Tag Archives: tomatoes

Carne Asada

My friend Catie asked me to cook a barbecue on Sunday and of course I agreed! Initially I thought of cooking Carne de Cerdo en Adobo, but another friend wanted to do marinated pork, so I had a rethink and … Continue reading

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Arroz con Pollo

Arroz con Pollo (baked rice and chicken) must be one of the simplest Spanish rice dishes and can be seen as a precursor to Paella, in a similar way to Arroz al Horno. There’s some debate over the origins on … Continue reading

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Bacalhoada

Bacalhoada is a very popular Portuguese bacalhau (salt cod) dish served on Fridays, Easter and Christmas Eve. There are some similar Spanish dishes, but they tend to be more stew like, wheras bacalhoada looks far more attractive with it’s layered … Continue reading

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Sopa de Habas

I came across a recipe for Maccu di San Giuseppe recently, a dried broad bean and fennel soup traditionally served on St. Joseph’s Day in Sicily. The correct day (19th March) was long gone, but I love broad beans and … Continue reading

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Carne con Tomate

Carne con Tomate is a classic Andalucian dish made with meat and tomatoes. The meat in question is usually beef or pork. I had some soft ripe tomatoes in the fridge along with leftover roast pork so it seemed like … Continue reading

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Estofado de Carne con Patatas

Estofado de Carne con Patatas is a meat stew with potatoes, flavoured with saffron. The meat in question is likely to be beef – carne means meat, but in general, recipes with carne contain beef. When buying stock cubes, caldo … Continue reading

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Fennel Sausage with ‘Nduja

I saw a recipe for whole Italian sausages with white beans and an ‘nduja sauce recently, which inspired me to create a dish of fennel sausage meatballs with ‘nduja and tomatoes. I often have ‘nduja in the fridge and I’m … Continue reading

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Pollo A La Jardinera

Pollo A La Jardinera (gardener’s chicken) is a popular yet simple Spanish dish. You will find similarly named dishes in France and Italy, with slight differences in ingredients, but Pollo A La Jardinera isn’t heavy on the tomatoes like a … Continue reading

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Arroz al Horno

Arroz al Horno (arròs al forn – in Valencia and Catalan) is a very simple rice dish from Valencia – there’s an annual festival for it in Xàtiva. This Baked Rice was traditionally cooked on Mondays, using the leftover broth … Continue reading

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Arròs Brut

Arròs Brut (dirty rice) is a soupy rice dish which comes from Mallorca. It gets it’s name by nature of the dirty looking broth, made dark by mixing in a small amount of ground up liver. This is fairly common … Continue reading

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