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6 Comments

  1. Alf
    November 13, 2013 @ 4:23 pm

    Hi Elle, that’s got me salivating again, but instead of using the usual ” carne de guiso ” stewing meat which just seems to be whatever is leftover after the usual steaks and chuletas are chopped up, try asking for ” espinilla de vaca ” which is shin of beef, or ” músculo de la pantorrilla carne ” which is the calf muscle. They’ve got all that lovely connective tissue that doesn’t look too good, but breaks down during long slow cooking and really helps to enrich the flavour of the sauce/gravy ( more red wine doesn’t go amiss either ). Although it’s more expensive, stewing veal works well in estofados as well. One of my favourite local tapas bars, Casa Luis’ in Costa Teguise in Lanzarote does it this way and it’s always delicious, and cheap :D Sorry if the translations aren’t correct but, they’re a mixture of Google translate and Spanglish pantomime in my local Eurospar. I swear that one of the carniceros only got the job ‘cos he knew which end of the knife to hold. In his case, the title of ” butcher ” is very appropriate!

    Reply

    • Elle DraperElle Draper
      November 13, 2013 @ 7:37 pm

      Thanks for the tips!

      Ah yes – Casa Luis… best pulpo on the Island in my humble opinion… and with great friendly service too. He’s always packed at lunchtimes, which tells you a lot.

      Elle xx

      Reply

  2. Celtygirl
    November 19, 2013 @ 8:30 pm

    Fab, made it on Saturday and ate on Sunday, went down well with everyone and minimum time in the kitchen for me on Sunday :)

    Reply

    • Elle DraperElle Draper
      November 19, 2013 @ 8:34 pm

      Great! It’s so easy to make… yet so tasty too! Glad the clan enjoyed it xxx

      Reply

  3. RMatiga
    June 5, 2015 @ 4:48 am

    You can also throw in some sliced bananas. Yummy!

    Reply

    • Elle DraperElle Draper
      June 5, 2015 @ 10:19 am

      Not sure I like the sound of that… but then banana is used in a lot of savoury dishes xx

      Reply

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