Meat recipes
Rice with soupy rabbit from the grandmother, the traditional Spanish recipe
Learn how to cook step by step this traditional Spanish recipe, rice with brothy rabbit. A typical grandmother's recipe. We tell you the procedure.
Ingredients
- 1 whole rabbit
- 300 grams of rice
- 2 garlic cloves
- 3 bay leaves
- 1 sprig of thyme
- 1 green pepper
- 1 red pepper
- Half a liter of chicken broth
- 250 grams of crushed tomato
- Black pepper
- Olive oil
- Salt
How to cook rice with soupy rabbit from the grandmother, the traditional spanish recipe
- The first step is to cut the rabbit into medium pieces. We add a little salt and optionally a little black pepper.
- Chop the 2 cloves of garlic. Wash the green and red peppers well, open them in half and remove the seeds. Cut the peppers into small pieces.
- In a casserole we put a little olive oil and let it heat up. Add the cut peppers, the garlic pieces and the rabbit pieces. Let cook for a few minutes until the rabbit begins to brown.
- When the rabbit begins to brown and the garlic and pepper begin to be cooked, add the 250 grams of crushed tomato.
Snails on the llauna
Snails are a traditional recipe from Catalonia. There are many variants, but today we bring you the Lleida variant with alioli accompaniment.
Ingredients
- 500 grams of snails of the Boves variety (it is the variety that is normally used for cooking)
- 4 cloves of garlic
- Coarse salt
- black or sweet pepper
- Parsley
- Olive oil
How to cook snails on the llauna
- To start preparing the recipe, we wash the snails. Normally the Bové variety is used. It is important that they have been fasting for a week before cooking them.
- Next we take a tray or a grill (usually it was prepared on a tin container, hence the name of the dish) and we cover it all with coarse salt.
- Add the snails to the tray face up and cover them with enough salt to prevent them from turning. We also add pepper on top of the snails so that they gain flavor.
- We add a good splash of oil on top of the snails and put them in the oven at 180 ºC for approximately 20-25 minutes.
Grandma's Manchego gazpacho
Learn how to cook step by step the recipe for gazpacho manchego, a traditional dish from the cuisine of the Castilla-La Mancha region.
Ingredients
- half rabbit
- Half chicken
- 150 grams of natural tomato
- 2 or 3 cloves of garlic
- 120 grams of wheat flour for the cenceñas cakes
- Mushrooms (optional)
- 1 red pepper
- 1 green pepper
- 2 liters of water
- Black pepper
- Thyme
- sweet paprika
- Nutmeg
- Olive oil
- Salt
How to cook grandma's manchego gazpacho
- In a saucepan or pot we add about 3-4 tablespoons of olive oil. We let it heat up. Meanwhile we can season the meat with a little salt and pepper.
- Once the oil is hot, add the chicken and the cut and seasoned rabbit. Sauté until the meat begins to brown.
- While the meat is cooking we can cut the vegetables. Cut the peppers in half, remove the seeds, wash and cut into small pieces.
- We peel the onion and chop it into pieces. We do the same with the garlic cloves.
Flour Migas
Migas is a traditional dish from many regions of Spain. Learn how to cook them and the tricks to make them delicious. Enter that we teach you!
Ingredients
- 960 grams durum wheat semolina flour (special for crumbs)
- 1.5 liters of water
- 2 tablespoons of salt
- 250 ml extra virgin olive oil
- 2 peppers
- Bacon
- 2 large tomatoes
- 2 cucumbers
- Sausage
How to cook flour migas
- The first step is to wash the pan to remove any dirt. The crumb pan is special for this type of recipes (see photo). This is why it is advisable to use one of this type. We can find them in different physical or online stores.
- To wash the pan of crumbs well, put 1.5 liters of water and two tablespoons of salt over medium-high heat.
- We take a normal frying pan where we will prepare the accompaniment. We add the 250 ml of oil and leave it on medium-high heat.
- We wait for the water in the crumb pan to boil and for the oil to be hot to fry the peppers and bacon.
Meatballs with cuttlefish and peas
Are you looking for a sea and mountain recipe? Come in and learn how to prepare this exquisite dish of meatballs with cuttlefish and peas. We teach you step by step.
Ingredients
- 200 grams of minced pork
- 350 grams of minced beef
- 500 grams of peas
- 5 medium ripe tomatoes
- 50 grams of country bread (1 slice)
- 500 grams of fresh cuttlefish
- Flour
- Milk
- 1 egg
- 4 cloves of garlic
- Chicken broth or water
- Fresh parsley
- Black pepper
- Olive oil
- Salt
- 12 toasted almonds
- Fresh parsley
- a few strands of saffron
- 2 garlic cloves
How to cook meatballs with cuttlefish and peas
- The first step is to soak the slice of country bread with milk until it is very wet. We make a paste and put it in a bowl. Chop 2 of the garlic and set aside.
