Food

How to make Arroz a la Cubana

Despite the name (Cuban-style rice), this is a Spanish dish that is popular in the Canaries, almost certainly because it makes use of locally grown bananas. It's a simple, light meal, often served as a starter with a three-course lunch, it's suitable for vegetarians and it's popular with all ages. Here’s our recipe on how to make it.

Lanzarote’s liquid gold

Food, Magazine

Olive oil is known as “liquid gold” – a name that hasn’t been so far from reality after recent price increases - and Lanzarote is making great strides to join the oil producing club.

Lanzarote’s crystallised history

Food, Magazine

Lanzarote’s salt-works are beautiful and still productive, the legacy of an ancient industry that continues to the present day.

How to make Sardinas al ajillo

Food, Magazine

The classic way to eat sardines – grilled on a barbecue with a little lemon – is difficult to beat, but if you fancy a change, and are fond of garlic, why not try them in the classic Spanish al ajillo style? Here’s our recipe on how to make it.

Where to get the best Churros on Lanzarote

Food

Churros are the local breakfast of champions, delicious, deep-fried wands of dough that are the perfect way to set you up for the day. On the Canaries they're just as popular as they are elsewhere in Spain and are a tradition well worth discovering. Here are a few of our favourite churrerías.

How to make Puchero

Food, Magazine

The Canarian puchero is the local version of European one pot, three-dish boiled recipes that include Madrid's famous cocido and the French pot-au-feu. Here’s our recipe on how to make it.