"I like to think that my kitchen can engrave special moments in the memory of people"

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
My professional values are love for the product, taking care of the technique, elegant execution, and respect for nature and the environment.
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I know the best recipes come from respect for the product and love when cooking it.

Discover new flavors and learn the secrets of the best dishes of Spanish gastronomy

This week, I’m bringing you a dish you’ll find in almost every bar and restaurant across Spain: a delicious salad that brings back memories of family summers. It’s perfect to take along and enjoy anywhere, whether at the beach or out in the countryside.

It might be one of my all-time favourite dishes. Whenever I visit my family, my mom always makes sure there’s a bowl of this goodness waiting for me; it just makes the visit that much sweeter.

Like many dishes in Spanish cuisine, this salad has countless variations; from its luxurious origins to more local and modern interpretations. Today, I want to share my version: simple, budget-friendly, and deeply satisfying. It stays true to tradition while adding a fresh, flavorful twist that balances textures beautifully. 

Before we dive into my updated version of Russian salad "Ensaladilla Rusa", it’s worth looking at its origins, a dish as popular as it is debated. Though many in Spain consider it a national classic, the salad originated in 19th-century Russia. Lucien Olivier, a Belgian-French chef at the elegant Hermitage restaurant in Moscow, created it. His original recipe was luxurious, including ingredients like caviar, venison, ox tongue, pickles, and a secret mayonnaise dressing that remains a mystery.

Over time, and as it travelled through Europe, the dish was simplified and adapted to suit local tastes and available ingredients. In Spain, it evolved into a family and bar staple made with potatoes, carrots, peas, tuna, egg, and mayonnaise. Though every household and bar has its special version. And since cooking is always evolving, here’s mine: a Russian salad with its own identity, full of flavour and respect for the original.

800 g / 1.75 lb / 4 cups diced potatoes (3 medium)

150 g / approx. 5.3 oz / 1 cup diced carrots (2 units)

150 g / 5.3 oz / 1 cup drained canned tuna in oil

100 g / 3.5 oz / ⅔ cup pickles, finely chopped

100 g / 3.5 oz / ⅓ cup olives, pitted and sliced

100 g / 3.5 oz / ½ cup½ onion, very finely chopped

1 teaspoon Dijon mustard (or your preferred type)

4 tablespoons olive oil from the tuna can

Peel the potatoes and carrots. Boil them whole in salted water: about 10 minutes for the carrots and 20 minutes for the potatoes, depending on size, until tender but not very mushy.

In a separate pot, boil the eggs for 10 minutes. Cool everything under cold water. Peel the eggs and set them aside.

Lightly boil the shrimp for 1–2 minutes in a small pan. You can add a splash of olive oil and a pinch of salt to enhance the flavour. Cool them quickly, then chop them finely — reserve 4 or 5 whole shrimp for garnish.

After all the ingredients have cooled, combine the chopped potatoes, carrots, shrimp, tuna, pickles, olives, and onion in a large bowl.

I used a frying rack to press the potatoes, eggs and carrots into small bits; some mash is okay; that creamy texture is part of the charm. 

You can also use a slotted spoon or dice everything with a knife. Save one yolk for garnish.

In a small bowl, mix the mayonnaise with the mustard, lime zest, and lime juice. Add a bit of olive oil from the tuna can and salt to taste.

Pour half of the dressing over the salad and gently mix until coated, being careful not to mash the ingredients too much.

Transfer the salad to a serving dish or bowl. Cover with the remaining dressing to create a smooth, glossy top.

Decorate with the reserved shrimp (sliced in half if you like), extra pickles and olives, some bits of tuna, and finish with grated egg yolk over the top.

I like to serve this in a large dish in the middle of the table for everyone to help themselves. But you can also make elegant individual portions; this salad is perfect for creative plating.

I hope you enjoy this Russian salad as much as I do every time I make it. If you give it a try, let me know how it turned out, or if you added your own twist!

Have a Tasty Day, and see you in the next recipe!