- In the bowl where we have left the bread soaked, add the 200 grams of minced pork and 200 grams of minced beef. We also add the chopped garlic, parsley, a little black pepper and a pinch of salt. We also add the egg and mix the entire dough with a fork until everything is mixed.
- Now it's time to make the balls. In a plate we put the flour, we take a little of the meatball dough and we try to make as spherical a shape as possible. We coat them with flour and reserve them in the same plate. We must repeat the process until there is no more meat left.
- We take a frying pan, add plenty of oil and let it heat up. We add the meatballs and fry them on both sides. As they are done, we take them out and place them on a plate with absorbent paper. The next step is to prepare the stew with the cuttlefish and peas.
Grandma's recipe pork cheeks
Discover this delicious recipe for roasted pork cheeks in the oven. We teach you step by step so that you can cook this dish easily and without problems.
Ingredients
- 4 pork cheeks
- 2 green peppers
- 2 red peppers
- 2 medium onions
- 1 eggplant
- 2 potatoes
- Laurel
- Thyme
- 1 glass of red wine
- Olive oil
- Pepper
- Salt
How to cook grandma's recipe pork cheeks
- The first step is to make a cross-shaped cut on all the cheeks and add a little salt and pepper.
- Preheat the oven to 250ºC. We put the pork cuts with salt and pepper in a baking dish.
- While the oven heats up we will cut the different vegetables that we have bought.
- Peel the onion and chop it into small pieces. We can also cut it in juliana.
Pig's trotters in sauce, grandma's recipe
Today I bring to the blog one of my favorite recipes: pig's trotters in sauce. Enter and discover how to prepare this recipe step by step.
Ingredients
- 4 pig trotters
- 1 leek
- 1 glass of white wine for cooking
- 1 carrot
- 2 large onions
- 2 garlic cloves
- 160 milliliters of tomato sauce
- 10 grams of flour
- 100 grams of bacon in cubes
- 1 sprig of thyme
- sweet paprika
- bay leaves
- Olive oil
- Salt
How to cook pig's trotters in sauce, grandma's recipe
- The first step is to boil the pig trotters. We fill a large pot with water and put the pig's trotters together with a whole onion (without the skin), the leek cut in half, the whole peeled carrot, the bay leaves, the thyme branch and a little salt.
- Once we have all the ingredients submerged in the pot with water, we boil it for about 45 minutes in a pressure cooker. If you don't have a pressure cooker, you can leave it on high heat for approximately 3 hours.
- After this time we take out the pig's trotters and reserve the water we have used since we will use it later when we prepare the sauce.
- It's time to prepare the sauce! We take the other onion and cut it brunoise style. Chop the garlic cloves into small pieces.
Beef fricandó with mushrooms, a grandmother's recipe to surprise your most demanding guests
Discover the delicious recipe for beef fricandó, a typical Catalan dish with an exquisite taste. We teach you step by step and the ingredients.
Ingredients
- 1 kg of cut beef
- Flour
- 2 medium onions
- 1 carrot
- 1 leek
- 3 ripe tomatoes
- 200 ml white wine
- 1 liter of meat broth
- 300 grams of fresh mushrooms, cut
- 2 garlic cloves
- 20 grams of toasted almonds
- 20 grams of toasted hazelnuts
- 1 slice of country bread
- A handful of chopped fresh parsley
- Extra virgin olive oil
- Salt
- Black pepper
How to cook beef fricandó with mushrooms, a grandmother's recipe to surprise your most demanding guests
- Season the beef cuts with salt and pepper and lightly flour them. Next, we fry the meat in a saucepan with very hot oil until it is golden brown. When the meat is cooked, remove and reserve for later.
- In the same saucepan, sauté the onion, carrot and leek cut into pieces until they are golden brown. We add the peeled and seeded tomato and let it cook for a few minutes.
- We add the white wine and let the alcohol evaporate for a few minutes. We add the meat broth, the floured meat and let it cook over low heat for approximately 50-60 minutes.
- While the meat is cooking, sauté the mushrooms in a pan with a little oil. We can add a little salt on top.
Rabbit with garlic, grandmother's traditional recipe
Learn how to prepare a delicious garlic rabbit recipe. We give you the step by step and the list of ingredients you need. Do not miss it!
Ingredients
- 1 rabbit cut into pieces
- 6 sliced garlic cloves
- 1 branch of fresh rosemary
- 1 sprig of fresh thyme
- 1/4 cup extra virgin olive oil
- 1/2 cup white cooking wine
- Salt
- Black pepper to taste
How to cook rabbit with garlic, grandmother's traditional recipe
- In a bowl, mix the olive oil, white wine, aromatic herbs and half of the sliced garlic.
- We add the rabbit pieces and cover them with the marinade. Let stand in the fridge for at least two hours, preferably overnight.
- Heat a large skillet over medium-high heat. Add the pieces of marinated rabbit and brown them until they are well browned on all sides. We remove them and reserve.
- In the same pan, add the rest of the sliced garlic and fry until lightly golden. We are careful not to burn them.
