MoVida by Frank Camorra and Richard Cornish

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Notes about this book

  • 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)

  • 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.

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  • ISBN 10 1921259396
  • ISBN 13 9781921259395
  • Published Nov 01 2007
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Restaurateur Frank Camorra shares his passion for Spanish food in "MoVida." With 125 delicious recipes and useful information about Spanish ingredients and cooking methods, "MoVida" captures the essence and exuberance of Spanish cuisine. Chapters include: Back to Basics, Tapas, Soups, Eggs, Seafood, Vegetables, Rice, Poultry, Meat, Smallgoods, Desserts, Pastries and Drinks. All chapters and all recipes are accompanied by an introduction from Frank, highlighting a particular ingredient, a traditional cooking method, personal anecdotes or cultural or historical observations.

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