Spanish-Style Russian Salad: A Classic Tapas Recipe

I’m bringing you a dish you’ll find in almost every bar and restaurant across Spain: a delicious salad that brings back memories of family summers. It’s perfect to take along and enjoy anywhere, whether at the beach or out in the countryside.

Takoyaki is one of my favourite Japanese street foods, and its name says it all: tako means octopus, and yaki refers to something warm, grilled or fried. If you’ve ever strolled through the bustling streets of Japan, especially in Osaka, you’ve probably come across food stalls preparing these delicious, golden-brown balls. They’re a festival favourite and a must-try for any street food lover.

Takoyaki was cooked for the very first time in the 1930s by Tomekichi Endo, an Osaka street food vendor. The absence of rice flour in Osaka’s cuisine and the large number of octopuses that inhabit its seaside were key factors in its invention. In the 1930s, due to the severe impact of the global economic crisis on Japan, Osaka, as an industrial city, experienced unemployment and poverty. With lower incomes, many families could not afford rice, which was more expensive than other staple foods like wheat flour. Takoyaki are inspired by an earlier dish called akashiyaki, a softer, eggier version of these octopus-filled balls. 

Today, takoyaki is an essential part of Osaka’s food culture, so much so that it has become a city symbol. This cute, smiling octopus represents the dish’s popularity in the region.

Takoyaki pan, Takoyaki-Ki  たこ焼き器 

In Osaka, it’s common for families to own a special takoyaki grill pan with round moulds to achieve that signature shape. If you’re considering making them at home, I highly recommend getting one; it makes all the difference! 

So this week, I want to bring that authentic street food experience to your kitchen. Traditional takoyaki is a fritter crispy on the outside, creamy on the inside, and topped with a rich combination of takoyaki sauce, Japanese mayo, nori flakes, and bonito flakes that dance with the heat. Each bite is an explosion of umami flavour.

200 g / 1 ½ cups takoyaki flour (or substitute with weath flour + 2 tsp baking powder)

500 ml / 2 cups dashi broth (or fish stock)

100 g (3.5 oz) cooked octopus, cut into small pieces

2 tablespoons chopped fresh spring onions

2 tablespoons crispy tempura bits tenkasu (optional)

Takoyaki sauce (can be substituted with okonomiyaki or tonkatsu sauce)

A handful of Katsuobushi dried, bonito flakes

Mix the flour, baking powder (if using), eggs, dashi broth, soy sauce, ginger, and a pinch of salt in a large bowl or a blender. Whisk well until the batter is smooth and lump-free. Transfer it to a squeeze bottle or any container that makes it easy to pour into the pan.

Lightly grease a Takoyaki pan with vegetable oil and heat it over medium-high heat.

Fill each pan mould to the brim with batter. It’s okay if it slightly overflows.

Place a piece of octopus in each mould and sprinkle with spring onion. If you like, add tempura bits  for extra texture. I didn’t add them in this version.

Use skewers or takoyaki sticks to rotate the balls 90 degrees once the base starts to brown. 

Pour a little more batter to help form a round shape, then give them a final turn until they become completely spherical. Cook for about 5–7 minutes, or until golden brown, crispy on the outside, and fully cooked.

Transfer the takoyaki to a plate and drizzle with takoyaki sauce and mayonnaise in a zigzag pattern. Sprinkle with aonori seaweed and finish with a generous topping of katsuobushi, letting the bonito flakes dance with the heat.

 And here is a twist: besides the classic octopus-filled takoyaki, I decided to experiment with a fusion recipe. I had some leftover Roasted Cod from a previous dish, so I came up with a version inspired by traditional Spanish buñuelos de bacalao. The result? A perfect balance between the light, airy texture of takoyaki and the deep, rich flavour of cod.

This recipe is for those who love Japanese food or want to try a creative fusion with a touch of Spanish cuisine. 

I hope you enjoyed this trip to Japan through one of its most iconic street foods. Stay tuned, because this month we’ll keep travelling the world to bring you another delicious dish that has stolen my palate.

