Your Channel is a hidden jewel. Sending much appreciation for your dedication to authenticity.

The thing I love about this channel is that it's no fuss, no muss. Straight up SPANISH and French food, cooked in a classic and sometimes rustic manner. You don't need fancy ingredients (usually) and you don't need to spend $500, all you need to use is good ingredients with care. I learned to make poulet basquiase from this channel (and Anthony Bourdain's cookbook), and I think this kinda has to be dinner tonight, Jesus this looks so good

@Petespans

5 ай бұрын

I hope it turns out good! Thanks for your kind and encouraging comments :)

My mother; who hails from Segovian heritage on her father's side, prepared a dish like this for us when I was younger. I still cook it today. With your network quality production, and great recipes, I really feel that you should have more views and subscribers. Thank you anyway for your amazing content.

Enjoy your channel. You should do a series of your top favorite dishes of Europe

I love to cook and learn a lot from your techniques.

Can never have too much garlic!

Amazing Chanel I live in portugal and love all this down to earth recipes

Just made this while on holiday in the Douro valley with a beautiful grove of olive trees and vineyards in the background. This was absolutely divine. The creamy, garlic sauce with crispy potatoes, heavenly. Thanks for the recipe Pete! Looking forward to trying many more of your recipes!

@Petespans

Ай бұрын

Uuuf, thank heavens it turned out nicely!

So evocative of my Spanish neighbours when we lived in Cardiff. The wonderful garlicky smells and the huge pan of chicken, rabbit or, sometimes, pork frying on the stove. I’m making this as I write!

@Petespans

Жыл бұрын

Hope you're belting out some Zarzuela! Enjoy!

@BelCantoLari

10 ай бұрын

@@Petespansooh, I didn’t see this, but as I’m making this again for lunch today, I’ve got Spotify belting out various zarzuela, and a gin on the go. Makes a change from the Archer’s omnibus! Do you have any favourites?

Needless to say, yet another spectacular recipe/setting/video!!

I like the cut of your jib sir. Thank you. Keep up the good work.

Eating skins on garlic is like eating shrimp with the shells let on....Ptooie!

Great recipe, love the atmosphere and sense of freedom of the video - an odd mix of the feeling of being at home and simultaneously alone on the road too. Superbly done.

@Petespans

10 ай бұрын

Thanks for you encouraging comments :)

Fantastic dish and cooking. Saved to favorites, will make it for my wife this coming weekend!

I love roasting ready to eat chicken thighs. They are succulent and crispy. I thought to try them in this recipe with a smoked garlic bulb. A few broad beans for colour and crusty bread rather than spuds. It was wonderful. Eaten outside with a glass of white on one of the first decent days of the year in England. I’ll be making this again. Thanks Chris

I was looking for ideas for dinner. So happy to see a new recipe from you today. This is perfect!!!! ❤️❤️❤️❤️❤️❤️

never give up!

Your dish looks delicious

Looks nice.

Pete, another beauty! Best wishes from London 🍷🙏

I definitely agree.. Many times simplicity is the key instead of thowing every bottle of seasoning you own in it. Looks like it came out delicious. Thank you for sharing.

Another nice one Pete, and enjoy the island! It Must be be quite nice there, at this time of year.

Great Chicken in garlic sauce😊

Un plato tan sencillo, sin embargo un auténtico manjar! Enhorabuena, Pete! I didn’t quite catch your clue to the location, but if you said Sierra Tramuntana that would make Mallorca the location. Keep it up, Pete!

Guess what i make for dinner tonight?! Nice EZ recipe.Thanks Pete

I randomly stumbled across your channel, and I have become a huge fan already. Regarding the pollo al ajillo, what is your general impression of the idea of adding whole, dried peppers in the oil with the garlic? Is it widely practised?

❤

Can you provide a link to that charcoal grill? You shoudl start a Patreon page - I wound pay for this content.

@Petespans

Жыл бұрын

Hey Rick. I bought the grill locally. It's made in Spain by Flores Cortes (FC)

Superb as always Pete. Simplicity, yes, and I agree. The original, uncomplicated and unique, in many cases, is a joy to behold. However, me being me, and adapting some of life's gems a tad, suits me fine, and makes me feel creative, but respectful. And as always, credit to the original author. My take on this is to remove all solids when ready to eat on to a plate/dish, rest it etc, and then add to the remaining liquid a dash of lemon, reduce slightly, and then at the last moment, cream, "as much as one fancies". Pour over rested Chicken and Tatties, then spoon the creamy flavourful nectar as the last indulgent savouring. Bon Apedoooohdaaaaaaaah!

@Petespans

Жыл бұрын

Yes, cooks like you are super creative and thoughtful (not really my department). I just champion the authentic approach on this channel, (it's a niche thing) and I don't mean to denounce invention and artistry. How dull things would be if everyone were like me ...

Was it marco who made that comment about simplicity?

Mmmmmm

Amazing. Do you use the 28cm or 24cm Staub? do you know?

@Petespans

Жыл бұрын

24!!! I'm a bachelor :)

@murraymarshawn2175

Жыл бұрын

@@Petespans Darn lucky for the single ladies of the Iberian Peninsula.

You're in Basque country$$

@Petespans

Жыл бұрын

Nope

Is it digest or dear Jess?😂