Paella recipe

Spanish culinary emblem, Paella is originally from Valencia, though it has today many variants with ingredients from the different regions of Spain. It’s basically a cook of rice with chicken, duck, rabbit and snails, but with common variants as the seafood paella (with fish or seafood) and the mixed paella (with meat and fish paella).

(see below for French version - voir ci-dessous pour la version française)

Casa Chema cooks the "Best Fabada in the World"

From 2011 March 27th, Casa Chema's fabada holds the title of "Best Fabada in the World", given by the juror in the first International Contest of Fabada in Villaviciosa, Asturias. To the contest applied 15 of the best restaurants in this region, famous to be home of Fabada in Spain.

Fabada (rich stew of beans and pork)

Fabada (rich stew of beans and pork) is one of the ten most popular dishes in Spanish cooking, but in Asturias, where it comes from, it's nearly a religion. It's a strong meal, very suitable for winter time.

Caserio San Benito, fine restaurant and museum in a XVII century manor house

Caserio San Benito came up in 1991, although the project of restoration of the “cortijo” (typical Andalusian countryside manor house) started 20 years before. Since then, it has been a resounding success and now Caserio San Benito has become one of the most prestigious restaurants in Malaga province. This comes along with both a creative and traditional menu where quality is a standard. Rice with rabbit, Salmorejo, Crumbs, and porridge with fried bread and brown Honey, are good examples.

Cordovan Salmorejo with Serrano Ham and Egg

If there’s one dish by excellence that represents Cordoba, it would be the Cordovan Salmorejo. Made of a tomato, bread and olive oil base, salmorejo is a creamy cold soup, similar to gazpacho but thicker, offered as a starter at all bars, taverns and restaurants in Cordoba and most Andalusia.

Migas ("Crumbs")

Migas are a typical dish to take advantage of leftover bread. They are typical in the centre and south of the Iberian Peninsula, especially in La Mancha, Murcia, Andalusia, Extremadura and Aragon, and also in the Portuguese region of Alentejo. 

Flamenco Eggs

"Huevos a la Flamenca" (Flamenco Eggs) is one of the most representative dishes of Andalusian cuisine. Its name comes from the colour red of tomato and the white polka-dots the cooked eggs look like.

Churros

Churros are a typical Spanish meal, consisting of dough of flour, water, sugar and salt, which is inserted into a device called “piping bag” that forms cylindrical strips of one finger thick, ready to be fried in olive oil. They are usually eaten as breakfast, dipped in hot chocolate, coffee, or sprinkled with sugar. 

Torrijas

This traditional dessert can be found in Spain with different names and variations. Torrijas are a dessert of great antiquity. Probably the origin of them was the interest in convents to use the leftovers, in this case, the day before bread.