Tag Archives: Pimentón de la Vera

Rabbit with Chorizo and Chickpeas

Rabbit is not an indigenous British species, it’s thought that they were brought here from mainland Europe by the Romans or Normans, to farm for meat and fur. Wild rabbit meat is low in fat and cholesterol and it will have … Continue reading

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Gammon with Navy Beans

Gammon is the name for pork which has been cured by salting or brining – it can also be smoked. Meat was traditionally salted and smoked  to make it last longer, but with the advent of refrigeration, this is no … Continue reading

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Paloma en Escabeche

Escabeche is a method of food preservation, using vinegar (and sometimes citrus juice), invented by the Persians  many centuries ago. Both the Greeks and Romans used vinegar as a preservative, so escabeche might have reached Spain before the the Moorish … Continue reading

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Conejo al Ajillo (Rabbit with Garlic)

Conejo al Ajillo (rabbit with garlic) is an extremely popular Iberian dish with many regional variations, as you will see if you look it up online. Rabbit itself is very much considered meat in Spain, unlike the UK where most … Continue reading

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Pheasant and Rabbit Casserole

While cooking my Arroz de Faisán y Conejo, I realised that I’d have two carcasses and meat leftover. So as not to waste anything, I put it all in a cast iron casserole with an onion, 2 carrots, a stick … Continue reading

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Arroz de Faisán y Conejo (Pheasant and Rabbit Rice)

Many people think that Paella (pie-eh-ya) is the Spanish national dish (along with slightly lesser known, Arroz a Banda and Arroz Negro), however, they would be mistaken, because these rice dishes all hail from the province of Valencia. The Moors … Continue reading

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Bacalao a la Llauna

On my last visit to Barcelona, I went to the Boqueria to buy some bacalao from the Brandada Lady. They are almost exclusively ladies in the fish part of the market – perhaps in the old days the husbands caught … Continue reading

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