Chef H. Delgado

Today I want to share something special. 🎉
FeedSpot, a platform that curates and highlights the best blogs across different categories, has just named me one of the best Spanish food blogs. And while that recognition means a lot, what truly matters is all of you out there, cooking these recipes, sharing photos, comments, and memories.
Thank you for being here. 🙏

🌞Good weather is finally here, and I’ve taken the cooking outside. 🔥
Onion, tomato, pepper, garlic, aubergine and avocado. Simple ingredients, full of colour and flavour. Can you guess what recipe I’m making with them?
Coming soon to the blog. • Link in bio or stories.

What do you think of this red prawn ceviche with a pea leche de Tigre.
This week I’ve been experimenting with these wonderful fresh seasonal peas; and the results are better than expected.
Any ideas on what else I can make with them? ⁉️

I’ve always believed that language learning should feel alive.
Not stressful.
Not academic.
Not like sitting in a classroom memorising rules.

That’s why I created Maison Lingua

A luxury Spanish immersion retreat for adults at the beautiful Finca Paradis in southern Spain, near Málaga - where learning happens naturally through conversation, shared meals, culture, laughter, connection, gastronomy, and wellbeing.

Think slow mornings in the sunshine, long Mediterranean lunches, meaningful conversations, beautiful surroundings, and the joy of truly immersing yourself in Spanish life and language.
Maison Lingua is about so much more than learning Spanish.

It’s about confidence.
Connection.
New experiences.
New friendships.

And giving yourself the space to slow down, grow, and experience something genuinely special.

If your heart lights up at the idea of learning Spanish in a beautiful, relaxed, inspiring environment - this was created for you.

The first Maison Lingua retreat is now open.
I would absolutely love to welcome you.

Visit maisonlingua.com or send me a message to learn more.

Can you guess what dish I’m making with these ingredients?
A tin of piquillo peppers, desalted cod, and a few fresh ingredients. Simple, flavourful and a true Spanish classic.
Recipe coming soon to the blog. 🔗 Link in bio or stories.

The process, the ingredients, the little details. 🧑🏼‍🍳Everything that makes Migas del Pastor a truly unique dish. 🫶🥘
Full recipe on the blog. 🔗 Link in bio.

Have you tried Romesco sauce yet? 🌶️

This is one of Spain’s oldest and most beloved sauces; born in Catalonia centuries ago, made by fishermen and farmers with whatever they had to hand. Roasted tomatoes, garlic, Ñora peppers, almonds, hazelnuts, and good olive oil.

Simple ingredients. Incredible depth of flavour.

It works with almost everything: grilled vegetables, meat, fish, even as a dip. And once you make it, you’ll wonder how you ever cooked without it.🍆🐟🍖

This spring, give Romesco a try. Save the ingredients below and follow the full recipe through the link in my bio or stories. 👇

🌶️Ingredients:

- 750g ripe tomatoes
- 5 garlic cloves
- 2 Ñora peppers or dried red peppers
- 40g toasted & peeled almonds
- 40g toasted & peeled hazelnuts
- 100g bread
- 250ml extra virgin olive oil
- 50ml vinegar
- 1 tbsp sweet paprika
- 1 dried or fresh chilli pepper
- Salt

3,000. That’s a pretty full table. 👏👏👏

And honestly, that’s how I like to think about this, not as followers, but as people gathered around the same curiosity for Spanish gastronomy. The ingredients, the traditions, the regions, and the stories behind every dish.

If you haven’t explored the blog yet, that’s where it all comes together, hundreds of articles on ingredients, wines, recipes, and journeys through Spain. It’s all there for you.

Link in bio.
Thank you for being at this table. 🫶🧑🏼‍🍳🥘

I still had a few photos left to show you… and this recipe truly deserved them
My take on garlic soup, simple, comforting, and full of home-style flavor.
The kind of dish you enjoy slowly and remember for a long time.
👉 Full recipe via the link in bio