 12 hours and 44 minutes that, according to the moon, could amount to 30 days.

But this almanac underwent various changes such as the one introduced by Julius Caesar, influenced by Sosigenes of Alexandria who decided to establish modifications to this system. Thus, a new calendar, called Julian in honour of the president, was implemented in the year 46 BC and established years of 365 days where every 4 years the leap figure would appear.

But the most important change to the way of structuring the days and months until today would occur in the sixteenth century. Pope Gregory XIII decided to establish what is today our almanac and January 1 was considered the beginning of the year, something ingrained in society.

Although the initiative was approved by the pontiff, the origin of this calendar has its home here in Spain. Spain was in charge of creating the day manager used by most of the planet thanks to research carried out by the University of Salamanca that would revolutionise calendars forever.

The study was carried out by a commission of professors from the institution appointed by the Pope and directed by Pedro Chacón, one of the most important mathematicians in Spain during that century. He, unfortunately, died in 1581 without being able to see the adoption of the calendar.

The page specialising in historical issues on the Twitter social network "theespanishlegacy" exposes how Pope Gregory XIII turned to the teachers of the Spanish university because this was "one of the main centres of knowledge in the world." In this sense, it should be noted that it only took three years to prepare the investigation, a milestone for the time.

After the publication, it was Philip II himself who pressured the highest pontiff to establish the new calendar, leaving behind the Julian calendar, which had been lagging behind ten days since its creation. Thus, after various deliberations, the pope accepted the Spanish proposal and research and it was adopted by pioneering countries Spain, Italy and France.

Unmissable Spanish Towns in the Off-season

2026-01-16T21:56:15

Spain’s allure is inevitably linked to its sun-drenched coastal towns, vibrant cultural festivities, and the delight of balmy summer months. Yet, once the season recedes, there's plenty to relish. Many Spanish towns continue to shimmer with remarkable charm and offer a peaceful experience. From November to March, these towns open a path to all-year-round exploration of Spain, dotted with milder climates, lesser crowds, and more affordable airline and hotel deals.

Jávea: A Coastal Joy on Costa Blanca

Located on the Costa Blanca, Jávea, a tranquil seaside town, is notable for its stunning coves and magnificent coastline. Even during packed August vacation periods, the town manages to retain an unhurried ambience. Its enchanting beaches such as El Arenal, La Granadella, and Cala del Portixol, although they teem with visitors in summer, continue to allure in the winter. Coupling this with temperatures remaining a comfortable 16-22C through much of the winter, Jávea secures itself as a warm winter getaway.

Water sports lovers can indulge in kayaking, sailing, or windsurfing, while land explorers can hike or bike the scenic trails of Cape San Antonio and Montgó Natural Park. Savour the unique blend of Peruvian and Japanese cuisine at La Mar de Chola, then finish your day with a relaxed drink at La Siesta Beach Bar.

San Sebastián: The Foodie's Paradise

San Sebastián, famous for its prestigious film festival and stellar food scene, entices visitors with its temperate weather. Despite being one of the culinary capitals of the world and home to the beautiful La Concha beach, San Sebastián keeps its doors wide open during off-peak periods. Venture into its cultural pulse during the Tamborrada of Donostia festival in January.

Make sure to visit Bar Txepetxa for delicious ‘pintxos', a Basque rendition of tapas, and La Cuchara de San Telmo, famed for dishes like foie gras, beef cheeks, and razor clams. For surf enthusiasts, the Zurriola beach continues to allure with its winter waves.

Seville: An Andalusian Delight

For those who struggle with the resounding summer heat of Seville, autumn and winter offer an ideal retreat. The Andalusian capital continues to captivate, with its Royal Alcázar, the cathedral, and energizing flamenco shows in Triana available to explore sans the oppressive summer heat.

Mallorca: The Island Oasis

Mallorca, which rules with one of Spain's most efficiently connected airports, serves as a peaceful retreat. The sedate winter weather complements the grandeur of the Island’s cathedral, modern art displays at Es Baluard Museu d'Art Contemporani de Palma, and charming towns like Valldemossa.

For those aiming to escape bone-chilling winters, the sun-kissed Spanish towns present unrivalled delights. The off-season brings out their quieter charm, and relaxation meets rich cultural tapestry, delectable food, and invigorating outdoor expeditions. Whether you're planning a weekend getaway or an extensive vacation, these towns invite you to leave winter coats behind and soak into the warm Spanish winter sun.

Seasonal Fruit and Vegetables - January

2026-01-09T20:55:20

Food in season is cheaper and tastes much better. No arguments there!

Throughout the year we can consume almost any type of food, even though it is not the optimal time for its harvest. This allows us to eat a very varied diet, but it hurts the environment ... and our pockets.

Consuming fruits and vegetables in season is cheaper than buying foods that should not be on the market during a certain time of year. In addition, it is beneficial for our bodies and has great environmental benefits.

When food is in season, it indicates that it is the best time to consume it, since it maintains a large part of its nutrients. It is also noticeable in its flavour since the ripening process is not done artificially.

Fruits that are at their best are avocado, raspberry, kiwi, lemon, tangerine, apple, oranges, banana, and grapefruit. January is also a good month to take advantage of the harvest of the last persimmons and custard apples of the season. Also, in January, the first strawberries begin to appear on the market.

