As a full fat carnivore, this was the second vegetarian recipe in two weeks that I’d been attracted to. This is the second incarnation. The original was in the Telegraph Magazine under the crappy title of Spanish Rice. Look that…
Tag: Spain
Arroz Roja with Langoustines
Langoustines can be difficult to source in the UK since most of our excellent examples from Scotland are exported to Spain or France, tragically. Large Prawns make a decent substitute. Use the shells and heads to make the seafood stock.…
Huevos Rotos
OK, I’ve got this under veggies which may be a bit of a stretch given the eggs. This has become one of our staple lunches. Heuvos Rotos is Spanish for Broken Eggs. It is usually made with fried eggs being…
Merluza a la Koxkera
Or, Hake with Clams, Asparagus, Peas and Parsley, if you prefer. The Spanish love their hake and this is a very pleasant way of serving it taken from the eminent Mr. Stein’s book, Spain. I’m lucky enough to be able…
Braised Pig’s Cheeks
Pigs’ cheeks had become quite popular in Spain before we got locked out due to Covid-19. I don’t see them very often in the UK but we did find some in a butcher located inside a local garden centre, so…
Pollo en Pepitoria
Here is one of those delightful Spanish recipes using an Almond sauce. This one, though, is given a lift by being lightly spiced – fragrantly spiced rather than hotly spiced. As usual, the recipes vary markedly on the Internet but…
Croquetas de Morcilla
Based on a concept from a good friend and gourmet in Spain, this is a little development using my favourite Spanish morcilla, morcilla de Burgos. Croquetas [Croquettes] feature strongly on Spanish tapas menus so, if I can get over fretting…
Chicken Livers de Mike
This is work-in-progress. There was a restaurant in Jalón, Spain, whose chef, Mike, was sadly lost to cancer. He made stunning hamburgers, mincing his own steak, and also a very popular dish of chicken livers which he served either on…
Quail in Escabeche
Or Codorniz en Escabeche, to give it its proper Spanish name. I’m very fond of fish in escabeche and, on our journeys back through Spain to the ferry, we’ve seen bottled Quail in Escabeche, so I could hardly resist documenting…
Pigs’ Cheeks
Pigs’ Cheeks (most seem to write it as Pig’s Cheeks, which seems to imply a single pig) have become very popular in recent years, particularly in Spain, so here’s a recipe to try that uses them. Long, slow cooking is…