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I'm Edu Valor - Let Me Take You Inside Spain's Authentic Kitchen
Spain in a Pan is my life and culinary journey since childhood. Consider it your insider's guide to Spanish cuisine, with tradition and authenticity as the common thread throughout the site.
A mix of freshly made tapasMy Spanish roots introduced me to a rich and diverse kitchen, shaped by the regional diversity and history of the Iberian Peninsula.
There's something special about those whitewashed villages, with hills covered in vineyards and olive trees. Walking down the narrow streets, you can catch the appetizing aromas from local restaurants.
This is one of the many reasons people are drawn to Spain — to taste dishes with exotic, bold flavors.
My family is fairly large, centered around Seville (one of the country's culinary hubs) and spread across Spain in places like Valencia, Irun, and Madrid.
There’s an openness and sense of freedom in my country that I deeply cherish, and I would gladly share that with you.
A little More About Me, Chef Edu!
Preparing an authentic paella Valenciana.I’m passionate about cooking Spanish food, always focused on its authentic flavors. My goal is to bring you nothing less than exquisite dishes from my home country. My recipes are the real deal!
As a teenager, I was already experimenting with desserts and discovering new ones.
There were times when I’d open the fridge, only to find the desserts had mysteriously disappeared. Yes, I had a knack for cooking, much like my cheeky sisters.
We were, and still are, competitive when it comes to food.
Ensaladilla, paella, cocido, zarzuela, puchero, pinchos, huevos rotos, arroz con leche, and more are staples in our homes. Diversity is the magic word in our kitchen.
Even in college, a little voice kept reminding me that becoming a chef might be another path, besides film school.
Meet Isabel – My Sis and the Lead Chef
She's the youngest of the three sisters. With our shared passion for food, it was only a matter of time before one of us opened a restaurant—and that’s exactly what happened! "Pasión y Sabor" was the brainchild of Isabel and her partner, Johan.
Isabel showing a mixed tapas dish.Their goal is to create food that’s both delicious and artfully made, driven by hard work and dedication. It’s what keeps customers coming back.
This all happens in Belgium, where my parents moved to in the '60s. Ingredients have always been accessible, no matter where we live.
Local produce is excellent, and if we can create delicious food, so can you! There are Spanish (online) stores in our region for those "special" ingredients, or we simply bring them back from trips to Spain.
Our decades of experience and culture are dedicated to you, visitors of SpaininaPan.com.
Taste and How I Tickle Your Taste Buds!
Cooked leek with romesco sauce. Simple and good at the same time.Did I mention taste? For people to truly enjoy food, taste and fresh ingredients are everything. You can’t have one without the other.
Of course, a good restaurant chef understands the importance of flavor. This lesson was reinforced for me when I became my mother’s caregiver.
She suffered from Chronic Kidney Disease (CKD) and had to follow a low-sodium diet.
That meant we had to cook without salt. But with guidance from her dieticians, we managed to create meals that were both enjoyable—and I ate them myself.
As the saying goes, "A sorrow shared is a sorrow halved," but honestly, I enjoyed the CKD-friendly dishes. You’d be surprised how much flavor you can get from lemon juice, vinegar, herbs, and a few other ingredients.
I got creative and learned new ways to enhance flavor. It's part of the craft, whether you're cooking with or without salt. You can benefit from what I learned, too.
In a restaurant, it's a given that a dish is tasted before being served. A habit worth adopting in any kitchen.
The USA Surprise
You could say I’m well-traveled. Visiting a foreign country is always an opportunity to explore its culture, especially through local dishes.
I love trying new or exotic foods. There’s so much to learn from different kitchens. That kind of curiosity (and appetite!) definitely has its perks.
Without getting into which cuisine is the best, I still gravitate toward Spanish food—for the flavor, my personal history, and its health benefits. It’s just my preference.
I live in a multicultural area and have experienced a wide variety of foods.
Here are some of the countries I’ve visited and learned from:
- USA: Utah, Idaho, and Nevada
- The Netherlands
- Germany
- My home country, Spain
- the UK
- France
- Luxemburg
I’d be lying if I said these cultures didn’t influence me. In fact, they made me a better cook.
There was a surprise waiting for me in the USA back in 1996. What I initially thought of as the fast-food capital of the world turned out to have a vibrant culinary scene we had yet to fully appreciate.
With Tony from New Jersey. Having the occasional KFC is not a sin!Before the internet, many Europeans believed American food was unhealthy and not very good. Or so we thought!
I had some of the finest meats, rivaling even the famous Argentinian dishes. I also enjoyed duck roasts that were just as refined as those in France.
It was thanks to my good friend Tony that I was introduced to slow cooking and seasoning meats. I learned the importance of temperature, timing, and how they affect proteins.
Americans excel at preparing a variety of meats, besides that perfect, non-fast food burger I had in Utah during the summer of 1996.
One thing that stood out to me during my travels: all you need to make great food are simple ingredients. Believe it or not!
The rest comes down to timing and balanced flavors—knowledge I apply to my own cooking. You can take advantage of this too.
Our Spanish family traditions and decades of cultural experience are right here at your fingertips. You’re just a few steps away from learning how to cook authentic Spanish dishes.
Take a look around and enjoy the site. You might just find a recipe with an unexpected but delightful flavor—and who knows, it could be one you’ll want to make again soon!
Edu Valor