Receips

Rice dishes are always appealing, in fact we eat them all year round, but what do you say about tasting good rice near the beach? Or on the terrace or garden at home with friends? Well, here we leave you a recipe full of flavor that everyone who tries it will fall in love with.

We have no words to describe the great dish that we bring you today, a typical recipe from the island of Formentera that we recommend you make without fail, we are convinced that you will love it.

Potatoes to importance is one of those dishes that when you taste it you won't forget. You can prepare them with clams and shellfish, but today's mix with different meats is a treat for the palate.

Rice is always appealing, but if there is a time when the terraces of the beach bars fill up to enjoy a good seafood rice, it is in summer. Although it is true that depending on the product there are prohibitive rices, so today we prepare a luxury rice at home.

When summer arrives there is nothing better than preparing rice for friends, the heat and good company are the ideal complement to share this delicious rice.

Nowadays, kitchens are not too big and we often lack space to store everything. That is why it is important to give different uses to the same thing. Today we prepare these garlic prawns in an Infinity paella pan because paella pans are used for more than making paellas. This dish is typical of Ibiza where it is prepared with lobster or lobster but today's version is cheaper and easier to prepare.

One of the pleasures of summer is being able to have a paella near the sea, on the beach, and enjoy its flavour. But making it at home is also a luxury. With this recipe you can prepare it whenever you want without complications. A simple recipe where there are.

As happens with paella, there are many places that claim the invention of fideuá, in what if they all seem to agree is that it was the creation of some fishermen who were on the high seas and forgot to bring rice, so in the face of oblivion they decided change the rice for noodles.

First, we fray the two duck confits and reserve. Peel the artichokes and put them in a bowl with water and parsley. Unshell the peas and reserve them. Put a 18 cm Professional saucepan with boiling water and blanch the peas in it for 2-3 minutes, depending on the size, then remove them with the help of an Efficient slotted spoon and put them in a bowl with ice water.

A somewhat unknown paella and why not say it, very inconspicuous. However, it is one of the richest and easiest to prepare. Its brown color is caused by the ink of the cephalopods it contains, be it cuttlefish or squid. You can find the ink in supermarkets packaged or in a bag of pigment inside the animal itself, which it uses when it is in danger.

The secret of this coq au vin or white wine chicken , in addition to the wine, are the vegetables that are added when stewing it and the spices that are used to flavor it. If we also add some garnish potatoes, then we will have a complete dish all in one.

A few months ago we showed you our recipe for carbonara sauce, "Spanish style". Here the recipe is made with cream, bacon, egg, Parmesan, garlic… and, although it is delicious and is how we are used to seeing it, it is a bit different from the original Italian carbonara sauce recipe . The authentic one does not have cream and is made with an egg and water taken from the pasta itself when it is boiled. Much less calories and fat, this recipe is spectacularly good, try it and tell us what you think 😉