Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local groc
I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain. What is the ingredient that makes the Spanish paella so partic
I have a recipe that calls for "Cooking Chorizo" (in the UK). What is this? Would normal cured chorizo be an acceptable substitute?
Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Span
I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mou
We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salt
Spanish Tapas is some of the best food I know. I've been to a lot of great restaurants all over Europe. I've bought some books, and tried different recipes for
I made an escalivada (eggplant, red pepper and onion in the oven, peel, cool) yesterday, and today I've added gelatin to make a nice presentation. I used about
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
I have some leftover microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of "authentic" Spanish omelette.
I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seem
In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate th
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, to
Answering this question, I made an ass of myself claiming that Onions are not used in a real Paella. Tomatoes neither. Paprika / Pimentón neither as th
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I
Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant. How
Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature
I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cook
I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked o
I was bought a paella pan for my birthday. It had a small label on it with only the brand name on, which I've since washed off. It is steel (I think), with rubb