Cuisine
From regional peasant cooking to high-end modernist techniques, explore the raw ingredients, wood-fired methods, and regional traditions that define Spanish cuisine.
Spanish cooking spans a massive spectrum, from the rustic, fire-led traditions of the Basque country to the precision-focused avant-garde kitchens of Catalonia. At its core, this cuisine relies on a deep respect for raw ingredients, heavily driven by regional microclimates, coastal catches, and cured meats. For a UK kitchen, understanding Spanish food means looking past cheap tapas stereotypes and focusing on the meticulous balance of olive oil, garlic, pimentón, and vinegar.
Success lies in mastering fundamental techniques and avoiding common pitfalls. Over-handling rice in a paella destroys the starch structure; you need a gentle simmer to achieve a proper socarrat crust. Knowing how to emulsify a pil-pil sauce using the natural gelatin from cod skins, or balancing the acidity in a cold gazpacho, requires precision. Sourcing is also critical. Substituting cheap alternatives for Iberico pork or DOP saffron ruins the integrity of these regional dishes.
Here, we gather practical guides, technical deep-dives, and menu inspiration. You will find breakdowns of classic tapas, modern plating styles, and wood-fire grilling techniques to adapt for your own service.
8:48Discover how Madunia in Ibiza masters live-fire cookery with whole turbot. Learn the professional techniques for heat zone management and bone-on grilling on the open hearth.
10:43Learn how to master the classic Spanish technique of mussels escabeche with contributor Jenny Dorsey and Catalonian chef Sergi de Meià.
14:12Step inside Madrid's rebellious three-Michelin-starred powerhouse DiverXO. Discover how Chef Dabiz Muñoz tear up the fine dining rulebook with avant-garde techniques, intense global flavours, and theatrical service.
18:41An editorial analysis of VORO, Mallorca's exclusive two-Michelin-starred establishment. We unpack Chef Álvaro Salazar's approach to modernist Mediterranean cuisine and hotel-based operational excellence.
5:44Discover how Michelin-starred chef Tom Kerridge adapts the classic Spanish paella into a fast, streamlined dish ideal for high-volume pub menus and casual dining formats.
8:37Master the art of Andalusian gazpacho with Chef Jean-Pierre’s professional guide to balancing acidity, achieving emulsification, and delivering perfect texture contrast.
13:56A Michelin-starred peer offers a refreshing, critical perspective on Asador Etxebarri, the world's renowned wood-fired restaurant, analysing the technical realities behind the culinary hype.
17:23Master the technical keys to the perfect Basque cheesecake with ChefSteps. Learn how batter resting, a two-stage bake, and carryover cooking deliver a burnished top and custardy centre.
10:40An editorial review of Dabiz Muñoz's Michelin-starred RavioXO in Madrid, examining how the three-time World’s Best Chef dismantles and rebuilds the concept of pasta through a hyper-creative, global lens.
16:40Discover how Chef Paulo Airaudo merges Italian heritage with Basque ingredients at the two-Michelin-starred Amelia in San Sebastián, creating a masterclass in cross-cultural fine dining.
3:52A professional look at scaling down the classic Spanish tortilla de patatas for single-portion service, focusing on gentle oil-poaching and egg tempering.
6:29Discover how to master a simplified, one-pan Spanish paella. This professional overview breaks down the essential techniques of fat rendering, rice toasting, and perfect seafood timing.
5:40Discover the fundamental culinary techniques behind authentic Spanish seafood paella, from building a rich sofrito base to selecting the correct rice and mastering delicate seafood timing.
14:05Learn how master Spanish chef José Andrés prepares a traditional chicken and vegetable paella over an open fire, focusing on key heat-control techniques, stock infusion, and achieving the perfect crispy socarrat.
14:21Master the art of the perfect Spanish tortilla with this professional guide focusing on oil selection, starch balance, and egg emulsification for a velvety, runny centre.
8:05Discover the culinary secrets of Spanish cuisine. Learn how to master the perfect paella socarrat, cook a custardy tortilla de patatas, and properly present Jamón Ibérico.
5:23Discover the culinary secrets of Spanish tapas. This professional guide explores the techniques behind iconic dishes like gambas al ajillo and huevos rotos, alongside operational insights for high-margin bar menus.
18:01Discover the precise mechanics of authentic Spanish paella. Learn the technical rules of the rice-to-liquid ratio, why you must never stir, and how to master the coveted socarrat crust.
4:27Discover the art of authentic Valencian paella with Chef Amadeo Faus. Learn how seasonal adaptability and precise heat management define this iconic Mediterranean classic.
28:21Discover how to masterfully combine the smoky depth of Cajun jambalaya with the aromatic saffron soul of Spanish paella in this elegant, one-pot fusion rice recipe. Perfect for high-volume catering or premium weekend service.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
The library is just the prep work
A free account on The Chef's Circle app gets you a professional portfolio, a way in with chefs and kitchens across our 1.6 million-strong following, and a cut of the ad revenue on the content you make.
