Category Archives: Spanish

Carne de Cerdo en Adobo

The preservation of meat and fish in Adobo went to South America with the Spanish after 1492. The original recipe containing red wine vinegar and olive oil, preserved food in barrels during long sea voyages. Columbus brought pimentón (smoked ground … Continue reading

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Pollo en Adobo

This week I came across a cheap chicken and no, not factory farmed – it was free range and corn fed! I thought it might need some preservation in order to keep it “fresh” for Sunday, so my choice was … Continue reading

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Osso Buco Bianco

I came across another bargain this week – 2 organic rose veal shins for £2, something that’s considerably more expensive normally. I decided to cook the classic calf’s shank dish, osso buco, which is typical of Lombard cuisine. Osso buco … Continue reading

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Carrillada de Ternera (Ox Cheek)

I noticed a rather forlorn and lonely organic ox cheek in the butcher’s shop window towards closing time, on special offer. “Cook it or freeze it today – you can have it for £1.80”, he said. It was quite substantial, … Continue reading

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Mejillones en Escabeche

Mejillones en Escabeche is a very popular Spanish tapa of mussels pickled in vinegar, olive oil and pimentón. You will find these delicious molluscs in most bars, usually served straight from a tin, with lots of bread to dip into … Continue reading

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Estofado de Congrio

The European Conger Eel is a grey black, snake like fish that lives for about 15 years and can grow as long as 6 meters, though on average they are about 1.5 meters. The conger is common to the Eastern … Continue reading

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Alubias Blancas con Carne de Ternera

This is a fairly typical Spanish stew/casserole of beef with white beans. Most people have a family recipe for the dish, with variations on vegetables (according to season), along with a preference for the type of beans, herbs, spices, etc. … Continue reading

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