Check out this sexy Spanish dessert. This is a wonderful and easy sweet to accompany any meal, but certainly one of Moroccan or Spanish origin. We include it in one of our cooking classes during our Feast for the Senses program in Marrakech, Morocco. But we love southern Spain so much, that we have added a Culinary Adventure in Seville.
During our Culinary Adventure in Spain, The Scintillating Flavors of Seville, we stay at two amazingly charming properties: a historical boutique hotel in the old center of town and an hacienda filled with bougainvilleas in the countryside. This balance of urban and rural environments energizes us and opens us to even more flavor possibilities.
At the Hacienda de San Rafael we are lucky to be allowed into the sacrosant realms of the kitchen, ruled by Chef Isabel with a masterful hand and kind smiles. During our last visit she shared this wonderful recipe with us, perfect for guests for easy enough for everyday lunch.
Moist cod gets topped with fresh tomatoes with a touch of sherry – delicioso!
During our Seville: The Scintillating Flavors of Seville culinary adventure, we spend several wonderful days at Hacienda San Rafael, a stylish countryside manor. During one of our cooking classes we learned this fabulous dish. The secret is to rush it to the table as soon as it’s ready! Clams don’t wait…
1 kilo of clams
8 garlic cloves finely sliced
A bunch of parsley finely chopped
1 cup of manzanilla sherry
1 tablespoon flour
Salt and pepper
First clean the clams by soaking them in a bowl with cold water and a small handful of salt. Add enough salt to the water so it tastes like seawater. Soak the clams for 2 hours and then rinse them in plenty of cold water.
Gently fry the garlic in olive oil until golden and add the clams. Add the parsley, sherry, sprinkle with the flour, and season with salt and pepper to taste. Place over strong heat and cover with a lid. Leave until the clams open (just 2-3 minutes) and remove from the heat. Serve immediately with crusty bread.
Tortilla is one of the quintessential Spanish dishes. It is usually served as a side dish, tapa, snack or even in a Sandwich. Although we have yet to embrace the idea of sandwiching potatoes between two slices of bread, we love it. We prepare tortillas in our culinary adventures in Seville, Granada and even in Morocco, just mere miles away on the other side of the Mediterranean. Enjoy!
1 lb 2 oz. potatoes, peeled and diced
3 oz. olive oil
1 onion, peeled and diced
Optional: Smoked Spanish Chorizo sausage
1. Fry the potatoes in very hot olive oil until cooked through but not browned.
2. Then add the onions and cook until soft.
Preparing quail can be intimidating for some people. Isabel, the chef at Hacienda de San Rafael near Seville , showed us how to prepare them so they are succulent and delicious. The addition of sherry truly elevates this dish!
3 onions, cut lengthwise
2 garlic cloves, peeled (but not chopped)
1 chicken stock cube
2.5 cups solera sherry
Salt and pepper
No trip to Spain would be complete without sampling their famous rice dish, paella. The ingredients vary from region to region but we made this particular paella during our last culinary adventure in Seville: The Scintillating Flavors of Seville . While visiting Granada for our Culinary Retreat in the Alpujarras Mountains program, we prepare our paella with peas and chicken on an outdoor fire. Try both and see which one you prefer!
12 oz. prawns
12 oz. squid
3 tablespoons olive oil
1 onion, peeled and chopped
2 tomatoes, chopped
1 clove garlic, peeled and minced
½ red bell pepper
Prawn stock (see #1 for recipe)
Pinch saffron threads
1 lb rice
Spanish people are proud of their vegetables, and their ham! Broad beans are the fava beans of Spain. This dish can be seen in tapas bars, or on menus as a starter, and it is traditionally served in Spanish homes as a side dish.
2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves
6oz. Spanish Jamon Serrano (ham),
1lb 2 oz. broad beans, fresh or frozen
½ cup dry white wine
1. Over medium heat, pour olive oil in a large saucepan. Add onion and crushed garlic. Cook over medium heat, stirring often, until the onion softens and add the ham.
2. Add the broad beans and wine and cook over high heat until the liquid is reduced by about half. Reduce the heat to low-medium, cover and cook for 10 minutes.
3. Uncover and simmer for another 10 minutes or until the broad beans are tender and most of the liquid is evaporated.
Serve hot as a tapas dish with crusty bread or as a side dish. Great with a poached egg on top. Or better yet, taste it during out Culinary Adventure to Seville, Spain. Olé!