I have a Spanish husband so, as you might imagine, the making of this magnificent tribute to the flavours of España has brought team Cuisine pure joy and intense pressure in equal measure.

A favourite memory of my years living in Spain is a magnificent pan of arroz negro served beachside in a chiringuito in Marbella. I can still see and taste the bucketloads of spectacular fish, squid and shellfish peeking out from beneath those glossy, plump, briny, black grains of rice. Lord, it was fabulous. As was the cheeky glass of albariño that became a whole bottle and dictated an afternoon siesta rather than a return to the office.

Martin Bosley, when set the challenge of creating his own glorious version of a squid-ink paella, has not let us down. In fact, his deep dive into our complicated world of squid/wheke has reminded me that we don’t eat enough of it. When treated well it can become an extraordinary ingredient, as can the ink. “Squid ink is the shade of a moonless night, blacker than black. Stir it into a pot and everything turns dark, like a southerly coming off the Cook Strait.” No one can turn a seafood narrative into an evocative Ernest Hemingway novel like our Boz.

Martin’s blacker-than-black bowl of deliciousness has become the inspiration for our beautiful cover and a prelude to the very best tastes of Spain that you can find here at home, alongside aspirations and inspiration for your next overseas adventure. We are thrilled to have Jo Pearson – undeniably one of Aotearoa’s best chefs – return to our pages with some stunning recipes from her Andalusian-inspired restaurant Alma. Quite frankly, I’m amazed that she has shared so generously and these recipes are to be treasured. Then, as if that’s not enough, we have the incredibly talented and much-admired Frank Camorra giving us recipes and tips from his iconic Spanish restaurant MoVida, including his very special Gentleman’s Paella, designed so you won’t need to get your hands dirty! Acclaimed chef José Pizarro gives you a peek inside his Spanish home kitchen, while our own Fiona Smith takes you to her bach for a tapas-style New Zealand summer meal. Anna King Shahab rounds up the best of Spain across the country, while Sarah Meikle carves a food-and-drink trail through the ultimate eater’s city that is Barcelona and takes you inside a Michelin-starred restaurant that is touted as the world’s best casual restaurant by those in the know.

No Spanish conversation is complete without talking about Basque cheesecake and David Neville once again pushes boundaries with his seaweed and sesame Basque cheesecake, showcasing the cutting edge of Spanish cuisine and its exploration of the culinary possibilities of seaweeds and algae. If you like your desserts a little more on the savoury side, this one is a keeper. I’d like to thank David for his valuable contributions to Cuisine as he makes plans for a less hectic year in 2025. His keen eye for the latest trends and his impressive palate have kept us at the forefront of the next big thing for the last few years and we will miss him on our pages.

Our New Zealand summer brings a perfect opportunity to explore the flavours of Spain. Let’s embrace the delicioso and enjoy them.

Que os vaya bien.
Kel