Cusine From Spain

Marina prepares delicious albondigas - Spanish meatballs. See notesfromspain.com for full details.

Castillian chicken in a Catalan kitchen. See notesfromspain.com for more details and a full recipe.

A warming fish stew from the Basque country. See notesfromspain.com for full details and the recipe.

Wild mushrooms stewed in garlic and white wine - another great tapa from Cuisine from Spain - see notesfromspain.com for details.

Roast lamb and patatas a lo pobre ..... wow! See notesfromspain.com for full details.

Marina takes on the local butcher as she tries to out-do his Pincho Moruno kebabs! See notesfromspain.com for the full recipe.

Marina prepares one of the most classic deserts on the Spanish menu - Natillas -  a delicious cinnamon custard. See notesfromspain.com for full recipe details.

Marina prepares clams with a delicious sauce and fiery Galician peppers. See Notes from Spain.com for full details and to comment.

Marina cooks a delicious garlic chicken dish. See www.notesfromspain.com for full details.

The Catavino crew come round for some serious grilling (that's Barbequing to us Brits ;) ), while we chat about BBQ culture in Spain and abroad, fine Spanish wines, why Spanish ingredients are so good, and Marina tells us about two great summer salads. This podcast goes hand in hand with the almost simultaneously recorded podcast over at Catavino radio, where we do some serious wine tasting before the food chat here gets underway. See www.notesfromspain.com for full details.

Marina brings us another summer classic, Ensalada Campera! See www.notesfromspain.com

As the temperatures rise in Madrid, Marina decides it's time for that summer classic, Gazpacho! See www.notesfromspain.com for details and to comment.

Marina brings you a delicacy from the Mediterranean, Leche Merengada, a delicious cinamon and lemon drink or desert. See notesfromspain.com for full details.

Marina takes us off to Tenerife to sample the spicy local speciality, Mojo Picon.

Marina prepares the Cordoban speciality Salmorejo.

Marina takes us to a local 'tasca' to try Razor shells and prawns, then rustles up Gambas al ajillo at home.

Marina prepares Pure de Verduras (vegetable soup) and Lubina al Horno (Sea Bass).

Marina takes us on a tapas tour of Madrid before preparing Pimientos Asados, red peppers, at home.

We taste some of Spain's fine extra-virgen olive oils and explain how to make one of the simplest, healthiest and most delicious tapas in Spain - Pantumaca.