The list of seasonal vegetables in January is extensive too. At this time of year, we can enjoy the following foods in their fullness: chard, garlic, artichoke, celery, aubergine, broccoli, zucchini, thistle, red cabbage, cauliflower, endive, endive, spinach, pea, broad bean, green bean, lettuce, cucumber, pepper, leek, radish, beet, cabbage, tomato and carrot.

Maybe we should all start paying attention to the seasons, it will benefit us in many ways.

Spain's Famous Round Cake for The Epiphany

2026-01-02T17:38:04

Twelfth Night is the festival marking the coming of the Epiphany and concluding the Twelve Days of Christmas. In medieval and Tudor England, the Twelfth Night marked the end of a winter festival that started on All Hallows Eve — now more commonly known as Halloween. The Lord of Misrule symbolises the world turning upside down. On this day the King and all those who were high would become the peasants and vice versa. At the beginning of the Twelfth Night festival, a cake that contained a bean was eaten, and the person who found the bean would rule the feast. Midnight signalled the end of his rule and the world would return to normal. The common theme was that the normal order of things was reversed.

The origins of the Three Kings' Cake appear to date back to the 2nd century BC, when the Romans celebrated the Saturnalia – also known as the Slaves' Festival as they didn't have to work – with a round pastry that concealed a bean. The bean symbolised the imminent arrival of prosperity thanks to the Spring and to Saturn, the god of agriculture. Its symbolism has changed greatly since then, and the recipe even more-so. The Romans spread it across Europe, but its consumption died out with the arrival of Christianity. However the French preserved the tradition and it was common among bourgeois families to eat the cake, which they prepared with a coin inside it.

Food and drink are at the centre of the celebrations in modern times, and all of the most traditional ones go back many centuries. Around the world, special pastries and bread, such as Roscón de Reyes, La Galette des Rois and King cake are baked on the Twelfth Night and are eaten for the Feast of the Epiphany celebrations. In English and French customs, a Twelfth Night cake was baked to contain a bean and a pea, so that those who received the slices containing them should be designated king and queen of the night’s festivities.

Over the centuries this tradition has changed. Gold coins began to be introduced as a reward to whoever found the Roscón treasure, it was later decided to hide a figurine of King and a bean at the same time to find out who was the 'lucky one' and who was the fool with the bean ... until today. Nowadays most Roscón have the figurine of a King and dehydrated bean, only now the person who finds the bean is not only the fool but also has to pay the cake!

Traditionally, however, there was a time in Spain when whoever found the trinket (which would have been a figurine of baby Jesus) had to take it to the nearest church on February 2, Día de la Candelaria (Candlemas Day), which celebrates the presentation of Jesus in the Temple. According to the Jewish tradition, an infant was to be presented to God in the Temple forty days after his birth. The use of candles on Candlemas represents the light of Christ presented to the world. The Kings’ cake (Roscón) in Spain is traditionally eaten after lunch on the 6th of January and if you fancy making one this year, here is a simple recipe:

Ingredients:

Sourdough mix:

100 g of strong flour
60 ml of warm milk
2 g yeast

Decoration:

1 beaten egg
Glacé fruits
Almonds
Sugar

For the final dough:

162 g of sourdough
330 g of strong flour
60 ml of milk cooked with cinnamon and the peel of 1 orange
2 eggs
80g sugar
30 ml of honey
110 g butter
15 g of pressed yeast (or 5 g of dry baker's yeast)
3 teaspoons of rum
2 teaspoons of random water
Zest of half a lemon
5g salt

Preparation:

The day before, prepare the sourdough. To do this, mix the flour, milk and yeast and knead it sufficiently so it is well mixed.

Let it ferment for 30 minutes at room temperature and then leave it in the fridge for at least 12 hours.

The night before you also have to make the milk infusion with, cinnamon and the peel of 1 orange without the white part. Heat the milk with the ingredients to just before boiling point and then remove from the heat and cover. Let it cool and then refrigerate.

The next day, mix all the ingredients for the final dough, except the sugar and butter.
You will have to knead it in 3 steps:
1) 5 minutes as is.
2) 5 minutes in which the sugar is incorporated in 2 batches until you can see no lumps are left each time.
3)Now the cold butter is added and kneaded for another 10 or 15 minutes until the dough has absorbed all the butter and is smooth.

Let it ferment for about 2 hours. Form into a ball. Wait 15 minutes and then form into an even ring

Ferment for another 2 and a half or 3 hours: it almost triples its volume (then hide the figurine and the dehydrated bean).

Brush, decorate and bake in an oven at 180 ° C. Baking time is about 20 minutes (if fan assisted; if not, slightly longer).

Let cool on a rack. Once cold, the roscón can be cut in two halves and filled with sweetened whipped cream or truffle cream, as you prefer.

However, if this seems like too much effort they are available in all supermarkets across the country. According to one of Spain's leading consumer organisations, the OCU, after analysing Roscones in nine major supermarkets, the best value-for-money Roscón de Reyes comes from Día and retails at €11.71 for a kilo.

