The Fábrica de la Luz, a historic building on the banks of the Miño, will be a first-class gastronomic center In San Froilán, the octopus becomes the undisputed protagonist The Galician lands have always been synonymous with good food (in quality and quantity). You are not thirsty either: the five denominations of origin Galician wines …
The origin of this recipe is a Cajun dish, dirty rice. It is essentially rice pilaf, cooked in a pot, with chicken livers and offal. Is it possible to reproduce the essence of this dish, keeping the flavor but without resorting to offal? Well yes, thanks to mushrooms. The mushrooms found in any greengrocer are …
Crab à la Donostia is a great classic of Basque cuisine, quite common on Christmas tables. Its main ingredient is spider crab -or better, spider crab-, which isn’t exactly the most affordable shellfish, especially not on these dates. So this year, fueled by inflation and rising food prices, we decided to offer a low-cost version. …
Video: recipe for crab à la San Sebastián in an economical version for Christmas Read More »
Clams a la marinera are one of the best examples of fast food offered by the traditional Spanish cookbook. Without a lot of ingredients and with express preparation, you can bring to your table a memorable dish, in which the marine flavor of the clams blends perfectly with the sweetness of the onion, the slight …
Video: Clams a la marinera: a recipe for Christmas and an idea for spreading more Read More »
It will be a modest accompaniment, but few culinary preparations provide as much pleasure as mashed potatoes. At best, it is creamy, greedy and a friend of all the meats it encounters on a plate. We’re talking homemade mashed potatoes, not the industrial flaked versions which, yes, are quick and easy to make, but lack …
