If you love Spain and ever come back from the country thinking, “I need to eat that again,” you’re in the right place.

This page is to show you who’s behind Spain in a Pan, and to help you cook traditional Spanish recipes that are the real thing. Even when you’re not cooking in the country.

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.

Who is this for?

Spain in a Pan is a cooking hub for Spain-lovers, people who enjoy good food and cooking it with an adventurous hint. I love hiking through the Spanish villages and countryside.

My reliable, traditional Spanish dishes are what they’re like when you eat them with Spanish families at home.

Some of you may have thought, “I had this delicious dish in Spain. I wonder what it was?" or "How do I make it?”

Not always, but sometimes, you may not find the exact ingredients where you live. But 9 out of 10 times, I can tell you what a good substitute is, so you can feel right at home here.

My name is Edu Valor. I grew up between Spain and Belgium, and I’ve always had both feet planted in the food, places, and family culture of Spain.

Spain is a diverse country with a dazzling amount of flavors. My family is spread across the country, from Seville (Andalucía), to Valencia, to Irun (Basque Country), and Madrid. My culinary influences were naturally widespread.

I learned early on how varied Spanish cuisine is. It changes by season, by region, and by whatever you have in the refrigerator.

Slowly but surely, Spanish cuisine is gaining worldwide recognition for its health benefits and natural qualities. Good food that is also healthy? I gladly share that with you!

I created Spain in a Pan because I wanted more people to experience the real food of the country, the real Spain. The kind you taste when you eat as locals do.

I’ve been passionate about cooking Spanish food since I was a teenager. I had a knack for it, much like my sisters. We were, and still are, competitive when it comes to food.

To be honest, I don’t have formal training from a culinary school, much like some celebrity chefs.

What I do offer is a lifetime of repetition, family learning, and real-world cooking for real people… with a specialty in CKD cooking.

I’m a long-time fan of Karlos Arguiñano, Ángel León, and Enrique Sánchez. Chefs who cook dishes for everybody to make at home. Each one with their own character and style.

I can sum up my experience like this:

• 35+ years of cooking experience.
• Cooking for my mother (including CKD-friendly needs, where flavor still matters).
• Occasionally, cooking at my sister Isabel's restaurant, Pasión y Sabor.
• Known among family and friends for classic dishes like paella Valenciana, chicken paella, and pollo al ajillo.

My goal is simple: when you cook one of my recipes, it should work, and it should taste like a genuine Spanish dish.

Isabel showing a mixed tapas tray.

Isabel showing a mixed tapas tray.

On Spain in a Pan, you’ll find traditional Spanish recipes with a practical, home-cook approach:

• Steps that don’t assume you already “know” what to do.
• Tips that explain the why (so you can repeat the result).
• Ingredient guidance, including substitutions when you can’t find something outside Spain.
• Dishes tied to regions and real Spanish food culture, so you understand what you’re cooking, not just what it’s called.

Whether you’re chasing the memory of a dish you ate on a trip or you love Spain and want to cook its food at home, I hope this site feels like a trusted kitchen companion.

If you have a dish from Spain and are trying to figure out what it is—or how to make it—send me a message. Contact me here.

Send what you remember (or a photo, if you have one), plus where you ate it, and I’ll do my best to point you in the right direction.

I’m also happy to help with ingredient substitutions outside Spain or questions about recipes you’re making from the site.

Here’s something that changed a lot for me.

When I became my mother’s caregiver during her battle with CKD (Chronic Kidney Disease) and dialysis, we had to cook without salt and pre-boil certain vegetables.

With guidance from her dietitians, we created genuinely delicious meals, and I ate them myself. A shared sorrow is half a sorrow.

You’d be surprised how much flavor you can coax out of proper browning, lemon juice, vinegar, garlic, smoked paprika, and fresh herbs.

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

In a restaurant, it’s a given that a dish is tasted before being served. That’s a habit worth adopting at home, too.

You could say I’m well-traveled. I love trying new or unfamiliar 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 offer incredible culinary experiences.

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

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

Thanks to my friend Tony, I learned about slow cooking, proper seasoning, and how temperature and timing affect proteins.

These cultures made me a better cook.

But here’s what traveling taught me, too: 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 Spaniards actually make, 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.

If you like, start with a few of my most reliable Spanish recipes: Paella Valenciana, chicken paella, and pollo al ajillo.

Let’s bring the real Spain into your kitchen.

¡Buen provecho!

Edu Valor

*****