Nothing beats our grandma's recipes and nothing will ever do so.
Think twice before you discard the head and the spine of your oven baked fish because you won't be able to cook this beauty
This stew is quite similar to the Tuna marmitako we cooked some time ago. It takes about the same time and the cooking process is identical.
The red wine is a bomb of flavour that pairs fantastic with this kind of meat-not only in the glass. The sauce, if it's slightly thick, can be one of the best you ever eat.
No Spanish winter is complete without this dish on every table. But this soup is not the kind that you think of.
This is not the famous Rioja style potatoes, but it's something near to it. And once again, we are in front of a perfect stew for the cold days.