Traditional Anchovies: You will learn the cold pickling technique applied to a classic Spanish dish. This recipe is part of the  Pickles, Marinades and Escabeches course, with Chef Jorge Lanuza.

Cherry Gazpacho: A modern and refreshing version containing basil oil and feta cheese powder. This recipe is part of the  Mediterranean Cuisine course, with Chef Dani Garcia.

Fried Anchovies in Sevillian Marinade: Learn to prepare a traditional Seville-style marinade with Jerez vinegar and Pimentón de la Vera, followed by the perfect frying technique. This recipe is part of the Contemporary Andalusian Cuisine course, with Chef Julio Fernández.

Betanzos-Style Spanish Omelet: The secrets to making an ultra-creamy tortilla de patatas. This recipe, named after its town of origin, uses thinly sliced potatoes. This recipe is part of the Spanish Omelet course, with Chef Clara Villalón.

Pickled Cauliflower from the Kitchen Garden: A comforting, homemade vegetable dish. This recipe is part of the Spanish Home Cooking course, with Chef Pepa Muñoz.

Ham Croquette: A step by step guide, from the béchamel and ham bone broth to perfect breading and frying. This recipe is part of the Croquettes course, with Chef Chema Soler.

Onion, Cod and Potato Rice: An award-winning paella chef shares the key to making brothy rice over a wood fire. This recipe is part of the  Wood-fired Paellas course, with Chef Noelia Pascual.

Squid in its Ink: An introduction to Basque cuisine with an avant-garde twist, featuring baby squid, tomato-vodka foam, and a tapioca crisp. This recipe is part of the Basque Cuisine. course, with Chef Xabier Goikoetxea.