Takoyaki, delicious Japanese Octopus Fritters

Takoyaki is one of my favourite Japanese street foods, and its name says it all: tako means octopus, and yaki refers to something warm, grilled or fried. If you’ve ever strolled through the bustling streets of Japan, especially in Osaka, you’ve probably come across food stalls preparing these delicious, golden-brown balls.

 Some recipes are more than just food. They carry memories, traditions, and the warmth of home. This cod dish is one of them. I grew up watching my mother prepare it, and from the very first bite, it became one of my childhood favourites.

What makes it so special is the cod's delicate saltiness, the raisins' natural sweetness, and the crunch of pine nuts coming together in perfect harmony, creating an irresistible dish.

It wasn’t until years later that I realized my mother had unknowingly reinvented a classic Bacalao a la Catalana. After trying the original, she made it her own, adding her unique touch and turning it into the version I know and love today.

This week, I want to take you on a journey through the fascinating history of cod, share this delicious recipe, and give you some tips on how to make the most of this timeless ingredient.

Salted cod is a traditional preservation method in which cod is cured with salt. This process dehydrates the fish, intensifies its flavour, and gives it a firm texture, allowing it to last for a long time without refrigeration.

Salted cod is a key ingredient in countless Spanish recipes, and I love using it.

Although its origins lie in the cold waters of the North Atlantic, its popularity grew over the centuries thanks to trade between Spain and Portugal and its incredible ability to be preserved.

It is said that the first to dry cod were the Vikings of Norway when the exiled Thorwald and his rebellious son, Erik the Red, travelled to Iceland, Greenland, and Canada in the 10th century. From their expeditions, we inherited cured cod, as they needed a way to survive. They preserved the fish in the freezing air until it lost four-fifths of its weight, turning it into something edible but as hard as wood, which they would break with their axes and chew on for hours.

This practice quickly took hold in Norway and Iceland, where they built cod drying stations to sell it to the rest of Europe. Soon, it reached the Basque Country, where salt was introduced into the preservation process, influenced by Mediterranean techniques used for curing meat.

The longer it was preserved, the easier it was to trade in inland regions. Basque fishermen found cod to be a goldmine, and although they never revealed where they caught it—since they were not seen fishing in northern seas—centuries later, it was discovered that they crossed the Atlantic to the mouth of the Saint Lawrence River (North America).

Another characteristic that made cod ideal for salting was its lower fat content compared to other fish. Even today, this distinction remains: Atlantic-caught cod is considered the best in the world, while farm-raised cod is less suitable for this preservation technique.

However, its real boom came with the expansion of the Spanish Empire and Christian fasting rules, which prohibited meat consumption on certain days. This made cod a key ingredient in many traditional recipes, from Bacalao al Pil-Pil in the Basque Country to Bacalao a la Vizcaína, cod fritters, Malagueña Salad, or Vigilia Cod and chickpeas Stew.

Today, cod is sold in various cuts, with the loins and belly being the most well-known. However, tails, heads (including cocochas, "cheeks"), and even cod tongues, roe, liver, and swim bladder (known as "Pajarito") are used in high-end gastronomy. Not to mention the famous cod liver oil, which was used in the 19th century to treat rickets and later valued for its high vitamin A and D content.

Roasted Cod with Raisins and Pine Nuts Recipe

Prep Time: 20 minutes (excluding soaking time)

2 salted cod loins (about 500 g / 1.1 lbs)

150 ml / 5 fl oz / ⅔ cup water or fish broth

Desalt the Cod by soaking the salted cod in cold water for 16 to 32 hours, depending on its thickness. Change the water every 6 to 8 hours and taste it occasionally. It's ready when the water is almost salt-free and the cod has doubled in size.

Make sure the fish is completely bone-free before proceeding with the recipe.

Coating and Frying. Lightly coat the cod loins in flour and fry them in a pan with extra virgin olive oil over medium heat until golden brown. Remove and set aside.

Remove excess oil from the pan, then sauté the finely chopped onions over low heat until they caramelize.

