Category Archives: Recipes

Patxarán

Patxarán (Basque and Pacharán in Spanish) is a sloe (and other botanicals) infused aniseed liqueur which is very popular in Navarra and País Vasco, but you will find it all over Spain these days. Patxarán dates back to the Middle … Continue reading

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Arroz con Conejo

Arroz con Conjo is a simple rice dish with rabbit and mushrooms – this is a version of Arroz de Montaña (mountain rice), which sometimes includes snails. Sadly I could only find two (trying to eat my vegetables in the … Continue reading

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Brandada de Bacalao

Brandada de Bacalao is a delicious emulsion of salt cod, potatoes (not always), olive oil, garlic and milk (or cream). The dish comes from the Països Catalans (Catalan speaking countires), Catalunya, Valencia, the Balearic Islands, Andora and Roussillon in France. … Continue reading

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Conejo al Limón

Conejo al Limón, is a very simple Spanish dish of braised rabbit with a lemon, garlic and herb sauce. All the ingredients come from the old world and it’s not hard to believe that the Iberians were eating similar at … Continue reading

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Conejo con ‘Nduja

I bought a wild rabbit last weekend and was looking for a new Spanish recipe to do it justice. I was inspired by one of Janet Mendel’s recipes, from her book Traditional Spanish Cooking – Conejo a la Mallorquina (Mallorcan … Continue reading

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Lomo de Orza

Lomo de Orza is an old fashioned Spanish method of curing and preserving pork loin in lard (manceta de cerdo), very much like duck confit. Preserving pork in it’s own fat is thought to predate duck confit by several centuries. … Continue reading

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Manteca de Cerdo

Spanish Manteca de Cerdo, when translated, is pig butter, but you are more likely to know this product by it’s English name, lard. The word lard comes from the Latin lardum (fat) – in Catalan the translation is llard and … Continue reading

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Patatas Revolconas

Patatas Revolcanos (tumbled or rolled potatoes – perhaps like lava flowing downhill) is a simple pork and potato dish from Central Spain, typically Ávila, Salamanca, Cáceres and Toledo. The potatoes are roughly mashed with pimentón de la Vera and Torreznos de … Continue reading

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Arroz al Horno con Albóndigas

Arroz al Horno con Albóndigas (oven cooked rice with meatballs) is a typical rice dish from the province of Castellón in Valencia (in the Valencian/Catalan language it’s called  Arròs amb pilotes). This type of dish is a variation on Valencian … Continue reading

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Bacalao con Samfaina

Bacalao con Samfaina (bacallà amb samfaina in Catalan) is a traditional salt cod dish from Catalunya, served on religious holidays, such as Christmas Eve or Good Friday. Samfaina, (also spelled Sanfaina and Xamfaina) is a dish of cooked vegetables, similar … Continue reading

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