IAN & SPAIN

Summer is in full swing and it's time to start grilling. Whether on a terrace in the city centre, in the country or in an authorised picnic area outdoors, a barbecue is an event that always manages to gather people together. I just love the smell of a barbecue!

Today I want to share a recipe, or should I say, a version of a recipe that I first discovered in Madrid and then later rediscovered in Buenos Aires. OK, it’s not a Spanish recipe as such because the honours belong to Argentina, although there is cause to believe that it originated in the Basque country. But anyway who cares? It’s a recipe that is simple and the star of any barbecue.

When I first landed in Spain, I rented an apartment in the centre of Madrid next to Plaza de Isabel II and on the corner was a restaurant called La Vaca Argentina, in those days fat and calories weren’t on my worry list and I would visit the restaurant several times a week to have a glass of cold beer and a tapas of grilled chorizo sausage with chimichurri. I had already fallen in love with chorizo but it was the chimichurri that was amazing. This fresh, tart and tangy concoction of herbs, garlic, oil and vinegar had me totally won over. 

However it wasn’t until I went to Argentina one year that I learnt how to make it, but as is the case with most staple recipes every household has its own variation and depending on what you have available to you. This ‘sauce’ is ideal for grilled meats of all kinds, sausages, pastries, and you can even drizzle it over a margarita pizza giving it a really special touch. It just about jazzes up any meal. The great thing about it is that you can make a decent quantity and it will keep in the fridge for at least a week to 10 days. 

The Spanish connection goes back over a century. In the 19th Century, many Basques settled in Argentina and the name of the sauce probably comes from the Basque word ‘tximitxurri’ that loosely translates as "a mixture of several things in no particular order". That is effectively what it is, a concoction of herbs and oil where the order or the recipe doesn’t really matter. However, there is one step that will speed up the final result and that is adding the hot water to all the dehydrated ingredients before mixing with everything else. You should let them sit for about 30 minutes until all the water has been absorbed and the dried herbs have totally softened. From that point on you can mix and match as you wish the rest of the ingredients. This is not a purist’s chimichurri recipe but my take on it, and if you don’t mind me saying say so, it is really tasty!

You will need the following:

1 Cup of chopped fresh parsley 

2 Tablespoons of dried oregano                                        

2 Finely Chopped dried Ñora peppers

1 Tablespoon of crushed dried chilli flakes

1 Tablespoon of dried basil

4 or 5 Freshly peeled garlic cloves, finely minced (or put through a garlic press)

¼  Cup of red wine vinegar

½  Freshly squeezed lemon (juice only)

5 Chopped sun dried tomatoes

¼ Cup hot water

½ - ¾   Cup of mild olive oil (add to taste – if vinegar is too strong)

1 Teaspoon black pepper

1 Teaspoon sweet Paprika

Combine all ingredients in a bowl, mix and then fill a sterilized jam jar with all the mixture and let it macerate in the fridge overnight before using it. It is always best after about 6-8 hours. Then just drizzle it over whatever you want! I highly recommend what is called a ‘Choripan’; a grilled chorizo sandwich with chimichurri sauce.

Absolutely incredible! Enjoy!

To be absolutely honest,  with the heat in full blast I only feel like eating cold soups and salads, which can quickly get quite monotonous. So, I thought I might share a local "salad" from the Mancha. A salad, which is also enjoyed in Andalucia and no doubt has many variations the further south you go. It is called Pipirrana. Now, I have no idea why but I do know that it was able to keep a man alive for almost 50 years. My father in law lived off it literally every day. In fact, I don't really have memories of him ever eating anything else. It was his staple for as long as I knew him. He passed away many years ago but the tradition carries on in our household from time to time. One thing is for sure, it is a balanced meal.