Add the pre-soaked raisins and stir well to blend the flavours, then add the toasted pine nuts.

Deglaze with Wine by pouring in the white wine and let it reduce for a few minutes.

Add the water or broth and return the cod loins to the pan. Transfer to a preheated oven at 200°C (392°F) and bake for 7 to 10 minutes.

The dish is now ready to serve! Bring the pot directly to the table for a rustic presentation, or plate the portions individually for a more modern look.

How to make Roasted Cod with Raisins and Pine Nuts

Some recipes are more than just food. They carry memories, traditions, and the warmth of home. This cod dish is one of them. I grew up watching my mother prepare it, and from the very first bite, it became one of my childhood favourites.

Last month, I set out to create a unique dessert for Valentine's Day, inspired by the ingredients that have symbolized love throughout history. After a little research, I found four elements that perfectly capture that romantic feeling: strawberries, chocolate, violets, and roses. With them, the recipe I'm sharing with you today was born!

The fresh and easy recipe I bring you today is ideal for Valentine’s Day. You can surprise your partner or turn it into a fun plan to cook together—or simply treat yourself! The important thing is to enjoy both the process and the delicious result.

This sweet dish combines three elements. The first is a delicious, creamy sorbet made with the season's first strawberries and delicate red rose petals.

Next, I melted chocolate and combined it with pistachios and rose petals to create a crunchy chocolate shell around the sorbet. It was easy to make, yet the result was surprisingly delightful.

The third element is a tribute to childhood: a cotton candy made with traditional violet candies from my hometown, Madrid. Its silky violet flavour and surprising texture envelop this romantic dessert, evoking the unmistakable taste of childhood memories.

They are peculiar candies that have been made since 1919 always using natural violets in their elaboration, and thanks to their unmistakable flavour and its great fame among the royalty of the twentieth century, have become an icon of the Spanish capital.

Having a cotton candy maker at home can be challenging, so consider using natural violet petals instead of violet cotton candy. However, if you can purchase a machine, making cotton candy is quite enjoyable, and they typically range from 20 to 50 dollars or euros.

Ready to fall in love while making it? Let's get to work!

Strawberry and Rose Sorbet,  Chocolate Pistachio Crunchy and Violet Cotton Candy Recipe

Preparation time 4 hours (including freezing time)

700 g / 1,54 lb / 24,7 oz fresh strawberries

1/2 tablespoon of edible rose water (adjust to taste, available in speciality stores)

100 g / 0,22 lb / 3,5 oz of sugar (adjust according to the sweetness of the strawberries or use other sweeteners such as agave syrup or honey).

200 g / 0,4 lb / 7 oz of dark or milk chocolate (quality chocolate, with at least 60% cocoa for dark chocolate)

50 g / 0,11 lb / 1,76 oz pistachio nuts (shelled, preferably unsalted)

1 teaspoon of virgin olive oil (optional, for an additional shine to the chocolate)

Mix the sugar, star anis, rose petals, and water in a saucepan. Heat over medium heat until the sugar dissolves completely, forming a light syrup. Remove from the heat and let it cool completely. Once it is cool and has rested for 30 minutes, filter it and save it for the next step.

In a blender or food processor, add the strawberries with the cooled syrup, and the rose water. Stir in the lime juice. Blend everything for a minute and strain the juice to remove the seeds (optional). 

Pour the mixture into a bowl. Pour the mixture into a freezer-safe container. If you do not have an ice cream maker, place the container in the freezer and stir every 30-45 minutes with a fork for 3-4 hours. This will prevent large crystals from forming and give a smooth texture. What I did was once it was completely frozen and before serving it, I put it through the food processor and it was a super silky texture.

Prepare the nuts. Lightly toast the pistachios in a skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. This will enhance their flavour. Chop and let them cool completely before using.

Melt the chocolate in a Bain Marie. Place the chocolate in a heatproof bowl over a saucepan of simmering water. After a couple of minutes stir until the chocolate is completely melted.