Rabbit in sauce, Andalusian-style grandmother's recipe
Enjoy the traditional recipe for Rabbit in Grandma's Sauce. A delicious preparation that combines the tenderness of rabbit with a delicious homemade sauce.
Ingredients
- 1 whole rabbit, cleaned and chopped
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 ripe tomato, chopped
- 1 cup chicken or vegetable broth
- 1/2 cup of red wine
- 2 bay leaves
- 1 sprig of thyme
- 1 sprig of rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to cook rabbit in sauce, andalusian-style grandmother's recipe
- First, we wash the rabbit pieces well and dry them with kitchen paper. Next, season the rabbit with salt and pepper, making sure all sides are coated.
- In a large saucepan, heat a little olive oil over medium-high heat. We add the rabbit pieces and brown them on all sides to seal in the juices and improve the flavor. Once they are golden, we take them out of the casserole and put them on a separate plate.
- In the same saucepan, add a little more oil if necessary and lower the heat to medium. Add the chopped onion and sauté until transparent and lightly golden. Then, add the chopped garlic cloves and sauté them for a few minutes until they release their aroma.
- Then, we add the carrots and red and green peppers, cooking everything until the vegetables begin to soften. Add the chopped tomato and cook until it breaks down and the mixture has a more uniform texture.
Rabbit with onion and white wine
Discover the recipe for traditional Rabbit with onion. An authentic Catalan delicacy to enjoy with the family. Flavor and tradition in one dish!
Ingredients
- 1 rabbit cut into pieces (approximately 1.5 kg)
- 2 medium onions, finely chopped
- 4 garlic, minced
- 200 ml white wine
- 2 bay leaves
- 1 sprig of rosemary
- Extra virgin olive oil
- 1 teaspoon sweet pepper
- Chicken soup
- Salt
- pepper to taste
How to cook rabbit with onion and white wine
- Preparation of the rabbit: We wash the rabbit pieces well under cold water and dry them with kitchen paper. We season evenly.
- Sauté the rabbit: In a large saucepan with a little olive oil, fry the rabbit pieces until they are golden on all sides. Once golden, we remove and reserve.
- Sauté the onion and garlic: In the same casserole, add more oil if necessary and sauté the onion and garlic until they are translucent and tender.
- Return the rabbit to the casserole: Add the rabbit pieces to the casserole again. Then, sprinkle with the sweet pepper and mix well.
Grandma's Stuffed Eggplants
Learn how to cook meat-stuffed aubergines quickly and easily. In addition, we show you 7 more ways to prepare aubergines with different fillings. Are you going to miss it?
Ingredients
- 200 grams of minced meat
- 2 large eggplants
- 2 green peppers
- 2 onions
- 4 ripe tomatoes or canned tomato
- Gratin cheese
- Olive oil
- Salt
How to cook grandma's stuffed eggplants
- Cut the aubergines in half and make some cuts. It is important that we do not cut the skin underneath as we will not be able to fill them properly if the skin is broken.
- Preheat the oven and leave them for about 20 minutes so that the pulp softens and we can easily remove it. Another option is to put the eggplant halves in a saucepan with boiling water and salt for 10-15 minutes. I recommend the first option.
- While the meat inside the aubergines softens, we cut the vegetables.
- Peel and cut the onions into julienne strips.
Grandma's Andalusian Beef Stew
Learn how to cook the traditional Catalan cuisine dish, beef stew with potatoes and carrots. We teach you how to make an exquisite recipe.
Ingredients
- 1 kg of beef in cubes to stew
- 3 large potatoes
- 2 medium onions
- 3 carrots
- 2 garlic cloves
- 1 glass of red wine
- 1 tablespoon of wheat flour
- 3 tablespoons of fried tomato
- 1 bay leaf
- 3 glasses of chicken or meat broth
- Ground black pepper
- Salt
How to cook grandma's andalusian beef stew
- If the beef is not cut, we clean it and cut it into cubes. If we already have it cut we can go to the next step.
- We take a large casserole or a pot, add a little olive oil and let it heat until the oil is very hot.
- Once the oil is hot, add the meat and stir for a few minutes until golden. Transfer the meat to a plate and reserve.
- Cut the carrots into slices and chop the onion and garlic into small pieces. We add the vegetables to the pot or casserole where we have previously cooked the meat.
Chistorra with white wine
Enjoy delicious Chistorras in white wine with this easy recipe. Intense flavors in every bite. Surprise your guests!
Ingredients
- 250 grams of chistorra
- 100 milliliters of white wine for cooking
- 1 bay leaf
- Olive oil
How to cook chistorra with white wine
- The first step is to cut the chistorra into smaller pieces to make it easier to eat.
- Heat a frying pan over medium heat and add a little olive oil.
- When the oil is hot, place the chistorras in the pan and cook them for a few minutes until they are lightly browned on all sides.
- Add the 150 milliliters of white wine to the pan with the aim of partially covering the chistorras so that they take on the flavor of the wine.