Ingredients to make Pipirrana 2-3 servings:

Very ripe tomatoes - best plum tomatoes  750 g
Green pepper -  1/2
Boiled eggs - 3 large or 4 medium
Garlic - 1 small clove without the germ/root
Coarse salt -  1/2 teaspoon
Picual or Hojiblanca extra virgin olive oil - 50 ml (if you don't have either, any EVOO will do)
Tuna in olive oil -  1 medium-sized can
White wine Vinegar - 2 tsp - but best add to taste - little by little. I like it quite strong so I tend to add more.

Steps:

1. Peel the tomatoes by scalding them in boiling water (all you need to do is cut a cross into each end of the tomato and then leave them in boiling water for a couple of minutes). Then we cut them into small cubes/chunks taking care to collect all the juice released. This is one of the secrets to a great Pipirrana. So the easiest thing is to actually cut them up in the actual bowl you are going to use for mixing all the ingredients.

2. In a mortar, we put the garlic clove, the coarse salt - you can use fine salt, but in the mortar, the coarse salt helps the blending -, a small handful of the chopped green pepper and the yolks from the 3 or 4 eggs. We grind and mash everything together and then finally add the oil, which we will add little by little until it is emulsified. You can do this in a food processor too if necessary.

3. We add the rest of the chopped pepper and the chopped egg whites to the tomatoes and pour over the dressing. Add the vinegar and slowly blend in to taste. You may want to add more salt at this point if necessary.

4. Add the drained tuna to the bowl and mix well, cover with a plastic wrap and let it rest in the fridge for at least 4 hours before serving. The best thing is to prepare it at lunchtime and let it rest until dinner, or do it overnight.

Naturally, this recipe is open to manipulation so you can add to it whatever tickles your fancy. When you are ready to serve, just get some fresh crusty bread and start eating and soaking up that wonderfully rich dressing.

I warn you, it is extremely refreshing and extremely moreish!

Enjoy!

When most visitors think of the Valencian Community, the image of a sizzling paella pan immediately springs to mind. And rightly so—Paella Valenciana, born in the rural fields around the Albufera wetlands, is an icon that has rightfully earned its place as a symbol of Spanish culture and unity.

However, limiting your palate to just one rice dish overlooks the "pantry of the Mediterranean." The Valencian culinary landscape is defined by the unique harmony of its three great environments: the huerta (fertile orchard lands), the rugged mountains, and the life-giving coast.

The Three Pillars of Valencian Flavours

Valencian cuisine is not just about the food; it is a historical record of the region’s diverse inhabitants. From the irrigation systems left by the Moors to the ingenuity of local fishermen, each dish tells a story.

1. The Legacy of the Huerta

The fertile plains surrounding Valencia provide the foundation for the region’s diet. Products like the garrofó (a local lima bean), fresh artichokes from Benicarló, and citrus fruits are the backbone of the pantry. Many traditional vegetable-heavy dishes, such as esgarraet (a salad of roasted peppers and salted cod) or titaina, reflect a long tradition of "farm-to-table" eating long before it became a modern trend.

2. The Bounty of the Albufera

The Albufera lagoon is the heart of Valencian rice production and the birthplace of several essential stews. Perhaps the most rustic and traditional of these is All i pebre. Translating literally to "garlic and pepper," this potent, flavour-packed stew of eel, potatoes, garlic, and paprika was the humble sustenance of fishermen. It is a testament to the region’s history of "making do" with what was abundant in the local waters.

3. The Coastal Improvisation: Fideuà

While rice dominates the inland fields, the coast gave us Fideuà. Legend has it that the dish was born in the port of Gandia in the early 20th century. A ship's cook, intending to make a seafood paella, realised they were out of rice. Ingeniously, they substituted noodles, and a new coastal classic was born. Today, it remains the ultimate seaside alternative to paella, celebrated for its unique texture and deep fumet (fish stock) base.

Ancient Traditions and Modern Refreshers

Beyond the main courses, Valencia holds a deep connection to its past through its unique sweets and beverages, many of which are legacies of its Muslim history.

