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Estofado is a traditional Spanish beef stew. It is another great meal to have on a cold winter’s day or evening as it will warm you through to your bones. Try it!

Note: It is important to keep the carrots reasonably large otherwise they will melt into the stew due to long cooking times.

Ingredients

Serves 4 (as a main course)
Total cooking time: About 1 hour and 50 minutes.

3 tablespoons of good quality olive oil
500g stewing beef
250g carrots peeled and cut into large chunks Read more »

With the cold and rain making Spain not the most pleasant place to live presently, there’s nothing I like better than curling up in front of the fire with a hot bowl of lentejas. Many traditional Spanish dishes include pulses from lentils to all sorts of small or flat or large beans, chickpeas, cannelini beans, rice etc. Upon visiting Spanish restaurants, you will often see lentils offered as a first dish of a “Menu del Día” (day menu). Lentils, although they might not look particularly appetising, are a filling, nutritious and tasty dish.

This dish below can also be made without the requisite chorizo and serrano ham to make an entirely satisfying vegetarian option. Read more »

Tortilla de patata is my favourite Spanish food. And it’s so easy to make, you’ll probably be quite surprised! It is a typical Spanish dish consisting of an egg omelette with fried potatoes. Frequently it also includes onion depending on region or taste. It is usually served in Spanish bars as a tapa. (small portion)

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

You will need:

(serves 2-4)

1 cup olive oil
four large potatoes (peel and cut into small pieces about 2mm thick)
salt to taste
four large eggs
one large onion, thinly sliced (optional, but I always add it as I love the taste)

1. Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don’t stick. Alternate layers of potato and onion.
2. Cook slowly, over medium heat. Do not fry or the potatoes will be cooked on the outside but raw in the middle. Turn occasionally until potatoes are tender, but not brown yet. They must be loose, not stuck together. Read more »

Ingredients for a gazpacho:
6 tomatoes
1 cucumber
1 onion
2 garlicks
1/2 red pepper
1/2 green pepper
1/2 spring onion
50 g serran ham
100 g crumb of bread
100 ml olive oil
1 egg
2 spoons of Xeres vinegar Read more »