The OCU looked at Roscones sold in Eroski, Carrefour, Alcampo, El Corte Inglés, Ahorramás, Mercadona, Lidl, Aldi and Día, and said the best quality ones were the cream-filled versions from Eroski and Alcampo, followed by those sold at El Corte Inglés, although in terms of price and quality combined, Día's cream-filled one came out top.

They retail at between €6 a kilo in Carrefour, Aldi and Lidl, and €17 a kilo in El Corte Inglés, although the OCU warned that in most cases, the cheapest prices reflected the quality of what you're buying.

Those with the lowest price tags, in general, had a greater quantity of vegetable oils and fats – coconut and palm oil – compared with the higher-priced ones, which contained cream and butter.

This said those seeking to avoid animal-based produce would find the cheaper ones suited them better.

Whatever you decide to do - Happy New Year!

Cava Recommendations for New Year's Eve

2025-12-26T14:44:57

Made in the same method as Champagne, Cava is Spain's sparkling wine treasure. Originating from the Penedès region of northeast Catalonia (just west of Barcelona), cava is made with three local varieties: Macabeo, Xarel-lo, and Parellada. Cava's claim to fame lies in its remarkable quality-to-price ratio. Top-quality cava is widely available for under €10 with many regional producers presenting their best bubbly in sophisticated bottles and leaning heavily on family-owned, tradition-inspired values. Here some to consider for the coming festive season! Take your pick, you can't go wrong with any of them...

Freixenet Sparkling Cordon Negro Brut Cava - €6,49
Freixenet

One of the best-selling Cavas on the market, Freixenet Sparkling Cordon Negro Brut Cava offers up exceptional citrus and toasted almond notes on the nose. Built on the region's three dominant cava grapes (Macabeo, Xarel-lo, and Parellada), this medium-bodied sparkling wine carries a fresh factor, lively acidity, and unmistakable balance on the palate.

Anna de Codorniu Cava Brut - €6,88
Codorniu Winery

Crafted from a 70/30 split of chardonnay and Parellada grapes, the Anna de Codorniu Cava Brut shows a lovely bouquet of ripe apple, plush tropical fruit, and the yeasty appeal of fresh-baked bread. The palate reveals a continuation of fresh-fruit themes, centred around green apple, pear, quince, and lemon-lime citrus. Crisp and clean.

Segura Viudas Brut Reserva Cava - €9,99
Segura Viudas

Bringing some serious value—not to mention bubbles—to the table, Spain's Segura Viudas Brut Reserva Cava showcases an engaging blend of nutty nuances and a dash of citrus on the nose.

The palate profile is fresh, with zippy acidity, bright lemon-lime fruit, and apple undertones. A remarkable sparkling wine for the price, this cava is made with a blend of regional grapes: Macabeo, Parellada, and Xarel-lo.

Perfect for parties, keep the Segura Viudas Brut Cava in mind for appetizers, shellfish themes, tapas, and a variety of poultry picks.

Juve y Camps Brut Rose - €13,25
Juve y Camps Winery

Vivid salmon colour (thanks to Pinot Noir) and bright berry fruit with engaging floral notes on the nose make up this cava's first impressions. The palate doesn't disappoint, carrying almond essence and strawberries with cream, bright acidity, and an underlying elegance from attack to a spicy finish. This Juve y Camps Rose Brut Cava is perfect for cured meat and smoked salmon crostini.

Segura Viudas Brut Reserva Heredad Cava - €22,90
Segura Viudas

From the heart of Penedès, Spain's sparkling wine centre, this Reserve Cava is crafted from all estate-grown fruit (Macabeo and Parellada). Thirty months ageing on lees explains the toasted brioche and smoky aromatic apple on the nose and gives this cava a creamy elegance and fuller-body on the palate. The fruit is well integrated with apple, quince, and some citrus weighing in alongside a mineral-driven finish. Rich, expressive, and focused, the Segura Viudas Brut Reserva Heredad Cava is made for caviar, roasted poultry, or pork.

Elyssia Pinot Noir Brut Cava - €9,95
Freixenet

A fantastic Cava pick, this lovely sparkling Rosado is brimming with the ripe aromas of raspberry and cherry fruit. On the palate, red fruit steals the limelight buffered by bubbles and balanced with optimized acidity. There is plenty of class in this glass and at only €9,95 a bottle, this Elyssia Pinot Noir Brut Cava is perfect for celebrations, picnics, appetizers, and tapas.

Popular Spanish Seafood Recipes for Christmas

2025-12-19T14:59:12

Spain, a nation steeped in rich culinary traditions, boasts diverse gastronomy that varies from region to region. However, one universal aspect of Spanish cuisine during Christmas is the significant emphasis on seafood and fish dishes. This lean, flavourful fare of the Mediterranean is a choice of food over Christmas, celebrated through a variety of popular recipes. Let's take a look at some:

1. Langostinos a la Plancha

'Langostinos a la Plancha' or grilled prawns is a perennial Spanish Christmas favourite. This dish is exceptionally straightforward, consisting merely of fresh prawns, sea salt and olive oil. The key to perfection lies in grilling the prawns on high heat for just the right amount of time to attain a deliciously chargrilled flavour while ensuring the prawns remain tender.

