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A Journey Through the Cuisines of the Valencian Community and Andalusia

The dehesa, pure bellota Ibérico ham, the elaboration process for an extra virgin olive oil (EVOO), the cradle of Spanish rice and the authentic recipe for paella valenciana. All of this and more was on the menu for a group of Canadian chefs and Austrian journalists during a recent trip to Spain. The following is a description of the tour, as well as a few of their impressions from the trip.

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Foods & Wines from Spain on Amazon
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News | Jan 19 2018

Tempranillo Craft Beer?

Castile-Léon craft beer maker Mica has done it again, this time with an innovative new "harvest" brew that's made with Tempranillo grapes from famed Spanish wine region Ribera del Duero.

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Recipe of the week
Time

Over 2 hours

  • 200 gr white beans
    500 gr potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    300 gr pork backbone
    25 gr lard
    3 l water
    salt
  • 7 oz white beans
    1 lb potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    10.5 oz pork backbone
    0.875 oz lard
    5.25 pint water
    salt
  • 0.875 cup white beans
    1 lb potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    1.375 cup pork backbone
    0.125 cup lard
    12.75 cup water
    salt
Product of the week

Granada de Elche PDO

Granada Mollar de Elche / Granada de Elche is the fruit of the Mollar de Elche variety of the species Punica granatum L., classes Extra and I as defined in the Codex Standard for pomegranates. The product is characterised by its acid-sugar balance, creamy yellow to red outer skin and the anthocyanin content of the arils, which gives them a deep pink to red colour.


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