The Casa Manolo journal
Spanish Food Blog
Good food starts with a little curiosity. Discover Spanish ingredients, find your next favourite wine, and bring more Spain to your table.
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Spanish Food Blog
Marcona almonds are often recognised by a rounder, flatter shape than many familiar almond varieties. On the table, their value is simple: a crisp, savoury bite that fits between olives, cheese and a drink. Seasoning matters as much as variety. Salt, olive oil, truffle or spice can shift the role of the almond, so taste before choosing the rest of the board.
Piquillo peppers are useful because they bring sweetness, soft texture and a gentle roasted character without demanding a long recipe. Open the jar and they are already close to a finished tapa. Treat them as a prepared ingredient: drain carefully, taste before seasoning and keep the filling or garnish simpler than the pepper.