Best Spanish Recipes

Tortilla is a simple dish made of potatoes, eggs and often onion. Traditionally high-fat because potatoes are deep fried to make it, I have replaced the deep-fry process with boiling and grilling to avoid the use of most oil. As a result, this variation should be easier on the scales while remaining delicious and easy to make.

Calçots are a variety of scallion (Blanca Grande Tardana) native to Tarragona in Catalonia, Spain. Calçots are milder than onions and look similar to small leeks. The most traditional way of eating calçots is in a calçotada, a popular event held between the end of winter and March or April, where calçots are consumed massively. Calçots are traditionally roasted over fire in an outdoor oven but they can also be cooked in a grill, a conventional oven or on top of the stove. Calçots are traditionally served on top of upturned roof tiles, which are used as serving trays.

Romesco is a sauce originating in Tarragona, Catalonia, that is typically made from almonds and hazelnuts, roasted garlic, olive oil and nyores – small, dried red peppers. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables, particularly calçots.