This recipe is from Rick Stein's 'Spain' published in 2011. Its a rather rustic Catalan dish originally cooked for Rick Stein by Antonio Myers the drum player in Los Mustang - a Spanish band from the 1960’s. The original dish calls for Spanish blood sausage (butifarra) and fresh garlic shoots...
Spanish potatoes with bacon and capers
This is quite possibly the best potato dish I have ever made. Apparently, CookingBites brings out the best in me. Inspired by BloggerJoe's Spanish Potatoes with Capers recipe
2 lbs of roasted potatoes ( see recipe here )
This simple recipe to season your rib eye, roasts and / or steaks was published in an old edition of a New York City Magazine called Bon Appetit ..
1 tablsp of Smoked La Vera, Extremadura Pimentón
1 1 / 2 tsps of freshly ground black pepper
1 / 12 tsps of either coriander or...
In Galicia, the northwestern corner of the Iberian Peninsula, baby octopus is a extraordinary delicacy and not surprisingly, highly popular throughout the rest of Spain. This dish is traditional during the Lent Season which begins in February and lasts until Easter Sunday.
Basque Scrambled Eggs with Iberian Ham & Mushroom Canapés ..
This renowned Basque Bar specialty has become quite popular in The Basque Country due to the original Three Michelin Star Chefs, Elena and Juan Mari Arzak who have prepared this as an "apertif " at their San Sebastian Restaurant ...
This is one of the traditional Andalusian specialties served throughout the Iberian Peninsula and a very simple récipe to créate ..
1 kilo of Rabo de toro ( Bull´s Tail ) ( One can sub Angus Tails )
2 potatoes peeled and diced
3 tomatoes ( de-seeded and peeled) and minced
After, Elizabeth had told me of her gastro adventure in El Puerto de Santa Maria, Cadiz, Andalusia, I had decided to provide her with this récipe, which she raved about ..
Spanish Fish & Shellfish Soup & Saffron ( Sopa de Pescado al Azafran ) ..
1 Kilo of firm White fish ( Grouper or Cod for...
Top notch or alta cocina tapas have been innovated and created by uncountable Chefs and here a few to wet your appetite ..
1) Montadito de Salmón ( & Red Prawns)
Slice a baguette into 1 inch thick slices. With a "pipette" or eye dropper, squirt or squeeze a couple of drops of Extra Virgin...
Photo Copyright: Francesca Guillamet
Patata Bravas, or Spanish spicy potatoes are one of the most popular Spanish tapas in the country. However, this récipe is not Patatas Bravas, it is fresh grilled sausages served in a terracotta earthenware with chunky potatoes (the same chunky potatoes as...
In Spain, the humble simple Tapa (appetiser) , ever so popular, the Potato Omelette, the Tortilla Española, is revered & worshipped like a priceless masterpiece of art.
Round, yellow Golden and can be eaten hot or cold.
750 Grams of potatoes ( for frying )
345 Ml. Spanish Evoo (...
Photo By: Francesca M. Guillamet ..
A suckling piglet or Cochinillo / Lechón / Tostón is a tiny piglet fed on its´ mother´s milk and traditionally, this roast dates back to the Roman Empire´s feasts, and has been prepared for centuries in Castilla León in wooden stoves called Hornos de...
Right, apropos of nothing whatever, I have decided to throw this recipe up. And this one does not come from a TV chef. Some time ago now, I had a day when I was pondering what to do for tea and had a strong feeling of rebelling against doing any of the standard things I had done dozens of time...
Have any of you ever made this dish?
It is a Spanish dish, consisting of rice, seafood (shrimp & mussels), sometimes chicken, water & seasonings.
I just saw it being made on the Food Network's Guy & Hunter's European Vacation.
I've always wanted to make this, but haven't yet. How do you make...
Omelettes are one of my favourite breakfast meals and they can be made in various forms. See one of the recipes for making a Spanish omelette below.
1 tomato (large)
Oil for frying
1 tablespoon salad oil
1 tablespoon raisins (cut up finely)
1 teaspoon olives (cut...
I think this might also be called something else but I've always called it Spanish Rice Balls. To make it, you'll need the following:
1. However much cooked Spanish rice you want to use in the recipe.
2. Depending on how many balls you are making, you will need that amount of cooked sausage or...
Gazpacho is cold Spanish tomato soup, and until a few days ago, I wouldn't have touched it. The words 'cold' and 'soup' should never be joined, in my opinion. On Sunday, we went out for a meal with friends, and one of the starters - of which we were served a selection - was gazpacho.