Index

Aioli Ají de Gallina: Creamy Walnut Chicken Ajoblanco: white gazpacho Al-Andalus culinary legacy: Moorish flavour architecture Alfajores: Arab-Andalusian honey pastries Alioli, Crema Catalana, and Catalan Technique All-i-pebre: eel with garlic and paprika Almonds in Iberian cooking: technique and tradition Alvarinho / Albariño: the cross-border grape Anticucho: Heart Skewers and Marinade Anticuchos: Grilled Beef Heart Arbequina olive oil: Catalonia's delicate standard Arnadí: Valencian pumpkin and almond sweet Arroz a banda Arroz al horno valenciano Arroz con Leche (Naturally Gluten-Free — Rice Pudding)

Bacalao al Pil Pil Bacalao al pil-pil Bacalao: Salted Cod Preparation Bacalhau à Brás Beef Jerky Berberechos al natural: cockles from the ría Borrajas: Aragonese borage preparation Burnt Basque Cheesecake (La Viña Origin — High Temperature, No Crust)

Cabrales: Asturian blue cheese cave aging Cachopo Caldo gallego Caldo Verde Callos a la madrileña: Madrid tripe stew Canelons catalans: Catalan stuffed pasta Catalan cuisine (mar i muntanya and romesco) Cazón en adobo: marinated dogfish Cecina de León: air-dried beef Chichi Fregi Chorizo vs chouriço: the Iberian sausage divide Churros: Choux-Adjacent Fried Dough Churros con Chocolate Cochinillo segoviano: slow-roasted suckling pig Cocido Madrileño: The Madrid Boiled Dinner Cocido madrileño: the three-course boil Cordero lechal: Castilian roast milk-fed lamb Crema Catalana Croquetas de Jamón Croquetas: The Spanish Béchamel Fritter Cuban Santería/Lukumí: The Orisha Food System Cumin in Iberian cooking: the Moorish inheritance

Encebollado de rape: monkfish with onion Escalivada: Catalan Roasted Vegetables Escudella i carn d'olla Espárragos blancos de Navarra: white asparagus service Espinacas con garbanzos

Fabada asturiana Fabada Asturiana Fideuà Filloas: Galician crêpes Francesinha Frango Piri Piri Fréginat and Catalan Charcuterie Fritura andaluza

Gambas al Ajillo Gâteau Basque Gazpacho Gazpacho: Cold Raw Soup Gazpacho Manchego: Warm Flatbread Stew Gazpacho: The Cold Soup That Was Once Bread Gazpachuelo malagueño: warm emulsified fish soup

Hojiblanca olive oil: Andalusia's balanced variety Huevos a la flamenca: Andalusian baked eggs

Idiazábal: Basque Smoked Cheese Idiazábal: smoked Basque sheep's milk cheese

Jamón carving: the cortador technique Jamón ibérico: curing stages and grading Jamon iberico de bellota — Dry-Curing Technique Jamón Ibérico: Understanding the Product Jock Zonfrillo and the Modern Native Kitchen: From Survival to World Stage Judiones de la Granja: giant white beans

Kokotxas al pil-pil

La Cocina Catalana: El Sofregit y la Picada La Cocina Vasca: Txokos y Técnicas Tradicionales Lacón con grelos: Galician salt pork with turnip greens Lomo embuchado: cured pork loin

Manchego: the sheep's milk standard Marmitako de bonito Mazapán de Toledo: almond-sugar confection Mel i mató: Catalan fresh cheese with honey Migas extremeñas: fried breadcrumbs Mojo canario: the Canary Islands sauce tradition Morcilla de Burgos: blood sausage technique MS Theory — Wine Regions of Spain & Portugal

Pa amb tomàquet: the Catalan bread technique Padrón peppers: the one-in-ten technique Paella Valenciana Paella Valenciana: The Authentic Rice Dish Paella Valenciana: The Dish That Everyone Gets Wrong Pan con Tomate (Pa amb Tomàquet) Pantxineta: Basque cream pastry Papas arrugadas con mojo: Canary Islands salt-wrinkled potatoes Pastéis de Nata Patatas a la riojana: potato and chorizo stew Patatas Bravas Percebes: harvesting and cooking barnacles Picual olive oil: Andalusia's bold standard Pimentón de la Vera: smoked paprika technique Pimentón: Spanish Paprika Pimientos del piquillo: Navarran roasted peppers Pimientos de Padrón Pintxos: Basque Bar Technique Pintxos: The Basque Bar Bite Culture Piperade — Basque Eggs with Peppers and Tomatoes Piperrada: Basque Pepper and Egg Preparation Pisto de Murcia: the smoky variation Pisto manchego: La Mancha's vegetable stew Poleá: Andalusian anise pudding Porrusalda: Basque leek and potato soup Pulpo a la Gallega: Galician Octopus Pulpo a la Gallega (Pulpo á Feira)

Quinoa: Andean Grain Technique

Rabo de toro estofado Romesco Romesco: Catalan Pepper and Nut Sauce Romesco Sauce (Catalan — Roasted Pepper, Almonds, Pimentón) Rosca de Reyes (Epiphany — Mexico and Spain)

Saffron in Iberian cooking: La Mancha's gold Salmorejo Cordobés Salmorejo cordobés Salsa verde vasca Salt B1-16: Lomo Ibérico — Spanish Cured Pork Loin Embuchado Salt B1-17: Cecina de León — Spanish Air-Dried and Cold-Smoked Beef IGP Salt cod rehydration: the Iberian desalting technique San Basilio de Palenque: The First Free Black Town in the Americas Sawara: Spanish Mackerel Preparations and Japan's Premier Autumn Sashimi Fish Sawara Spanish Mackerel Spring Kyoto Treasure Sephardic Dishes: The Moorish Legacy She-Crab Soup Sobrasada mallorquina Socarrat: the paella crust technique Sofrito Sofrito and sofregit: the Iberian base Sofrito Español: The Foundation of Spanish Cooking Sopa de ajo: Castilian garlic soup Spanish Charcuterie: Chorizo and Lomo Spanish rice technique (paella and sofrito) Spanish tortilla and egg technique Spherification — Basic (Sodium Alginate + Calcium Chloride) Suquet de peix: Catalan fisherman's stew

Tarta de Santiago Tasso Ternasco de Aragón: Aragonese milk-fed lamb Ternate and the Clove Islands: Food at History's Epicentre The Three Traditions: Ashkenazi, Sephardic, Mizrahi Torta del Casar: Extremaduran raw milk cheese Tortilla Española Tortilla Española: The Potato Omelette Tortillitas de camarones Trinxat: Catalan kale and potato cake Ttoro: Basque Fish Stew Tumbet: Mallorcan layered vegetable bake Turron and Spanish Confectionery Turtle Soup Txakoli: The Basque Wine and Pintxo Relationship Txangurro a la donostiarra Txistorra: Navarran and Basque fresh sausage Txuletón a la brasa

Venencia technique: drawing sherry from the cask Vieiras a la gallega: Galician scallops

Xató: Catalan winter salad