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STEWED BEEF SPAIN/CUBA, 16TH CENTURY – PRESENT
Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as
In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles
Chef José Pizarro says just 12 ingredients form the backbone of Spanish cookery. His latest book showcases them all, including these recipes for Manchego, chickpeas and jamón…
Tasty grills with minimal prep and maximum flavour
INGREDIENTS 450g raw beetroot, peeled and cut into 1cm chunks Olive oil Sea salt flakes and freshly ground black pepper 60g butter, plus 25g for the onions 3 red onions, finely sliced 270g packet of f
Serves 4 Prep time 20 min, plusovernight marinatingCook time 1 hour You need to start the recipe a day ahead. The marinade and sauce can both be made up to 24 hours in advance and kept in the fridge.
