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.
Spanish Food Blog
Understand the difference between salt-cured anchovies and vinegar-marinated boquerones, then choose how to serve them.
Put together a relaxed supper for two with ham, cheese, olives and a bright seafood plate, without overfilling the table.
Compare paprika-led chorizo, peppery salchichón and whole-muscle lomo, with simple serving ideas for each.
Practical guidance for storing, slicing and serving Spanish chorizo, salchichón and lomo, with clear advice for opened packs and whole pieces.
A clear guide to Fino, Manzanilla, Oloroso and Pedro Ximénez, with serving temperatures, food pairings and the easiest style to try first.
Jamón comes from the hind leg; paleta comes from the shoulder. Compare flavour, yield, carving and formats to choose the right Ibérico cut.
A practical Spanish charcuterie board guide with serving quantities, meat choices, accompaniments and an easy formula for entertaining.
A practical guide to choosing Manchego by age, flavour and occasion — from mild semi-cured wedges to deeper, extra-matured styles.
Bellota, Cebo and Pata Negra tell you different things about Ibérico ham. Once you separate...
Discover how to elevate your dining experience with Spanish wine pairings with tapas, Jamon Iberico, and Manchego,.
Good Jamón Ibérico needs very little preparation. Store it according to its format, bring only...
A good Spanish food order starts with an occasion: a gift to open, a tapas...