2. Gambas al Ajillo

'Gambas al Ajillo' or garlic shrimp is another beloved Spanish classic. Sautéed in a simmering mixture of garlic, hot peppers, and olive oil, these succulent morsels are imbued with a rich, spicy flavour that will warm up any Christmas gathering. The dish is traditionally served in a 'cazuela' (terracotta dish), accompanied by crusty bread to mop up the savoury sauce.

3. Merluza a la Koskera

Merluza a la Koskera, also known as Hake in Green Sauce, is a traditional Christmas dish hailing from Spain's Basque country. This recipe features hake fillets cooked in a fragrant sauce made of garlic, parsley, and white wine. It is then garnished with clams and white asparagus, offering a warming, filling main course for Christmas dinner.

4. Bacalao a la Vizcaina

Bacalao a la Vizcaina, or Salt Cod in Biscayne Sauce, is a renowned Spanish dish traditionally eaten on Christmas Eve. The cod is first desalted by soaking it in water for a couple of days before being cooked in a rich and complex tomato and red pepper sauce. This flavourful dish is an integral part of the Spanish 'Nochebuena' (Good Night) celebration.

5. Calamares en su Tinta

'Calamares en su Tinta,' or Squid in its Ink, is another unique recipe commonly served during the festive season in Spain. This Basque Country speciality comprises tender squid pieces cooked in a rich, black sauce made from the ink of the squid. The result is a delightfully briny and robust dish that pairs well with white rice

6. Zarzuela de Mariscos

Zarzuela de Mariscos, or Seafood Medley, is a grand celebration of the bounty of Spanish seas. It comprises a harmonious blend of fish and shellfish, such as monkfish, prawns, mussels, and clams, cooked in a deeply flavoured tomato, onion, and white wine broth, aromatic with saffron and paprika. Decorated with crusty bread and rustic aioli, this Catalan classic is a quintessential centrepiece for a Spanish Christmas feast.

Spain's vast array of seafood delicacies pays testament to the country's rich maritime culture and tradition. The fusion of simple yet high-quality ingredients yield dishes that don't just grace the Christmas table but also represent the heart of Spanish celebrations – unity, warmth, and abundance. Enjoy these delectable seafood dishes for a distinctive and memorable Spanish Christmas!

Pouring Asturian Cider

2025-11-21T23:36:45

In Spain’s northern region of Asturias, cider pouring is more performance art than simple table service. At local cider bars, known as "sidrerias", waiters remove the cork, then raise the open bottle high up into the air, at maximum arms length. One hand tips the bottle, while the other catches the cloudy cider in a wide glass held at waist height until it’s roughly a quarter full.

The servers aren’t just putting on a show, they’re actually enhancing the taste of the cider. Asturian cider has a few unique characteristics: It comes from five varieties of apple that are fermented into an interesting fusion of flavours, it contains around 5 per cent alcohol, and most importantly it is almost entirely flat. This cider has no sparkle! The long drop into the glass creates a splash that supplies much-needed effervescence and foam, which in turn help to release the cider’s aromas. Since bartenders might spill a few drops of precious cider in the process (perhaps due to all their cocky no-look pours), some restaurants litter the floor with sawdust to absorb the constant splashing or spills.

This can actually be quite fun, especially at family gatherings so why not have a go and see who can pour the best glass of Asturian cider. Here is a video to help you get started! Cheap bottles of "natural Asturian cider" can be found in all supermarkets across Spain at anything from €1,5 the bottle, so don't worry too much if the most of the first bottle ends up on the floor!

A Treasure in the Bank of Spain

2025-11-07T20:17:40

Goya, Sorolla, Madrazo, Chillida ... the banking institution has presented a catalogue with its collection of paintings and sculptures in order to bring them closer to the general public.

It is well known that the Bank of Spain has the largest gold warehouse in the country with a bomb-proof vault that jealously guards thousands of ingots of the gold that constitute only a part of the 283 tons of national reserves. Much less known is the other precious treasure that the institution conserves in the form of paintings and sculptures, a very rich historical-artistic heritage that it has been amassing throughout its 235 years of existence, and which from now on will be more accessible to the general public.

Undoubtedly more valuable than the ingots that the so-called "Gold Chamber" of this emblematic building on Calle Alcalá keeps safe and sound 35 meters underground (each piece weighs 12.5 kilos and has a value of around 600,000 euros), are the Goya, Sorolla, Madrazo, Zuloaga, Tàpies, Chillida ... treasured by the Bank of Spain. They are all part of the Catalogo Razonado presented yesterday by the organization and which includes its impressive collection of works of art in three volumes, made up of 1,400 pieces by almost 500 Spanish and foreign authors. At the same time, the bank launched its first heritage portal, which makes this fabulous artistic wealth available to everyone.

The new catalogue revises and updates another one from 1985 only dedicated to painting, the main discipline represented in the collection. In the current edition, the field of study has been extended to sculpture, drawing and photography.

The three volumes reproduce with great quality each of the 1,400 works in a collection founded over the centuries on the basis of acquisitions, commissions and inheritances from the banks that preceded it. Each one is accompanied by its historical documentation, along with critical comments provided by 22 specialists, as well as the biographies of the artists.

