HOLA AMIGOS! My name is Omar Allibhoy and welcome to the home of Spanish Cooking!
My passion for Spanish food is really at the heart of everything I do and I want to share it with you. My earliest memory is of watching my mum cooking in our home in Madrid. She taught me everything she knows in the kitchen. I’ve had the pleasure of learning from some of the best chefs in the world and travel the length and breath of my home country in search of the most traditional recipes I have been able to find.
I grew up in a big family that gather weekly without failure, I think sharing so much food made me a restaurateur as I always wanted to open restaurants where people could get together, enjoy great food and celebrate just as we love doing.
Whether you are after my recipes, videos, buy ingredients for cooking them at home or to visit my restaurants, I hope you find this platform useful. Gracias amigos!
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In the Dominican republic our " ensalada russa " has a purple color cuz we use beets, its also served cold... i seen some people use raisins in theirs aswell, but not afan of that tho
That same thing happened in the US with Redfish after Paul Prudhomme introduced Blackened Redfish to the public. Also skirt steak with Fajitas. will be trying the pork cheeks in Portugal this next vacay. Salud..
I was looking for a similar recipe ! Simple Chicken filet with almonds Sauce a very nice lovely old lady ones prepared it for me in Mallorca 🤤🙏🏽 now it’s more than 25 years ago and I can’t get over it or forget this delicious meal 💯♥️🙌🏽 I tried a lot but:( :( it’s not that taste!!! So please help me if you can 🙏🏽🙏🏽🙏🏽love
Ah, rabo de toro, en inglé se dice braised oxtail in red wine: o sea Braised es rabo; de, oxtail; e in, toro; lo demá sale sobrando, porque lo inglese así son pa hablar.
Love this dish but at home we have induction cooker top …. Could this be done in a sauté pan then transferred to the terracotta dish and finished in a very hot oven ?
Won`t you overcook the prawns then? I always thought the best cooking time is about 3 minutes if prawn is covered "head-to-tail". The oil has a higher temperature than water + cooking longer makes the prawns rubber texture. A specially as a heat accumulated in clay pot will make it much longer, as eating after 4 minutes of waiting may be still too hot for a lot of people
ABSOLUTLEY LOVE them. Lived in Spain for 9 years in Rota, SP and I have had them all over Andalusia. Note, unable to find the anchovies on your website - please reply back with link. Thank you for a great vid
Hola Omar! I made your recipe for Chorizo a la sidra today but with one addition. Namely, I added diced dates towards the end, after the sauce had thickened. The result was amazing, certainly one of the tastiest appetizers I’ve ever had. Thank you for sharing the original recipe.
Mi Tia que me creo era de Barcelona y hacía tortilla 2 o 3 veces por mes. El esposo de mi hija es de Palencia y su madre me enseñó también, En Madrid es muy tradicional. Cocer las papas primero dejarlas absorber el aceite pochaditas, agregar las cebolla picada finita, huevos bien revueltos y al sarten.
