Muy buena receta, explicación. Me encantan sus vídeos, Sr. A. Una recomendación: carne guisada con papas/patatas. Saludos desde las islas de las Bahamas. Mil gracias.
Hey Omar! Going to try this, I have some very hungry grandchildren here, I think they will love it. Was at Tapas Rev in Bath last week and it was rocking. Great food and your crew were superb!
Mucho gracias por su recetas! They are very inspiring, it is always great to cook and to enjoy Cocina Española when we back home! Great to hear that you're going to start making more vids from now:) It would be interesting to see fabada, Asturiana por ejemplo.
Cocinar coca de morcilla de cebolla, eso si es una delicia o coca San Joan. Sin desmerecer la coca de Requena que también es magnífica. Ni la de migas.
Omar names it COCA DE REQUENA wich is a town in Valencia province, but I think it's a Catalán COCA DE RECAPTE that means we gonna use any spare ingredients we have on our food cabinet. He talk about filling it with ESCALIBADA a very popular Catalán vegetables assortement dish.
@approx. 7:00 .. “ all the fats have rendered down and draping into the bread” ... What ‘bread’??? Your said bread is 50% olive oil (fat - be it a good oil, but nonetheless)... I guess it’s the ‘meat lovers’ version..