Volume I includes the classical art section: 263 pictorial jewels produced from the 15th century to the first decades of the 20th, and where there are many portraits of the first directors and governors of the Bank of Spain, along with kings and heads of state, who have marked the history of the banking institution since the end of the 18th century. In the words of Javier Portús, head of Conservation of Spanish Painting at the Prado Museum, and author of two of the essays included in this first volume, it is “one of the best collections that exist to study the evolution of the official portrait in Spain since the end of the Modern Age and throughout the Contemporary Age ».

Among these works is a portrait of the Minister of Finance and later Governor of the Bank of Spain in 1877, Pedro Salaverría, painted by Federico de Madrazo and which is considered one of the bank's best canvases. Like a painting of the financier and diplomat of French origin Francisco de Cabarrús signed by Goya in 1788, the last work that the Aragonese genius did for the Bank of San Carlos, the direct predecessor of the Bank of Spain.

Volumes II and III contain more than 1,100 works that make up the contemporary art collection, dating from the middle of the last century to 2018. The pieces corresponding to the 21st century have focused on European and Latin American art.

To discover this unique collection online follow this link https://coleccion.bde.es/wca/es/

The Mysterious Pilgrim of Santiago

2025-10-31T20:54:26

Every night in a corner under the baroque clock tower in the Plaza de la Quintana, a hunched pilgrim appears. He stands life-sized and wears the traditional garb of the religious pilgrim: cloak, broad-brimmed hat, and a staff top-heavy with a gourd for water and the traditional scallop shell, which is the symbol of the pilgrim.

Upon closer inspection, the pilgrim is a trick of the light - and an unintentional one. His body is the shadow cast by the lightning rod pillar in the corner, and his staff is the shadow of the support column of the Berenguela clock tower. There are dozens of these lighting rods and hundreds of vertical supports in the cathedral exterior, but only one pilgrim.

According to local legend, the pilgrim is a local priest, who had fallen in love with a nun of the convent of San Paio, across the plaza. They met every night secretly, travelling through a secret passage under the Quintana stairs that join the convent to the cathedral. The two lovers planned to elope, and he promised to meet her in the plaza dressed as a pilgrim to conceal his identity. On the appointed evening, he waited in the shadows, but she never came. Since then, every night he returns, hoping to see her.

Dressing as a pilgrim is a good disguise in a city that has historically been flooded with them. Pilgrims have been coming to Santiago de Compostela for more than a thousand years, walking the miles from France through the well-worn route of the Camino de Santiago. They came to receive the blessings and forgiveness of sins from the body of the Apostle James, purportedly buried in the cathedral.

The story of the discovery of the bones of St. James (Sant-Iago) has the flavour of medieval fervor: In the year 813, when most of Spain was under Islamic rule, a hermit, guided by heavenly light (the Campus Stellae, or field of stars in the city name), discovered the previously unknown tomb of the apostle, somewhat improbably in far Northern Spain. The bishop at the time determined that the bones had arrived in 44 AD by an unmanned, rudderless boat following the decapitation of James in Palestine. A shrine, and then a church, and finally a cathedral was built over the site of the discovery, and the pilgrimages began.

If in Santiago de Compostela.....Walking from the north-east corner of the cathedral complex through the Plaza de la Quintana, towards the front of the cathedral, walk down the first set of stairs into the large plaza area. Look for the deep corner between the base of the clock tower and the Royal Door. The pilgrim is behind the lightning pillar as you can see in the photo.

Valencia: The Spanish City Named Best in the World for Retirement

2025-10-11T09:12:10

As the concept of retirement shifts from winding down to embracing a second, vibrant chapter, more people are looking abroad for the ideal blend of climate, culture, and cost of living. According to a new ranking by the American financial portal Live and Invest Overseas, one Spanish destination has claimed the top spot globally: Valencia.

The city on the Mediterranean coast was recently chosen as the "best city in the world to retire," an international recognition that underscores its decades-long reputation as an ideal haven for those seeking both comfort and an active, affordable lifestyle.

The Winning Formula: Sun, Safety, and Savings

The Live and Invest Overseas ranking considered several key metrics essential to retirees, including safety, the cost of living, and the funds required for relocation. Valencia excelled across the board due to its unique combination of practical benefits and exceptional quality of life.

Mediterranean Climate and Lifestyle

Valencia is blessed with over 300 days of sunshine each year, providing a quintessential Mediterranean climate with mild winters and bright, sunny summers. This perfect weather contributes significantly to the city's quality of life, encouraging residents to walk, socialise, and enjoy outdoor life year-round.

Crucially, Valencia offers the best of both worlds: the peace of its residential districts alongside the vibrancy of a modern urban centre. The pace is generally gentler than in larger European capitals, yet the city never lacks for rich cultural events, social opportunities, or stunning historic architecture like the City of Arts and Sciences.

Economic and Healthcare Advantages

One of Valencia's most compelling draws is its low cost of living compared to other major hubs like Paris, Berlin, or Rome. While growing international interest has led to some increases, housing prices remain considerably more competitive.

For day-to-day expenses, the difference is striking:

Groceries: Fresh produce is readily available at local markets for reasonable prices.
Dining Out: Eating well is a part of everyday life, with affordable options for high-quality Mediterranean cuisine, including the city's iconic paella.
Transport: The public transport network is both efficient and inexpensive.

