Spanish Cuisine

Salt cod cooked in a silky garlic and olive oil emulsion, traditional from the Basque Country. Ingredients (Serves 4) 600 g salted cod (bacalao), desalted 200 ml extra virgin olive oil 4 garlic cloves, thinly sliced 1 small dried chili or ½ tsp chili flakes Salt, to taste Fresh parsley, for garnish (optional) Preparation Desalt the cod: Soak salted cod in water for 24–48 hours, changing the water several times. Drain and pat dry. Prepare the pil-pil sauce: Heat olive oil in a

Oven-roasted leg of lamb, seasoned with garlic, rosemary, and olive oil, a traditional Spanish dinner favorite. Ingredients (Serves 4–6) 1.5–2 kg leg or shoulder of lamb 4–5 garlic cloves, minced 3 tbsp extra virgin olive oil 1 tsp smoked paprika (optional) 1–2 sprigs fresh rosemary or thyme Salt and freshly ground black pepper 100 ml white wine or water Preparation Prepare the lamb: Preheat oven to 180°C (350°F). Pat lamb dry and make small incisions to insert garlic slivers

Light, spiral-shaped sweet pastry from Mallorca, sometimes filled with cream or pumpkin jam. Ingredients (Makes 8–10 pastries) 500 g all-purpose flour 100 g sugar 10 g salt 25 g fresh yeast (or 8 g active dry yeast) 200 ml warm milk 3 large eggs 100 g unsalted butter, softened Powdered sugar, for dusting Optional filling: pumpkin jam (cabello de ángel) or custard Preparation Prepare the dough: Dissolve yeast in warm milk with a pinch of sugar. In a large bowl, combine flour,

Fried milk pudding, crispy outside and soft inside, often dusted with cinnamon and sugar. Ingredients (Serves 4–6) 500 ml whole milk 100 g granulated sugar 50 g all-purpose flour (plus extra for coating) 25 g cornstarch 1 cinnamon stick Zest of 1 lemon 2 eggs, beaten Vegetable oil, for frying Cinnamon sugar (for dusting) Preparation Infuse milk: Heat milk with the cinnamon stick and lemon zest until just below boiling. Remove from heat and let infuse 10 minutes, then strain.