Flamenquín Cordobés

Flamenquín Cordobés

  Hi cocinero! How are you? Ready for a new delicious food? Today we are traveling to the south of Spain, more specifically to Cordoba, where this dish had its origin.  A Flamenquín Cordobés is basically a fried pork fillet rolled with jamon serrano. Simple but very…

Estofado de ternera | Beef stew

Estofado de ternera | Beef stew

  Hi cocinero! How are you doing?  I’m coming over with an “estofado de ternera” (beef stew) recipe to end the “stew season” until next winter. This recipe accepts as many modifications/ingredients as you want. Just make it great and tasteful for yourself. Which are…

Conejo al ajillo | Rabbit with garlic

Conejo al ajillo | Rabbit with garlic

  Let’s welcome March and the yet to come spring with another traditional Spanish tapas: conejo al ajillo (rabbit with garlic). Delicious, simple and cheap, like most Spanish tapas. The version of conejo al ajillo I show you today has wine and broth, that end up making…

Costillas con patatas | Rib stew

Costillas con patatas | Rib stew

  Hi, cocinero! The second Spanish food recipe of this week is a stew. This time, costillas con patatas (rib stew), a quick and easy traditional dish from Ávila.  Hope you like it cocinero. See you next week! ❤ Serves: 2 Difficulty: I can light the…

Rabo de toro | Oxtail stew

Rabo de toro | Oxtail stew

  Hello, cocinero! Hope you started the week happy and full of energy. Personally, I did, just because on Sunday I cooked and ate this delicious rabo de toro (oxtail stew). That’s what makes me happy, good food. Let’s get on with it! How to…

Habas al tombet  | Broad beans “tombet” style

Habas al tombet | Broad beans “tombet” style

  Winter is definitely here and during these cold months I really love eating slightly heavier meals such as stews prepared with patience and passion. Habas al tombet is a very typical dish from inland my region. There, the weather is warm almost all the…

Pollo al chilindrón | Chicken chilindron

Pollo al chilindrón | Chicken chilindron

  Chicken… what a versatile product. You can use it for almost everything. A very traditional way of cooking it in the north of Spain is with chilindron sauce, a sauce made up with peppers and tomatoes (you can use this sauce for lamb too).…

Berenjenas rellenas | Stuffed aubergines

Berenjenas rellenas | Stuffed aubergines

  Time for some cheesy berenjenas rellenas (stuffed aubergines). This is the meat stuffed version but you can make it only with vegetables if you prefer (the procedure doesn’t change). I would say the most important (and dangerous) thing is the tomato sauce. You can prepare…

Cachopo

Cachopo

  Hi there cocinero! It’s time to move to the north of Spain. Today I show you how to prepare a classic dish from Asturias: cachopo. Tender beef steaks, flavourful sheep cheese and jamón serrano. Crispy. Nothing else. Simply delicious.  Don’t forget to send me…

Paella valenciana | Valencian Paella

Paella valenciana | Valencian Paella

  Today it is a special day, while you read this I am traveling home towards some sunny and lovely holidays. Thinking about home, I decided this was the perfect moment to show you how I prepare paella Valenciana, that dish I love eating each…