Traditional Spanish rice dish with a variety of meats and seafood.

Paellas

Salchichón

Grilled to perfection over a wood-fired grill.

Steaks

A variety of small Spanish dishes perfect for sharing.

Tapas

Fresh seafood cooked in authentic Spanish style.

Seafood Dishes

Spanish blood sausage, rich and flavorful.

Morcilla

Lomo

Coppa

Chorizo

Traditional Spanish comfort food made from high-quality acorn-fed Iberico pork.

Acorn Fed Iberico Pork

Seasonal vegetables prepared on a wood-fired grill.

Vegetable Dishes

Authentic Spanish ham, cured to perfection.

Heat olive oil in a large paella pan or skillet over medium heat. Add the diced chicken and chorizo sausage. Cook until browned, about 5-7 minutes.

Prepare the Base

Add the chopped onion, red bell pepper, and minced garlic to the pan. Sauté until the vegetables are soft, about 3-4 minutes.

Sauté Vegetables

Stir in the Bomba rice, saffron, paprika, salt, and black pepper. Cook for 1-2 minutes until the rice is well-coated with the oil.

Add Rice and Spices

Pour in the fish stock and bring to a simmer. Cook uncovered for 10 minutes, stirring occasionally.

Add Stock

Add the shrimp and mussels, and reduce heat to low. Cover the pan with a lid or foil and cook for another 10 minutes, until the seafood is cooked and the rice has absorbed most of the liquid.

Add Seafood

Remove the pan from heat and let it sit for 5 minutes. Fluff the rice with a fork, then stir in the green peas. Serve with lemon wedges.

Finish and Serve

Bomba rice

Chicken thighs, diced

Chorizo sausage, sliced

Shrimp, peeled and deveined

Mussels, cleaned

Fish stock

Olive oil

Garlic, minced

Onion, chopped

Red bell pepper, chopped

Green peas, frozen

Saffron threads

Paprika

Salt

Black pepper

Lemon wedges

Cut the pork shoulder and pork fat into small chunks. In a large bowl, combine pork shoulder, pork fat, salt, black pepper, minced garlic, paprika, cayenne pepper, and curing salt. Mix thoroughly until the meat is well coated with the spices.

Prepare the Meat Mixture

Rinse the hog casings in cold water and soak them for at least 30 minutes. Fit the casing onto a sausage stuffer and carefully fill the casings with the meat mixture, being careful not to overstuff. Tie the ends of the casings securely.

Stuff the Sausage

Hang the sausages in a cool, dry place or a curing chamber at around 10-15°C (50-59°F) with 70-80% humidity for 2-4 weeks. Make sure they are not touching each other.

Cure the Sausage

After the curing time, check the salchichón for firmness. It should lose about 30% of its original weight.

Check for Doneness

Once cured, slice the salchichón thinly and serve as a part of a charcuterie board or on its own.

Slice and Serve

Pork shoulder

Pork fat

Cayenne pepper

Curing salt (Prague Powder #1)

Natural hog casings

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 30 minutes. This ensures even cooking.

Prepare the Steaks

Rub the steaks with olive oil, then sprinkle with garlic powder, black pepper, and salt on both sides. Place the fresh rosemary sprigs on top.

Season the Steaks

Prepare your wood-fired grill and allow it to reach a high temperature (about 450°F or 232°C).

Preheat the Grill

Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Grill the Steaks

Remove the steaks from the grill and let them rest for 5 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Ribeye steaks

Garlic powder

Fresh rosemary

In a skillet over medium heat, add the chorizo sausage and cook until browned and crispy, about 5-7 minutes. Remove and set aside.

Cook the Chorizo

In the same skillet, add a tablespoon of olive oil and the Pimientos de Padrón. Sauté for about 5 minutes until blistered. Sprinkle with sea salt and set aside.

Sauté Pimientos de Padrón

In the skillet, add another tablespoon of olive oil and minced garlic. Sauté until fragrant, about 1 minute. Add the cherry tomatoes and cook until they start to burst, about 3-4 minutes. Season with sea salt.

Prepare Garlic and Tomatoes

Cut the Spanish tortilla into wedges and arrange on a serving platter.

Slice the Tortilla

Arrange the cooked chorizo, sautéed Pimientos, garlic tomatoes, and olives on the platter with tortilla wedges. Drizzle with remaining olive oil and garnish with chopped parsley.

Assemble the Tapas

Serve the tapas warm or at room temperature with slices of bread on the side.

Serve

Chorizo sausage

Pimientos de Padrón

Olives (mixed)

Garlic

Cherry tomatoes

Tortilla (Spanish omelette)

Fresh parsley

Bread (for serving)

Sea salt

Clean and devein the shrimp, scrub the mussels, and slice the calamari into rings.

Prepare the Seafood

In a large paella pan or skillet, heat the olive oil over medium heat. Add the minced garlic and chopped red bell pepper. Sauté for about 3 minutes until the pepper softens.

Sauté the Vegetables

Stir in the diced tomatoes, paprika, and saffron. Cook for another 5 minutes until the tomatoes break down slightly.

