In Spain, chef Omar Allibhoy tells me, nobody talks about Spanish cuisine. Of course, they talk about food; I think you could probably make a credible argument that they talk about little else.

This Spanish dish is perfect as just some simple, skin-on fried potatoes chunks, a sprinkle of cotija cheese and a “spicy ...

Patatas bravas as they should be: crisp, olive oil-fried potatoes topped with a tomato sauce, well-flavoured with hot pimentón and sharpened with a little vinegar. For the salsa brava, heat the ...

Spanish cuisine is very regional,” he says in a Zoom interview from his home in London, where he moved from Madrid two decades ago. “In fact, you would really never hear anybody use the phrase ...