Furthermore, Spain’s public health system is internationally renowned. Valencia boasts an excellent network of major hospitals and private clinics, offering access to high-quality, affordable medical care. For added peace of mind, private health insurance in Spain is often much cheaper than in many other Western countries.

A Balanced View for Potential Residents

While the advantages far outweigh the drawbacks, prospective retirees should keep a few factors in mind for a smooth transition:

Property Prices: Neighbourhoods close to the coast have seen property prices rise, so finding affordable housing may require looking further inland or to different districts.
Summer Tourists: The annual summer influx of tourists can be bothersome if complete tranquillity is your primary goal.
Language and Bureaucracy: Learning Spanish is highly recommended for better integration into the community. Familiarising oneself with local bureaucracy and paperwork will also prevent unnecessary complications.

Ultimately, Valencia’s appeal as a retirement destination is simple: it delivers a beautiful, sunny, cultured, and safe environment where savings stretch further, allowing retirees to genuinely enjoy their golden years.

The Shell - Camino de Santiago

2025-10-03T16:01:02

The scallop shell is one of the most iconic symbols of the Camino de Santiago and today it is used, along with the yellow arrow, to guide pilgrims heading to Santiago de Compostela along its many different routes. Painted on trees, sidewalks, tiles, etc… the scallop shell (or ‘vieira’ in Galician and Spanish) will help travellers find their way.

There are many stories, legends and myths trying to explain the ancient link between the scallop shell and the Saint James Way. It is no coincidence that in French the scallop is called Coquille Saint Jacques, while in German scallops are called ‘Jakobsmuscheln’ (James mussels).

The scallop shell is said to be a metaphor, its lines representing the different routes pilgrims travel from all over the world, all walking trails leading to one point: the tomb of Saint James in Santiago de Compostela. However, it is open to interpretation. Which side points to Santiago? In some regions, the scallop’s longest line is considered the one pointing towards Santiago. This is the case in Asturias, for example, if you are walking the Camino Primitivo or the Camino del Norte, and some parts of the Camino Portugues.

But don’t let this fact confuse you, take the scallop shell as a symbol of the Camino, reassuring you are on the right path! The scallops are most of the time placed next to a yellow arrow so always follow the arrows (no confusion here!), as they are the most accurate ‘road signs’ to follow.

Medieval pilgrims often wore a scallop shell attached to their cloaks or hats during their journey to Santiago. More than being just a symbol or a pilgrim badge, the scallop shells also had a practical purpose: they were a handy and light replacement for a bowl so the pilgrims could use them to hold their food and drink on their long journey. Pilgrims would also be given food at churches and other establishments, and a scallop shell scoop was the measure for the food they would be donated.

Since the scallop is native to the coast of Galicia, the shell also became a memento, a physical proof of having completed the pilgrimage to Santiago (and quite often walked to or via Fisterra, on the Costa da Morte). The shells could be picked up at the very end of the journey in Fisterra but also became a popular souvenir and source of business for the shops near the Cathedral in Santiago and other establishments along the way.

There are many legends trying to source this old association of Saint James with the scallop shell: one of those legends says the apostle once rescued a knight covered in scallop shells, while a similar version of the same story explains that a knight’s horse fell into the water and emerged covered in scallop shells, while the remains of Saint James were being taken from Jerusalem to Galicia.

There are also many stories about the scallop shell believed to have a much earlier origin, dating to pre-Christian times. It is understood the Camino de Santiago had also become a kind of fertility pilgrimage, taken by couples in need of help to have children. This could be related to the fact that the scallop shell might have been a pagan symbol of fertility, originally.

The shape of the scallop shell also resembles the setting sun, which would have been an important daily event, full of symbolism in pre-Christian societies. It is probably not just a mere coincidence that the Saint James Way is a journey to the West, finishing at the ‘end of the world’ (the name given to Fisterra – Finis Terrae) and the setting sun.

The Feria de Albacete - over 3 Million visitors in 2025

2025-09-19T19:45:24

Nestled in the heart of Spain, Albacete becomes an epicentre of colour, culture, and celebration come September. La Feria de Albacete, a festivity steeped in tradition and exuberance, draws visitors from all corners of the world, eager to witness and partake in its vibrant offerings. But what are the origins of this event? Let's delve into the rich history and multifaceted content of La Feria de Albacete to reveal why it's considered one of Spain's must-experience festivities.

The Feria de Albacete dates back to the 13th century, specifically to the year 1200. It was originally established by the privilege of the royal charter granted by King Alfonso VIII of Castile, designed to boost local trade and agriculture. However, the fair as we know it today, with its blend of cultural, social, and economic gatherings, began to take shape in the 18th century.

The festival, traditionally held from the 7th to the 17th of September, coincides with the feast of the Virgin of Los Llanos, the patron saint of Albacete. This coincidence is not accidental; the religious aspect deeply intertwines with the fair's historical customs and practices, adding a spiritual dimension to the celebrations.

La Feria de Albacete

Vibrant Parades

The opening of La Feria is marked by the 'Cabalgata de Apertura,' a grand parade that weaves through the city streets, signalling the start of ten days of ceaseless festivities. Colourful floats, traditional folk music bands, and dancers in elaborate costumes captivate both locals and tourists, setting the tone for what's to come.