Add Tomatoes and Spices

Pour in the white wine and fish stock. Bring to a gentle simmer.

Add Liquids

Add the shrimp, mussels, and calamari to the pan. Cover and cook for about 8-10 minutes, or until the mussels open and shrimp are cooked through.

Season with salt and black pepper to taste. Sprinkle with chopped parsley before serving.

Season and Garnish

Shrimp

Mussels

Calamari (squid)

Tomatoes, diced

White wine

Fresh parsley, chopped

In a pot, cook the rice according to package instructions. Set aside to cool.

Prepare the Rice

In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Cook the Onion and Garlic

In a large bowl, combine the cooked rice, sautéed onions and garlic, pork fat (diced), pork blood, spices, and salt. Mix well until all ingredients are evenly combined.

Mix Ingredients

Rinse the hog casings thoroughly under cold water, then soak them in water for about 30 minutes.

Prepare Hog Casings

Using a sausage stuffer, fill the casings with the morcilla mixture, being careful not to overstuff. Tie off the ends securely.

Stuff the Sausages

Poach the stuffed morcilla in simmering water for about 30-40 minutes. Remove from water and let them cool.

Cook the Morcilla

Once cooled, slice the morcilla and serve either grilled or fried, accompanied by bread or as part of a tapas platter.

pork blood

pork fat

rice

onion, finely chopped

garlic, minced

spices (cumin, black pepper, paprika)

salt

hog casings

In a bowl, combine the sea salt, black peppercorns, garlic cloves (crushed), thyme, coriander seeds, and paprika. Mix thoroughly.

Prepare the Cure

Rub the cure mixture all over the pork loin, ensuring an even coating. If desired, pour the red wine over the pork for added flavor.

Cure the Pork Loin

Wrap the seasoned pork loin tightly in plastic wrap. Place it in a dish to catch any moisture and refrigerate for 1-2 weeks, turning it every few days.

Wrap and Refrigerate

After curing, remove the pork loin from the fridge, unwrap, and rinse off the excess salt. Pat it dry with paper towels.

Drying Process

Hang the pork loin in a cool, dry place (ideally at a temperature of about 15-20°C) for an additional 2-4 weeks, until it is firm and has lost some weight.

Air Dry

Once dried, slice the lomo thinly and serve as part of a charcuterie board or with bread.

Pork loin

Black peppercorns

Garlic cloves

Thyme

Coriander seeds

Red wine (optional)

Cut the pork shoulder and fatback into small cubes and mix them together in a large bowl.

Prepare the Meat

In a separate bowl, combine sea salt, black pepper, coriander seeds, curing salt, and minced garlic. Add red wine and mix well.

Mix the Cure

Pour the cure mixture over the meat and fatback. Mix thoroughly to ensure all pieces are coated.

Combine the Mixture

Rinse the hog casings in cold water and soak them for about 30 minutes. Stuff the meat mixture into the casings, making sure to remove air pockets. Tie the ends securely.

Stuff the Casings

Hang the stuffed coppa in a cool, humid place (around 12-15°C) for at least 3-4 weeks, allowing it to cure.

Cure the Coppa

Once fully cured, the coppa can be stored in the refrigerator wrapped in parchment paper or vacuum-sealed.

Storage

Pork fatback

Red wine

Curing salt (Prague Powder #2)

In a large mixing bowl, combine ground pork, smoked paprika, garlic powder, cayenne pepper, oregano, salt, black pepper, red wine vinegar, and olive oil. Mix thoroughly until all ingredients are well combined.

Once the mixture is well combined, shape it into sausage links or patties as desired.

Shape Sausage

Wrap the shaped chorizo in plastic wrap or parchment paper and refrigerate for at least 1 hour to allow the flavors to develop.

Refrigerate

To cook, heat a skillet over medium heat. Add the chorizo and cook until browned and cooked through, about 10-15 minutes. Serve hot.

Cook

Ground pork

Smoked paprika

Oregano

Red wine vinegar

In a bowl, mix the olive oil, sea salt, black pepper, minced garlic cloves, and chopped fresh rosemary. This will be the marinade for the pork.

Prepare the Marinade

Rub the marinade all over the Iberico pork chops, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours for maximum flavor.

Marinate the Pork

Preheat a grill or a heavy skillet over medium-high heat. If you prefer, you can also use a cast-iron skillet for an excellent sear.

Preheat the Grill or Pan

Add the marinated pork chops to the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Cook the Pork

Remove the pork chops from the heat and let them rest for 5 minutes. Squeeze fresh lemon juice over the chops before serving to enhance the flavors.

Iberico pork chops

Lemon

Wash and cut the zucchini, bell peppers, and asparagus into bite-sized pieces. Slice the red onion into wedges.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables with olive oil, minced garlic, fresh herbs, salt, and black pepper. Toss until all vegetables are evenly coated.

Season the Vegetables

Preheat your wood-fired grill to medium-high heat.

Place the seasoned vegetables onto the grill. Cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.

Grill the Vegetables

Remove the vegetables from the grill and serve warm as a delicious side dish or a main course.