Tag: Spain

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

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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

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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

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Spanish Cassoulet

Arrocina beans were the original base for this. They are tiny white beans grown in the Gredos mountains of Spain. I’d never heard of them until I found the original of this recipe in Barrafina but I imagine any of

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Arroz Campero

This is similar to a paella but I think, technically, is what would be classed in Spain as one of the arroces. Since this one features a couple of my favourite ingredients, rabbit and morcilla de Burgos, I could hardly

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Lamb Braised in Manzanilla

This is something I’m trying in Spain, where the lamb shoulders are much smaller than in the UK and just about big enough for three. If this proves successful, I may then try it back at home with a full

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Alioli Sauce

Alioli in Spain, aioli in France, garlic mayonnaise in Britain. Traditionally, this would be made with 100% olive oil, preferably extra virgin. Personally, I find that a bit too rich and prefer to cut it 50/50 with something lighter like

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Arroz Verde

From the Cadiz episode of Long Weekends by the eminent Rick Stein, back on home turf in the fish and seafood department. Clams, prawns, rice, masses of parsley and obscene amounts of garlic – how could it be anything other

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Arroz Negro con Calamares

This is a black rice dish. It is basically a seafood paella in which the rice is blackened with squid ink, which can be bought in sachets. In Spain, the seafood content is often chopitos/chipirones (baby squid) but, that being

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Carne en Salsa de Almendras

Many years ago, I always used to cook recipes for the first time in vengeance, i.e. for guests. My theory was, and still is to a large extent, that one concentrates more the first time through a recipe and tends

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