Hi, my name is Edu Valor, and Spain in a Pan is my life and passion since I was a kid sneaking tastes in the kitchen.

Think of this as your insider's guide to Spanish cuisine - the authentic dishes that real Spanish families actually make, not necessarily what you find on tourist menus.

Preparing an authentic paella Valenciana.

Preparing an authentic paella Valenciana.

Our Spanish roots run deep and wide. My family centers around Seville (one of the country's great culinary hubs), but we're spread across Spain - Valencia, Irun, and Madrid.

There's something special about those whitewashed villages nestled between hills of vineyards and olive trees.

Walk down the narrow streets and you might catch those appetizing aromas drifting from open Spanish windows. The envy of some local restaurants. One of the things that draws people to Spain.

Growing up between Spain and Belgium gave me a unique gift: I know authentic Spanish cooking from the inside, but I also understand what it's like to recreate these dishes when you're not standing in a Spanish market.

There's an openness and sense of freedom in my country that I deeply cherish, and I'd love to share that with you.

Beyond Spain’s breathtaking landscapes and sunny climate, it’s the aromas drifting from local kitchens that travelers fall in love with — and those are the flavors I’m bringing to you.

My mission is simple: to share authentic Spanish recipes that truly work in your kitchen, wherever you are. No mysterious ingredients you can’t find.

No shortcuts that sacrifice flavor — just honest, delicious Spanish food made the way my family and generations of Spaniards have always made it.

Many of these dishes are naturally wholesome, too — because there’s no greater reward than good health shared around a table. That's what I do it for too!

I've been passionate about cooking Spanish food since I was a teenager. There was one time when I opened 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, pretty competitive when it comes to food.

I didn't go to culinary school, but I learned from experience, from family and friends, and from decades of curiosity about food.

Isabel is the youngest of my three sisters, and she's the one who made it official - she and her partner Johan opened "Pasión y Sabor" restaurant here in Belgium, where my parents moved in the '60s.

Their dedication to creating delicious, artful dishes is what keeps customers coming back.

One thing I've learned living here: if we can create authentic Spanish food in Belgium, so can you! Local produce is excellent, and specialized online stores or trips back to Spain cover the rest.

Isabel showing a mixed tapas tray.

Isabel showing a mixed tapas tray.

Here's something that changed everything for me. When I became my mother's caregiver during her battle with CKD (Chronic Kidney Disease), we had to cook without salt and pre-boil certain vegetables.

With guidance from her dieticians, we created genuinely delicious meals - and I ate them myself. You'd be surprised how much flavor you can coax out of browning, lemon juice, vinegar, and herbs.

I got creative and learned even more ways to enhance flavor. It's part of the craft, whether you're cooking with or without salt.

In a restaurant, it's a given that a dish is tasted before being served. A habit worth adopting!

You could say I'm well-traveled. I love trying new or exotic foods - there's so much to learn from different kitchens. I've cooked and eaten my way through the USA, Belgium, the Netherlands, Germany, France, and of course Spain.

The biggest surprise? The USA in 1996. What I thought was the fast-food capital turned out to have incredible culinary experiences. Thanks to my friend Tony, I learned about slow cooking, proper seasoning, and how temperature and timing affect proteins.

Tony from New Jersey, Saki, and I at KFC.

Tony from New Jersey, Saki, and I at KFC.

These cultures made me a better cook. But here's what traveling taught me: you don't need complicated ingredients or fancy techniques to make great food. Simple, fresh ingredients and proper technique - that's really all it takes.

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 home.

Our Spanish family traditions and decades of experience are right here at your fingertips. You're just a few steps away from cooking authentic Spanish dishes - the ones my family actually makes, with stories and tips to help you succeed.

Villanueva del Rio y Minas, Andalusia. My parents' village, where it all began.

Villanueva del Rio y Minas, Andalusia. My parents' village, where it all began.

Take a look around. You might just find a recipe (a new taste?) that becomes one you'll want to make again and again.

Let's bring the real Spain into your kitchen.

¡Buen provecho!

Edu Valor

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