You can melt it also in the microwave: Place the chopped chocolate in a microwave-safe bowl and heat in 3-8-second intervals, stirring between each one to prevent burning. Use a bit of extra virgin olive oil, and add it to the melted chocolate to give it a shiny finish.

Line a tray with baking paper or a silicone mat, then pour the melted chocolate over the tray and spread it with a spatula in a thin layer (3-5 mm thick). Sprinkle evenly with the roasted and crushed pistachios and the bits of rose petals. Press lightly so that they adhere well.

Place the tray in the refrigerator for at least 30 minutes, or until the chocolate is completely hardened.  Once solidified, remove the chocolate from the tray and break it into irregular pieces with your hands or a knife.

Crush the candies in the food processor, and avoid leaving the sugar too fine. It should have a grain texture similar to regular sugar. Then mix it with the 35 g of sugar.

Preheat the machine, and pour the contents into the central reservoir. When you see the caramel threads start to form, pick it up with a wooden stick, turning it around so that it rolls up and forms the cotton wool.

Prepare a spoon in hot water. Take the spoon out of the water, dry it, and with a pendulum and rotating movement try to get a nice quenelle. You can visit my Instagram to see the video where I made the quenelle.

Then put some violet cotton and finish it with a rose petal and the chocolate tile broken into pieces.

I hope this recipe has awakened your romantic and creative side. Valentine's Day is the perfect excuse to experiment in the kitchen and surprise those you love the most (or yourself!). This dessert is not only a tribute to love, but also to the little details that make every bite memorable.

If you dare to prepare it, don't hesitate to share the result with me, I'd love to see your creations! Find more recipes, tips and curiosities in my social networks or the link to the article about the symbolism of the ingredients.

Have a Valentine's Day full of love and unforgettable flavours! ❤️

Flavours of Love: 4 Historical Ingredients for Valentine´s Day

Find a Cotton Candy Maker in Amazon (Spain and USA)

Strawberry and Rose Sorbet Recipe: Freshness and Love

I’ve always believed that food has a unique way of communicating our feelings. Regarding love, ingredients can tell stories more powerful than words. Throughout history, many foods have nourished the body, evoked emotions, symbolized deep aspects of love, and played leading roles in rituals, traditions, and romantic gestures.

With Valentine’s Day just around the corner, I’m looking for new ideas for my next recipe, so I´ve been exploring some ingredients historically associated with love. And after some research, I’ve chosen four ingredients that, apart from being personal favourites, are perfect for creating a romantic dessert that I’ll soon share with you to gift to your loved ones.

With their deep red colour and heart-like shape, strawberries have been associated with passion and fertility since ancient times. During the Renaissance, strawberries were highly appreciated for their sweet taste and vibrant appearance, making them a symbol of beauty and desire. They were a popular gift in royal courts and among the nobility, and it was believed that gifting strawberries to someone was an act of affectionate love. Due to their juicy red shape, strawberries were associated with the lips and the heart, two symbols strongly linked to love and passion.

An intriguing fact is that in the 18th century, there was a practice called floriography, or the "language of flowers and fruits," where specific meanings were assigned to various flowers and plants. Within this framework, strawberry blossoms symbolized fidelity and everlasting love. Their shape and colour inspired the notion of a passionate, enduring relationship that would never fade.

It’s no surprise that this symbol-laden fruit is a staple of romantic dinners. There’s nothing more tempting than biting into a juicy strawberry, its vibrant sweetness exploding in your mouth and evoking the very passion it represents. Today, strawberries are commonly enjoyed on their own, with cream, dipped in chocolate, in elaborate desserts, or even paired with a glass of champagne.

Roses are more than just the universal visual symbol of love—they’re also culinary treasures across various cultures. From Middle Eastern rose water to French desserts adorned with delicate petals, roses add a uniquely romantic and aromatic touch to dishes.

Cleopatra, famed for her legendary romances, would perfume her meals and wines with rose water. She believed the fragrance of roses could ignite passion and elevate the sensory experience of those who dined with her.

