Even if you do not cook, these videos are such a pleasure to watch. If you do cook, they are revelations. Rustic peasant cooking eaten at a white table cloth, candle, and flower service. So much goodness in these videos.
Love it. The food, the story telling, the camera work and editing.... Thanks Pete Can't wait to spring the Arrroz saying onto my friends and coworkers.
On a sunny afternoon in El Masnou (a small place along the coast north of Barcelona) I was served "rap", pieces of a cod-like fish and tiny potatoes swimming around in a soup/sauce generously spiced with saffron. Accompanied by a bottle of cool, fresh cava it became a meal to remember... So, should you by any chance know the recipe (or something alike) I will try to recreate it here in autumnal Denmark. Oh, and by the way, I'm impressed by your pronunciation, be it Spanish, Catalan or French! ❤
I am so happy I found this channel. I love cooking shows but this the only one I have found in English that focuses on the Iberian Peninsula. All the recipes are so new to me. I love it ❤️
Very interesting... I love Mediterranean seafood soups-- my favorite is the humble soupe au poisson from southern France-- but this looks really delightful. Here in the US I'll have to adapt; I have lobster stock, leftover from summer Lobster Rolls (always a delight-- look them up if you've never heard of them) and can substitute arborio for the bomba (Pittsburgh has more of an Italian immigration than Spanish). Monkfish can be a challenge, but clams, squid and shrimp are good to go. Cheers!
Tongue with capers, Rabit with onions, Octopus with onions Tombet Arroz brut frit mallorquí porc with cabbage (edit: thought you said Mallorca: Sorry! Try Lobster stew in Menorca.)
Even if you do not cook, these videos are such a pleasure to watch. If you do cook, they are revelations. Rustic peasant cooking eaten at a white table cloth, candle, and flower service. So much goodness in these videos.
Hi Pete. Phenomenal as usual.
great dish you did as always, and your catalan is impresive.
Love it. The food, the story telling, the camera work and editing.... Thanks Pete Can't wait to spring the Arrroz saying onto my friends and coworkers.
Mr Pans I love your videos.
Discovered this guy today. Instantly a huge fan 🤌
On a sunny afternoon in El Masnou (a small place along the coast north of Barcelona) I was served "rap", pieces of a cod-like fish and tiny potatoes swimming around in a soup/sauce generously spiced with saffron. Accompanied by a bottle of cool, fresh cava it became a meal to remember...
So, should you by any chance know the recipe (or something alike) I will try to recreate it here in autumnal Denmark.
Oh, and by the way, I'm impressed by your pronunciation, be it Spanish, Catalan or French! ❤
EL Masnou!! Stayed in campsite (they claim it's the oldest in Spain)
It sounds like you had a Suquet de Peix
ruclips.net/video/NiAYS6zGlBo/видео.html
Looks wonderful.
Another great video Pete, thanks. I've seen seen a squid cleaned before so it was really neat to see that cartilage pulled out at about the 4:13 mark.
Amazing. One of my favourites. Arroz meloso de marisco en "Nueva Estrella" Paiporta, Valencia 🕶️
Looks amazing
What a stunning dish.
I am so happy I found this channel. I love cooking shows but this the only one I have found in English that focuses on the Iberian Peninsula. All the recipes are so new to me. I love it ❤️
Bless you Ana. So glad you like my stuff... Any requests for dishes gratefully received
Well I don't know any desserts from the Iberian Peninsula. We all like a nice dessert after dinner☺️☺️☺️
Or you can highlight some regional and local cheese dishes. I love cheese☺️☺️☺️
@@anajackson6677 These are inspiring ideas....
I love your recipes btw ❤
Very interesting... I love Mediterranean seafood soups-- my favorite is the humble soupe au poisson from southern France-- but this looks really delightful. Here in the US I'll have to adapt; I have lobster stock, leftover from summer Lobster Rolls (always a delight-- look them up if you've never heard of them) and can substitute arborio for the bomba (Pittsburgh has more of an Italian immigration than Spanish). Monkfish can be a challenge, but clams, squid and shrimp are good to go. Cheers!
Perfectly authentic and acceptable without the fish. Bless you for watching. Un abrazo!
I challenge the addition of clams and shrimp so early. They'd end up as rubber bullets. IMHO these should go in just b4 the Picada
Good call Steve ...I'll mention it to Chef Lladonosa :)
@@Petespans i'd be interested in his response
I’m going to Menorca next week - any local dishes I should try?
Tongue with capers,
Rabit with onions,
Octopus with onions
Tombet
Arroz brut
frit mallorquí
porc with cabbage
(edit: thought you said Mallorca: Sorry! Try Lobster stew in Menorca.)
@@Petespans thank you I’ll certainly look out for those - I recognize most but what is tombet?
@@ally1827 It's a vegetables in tomato sauce.
@@Petespans thanks for the info
@@ally1827 ooops, I misread - thought you said Mallorca. Menorca: Lobster Stew
Why the red?
A splash of wine is NEVER "optional".....
Quite agree! Cheers.