• Horchata (Orxata): Made from chufas (tiger nuts), this drink is a direct descendant of the region's Moorish past. It is not just a drink; it is a cultural institution, typically served ice-cold and paired with fartons—long, sweet buns designed for dunking.

• Sweet Traditions: From Arnadi (a pumpkin, almond, and sugar cake) to various types of coca (sweet flatbreads), Valencian confectioners rely heavily on almonds and honey—ingredients that have been staples of the region for centuries.

• El Esmorzaret: If you want to truly experience Valencian culture, you must participate in esmorzaret. More than just a mid-morning snack, it is a ritualised "brunch" legacy of the farmworkers. It is a social event where locals gather in traditional bars to enjoy hearty bocadillos, pickles, and local olives—a true gourmet experience for those who know where to look.

Why Valencian Cuisine Matters

Valencian gastronomy is a benchmark for sustainable, locally sourced eating. With 16 recognised Designations of Origin (D.O.) for products ranging from olive oil to turrón, the region protects its culinary heritage with immense pride. Whether it is the celebrated World Paella Day in September or the simple act of visiting a municipal market to buy seasonal produce, Valencian food is a living, breathing tradition.

The next time you sit down for a meal in Valencia, look past the tourist menus. Seek out restaurants that highlight the "D.O. Comunitat Valenciana" label on their olive oil or rice. It is the surest sign that you are eating food that is deeply rooted in the soil of the region, rather than a generic interpretation designed for passing holidaymakers.

From the rustic eel stews of the Albufera to the sweet, nutty refreshment of a glass of horchata on a scorching afternoon, the Valencian Community offers a staggering depth of culinary history.

What is the most memorable dish you have discovered while travelling through the Valencian region? Share your favourite Valencian food experiences in the comments below!

Playa de Gulpiyuri is one of the most amazing beaches in the world and also one of the most unusual and unique beaches you will find. This beach is certainly on my agenda for my next visit to Asturias. Recommended by a friend, this beach is a jewel and I thought I would share it with you all in case you plan to pass through Asturias one day.

It is located near the coastal town of Llanes, on the coast of Asturias, Gulpiyuri Beach is unlike anything I have ever seen, or even imagined existed outside of Dali painting or a fantasy film. Imagine walking through the country and stumbling over an idyllic beach right in the middle of a green meadow and 100m from a cliff face. However, while you may find other beaches completely hidden from the open sea, around the world, this one is actually fully tidal and even has waves bathing the small strip of golden sand.

So how on earth did this beach come about? It appears the salt waters of the Cantabrian Sea bored through the cliffs, creating a series of underground tunnels and caves that constantly feed water to Gulpiyuri Beach. The beach originally was a cave that collapsed, creating an inland exit for the seawater which also carried sand with it and over time this gem was created. The water from the nearby Bay of Biscay comes in through the underground tunnel network and washes upon Gulpiyuri in gentle waves adding to the charm of this magical beach. The crystal clear water of this beach is irresistible, but you may find it a little cold, because the water tends to remain underground for a while, before washing up on the Beach. Because it’s only 50 meters in length it isn't very big, but it's big enough to enjoy it and small enough to be secluded and hard to find. If you don't have a GPS you'll need help from the locals to get there.

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For those who are not so familiar with this summer refreshment, I thought I would share some of its history and how it is grown in and around Alboraya, next to Valencia.

It is made from chufa, which in English would be the tiger nut and as a drink it goes back thousands of years. Old civilizations such as the Egyptians left samples of this healthy product in their tombs and sarcophagi. Also, diverse Persian and Arab authors already mentioned in their writings the digestive benefits of the chufa. But it was in the 13th century when the Arabs introduced their crop in the Mediterranean area. 

Valencia was and continues to be the only area in Europe where chufa is grown. Currently, it is farmed in 16 towns around the area known as L'Horta Nord (or the Northern fertile land), which surrounds Valencia.