A Cultural Mosaic

At the heart of La Feria is the 'Recinto Ferial,' (pictured above) the fairground located within the city. Once there, attendees can immerse themselves in a cultural mosaic that showcases the region’s heritage through music, dance, and regional cuisine. From the pulsating rhythms of flamenco to the taste of manchego cheese and the sight of artisan craftwork, the fairground offers something for every palate and interest.

Bullfighting

Bullfighting is an integral part of La Feria, attracting aficionados to the Plaza de Toros de Albacete, one of the city's landmarks. These events feature some of Spain's top toreros and bulls, providing a spectacle that remains a deeply ingrained tradition in the local culture.

Concerts and Nightlife

As the sun sets, La Feria de Albacete transforms into a hub of nocturnal activity. National and international artists take the stage, offering a variety of concerts that cater to a wide range of musical tastes. Simultaneously, the fairground and surrounding areas teem with life, as bars and temporary stalls serve up local beverages and snacks, fostering a communal atmosphere well into the early hours.

Family-Friendly Activities

La Feria is a celebration for all ages. Children can enjoy a variety of activities, from amusement rides and games to puppet shows and workshops designed to educate and entertain in equal measure.

La Feria de Albacete is more than just a fair; it's a vibrant celebration of life, culture, and tradition. Its origins, deeply rooted in history and spirituality, provide a backdrop for a festival that embraces modernity while honouring its past. Whether you're drawn by the allure of traditional festivities, the thrill of bullfighting, the joy of music and dance, or simply the desire to experience the warmth of Spanish hospitality, La Feria de Albacete promises unforgettable memories. As summer wanes, the magic of Albacete beckons, offering ten days of joy, reflection, and celebration in the heart of Spain. Why not put it on the calendar for next year?!

Castellón's Enchanting Medieval Villages: A Journey Through Time

2025-09-06T05:30:42

In the heart of Spain's Castellón province lie eight remarkable medieval villages, each a testament to a rich and storied past. These enchanting destinations offer a captivating glimpse into history, with their ancient stone walls, winding cobblestone streets, and stunning architecture. Whether you're a history buff, a lover of picturesque landscapes, or simply seeking an escape from the modern world, these villages are a must-visit.

Morella is a true masterpiece, crowned by its imposing castle and medieval walls. This town feels like a living museum, with its narrow streets and Gothic church. Visitors can explore the castle, walk along the ancient walls, and immerse themselves in the town's vibrant history.

Peñíscola, often called the "Gibraltar of Valencia," is a coastal gem perched on a rocky headland. It's magnificent, Papa Luna Castle, a fortress built by the Knights Templar, overlooks the Mediterranean Sea. The town's historic centre is a maze of charming streets, whitewashed houses, and traditional shops.

Vilafamés is a village of art and history, distinguished by its unique red rock formations and ancient castle. Its well-preserved old town and contemporary art museum make it a perfect blend of past and present.

Culla offers a journey to the interior of Castellón, with its stunning panoramic views and a beautifully preserved medieval quarter. The village is known for its "Order of Malta" historical complex, which tells the story of its crusader past.

Mascarell stands out with its incredibly well-preserved complete medieval wall, a rare sight in the region. This small village is a testament to history, inviting visitors to walk through its peaceful streets and admire its unique fortifications.

Sant Mateu was once a key strategic point and the centre of the Order of Montesa. Its historical significance is evident in its impressive Gothic buildings, including the Archpriestal Church. The town's elegant squares and noble houses evoke a sense of its past grandeur.

Ares del Maestre is perched dramatically on a rocky promontory, with its castle and church dominating the landscape. The village offers breathtaking views and a truly immersive medieval experience, with its "Nevera" (ice well) and ancient stone pathways.

Segorbe is a historical city with a rich heritage, including an aqueduct, a cathedral, and a significant medieval quarter. Its well-preserved walls and gates invite exploration, revealing layers of Roman, Moorish, and Christian history.

These eight medieval villages of Castellón are more than just tourist destinations; they are guardians of history, each with a unique story to tell. A visit to any of them is a step back in time, promising an unforgettable journey into Spain's rich cultural tapestry.

Poisonoues Blue dragon: Beaches closed in southern Spain

2025-08-30T06:28:49

In southern Spain, beaches on the Costa Blanca were temporarily closed after a number of "blue dragons"—a small, venomous sea slug with the scientific name Glaucus atlanticus—washed ashore. While this tiny creature may look like a mythical beast, its sting is far from fictional. It has the ability to deliver a powerful sting, causing symptoms such as nausea, pain, vomiting, and acute allergic contact dermatitis.

The blue dragon is a type of nudibranch (a shell-less mollusk) that is rarely seen because it lives its entire life floating upside down on the surface of the open ocean. It stays afloat by swallowing a small air bubble into its stomach. Its distinctive blue and silver coloration is a form of camouflage called "countershading." The blue underside faces upward, blending in with the ocean's blue surface to hide from predators flying above, while its silver back faces downward, mirroring the bright sky to evade predators swimming below.

