Welcome to Spanish Pig! We are loctaed at 77 Roncesvalles Avenue, Toronto. We also deliver across Canada and the USA (no perishables to the US, sorry)

Recipes & Hogs Blog

Rice with Cod, Piquillo Peppers and Saffron

by Jonathan Larrad

Rice with Cod, Piquillo Peppers and Saffron

Our family adores this dish. It is festive, sunny and very Spanish and we love that everything is cooked in one pan. We tend to serve it for Sunday...

Spanish Salmon and Lentils

by Jonathan Larrad

Spanish Salmon and Lentils

We make this Spanish salmon and lentil dish very regularly in our house. It’s healthy, flavourful and everybody loves it. The flavours are deep and...

Pasta with Chorizo and Sardines

by Jonathan Larrad

Pasta with Chorizo and Sardines

We initially thought this was an unusual combination of flavours and were really delighted with the final dish. This recipe is based on a recipe ‘Fusilli with Sardines and ‘Njuja’ from The Magic of Tinned Fish cookbook. Instead of ‘nduja, we’ve used chorizo which is similar in flavour and it works really well. The sardines and chorizo meld together creating a robust sauce for the pasta, resulting in a hearty, warming dish, packed with flavour.

Escalivada with Anchovies and Olives on Grilled Bread

by Jonathan Larrad

Escalivada with Anchovies and Olives on Grilled Bread

Escalivada is the Spanish word for roasted vegetable salad, similar to a ratatouille. In this version, we've used smoky roasted eggplant, piquillo ...

Stuffed Chicken Wrapped in Serrano Ham

by Jonathan Larrad

Stuffed Chicken Wrapped in Serrano Ham

If you’re looking for an impressive dish, you’ve come to the right place. We’ve given this chicken roulade a Spanish flair with the addition of some flavourful Spanish ingredients. The chicken breasts are stuffed with goat’s cheese, piquillo peppers (roasted red peppers) and spinach and then wrapped in Serrano ham. Seriously good and dinner party worthy.
Posted in Piquillo peppers, Serrano ham

Migas

by Jonathan Larrad

Migas

Migas is a traditional Spanish dish, originally introduced by shepherds as a breakfast dish to make use of leftovers. The name ‘migas’ translates to ‘crumbs’ in Spanish, because the main ingredient in this recipe is breadcrumbs, ideally from day-old bread. It is the perfect way of using up yesterday’s bread in a very tasty way! We love having this for a comforting winter brunch.
Posted in chorizo, morcilla, recipes

Pan Con Tomate

by Jonathan Larrad

Pan Con Tomate

Pan con tomate (or bread with tomato) is a simple and versatile Spanish dish made with bread, ripe tomatoes, garlic and extra virgin olive oil.

Chickpeas with Spinach

by Jonathan Larrad

Chickpeas with Spinach

This recipe of Garbanzos con Espinacas is typical dish from Seville and is often served as a tapa. Made with cumin, saffron and paprika to inject lots of flavour into these simple and healthy ingredients, it is easy to make and incredibly satisfying. We like to serve it as a side dish with meat or fish or as a main dish served with grilled bread on the side. 

Top 10 Spanish Recipes of 2021

by Jonathan Larrad

Top 10 Spanish Recipes of 2021

Bring the taste of Spain home with these simple Spanish recipes! We've rounded up our top ten most visited Spanish recipes in 2021 from the Hog´s Blog. On this list, you'll see many of the traditional tapas bar classics, along with some heartier main dishes and versatile sauces that will add a Spanish flair to your dishes. 

Mussels with Chorizo

by Jonathan Larrad

Mussels with Chorizo

A simple, yet flavourful dish, all made in one big pot. Mussels always add a sense of occassion to a meal, and this version with chorizo, white win...

Seafood Paella

by Jonathan Larrad

Seafood Paella

Originating in Valencia, in the east coast region of Spain, paella is the quintessential Spanish dish, typically served at lunchtime. So bright and festive, from the saffron infused bomba rice and the rich broth, to the variety of seafood and vegetables, paella is the perfect dish to share loved ones for a special occassion. 

Roasted Presa Ibérica with Mojo Verde

by Jonathan Larrad

Roasted Presa Ibérica with Mojo Verde

When thinking about special occasion meals, we often gravitate to turkey or roast beef, especially this time of year. However, this roasted pork recipe, with its vibrant and zingy green sauce is a delicious way to liven up a special meal.

Mojo Verde (or green sauce) originates from Spain’s Canary Islands and is famously served there with papas arugadas (wrinkly potatoes), which are boiled and heavily salted baby potatoes, so salted that their skin goes wrinkly. Made from cilantro, garlic, olive oil and cumin it is a refreshing sauce that keeps well in the fridge and goes very well with any meat, fish or grilled veggie dish.