Alboraya is the world capital of Horchata and if you ever happen to be passing through Valencia I highly recommend you visit Horchateria Panach on the main road that runs through Alboraya. It is as good as it gets and also at an unbeatable price.

The chufa is cultivated in sixteen Valencian towns in the L'Horta Nord area, where a few specific climatic requirements combine and make it the only area of Spain where such a unique tuber is cultivated. About 5.3 million kilograms of tiger nut is produced in this area, of which 90% are covered by the Denomination of Origin.

The tiger nut from Valencia (Cyperus esculentus) is a herbaceous plant of around 40 to 50 centimetres in height. It has a rhizome radicular system from which some little roots grow and in the tips of these roots, the tiger nut is formed. 

The chufa is sown from March until May, a date which is determined by the previous crop. Before the planting begins, a series of preparatory work is carried out, so that the soil remains spongy, loose and well levelled. The planting is carried out in a mechanical fashion, in ridges 20 cm high with 60 cm between them. The depth of the seed is from 4 to 5 cm. The depth of sowing is an important aspect since the yield and the quality of the tuber depend greatly on these measurements. 

The harvest is carried out from November to January. Once the plant has completely withered and dried, it is burned and the ashes and remains are cleaned up. Then, it is sown again mechanically. A few weeks after the new planting, the tuber germinates. You shouldn't miss the opportunity to see the legendary irrigation ditches of Roman origin, improved and expanded by the Arabs throughout the area, which still remain.

Legend says that a young villager from the fertile area of Valencia known as L'Horta offered King Jaume I a white and sweet drink. The King, very pleased, asked; "Qué es això?" (What is this?), and the young woman answered, "Es llet de xufa" (It's tiger nut milk). The King, having tasted the drink replied, "Això no es llet, això és OR, XATA" - This is not milk, this is gold (=OR), pretty girl (=XATA)"

Legend or reality, the drink became famous throughout the country, adopting the name of Horchata de Chufa. This drink is a refreshing and essential product in the Mediterranean diet thanks to its innumerable and healthy benefits.

Known since antiquity as a source of vitamins and nutrients, the horchata is also considered a source of health and energy the world throughout. Along with its delicious and refreshing flavour, several medical studies have accredited its many beneficial properties for the body. Investigations have concluded that the horchata has great digestive properties thanks to its high level of amino acids and starch.

Several prestigious specialists from the University of Valencia have also determined that it is rich in minerals such as phosphorous, magnesium, potassium and iron as well as unsaturated fats and proteins. It is also recommended for all types of people, from the youngest to the oldest. The natural horchata can also be drunk by patients with a declared lack of tolerance to lactose and it is recommended for pregnant women as it includes more iron and potassium than a glass of milk.

It is an energising and nutritious drink that, thanks to its characteristics, has become part of the Mediterranean diet. Its cardiovascular properties are similar to those present in olive oil and it helps in reducing cholesterol and triglycerides as it has over 77% of oleic acid. All these characteristics make the Horchata of Chufa of Valencia a very complete and nutritious drink thanks to its macro and micronutrients. So be sure to try some the next time you are in Valencia this Summer. Enjoy!

With all my recipes I attempt to share the raw essence of Spanish cuisine, the simple basic recipes that have become the foundation of the Mediterranean diet. They are not necessarily flamboyant dishes and certainly don’t need expert hands to make them, but they have all passed the test of time and are still classics to this very day. 

        

      

Every few years, it is worth stepping back from the daily stream of property market updates, tax changes, and bureaucratic hurdles to ask ourselves a fundamental question: Why did we choose Spain in the first place, and what keeps us here?

Looking back at past discussions on the Eye on Spain blogs, the core reasons people fall in love with this country rarely change. However, as we cross the mid-point of 2026, the way we live, work, and enjoy Spain has shifted. A country once loved purely for cheap beer and endless beaches has evolved into a sophisticated, modern haven that offers a completely re-engineered quality of life.

