Tag Archives: Albariño

Merluza a la Gallega

Posted on August 6, 2022 by Mad Dog

Merluza a la Gallega is a typical hake dish from Galicia. Merluza a la Gallega is a fairly simple dish of potatoes, onion and hake made special with a garlic and pimentón Ajada sauce. Galicia is a large autonomous region … Continue reading →

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Caldereta de Cabrito extremeña

Posted on April 15, 2022 by Mad Dog

Caldereta is a typical goat or lamb stew from Extremadura, a large landlocked region in the South West of Spain which borders Portugal. Extremadura is famous for it’s Pimentón de la Vera (smoked paprika) and Jamón ibérico. The region contains … Continue reading →

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Squid with ‘Nduja

Posted on December 5, 2020 by Mad Dog

I saw a Balearic recipe for Sobrasada and Cuttlefish some time ago and thought, “Ooh, that would be fantastic with ‘Nuduja!” The butcher had ‘nduja this week, he sells a whole one (about 450g) for about £7.50 – being cured … Continue reading →

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Empanada de Beicon y Chorizo

Posted on August 22, 2020 by Mad Dog

Empanadas are pies that come from Galicia in the North West of Spain. The name comes from the Spanish verb empanar, which means to wrap in bread. These pies can be quite large, cooked in a rectangular tray, round on … Continue reading →

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Albóndigas con Sepia

Posted on June 13, 2020 by Mad Dog

Cuttelfish with Meatballs (mandonguilles amb sipia) is a typical Catalan dish, where meat and seafood, Mar i Muntanya, are cooked together. This Sea and Mountain style of cooking is said to have originated in Empordà, in the north of Cataluña, … Continue reading →

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Tielle à la Sétoise – Octopus Pie

Posted on January 25, 2020 by Mad Dog

In the early 1980s I lived in the Performance house (my kitchen was in the conservatory over the front porch – now removed, much to my disappointment) on Powis Square, Notting Hill. My first taste of octopus (around that time), … Continue reading →

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Pheasant with Celery and Pimentón

Posted on October 19, 2019 by Mad Dog

I was inspired by a Jane Grigson recipe for Braised Pheasant with Celery, from her book English Food. This book contains traditional English recipes and in most cases details where they came from – sadly not this one. Nevertheless, I … Continue reading →

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