Food and oenology | Principality of Asturias Hake or anglerfish in cider of fish. Fry them in a frying pan with olive oil on both sides, turning them over, and put aside. Lightly ...
Food and oenology | Castilla-La Mancha Partridge 'Toledana' style feathers.Add salt both inside and out and truss with string. Place the olive oil in an earthenware dish ...
Food and oenology | Basque Country Cod 'al pil-pil' the scales and the bones and dry well with a cloth. Finely slice the garlic and fry in the olive oil ...
Food and oenology | La Rioja Red bream in sauce with dried peppers of water, a little salt and a spoonful of olive oil. Leave it on the heat for about 5 minutes. Then dry ...
Food and oenology Discover the origins of the most traditional Spanish dishes to hand. Using poultry, rabbit, fresh vegetables, olive oil and saffron, they created dishes that were ...
Food and oenology | Region of Murcia Stuffed tomatoes the onion, peeled and chopped very finely, in a frying pan with olive oil. Separately, chop the beef ...
Food and oenology | Extremadura Fried lamb dish of onions 250 g of red peppers 2 heads of garlic 1 chilli pepper 1 l of white wine 2.5 dl of olive oil ...
Food and oenology | Autonomous Community of Navarre Peppers stuffed with meat 1 hour Put half a decilitre of olive oil into a medium sized casserole dish to cook the peeled ...
Food and oenology | Andalusia Oxtail or Jerez oloroso wine olive oil ground pepper salt Oxtail Average They must never be served freshly cooked ...
Food and oenology Potato omelette 1 hour Peel, wash and dry the potatoes.Cut in thin slices and place in a deep pan with olive oil ...
Food and oenology | Basque Country Shank of beef Season the shank with salt and pepper and then grease with the olive oil. Put in the oven at 220ºC ...
Food and oenology | Catalonia Chicken with prawns with the olive oil. sauté the prawns too. Chop the vegetables and fry them gently with the onions, shallots ...