Whether you are a long-term expat, a "snowbird" navigating the post-Brexit landscape, or someone scrolling through property portals from a rainy kitchen in Northern Europe, here is what our community rates most highly about Spain today.

1. The Quality of Life & "The Great Outdoors"

The weather will always be the headline act—300+ days of sunshine a year is hard to beat. But in 2026, the appreciation for Spain's climate has transformed. It is no longer just about sitting by a pool; it is about an active, outdoor lifestyle.

From the world-class cycling infrastructure in the Valencia region to the beautifully maintained hiking trails of the sierras, Spain has become Europe’s playground for health and wellness. The ability to finish work or step out of retirement at 5:00 PM and comfortably play a round of golf, ride a bike on smooth tarmac, or walk along a blue-flag beach in the middle of November remains the ultimate luxury.

2. A World-Class, Modern Infrastructure

There was a time when moving to Spain meant accepting a "slower, slightly disconnected" way of life. That stereotype is officially dead.

Today, Spain boasts one of the most advanced digital infrastructures in the world, with high-speed fibre-optic internet reaching the most remote rural pueblos. This has turned the country into a global magnet for digital nomads and remote executives. Combine that with a high-speed rail network (AVE) that lets you travel across the country seamlessly without ever setting foot in an airport, and Spain offers a level of modern convenience that often outclasses that of the UK and North America.

3. The Unrivalled Healthcare System

Ask any expat who has had to use the Spanish healthcare system—either public or private—and they will likely tell you it is one of the country's greatest assets. Especially for retirees, the peace of mind that comes from clean, efficient hospitals, exceptionally well-trained medical staff, and remarkably low prescription costs is an absolute game-changer. In a post-pandemic world where health is everything, Spain’s medical infrastructure is a massive tick in the safety column.

4. A Culture That Prioritises Family and Connection

In Northern Europe, life often feels like it is built around work and consumerism. In Spain, the entire societal structure is built around human connection.

The concept of the plaza—where three generations sit together at 10:00 PM, children playing, parents talking, grandparents enjoying a glass of wine—is not a tourist cliché; it is a daily reality. There is a profound lack of loneliness here because the culture inherently draws you outside and into the community.

5. The Food Revolution (And It’s Still Great Value)

While global inflation has caused grocery bills to creep up slightly over the last year, Spain’s food scene remains a source of daily joy. The focus on fresh, seasonal, locally sourced ingredients means that even a simple €15 Menú del Día at a roadside Venta can be a culinary highlight. From municipal fresh food markets to world-class gastronomy, eating well in Spain isn't a luxury reserved for special occasions—it is a baseline way of life.

The 2026 Verdict

Spain isn't perfect. Navigating the paperwork can still test the patience of a saint, and keeping up with evolving tax and residency rules requires a sharp eye. But when you weigh the minor frustrations against the daily reality of safety, sunshine, community, and cutting-edge infrastructure, the balance sheet isn't even close.

Spain doesn't just change your location; it changes your pace, your health, and your perspective on what a "good life" actually looks like.

What about you? Whether you've been here for twenty years or are still planning your move, what do you rate most highly about Spain in 2026? Drop your thoughts into the comments section.

'Aioli', ‘All-i-Oli’ or ‘Ajo Aceite’ in Castilian Spanish, is probably the simplest and one of the hardest recipes you will ever try to make. Simple, because traditionally it only has three ingredients, and hard because it will make you break out in a sweat, especially if you make it in summer!

All-i-Oli is often translated and served as garlic mayonnaise, but in fact, it is not mayonnaise at all; it's not far off mayonnaise, but it isn’t mayonnaise.

This is probably the recipe where your choice of olive oil is most important, as it is the main ingredient and is pretty much 90% of the final product. So if you want to make it you need to find a very good quality extra virgin olive oil, which is fruity but not too bitter and not very pungent. The variety Arbequina is by far the best due to its high quantity of linoleic acid (an essential fatty acid) that favours the cohesion of emulsions and sauces. However, any good extra virgin will do. Cornicabra is very popular as is Serrana de Espadán here in Valencia. But if you can’t find these varieties, look for an Extra Virgin ‘Suave’. I have read many recipes throughout the net suggesting sunflower oil and refined oils for this recipe. Please do not use these types of oils as they will definitely not give you the same result and are far less healthy.

