One of the most frequent questions that both our clients have in paella cooking classes in Malaga and our blog readers ask is what type of container or paella pan is the best. The truth is that there is no single answer since the best paella pan will depend on the type of heat used (induction, gas,
Ingredients: 500 gr Pork tenderloin Salt and pepper Ingredients for the sauce: 2 slices of bread 12 almonds 2 cloves of garlic One parsley sprig One glass of white wine Saffron Olive oil Prep: 5 min Cook: 25 min Yield: 4 servings Preparation: Fry the bread, almonds, garlic and parsley.
Ingredients: 500 gr. of ripe tomatoes 500 gr. of strawberries. 1/2 green pepper 1 garlic clove 50 gr. of hard bread. Cold water. 1 tablespoon of salt. 1 tablespoon of apple cider vinegar. Extra Virgin Olive oil Prep: 5 min Cook: 10 min Yield: 4 servings Nutrition facts: 35 kcal /
There's nothing more "cordobés" than "La Mezquita" and Salmorejo, a cold soup similar to gazpacho What many people don't know is that until the fifteenth century, the salmorejo was actually white because tomato had not been imported by Christopher Columbus yet. This recipe is the traditional recipe from Córdoba. Ingredients: 1 kilo ripe
Photo credit: Fernando Madariaga_ © ICEX Ingredients: One steak of desalted cod per person. If it's not desalted, put it in water for about 8 hours One clove of garlic per piece of cod. Cayenne pepper to your liking 2 garlic cloves Extra virgin olive oil Prep: 10 min Cook: 20
The Arroz Negro is visually, one of the most interesting Paella dishes, since (how its name states) it is completely black. The ingredients themselves are very similar to a fish paella, consisting of rice and seafood, but in this case the special and indispensable key element is the squid or cuttlefish. Not only do you use its
Fernando Madariaga_ © ICEX Ingredients: 500 gr ground meat 100 gr breadcrumbs 2 eggs 2 garlic cloves Parsley Salt, pepper and cumin Olive oil Ingredients for the sauce: 2 slices of bread 12 almonds 2 cloves of garlic One parsley sprig One glass of white wine Saffron Olive oil Prep: 15 min
The region where this famous rice dish traditionally comes from (although eaten nowadays throughout all Spain) is Valencia, in the Mediterranean east coast of Spain. The proximity of the “albuferas” and marshlands (which are very characteristic landscapes), made the existence of rice fields possible and set like this the perfect conditions for the creation of this dish
Ingredients: 4 EGGS ½ KG OF POTATOES OLIVE OIL (A GLASS, ¼ LITER) Salt Prep: 10 min Cook: 35 min Yield: 4 servings Preparation: Wash and cut the potatoes in thin slices or dices and heat up olive oil in a pan, enough to cover the potatoes. Once the oil is
Ingredients: 2 medium size eggplants All purpose flour to coat Olive oil for deep-frying (or any other vegetable oil if not available) Salt Molasses or salmorejo to drizzle over or dip the sticks (or any other sauce you may like) Prep: 40 min Cook: 10 min Yield: 4 servings Instructions:
