I really appreciate your recipes. My entire life I have cooked for a large family beginning as a young girl with my mother and grandmother (8 to 14 people for dinner) to my own family of 5. Now it’s just my husband and I. Trying to cook for 2 is almost impossible as I end up with tons of leftovers! Your recipes give me variety and novelty to keep from getting bored with cooking while cutting down on the leftover problem. Each recipe gives me our dinner for 2 nights and we enjoy every mouthful.❤
@nancyhowell7735 I have a similar problem. Now that the kids have left the nest, I'm cooking for one, just me. I hate leftovers, but many, if not most, recipes are for 4, 6, or 8. Sometimes, I can scale it down, sometimes it doesn't work. It's very frustrating, also annoying. Sometimes, I end up throwing out leftovers, which goes against my principles. Sometimes, I end up eating leftovers. Fine if they were good, but disgusting if a failure.
Do not comment often but I have followed you for a while now and want to say I like your recipes a lot. Actually made this today with some twist since we never have tomatosauce at home. But it was very good anyway. I also appreciate that you have the same diet as me and my husband, that is no meat, so I know I can always chose any recipe. We have made many of your rice and beans recipes. Thank you for many fast and delicious recipes!
That chorizo looks like chistorra! Which reminds me… macarrones con chistorra is soooooo goooooooooooood!!! Gracias por tus vídeos. Echo de menos mi patria!
Another fantastic recipe! Our family has greatly benefited from your amazing, healthy, affordable (mostly vegetarian) recipes. Peace be with you friend.
Ohhh another of your lovely hearty winter dishes. I have plantbased beyond meat sausages and will add it and use gluten-free fussily because that's the pasta I have here. And have to look for queso Manchego, if I use Peccorino it will leave out the Spanish flavor, lol. I live alone and your dishes are as kisses from the sun. Muchas grazias Albert from Amsterdam/ Netherlands 🤗🇳🇱
Albert, when you reach half a million subscribers, I suggest you partner with/hire another chef to do meat dishes since you only do fish and vegetable dishes, that way you can do ALL Spanish recipes on Spain on a fork.
Albert: Delicious. I've made something like this before, only with a different plant-based chorizo - not bad, but not like yours. I'm off looking for one... Thanks again. (Fan from San Francisco, California.) *!!~
I love tomato based sauces, but have started getting heartburn and acid reflux when I eat them. So, when adding sugar to cut down on acidity, is this for flavor or will it help prevent heartburn? I don't mind eating a few tums but if a little sugar prevents it.😁
You're not getting heartburn from acid in the food. Your stomach juice is already much more acidic than that. It's just a heavy meal that sits in stomach longer than most, so you shouldn't do anything that inhibits digestion. Little to no fluids, no exercise and no laying down for a few hours afterwards. Tums will only make it worse long term.
If I have several ingredients that I'm gonna add in the same step, I put them all in a single bowl, so they all go in at once: fewer prep dishes!, less time to add stuff.
This looks good, but my comment is on the large fry pan you use. After 3-4 years of following your channel, I paid the 40 euros for that pan. Well, it's the cheapest pan I own, and it's my favorite.
I cooked this tonight and was not satisfied with the result. I suppose it was because of the tomato sauce, which I used. Could you please specify what the "canned tomato sauce" is like that you have mentioned in several recipes? There are so many of them. Thank you!
I'm not really sure about chorizo. I've had it a few times in England and it doesn't seem to me to be a very primo ingrediente. I've bought the stuff from reputable places but I really don't think I trust the ingredients. Is there any way of knowing what, really, goes into a chorizo sausage?