The recipe I am going to share with you is the authentic one, the one passed on from generation to generation, not the popular garlic mayonnaises being offered around most of Spain (However, I will also tell you how to make that towards the end of the post). It is a recipe that dates back thousands of years and has spread all over the Mediterranean, so I can assure you it was never made with refined olive oil or sunflower oil. Basically, All-i-Oli is an emulsion of olive oil, garlic and salt, nothing else. The secret to the recipe is in the technique, which does take a bit of practice. This is not mayonnaise, a traditional recipe that originated from Mahon in Menorca, as it does not use egg yolk or lemon.  In the case of mayonnaise, it is the egg that acts as the emulsifying agent and with All-i-Oli, it is the garlic that has the emulsion-producing properties.

Ingredients

Extra Virgin Olive Oil

Garlic

& Rock Salt

How do we make it the traditional way?

To start with, we need a pestle and mortar, not a blender or a mixer. This is a traditional recipe and must be done by hand to achieve the best results.

For this recipe, we will use 100ml of olive oil and 3-4 large cloves of garlic. Depending on how strong you like it, you can add more or fewer cloves to the recipe. As this involves a substantial amount of garlic, it is a good idea to remove the roots of the cloves before starting. This means slicing it down the middle, lengthwise and taking out the core of the garlic. This will help reduce the characteristic bad breath and the taste of garlic coming back up throughout the day. It is the root of the garlic that our stomach finds so hard to digest, and it just seems to linger around for most of the day!

 Once the garlic is peeled and the cores removed, place them in the mortar with a pinch of rock salt and start grinding them. Once we have a lumpy paste, we need to start adding the olive oil. It is very important not to add too much or too quickly. Patience is a virtue with this recipe. Start by adding the oil drop by drop and move the pestle in a circular action from left to right, following the hands of the clock. Once you have started this action, you should not stop until the Ali Oli is ready.

This is when it gets a bit tiring, as you need to apply force as well and keep the pestle moving at a constant speed to draw out the juice from the garlic. Slowly you start adding more olive oil, little by little but always waiting until the previous dose has blended with the emulsion. This continues until you end up with a thick sauce/paste or find the consistency that you prefer. The whole process can take up to 15 minutes. You will probably have problems along the way to achieve an emulsion, it takes practice and isn’t as easy as it sounds but it is really worth the effort! Here is a video that might help ...

For those of you who find it too difficult, there are a couple of tricks that help to keep the garlic moist and facilitate the cohesion of the emulsion. One is adding 3 teaspoons of freshly squeezed lemon juice to the mortar at the same time you add the garlic and the salt. This will help you keep the emulsion stable and also reduce the pungency of the garlic a little bit more.

GARLIC MAYONNAISE.....and cheating

Finally, if you prefer garlic mayonnaise, which isn't as strong, the only thing you have to add is an egg yolk (no egg white) to the garlic with the lemon juice before you start adding the olive oil. Another trick which works with either recipe is making a little ball of dough from a loaf of sliced bread and wetting it with water. You add this dough ball when you add the egg or just before adding the oil and grind it into the mixture, this will help create the emulsion and stop it from separating!

No time? Don't mind cheating a little?....

Although this may be cheating I know dozens of restaurants on the Balearic islands which use this quick method for their popular 'Pan y All-i-Oli' (one of them told me about it) and it goes down a treat, I use it too and to be honest and I have grown to love it!. Sometimes I just find All-i-Oli too strong and this is just perfect. All you will need is the following:

1. Tub of fresh All-i-Oli from the supermarket

2. Hellman's Mayonnaise (Do not substitute for a different mayonnaise)

3. Finely ground Black Pepper

Quite simply, add equal parts of Allioli and Hellman's mayonnaise to a bowl and sprinkle in some black pepper. Mix well until completely blended, sprinkle a little chopped parsley on top and serve with some crispy bread.