What makes this creature so dangerous is its unique feeding habit. The blue dragon preys on other venomous organisms, most notably the jellyfish 'Portuguese man o' war'. It is immune to the man o' war's venomous stinging cells, called nematocysts. After consuming its prey, the blue dragon stores and concentrates these stinging cells in its own finger-like appendages, or cerata. This means that a sting from a blue dragon can be even more potent than the sting of a Portuguese man o' war, as the blue dragon can release the accumulated venom in a more concentrated dose.

Blue dragons are passive swimmers, relying on the wind and ocean currents to carry them. This is why they are often found washed up on beaches after strong winds. While they may appear to be an exotic or rare sight, they are found in tropical and temperate waters across the Atlantic, Pacific, and Indian Oceans. When a large group floats together, it is known as a "blue fleet."

While fascinating to look at, beachgoers are warned to admire them from a distance. The venom remains active even after the creatures die, and a direct encounter can result in a painful and potentially severe sting. The appearance of these tiny, beautiful, but dangerous creatures on a beach serves as a reminder of the complex and surprising life that exists just below the ocean's surface.

The Sweet Secret of Murcia - Paparajotes

2025-08-14T17:37:23

In the heart of Spain's Murcia region, a unique and surprising dessert known as paparajotes has been a cherished local tradition for centuries. More than just a sweet treat, this dish is a cultural symbol, especially during the city's spring festivals.

The secret to paparajotes lies in a single, unassuming ingredient: the fresh leaf of a lemon tree. This leaf is not meant to be eaten, but rather serves as the vessel for a rich, sweet batter. The leaf is dipped into a dough made from a simple mixture of flour, eggs, milk, and yeast, often enhanced with a hint of lemon zest. Once coated, the leaf is then deep-fried until the batter turns golden and crispy.

The real magic happens during the frying process. The heat gently infuses the batter with the subtle, aromatic citrus oils from the lemon leaf, creating a flavour that is both sweet and fragrant. After frying, the warm, puffy fritter is generously dusted with a mixture of cinnamon and powdered sugar.

Eating a paparajote is a delightful ritual. The fried leaf is picked up by its stem, and the crispy, sugary batter is scraped off with the teeth, leaving the leaf behind. This playful act is part of the tradition, and tourists are often teased into thinking they should eat the leaf itself—a common and good-natured prank.

While paparajotes are a star attraction during Murcia's spring and September fairs, they are also a homemade dessert, passed down through generations. They are best enjoyed immediately after frying, when they are at their warmest and crunchiest, often paired with a cup of coffee, a glass of sweet wine, or a local herb liqueur. This unique Murcian delicacy is a testament to the region's creativity and its profound connection to the rich citrus groves that define its landscape.

Casa Julián: A Temple to the Txuleta in the Heart of the Basque Country

2025-08-01T21:32:35

In the small, picturesque town of Tolosa, nestled in the green hills of Spain's Basque Country, lies a culinary institution that has been drawing pilgrims for generations. This is Casa Julián, a meat restaurant so revered that its name has become synonymous with the perfect "txuleta"—the Basque-style rib-eye steak.

To call Casa Julián a restaurant is to understate its purpose. It is, in essence, a temple dedicated to the art of grilling exceptional beef. Stepping inside is like entering a time capsule. The decor is simple, almost spartan, with rustic wooden tables, whitewashed walls, and the unmistakable aroma of wood smoke and sizzling meat. The focus here is not on flashy interiors or complex menus, but on a singular, unwavering commitment to quality.

The star of the show is, without question, the txuleta. These are not your average steaks. Casa Julián's txuletas are sourced from older, well-marbled cows, often from Galicia. The key is the meticulous ageing process, which enhances both the tenderness and the deep, complex flavour of the meat. These cuts are brought to the table raw for inspection, a ritual that builds anticipation and showcases the quality of the product. The steak is then grilled over an open fire of carefully selected charcoal, a process overseen by expert parrilleros (grill masters) who have honed their craft over decades.

The result is a culinary masterpiece. The txuleta arrives at the table with a perfectly charred, crispy exterior and a juicy, rosy-pink interior. It is served simply, on a hot plate, with nothing more than a sprinkle of coarse sea salt. There are no sauces, no elaborate garnishes—the flavour of the meat is all that is needed. The taste is a revelation: rich, beefy, and deeply satisfying, with a subtle smoky character that speaks of the grill.

While the txuleta is the main event, the experience at Casa Julián is rounded out by a few other Basque classics. A simple salad of tomatoes and onions, dressed with olive oil and vinegar, provides a fresh counterpoint to the richness of the meat. Pimientos de piquillo (sweet, roasted red peppers) are another traditional accompaniment, their smoky sweetness a perfect partner for the savoury beef. The wine list, as one would expect, features excellent Spanish and Basque wines, particularly robust Riojas that stand up to the powerful flavours of the food.

Casa Julián is more than just a place to eat; it's a celebration of Basque culinary heritage. It embodies a philosophy of food that is deeply rooted in tradition, respect for the product, and an unwavering belief that simplicity, when done with absolute perfection, is the highest form of gastronomy. For anyone seeking to understand the heart and soul of Basque cuisine, a visit to this legendary establishment is not just recommended—it's essential. It is a pilgrimage worth making for any true lover of meat.