• RosieB on July 16, 2011

  Try the oxtail braised in sherry. Absolutely delicious although I cooked it for a lot longer than the recipe says.

• RosieB on August 28, 2010

  For anyone who loves Spanish Food this is the cookbook to have. The recipes are authentic and easy to follow and the results superb. I can recommend this book to anyone wanting to explore the flavours of Spain.

Notes about Recipes in this book

• Braised pork rib racks (Costillas de cerdo al horno)

  • mcvl on May 22, 2011

    Thursday, 19 May 2011 Used the dressing as a glaze rather than a marinade, and slow-roasted the ribs rather than braising them. */Very/* good, next time I'll cook it properly. The two of us seem to need 5 ribs the first night and then 7 ribs from the leftovers, which were divine.

  • mcvl on May 30, 2011

    Saturday, 28 May 2011 This time I made the recipe properly, marinating the ribs for several days and then cooking them as directed. (I often do this, make a recipe only partially to see whether it interests me, and then if it does, make it as directed.) Delish! My one confusion is with the word "braised" in the recipe title. For me, braising requires a closed pan only a tiny bit bigger than what's being braised, some fat and some liquid, and a low temperature. I'd call these ribs wet-roasted, not braised. But no matter, they're great.

• Hot ganache chocolate pudding (Ganacha)

  • Melanie on March 09, 2014

    Heavenly! This recipe is very rich and I would suggest serving 8 people with smaller ramekins instead. This really does need to be served with ice cream as suggested to help cut through the richness.

• Salted almonds (Almendras saladas)

  • Melanie on March 09, 2014

    Incredibly easy - put almonds, salt and some water in a bowl and microwave them. The almonds become deliciously salty and are lovely to snack on with pre dinner drinks.

• MoVida paella (Paella de MoVida)

  • KarinaFrancis on September 09, 2015

    I loved this paella! I wasn't sure I needed a recipe for paella, but thought I'd try it and glad I did. The soffrito takes ages, but I made it a few weeks ahead and froze it. On reflection, I should have made a double batch... I replaced the rabbit with some chicken thighs, everything else was as written. I cooked it on the BBQ which produced the requisite crust. Will be making this again

• Slow-cooked capsicums, tomatoes and onions (Sofrito)

  • KarinaFrancis on September 09, 2015

    This was a delicious paella base, and worth the time investment. I can see heaps of other uses for it (on bread, with some goats cheese/jamon?)

• Oxtail braised slowly in fino sherry (Rabo de toro)

  • KarinaFrancis on August 21, 2016

    I ended up making this with beef osso buco because my other half balked at oxtail when we got to the butcher shop. There is a bit of effort involved, especially in sweating down the veg, but its oh so worth it! It smells fantastic as its cooking and tastes sensational. Don't be put off if the smell of cloves seems overpowering, in the finished dish it works in harmony with everything else. I'm thinking that the sauce would also be delicious with pork, I will absolutely make it again. Note in Australia we can no longer use the term "sherry", I used a medium sweet apera.

• Wet rice with chicken (Arroz de perol)

  • ozshutterbug on August 02, 2014

    very easy and delicious

• Spanish potato omelette (Tortilla de patatas)

  • e_ballad on November 25, 2020

    Wowsers. Needs 1L of olive oil! Good, but in truth, I couldn’t say that I detected much of a difference from other recipes that parboil then pan-fry the potatoes.

• Garlic marinated chicken cooked in a sherry and onion sauce (Pollo al ajillo)

  • e_ballad on January 28, 2020

    This was ok, but I was expecting more flavour. I used half the amount of stock as it seemed to be too much for the quantity of chicken, & even then, the sauce was very thin.