In Valencia, it is particularly common to eat All-i-Oli with anything from fried potatoes seasoned with paprika or Black rice which is a dish that uses the ink from squids. It is very versatile and fantastic with vegetables, fish and meats so use it to accompany anything you want.

Gazpacho is one of the most international dishes of Spanish gastronomy. Refreshing, low in calories and very easy to make. It is one of the star dishes of the summer, which, accompanied by a bit of crusty bread and a delicious dessert, will provide a solution to many of our meals this coming summer.

Making gazpacho, in principle, is quite a simple task, but like everything else, it has its tricks and you will eventually tweak it to your liking the more your make it. 

The most popular version of the recipe for this cold soup is tomato, pepper, onion, garlic, cucumber, bread, and oil. Despite the fact that many think that gazpacho is originally from Andalusia, it has been proven that previous recipes already existed. However, there is no doubt that this one is the most famous version of them all. Most versions of this recipe will vary depending on the amounts of vegetables you used, which is why there are so many different flavours, everyone has different tastes -  some prefer more garlic, some less, some more cucumber, some less, in the end, it's really up to you! But as a starting point this is what you need:

Ingredients

800 grams of ripe tomato
1 onion
2 cloves of garlic
1 green pepper
1 red bell pepper
Spanish half cucumber
150 grams of stale bread
1 teaspoon of sweet paprika
1 tablespoon cumin mocha
Salt
1 glass of extra virgin olive oil
1/3 of a glass of sherry vinegar
Water

Steps to take:

Wash all the vegetables well, cut them into medium-sized pieces and put it all in a bowl. Add half of the oil, the vinegar, the salt, the paprika, the cumin and a little water and leave it to marinate in the refrigerator.

After a few hours of marinating, take the vegetables out of the fridge, blend them with a mixer and pass the mixture through a sieve. Then, use the blender again and while blending, add the rest of the oil little by little and ... that's it! All you have to do now is to season with salt and add a little extra vinegar if you prefer more of a kick. You can decorate the gazpacho with some chopped cucumber, peppers and toasted croutons.

As you can see, making gazpacho is really very simple. Adapt the recipe as you see fit and start experimenting! One piece of advice - try and find the best quality ingredients possible - especially the tomatoes, and you can't go wrong. 

At Easter, Spain comes alive with an array of vibrant traditions, including the culinary delights unique to this time of year. The rich tapestry of Spanish cuisine is on full display during Semana Santa, with each region showcasing its own special dishes that are steeped in history and tradition. From hearty soups to delectable sweets, Easter in Spain is a feast for the senses. Let's embark on a gastronomic tour of some typical dishes enjoyed across the different communities of Spain during this festive period.

Sopa de ajo, Castilla y León

Our culinary journey begins in Castilla y León, where the aroma of Sopa de ajo fills the air during Semana Santa. Also known as sopa castellana, this hearty soup is a popular choice, especially after the gruelling processions of Viernes Santo. Made with garlic, paprika, eggs, olive oil, and bread instead of noodles, this dish has its roots in frugality, using leftover bread from previous days. Sopa de ajo is a comforting and flavourful dish that warms both the body and soul.

Patatas viudas, La Rioja

Travelling to La Rioja, we encounter another Easter staple, the Patatas viudas. The name, which translates to "widow potatoes," pays homage to the absence of meat in this traditional dish. Made with potatoes, peppers, onions, garlic, paprika, olive oil, salt, and bay leaves, this simple yet delicious recipe captures the essence of La Rioja's culinary heritage.

Garbanzos con espinacas, Seville

A trip to Seville during Semana Santa would be incomplete without tasting Garbanzos con espinacas. A popular alternative to the traditional 'potaje', this dish features chickpeas and spinach, creating a flavoursome and hearty meal. Garbanzos con espinacas showcases the culinary diversity of Seville and is a must-try for those exploring the region's gastronomic traditions.

