Recipes with olive oil — spaanse keuken
Rabo de Toro – Authentic Spanish stew from Andalusia
Traditional Spanish recipe with beef, wine and extra virgin olive oil Whenever I get the chance to eat this in Spain, I love it. Rabo de Toro is a classic Spanish stew that originated in Andalusia, particularly in cities like Cordoba and Seville. This authentic Spanish recipe is rich in flavor, easy to prepare, and a wonderful example of how extra virgin olive oil forms the foundation of Spanish cuisine. Whenever I get the chance to eat this in Spain, I love it. The dish is slowly simmered with vegetables and wine until the meat is so tender it falls...
Ajoatao de Jaén – Authentic Spanish recipe from the Sierra de Segura
Traditional dish with extra virgin olive oil from the Sierra de Segura, Andalusia Ajoatao is a traditional dish from Jaén , originating in the mountainous Sierra de Segura region. This is one of those authentic Spanish recipes where olive oil plays a starring role. Ajoatao —also called Ajo atao (the "j" is pronounced "g")—is a creamy purée of potato, garlic, egg yolk, and extra virgin olive oil , emulsified to perfection. This recipe reminds me of my grandmother's cooking skills. Whenever we were on vacation in Spain, she'd prepare lunch early in the morning, always consisting of a hot dish....
Zarzuela (Spanish fish stew)
Ready to tickle your fingers for this delicious Spanish dish? A few weeks before Christmas, my mother called me to ask if I would like to have Zarzuela, a kind of Spanish fish stew, with different types of fish during Christmas. Normally for Christmas I make a Beef Wellington, leg of lamb, rack of lamb or we go gourmet, so this was a tasty and pleasant change. I already made the Beef Wellington a few days ago for a group of friends, so I didn't mind not making a second one. On Christmas Day, my father was cooking in the...
Esparragos verdes a la plancha (grilled green asparagus)
During my childhood, we went every year during the summer holidays to visit my grandparents and their family in my father's native village; Los Prados de Armijo. This village is located in the middle of the olive trees and is split in half by a valley, so you could take a walk (uphill) to the other side via a winding road around the valley. While walking past my uncle's goats and chickens, I can still remember rosemary and asparagus growing wild at the edge of the road. Because of that memory, it is perhaps one of my favorite vegetables that...
