Food and oenology | Principality of Asturias 'Carne gobernada' (beef in white wine) Oviedo style with salt and sauté in oil. Add the diced onion, allowing it to cook very slowly.Add the wine. The meat ...
Food and oenology | Canary Islands Blue jack mackerel with sauce Clean and fry the blue jack mackerel. In a mortar crush the garlic, cumin, pepper and salt ...
Food and oenology | Andalusia Salmorejo this, leave to soak in water or in the blended tomatoes), extra virgin olive oil, garlic and salt, and blend ...
Food and oenology | Canary Islands Millet soup (washed and chopped) two spoons of soy sauce and a little salt. Let it simmer for a few minutes ...
Food and oenology | Aragón Wild mushrooms in garlic absorbed, season with salt and pepper and add the parsley.Stir a few times and serve. Ingredients for 4 ...
Food and oenology | Canary Islands Vilana or Bilana Tart and fine salt. Add a quarter of a kilo of: sugar, butter and seedless raisins and mix everything well ...
Food and oenology | Madrid Region 'Churros' (Spanish donuts) 15 -30 minutes Place the water, salt and a spoonful of oil into a saucepan and heat. When it boils ...
Food and oenology | Principality of Asturias Frisuelos Min. 30 minutes Beat the eggs with a pinch of salt. Mix with the milk. add flour and sugar ...
Food and oenology | Balearic Islands Roast suckling pig roasting it. Then season it with salt, pepper and crushed garlic, pour over some brandy and dress ...
Food and oenology | Melilla 'Pescado cocho' Clean the fish well, removing the skin and cutting into large chunks. Season with salt and pepper ...
Food and oenology | Andalusia Stewed clams the water that has come off and put the clams into it. Put a piece of butter, chopped parsley, salt ...
Food and oenology | Aragón Boliches de Embún , and a tablespoon of olive oil. Bring to a boil and leave to simmer. When the beans are soft, add salt and mix ...
Food and oenology | Galicia Tavern-style Raxo clove separately and fry the meat. Let all the ingredients dry and then add a pinch of salt to them ...
Nature | La Palma La Palma Biosphere Reserve level of fitness. It begins at the El Pilar leisure area and ends at the Fuencaliente salt pans, next ...
Food and oenology | Autonomous Community of Navarre Cochifrito 30-60 minutes Cut the lamb up into small pieces and clean it of nerves and fibres. Add salt and fry ...
Food and oenology | Balearic Islands Sóller eggs Cook the carrot and leeks in rounds with the peas. Add the hot fish stock, milk and a little salt ...
Food and oenology | Basque Country Porrusalda and a little salt. Leave to boil for another 15 minutes. A cod tail can also be added during cooking ...
Food and oenology | Autonomous Community of Navarre 'Canutillos de Sumbilla' Place the flour in a deep earthenware bowl and pour the melted lard or butter, milk, salt ...
Food and oenology | La Rioja Potatoes Rioja style . Add the paprika, bay leaf and a mixture of a pinch of garlic, chopped parsley and salt. Add the spicy ...
Nature | Yaiza Charco de los Clicos (Green Lagoon) the viewpoint that shares the same name. It is a salt lake because the old volcanic crater is connected ...
Food and oenology | Galicia Filloas 2 hours Beat the eggs with the liquids in a large receptacle, adding a pinch of salt ...
Food and oenology | Andalusia Cordoban-style swordfish with the oil, the tomatoes, the onion and the salt, keep hot. Chop the garlic and the parsley. Pour the hot oil ...
Food and oenology | Cantabria Baked scorpion fish Open the scorpion fish down the middle and season with salt and pepper. Fry the chopped onion ...
Food and oenology | Cantabria Sobaos pasiegos 1 hour Mix the softened butter with the beaten eggs, the rum, the sugar and a pinch of salt ...
Food and oenology | Canary Islands Tenerife fish soup Boil a litre and a half of salted water in a saucepan, add the tomatoes, potatoes and cumin when ...
Food and oenology | Cantabria Sorropotún with water. Adjust the salt in the stew taking into account the saltiness of the bonito and cook on a medium ...
Food and oenology | Castilla y Leon Roast lamb with the garlic and the lard and sprinkle with coarse salt. Add the water and put in the oven, preheated to 150ºC ...
Food and oenology | Castilla-La Mancha Pancakes with honey , the liqueur, salt and the amount of water required to make the mixture into a thick pulp. Put a spoonful ...
Food and oenology | Region of Valencia 'Olla de músico' (musician's cooking pot) , thistles and turnips.When the pork and chickpeas are soft, add salt to taste and add the potatoes, rice ...
Food and oenology | La Rioja Lamb offal times. Then add salt, paprika, a pinch of flour, a crushed garlic clove, a small bay leaf and a dash ...
Food and oenology | Andalusia Stuffed tuna with the olive oil and add white wine and a little salt. Cover and allow to cook for 20 or 30 minutes ...
Food and oenology | Castilla y Leon ''Cachelada leonesa' the chopped parsley and plenty of Maldon salt. Ingredients for 2 portions: 2 medium-sized potatoes 125 gm ...
Food and oenology | Melilla Coloured omelette the puréed potato. Lastly, the vegetables and salt, pepper and nutmeg to taste with the yeast. Mix everything ...
Food and oenology | Canary Islands Frangollo 30 minutes Put four cups of lightly salted warm water into a deep saucepan. Dissolve the millet ...
Food and oenology | Basque Country Curd cheese Between 1 and 2 hours Heat the sheep's milk and salt according to taste. When it has cooled, put ...
Food and oenology Cantabrian cod the level of salt. Ingredients for 4 people: 4 pieces of soaked cod 2 onions 2 cloves of garlic 1 lemon 1 ...