In Roman mythology, roses took on an even deeper significance. Venus, the goddess of love, mourned deeply when her beloved Adonis died after being wounded by a wild boar. From her tears and his blood, red roses bloomed, symbolizing passion, love, and the tragic beauty of their relationship.

To this day, roses are central to romantic culinary creations. Whether in Turkish delights like Lokum or Indian desserts like kulfi, rose water is an essential ingredient in recipes celebrating love.

Violets are flowers that hold varied and profound meanings depending on their colour. In general, they symbolize the month of February and concepts such as love, humility, faith, and dignity. Blue violets represent love and loyalty, yellow signifies kindness and courage, and white violets evoke purity. These flowers convey unique and special messages with their diversity of colours and symbolism.

With a history dating back to 500 B.C., violets have been cherished for centuries. Initially cultivated in Greece, they were used to make wine and medicines. Their significance appears in various myths, such as Roman mythology, where Venus turned women who aroused her jealousy into blue violets. Even historical figures like Napoleon Bonaparte idolized them, going as far as declaring them his signature flower. Today, these delicate blooms continue to be appreciated in gardens and as houseplants, standing out for their timeless beauty and symbolism.

In gastronomy, violets are a delicate treasure. They lend their floral sweetness to candies, syrups, liqueurs, and infusions. Crystallized violet petals elevate desserts and cocktails, while their presence whispers elegance into salads and teas. Their flavour is a gentle reminder of how love can transform the simplest things into something extraordinary.

The connection between chocolate and romance is as ancient as it is enduring. In Mesopotamian society, cacao played a central role in rituals of fertility and love. Often combined with spices, cacao was consumed as a sacred drink during spiritual and marital ceremonies.

By the Victorian era, gifting chocolates had evolved into a sophisticated expression of love. In 1861, the chocolatier Cadbury introduced heart-shaped chocolate boxes as a Valentine’s Day marketing innovation. These boxes, which doubled as keepsakes for letters and mementoes, quickly became iconic symbols of romantic affection.

Today, chocolate’s association with happiness and endorphins makes it an indispensable part of any romantic celebration, whether it’s moulded into truffles, paired with strawberries, or savoured in decadent desserts.

The connection between certain foods and love is not just symbolic but also chemical. Ingredients like chocolate contain compounds that stimulate the release of serotonin and endorphins, linked to feelings of happiness. Other foods, like strawberries and nuts, are associated with increased energy and overall well-being, reinforcing their reputation as love ingredients.

So With these key ingredients, I’m going to create the perfect dessert for you to share with your loved ones.

As a preview, imagine a smooth and refreshing dessert in which strawberries and roses dance in a delicate dance of flavours, complemented by velvety chocolate.

Stay tuned—a recipe as romantic as these ingredients will be coming your way very soon!

Over time, ingredients like strawberries, violets, roses, and chocolate have taken on deep symbolic meaning, becoming iconic elements of love and passion. Their rich history and captivating flavours are now central to romantic celebrations. This week, I’ll share four enchanting love stories behind these timeless symbols of romance. I hope you will live it.

When we think of Christmas, some flavours automatically evoke nostalgia and joy. Among them, Turrón has a special place on our tables and hearts. But what is behind this traditional sweet that unites generations?

 Beyond being a typical holiday delicacy, Turrón has a fascinating history that goes back to Ancient Greece, crosses the Arab world, and is consolidated in the Mediterranean lands as an expression of culture and tradition.

In this article, in addition to sharing an easy and traditional Turrón de Alicante (Hard almond Turrón) recipe, we will explore how this sweet has travelled through the centuries, adapting, evolving and conquering palates in every corner of the world.

Prepare for a delicious journey that mixes history, flavour and Christmas magic. 

Turrón, that emblematic sweet that accompanies us every Christmas, has a history as rich as its flavour. Its origins take us back to Ancient Greece, where Olympic athletes consumed a mixture of honey and crushed almonds to gain energy, a precursor of the Turrón de Jijona we know today. Later, the Romans adopted it as “cupedia”, according to the writings of Titus Livius and the poet Martial, and even gave its name to the street vendors of Italy: “cupetari”.

