Packed with delicious tastes of the sea using gourmet scallop pâté and mussels dressed in a white escabeche.
This recipe uses delicious paprika infused pasta and pairs it with one of the most famous tapas around: gambas al ajillo or ‘garlic prawns’.
Quicker and easier than making paella, this dish is equally full of flavour but lighter without the rice. A perfect dish for hot summer days.
Delicious Portuguese inspired sardine pâté paired with another Mediterranean favourite, salt-cured capers, and set alight with some spicy Spanish paprika.
A traditional Spanish way to cook fish. The salt acts to trap the flavours in the fish as it cooks and the Sea Bass becomes juicy and flavoursome.
Empanadas are originally from Galicia where they are prepared as large pies. An alternative way is to serve as individual pastries, known as Empanadillas.