In Miriam Garcia’s School Of Tapas series, it’s now time for a classic ingredient to appear. The Spanish Chorizo.
Spanish tortilla is maybe one of the most famous Spanish dishes, an omelette made with potato.
Homemade apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa from Miriam Garcia.
Marinated porcini mushrooms in a escabeche of tomato, onion, olive oil, vinegar and spices, served on toast.
There’s no garlicky fierceness in these very Spanish garlic soup shots, only delicious mellowness.
Miriam Garcia with one of the most classic Spanish tapas – fried padron peppers.
Cod brandada from Catalonia is a traditional fish spread made with cod, olive oil, garlic and milk, with the most Mediterranean flavors.
Serve this refreshing appetizer with a chilled beer and your guests will be delighted.
A delicious sliced layered vegetable dish typical for the Mediterranean island of Mallorca.
A tapa made of cute tiny bell peppers stuffed with delicious Spanish tortilla.
Salmon cooked in wine, olive oil, vinegar and pimentón, served on toast as a tapa – Berasategui style.
Ibérico ham and fresh figs on straw potato nests, a wonderful combination of flavors.
Grilled cuttlefish in bite-sized pieces, dipped in a mild roasted garlic alioli.
Miriam Garcia blends up a refreshing raw cold soup with melon and white wine, perfect for those super hot summer days.
Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages.
Miriam Garcia decides to change her mindset and try to think like a non-Spaniard looking for scrumptious, colorful and easy-to-make tapas.
Miriam Garcia travels to the great historical city of Granada and comes back with… some new recipes.
Miriam Garcia let’s us in on the secrets to making perfect Spanish Easter Torrijas, the Iberian answer to French Toast.
It’s Christmas again. No, wait, that’s not true! But Miriam Garcia turns a typical Christmas confectionery into an ice cream that deserves to be eaten all year.
Bienvenido to Miriam Garcia, our Madrid correspondent, who delivers a delicious classic dish from the Spanish capital.