But history does not stop there. The Arabs, masters of confectionery, also have an important place in the creation of this sweet. In the 11th century, the medical treatise De medicinis et cibis semplicibus mentions a sweet called “turun”, suggesting that the Muslims brought this delicacy to the Iberian Peninsula during their occupation.

Spanish Turrón has its cradle in the province of Alicante, where it was already famous in the 15th century. The first known recipe appears between 1475 and 1525 in the “Manual de Mujeres”. During the sixteenth and seventeenth centuries, Turrón was a Christmas luxury reserved for the elites, so much so that Felipe II limited its consumption to control expenses.

A town in the province of Alicante, Jijona, became the nerve centre of Turrón, especially after the confectioners' guilds of Valencia tried to regulate its production in Alicante.

With the arrival of sugar from America in the 18th century, new varieties emerged, expanding the range of this traditional sweet.

Today, Spain leads the world production of Turrón, exporting tons to countries on all continents. Jijona and Alicante are still epicentres of this tradition, while localities such as Casinos in Valencia keep the artisanal production alive. The Turrón, more than a sweet, is a bridge between cultures and eras, capable of turning any bite into a journey through history.

Hard Almond Turrón or Turrón de Alicante Recipe

Following the tradition that has travelled from Ancient Greece to our tables, here is a classic recipe for you to enjoy authentic Turron de Alicante or Hard Almond Turrón at home. 

225 g / 1/2 lb / 7.9 oz of raw peeled almonds

A rectangular mould (a silicone or metal mould covered with baking paper).

Prepare the almonds: Toast the almonds in the oven at 180°C / 453 K for about 10 minutes or until golden brown. It is important not to burn them so as not to alter the flavour of the Turrón. Let them cool.

Cook the honey and sugar: In a saucepan over low heat, place the honey and let it melt and caramelize a little for about 5-10 minutes. Then add the sugar and continue to stir gently until well integrated. The mixture should reach a soft ballpoint (about 120°C / 393 K), but you can do this without a thermometer by checking that the mixture thickens and becomes sticky.

Incorporate the egg white:  Whisk the egg white until it reaches stiff peaks. Then, lower the heat and gradually add it to the honey and sugar mixture, stirring constantly. The egg white will add a creamier texture and help bind the ingredients together. You will see how the mixture becomes clear and homogeneous.

Add the almonds: Add the cooled almonds to the mixture, stirring well so that they are covered by the honey and sugar caramel. It is important to mix well so that each almond is enveloped in the mixture.

Place in the mould: Line the mould with rice paper or baking paper. Pour the mixture into the mould and press well with a spatula to make it uniform and without empty spaces.

Place a sheet of rice paper on top (optional) and let the Turrón rest in a cool place for at least 3-4 hours, or until completely hard. You can also leave it overnight for a better result.

Unmold and serve: Once cool and hard, unmold and cut into pieces to taste.

Quality Marcona almonds are the best for this turrón, providing a unique flavour and texture.

To peel the almonds easily, blanch them before for 30 seconds. 

Rice paper (Oblea): This is optional, but it helps the Turrón not to stick and gives a more traditional look. Follow this link to find it.

Storage: Store it in a dry and cool place for a maximum of a week, in an airtight container to retain its crunchy texture.

If you want a harder Turrón texture, make a slightly harder caramel by increasing the caramelization time.

Here I also leave you a series of links to enjoy other Christmas recipes that will surely inspire you for your Christmas celebrations.

10 Ideas for cooking this Christmas with Spanish taste, part 1

10 Ideas for cooking this Christmas with Spanish taste, part 2

Whether you prepare it at home with this recipe or enjoy it at a family dinner table, remember that every bite carries with it centuries of tradition. 

Happy holidays and never miss Turrón on your table!

How to Make Homemade Turrón and Learn about Its Fascinating History

When we think of Christmas, some flavours automatically evoke nostalgia and joy. Among them, Spanish Turrón has a special place on our tables and hearts. But what is behind this traditional sweet that unites generations?