Bacalao al pil pil, Basque Country

In the Basque Country, Easter is synonymous with Bacalao al pil pil, a dish that exemplifies the region's love for cod. Made with cod, garlic, olive oil, and a touch of spice from chillies or cayenne pepper, Bacalao al pil pil is a delicacy that tantalises the taste buds. The luscious sauce created from the gelatin released by the fish during cooking adds a richness and depth of flavour to this iconic Basque dish.

Pa torrat, Alicante

Journeying to the province of Alicante, we discover Pa torrat, a traditional dish that has been enjoyed by locals for centuries. Consisting of bread drizzled with olive oil, garlic, and cod, Pa torrat has its origins in the 19th century when it became a popular choice for the faithful looking to refuel during Viernes Santo. Pa torrat continues to be a cherished dish during Easter, often complemented with other ingredients to suit individual tastes.

Hornazo, Zamora

In Zamora, particularly in Salamanca, Hornazo takes centre stage as a savoury treat enjoyed during the post-Easter festivities known as Lunes de Aguas. This empanada-style dish is filled with a medley of ingredients such as chorizo, pork loin, bacon, and boiled eggs, creating a symphony of flavours that delight the palate. Hornazo is a gastronomic tradition that celebrates the end of Lent and the return to indulging in meat once again.

Tortillas de camarón, Cádiz

Heading south to Cádiz, we encounter Tortillas de camarón, a popular choice of appetiser during Semana Santa. These crispy prawn fritters are a delightful accompaniment to the festivities, crafted from prawns, chickpea flour, onions, parsley, and a hint of spice. Tortillas de camarón showcase the culinary ingenuity of Cádiz and are a true testament to the region's seafood heritage.

Monas de pascua, Mediterranean region

As Easter approaches, the allure of sweet treats takes centre stage across Spain. Monas de pascua, a traditional Easter pastry, is a beloved delicacy in various regions such as Murcia, Valencia, Catalonia, and Castilla-La Mancha. This round bread-like pastry with a central egg, whether boiled or chocolate, symbolises new beginnings and abundance, making it a cherished Easter tradition for families and communities.

Pestiños, Andalusia

Delving into the world of sweet delights, we discover Pestiños, a Moorish-inspired treat that captivates the taste buds of those in Andalusia. These square-shaped pastries are crafted from flour, lard, white wine, aniseed, and citrus zest, offering a perfect balance of textures and flavours. Pestiños are often drizzled with sugar or honey, adding a touch of sweetness to this iconic Easter indulgence.

Leche frita, Palencia

Hailing from Palencia in the north of Spain, Leche frita is a popular dessert beloved for its creamy texture and comforting aroma. This delectable sweet is made from milk, flour, and sugar, cooked until thickened to create a velvety custard. It is often served with a sprinkling of cinnamon, sugar, chocolate, coconut, lemon zest, or caramel, adding a delightful twist to this classic Easter treat.

Torrijas and Buñuelos

No Easter feast in Spain would be complete without the presence of Torrijas and Buñuelos, two ubiquitous desserts that have stood the test of time. Torrijas, made from bread soaked in milk, cinnamon, egg, and sugar, offer a decadent and indulgent treat. Meanwhile, Buñuelos, a staple in Madrid, are delectable fritters that boast a light and airy texture, perfect for satisfying sweet cravings during the Easter celebrations.

Semana Santa in Spain is not only a time of reflection and spirituality but also a time to indulge in the country's diverse culinary landscape. From savoury delights to sweet temptations, the traditional dishes of Easter in Spain offer a glimpse into the rich tapestry of flavours that define the nation's gastronomy. So, as you immerse yourself in the Easter festivities, remember to savour these unique and time-honoured dishes that exemplify the essence of Spanish culinary heritage