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Recipes & Hogs Blog

Polyphenols: The Spanish Secret to Longevity, Deliciousness, and Maybe Even Superpowers?

by Jonathan Larrad

Polyphenols: The Spanish Secret to Longevity, Deliciousness, and Maybe Even Superpowers?

At Spanish Pig, we take our olive oil very seriously. And by seriously, we mean we practically drink the stuff. Why? Because Spanish extra virgin o...

Spanish Chorizo and Manchego Stuffed Mushrooms

by Jonathan Larrad

Spanish Chorizo and Manchego Stuffed Mushrooms

Serve these Spanish Chorizo and Manchego Stuffed Mushrooms as a delightful appetizer at your next gathering, and watch them disappear quickly...

Morcilla & Rioja

by Jonathan Larrad

Morcilla & Rioja

It doesn't get a lot more Spanish than this! A popular recipe that uses morcilla, or Spanish blood sausage. We used Rioja but any decent Spanish re...

Asparagus with Alioli

by Jonathan Larrad

Asparagus with Alioli

White asparagus is a versatile ingredient that can be prepared in a variety of ways. Its subtle flavor and tender texture make it an excellent choi...

Mojama with Marcona Almonds and EVOO

by Jonathan Larrad

Mojama with Marcona Almonds and EVOO

This is so simple to put together that we aren't even sure if it qualifies as a recipe!  Basically you want to cut your mojama as thinly possible, ...

Salmon & Chorizo

by Jonathan Larrad

Salmon & Chorizo

Inspired by a Jamie Oliver recipe from his brilliant  "5 Ingredients" cook book, this dish is simple yet full of flavour. We have been a bit chefy and used smoked salmon caviar to jazz up the recipe even more but you can omit that stage if you like. 

Sardines and Eggplant Recipe

by Jonathan Larrad

Sardines and Eggplant Recipe

This lovely recipe, inspired by the wonderful "Tinned Fish Cookbook", is a great way of using high quality canned sardines and will serve two as a starter or a generous main course for a hungry person. The use of both hazelnuts and pistachios give this recipe a North African twist and is the perfect meal for the sunnier days ahead of us. 

 

Avocado Tuna Salad

by Jonathan Larrad

Avocado Tuna Salad

We love the simplicity of this salad with its well balanced citrus flavours and it's array of textures, from the creaminess of the avocado to the f...

Asparagus with Manchego Cream

by Jonathan Larrad

Asparagus with Manchego Cream

Spaniards love their white aspargus, you will find them in salads all over Spain but they are also the perfect centre piece for this recipe. Canned...

Matrimonio (Marriage) Montadito

by Jonathan Larrad

Matrimonio (Marriage) Montadito

One of our new favourite things to eat is this montadito, called Matrimonio which is Spanish for marriage. This is our adaptation of the classic, w...

How to Build a Spanish Charcuteria Board

by Jonathan Larrad

How to Build a Spanish Charcuteria Board

If you´ve ever wondered how to build a beautiful charcuterie board, look no further. We´ll walk you through the steps to build this stunning board ...

Endive Salad with Cantabrian Anchovies and Manchego

by Jonathan Larrad

Endive Salad with Cantabrian Anchovies and Manchego

A sophisticated twist on the famours Waldorf salad, this recipe from the Tinned Fish Cookbook by Bart Van Olphen is well worth making. We enjoyed it for lunch, but it would also make a very elegant appetizer for a dinner party. The Cantabrian anchovies create a really nice balance to the bitter endive and celery as well as the tangy apples and cheese.  The combination is absolutely delicious!