Пікірлер

• 
  @davelawrence42533 күн бұрын

  I am so going to make this!!

• 
  @kristinaginorio13444 күн бұрын

  I can taste this!

• 
  @CS-ci9lf4 күн бұрын

  The gift that keeps on giving.. I return to your videos again and again :)

• 
  @cmtrain15 күн бұрын

  looks awesome I'll definitely try this version of one of my favourite recipes

• 
  @CJBW3358 күн бұрын

  Looks incredible!

• 
  @kathrinlancelle330410 күн бұрын

  I will make this tomorrow, and will add a little chorizo

• 
  @ro_achterberg12 күн бұрын

  Clean your prawns my friend

• 
  @giaatta930312 күн бұрын

  Awesome with the tuna. Thank you

• 
  @joeborg509215 күн бұрын

  Talk to much

• 
  @manuellopezt16 күн бұрын

  You killed it with the red pepper 😢

• 
  @ataisa119 күн бұрын

  Wonderful and easy preparation for an outstanding end result. Thank you Omar, eres lo máximo!! Un abrazo

• 
  @mrsrobinsoncat22 күн бұрын

  I may be blind but there doesn’t seem to be ingredients for the bechemel sauce on your website?

• 
  @nicoledeburton516923 күн бұрын

  This is one of my favorite foods from when I studied in Segovia 30 years ago. How would you adapt this recipe to include manchego with the ham? I'm guessing the temps are in celsius.

• 
  @AC-ue3yr26 күн бұрын

  Making Paella on Sunday and going to use this broth recipe. Will let you know how it goes 👍🏼

• 
  @kathrynstern166227 күн бұрын

  That romesco looks fabulous. Going to have to try this weekend. Hope I can find the peppers!

• 
  @tictactoedias190827 күн бұрын

  Yummy 😋 and so is this dish 😂❤

• 
  @Matematicamola-ww9qs29 күн бұрын

  where is your restaurant?

• 
  @sofiaml2002Ай бұрын

  Se ve delicioso. Lo prepararé 😊

• 
  @fatimajansevanvuuren5422Ай бұрын

  Voy hacer. Me gusta las croquetas de jamon

• 
  @fvrrljrАй бұрын

  made ours with sourdough bread / hicimos usando pan con masa madre/fermentada muy delicioso / very delicious 😋😋😋

• 
  @andyoliver675Ай бұрын

  I was in Madrid last week and mistakenly ordered Callos when I wanted to try Caracoles (snails). I didn’t send it back, but dove in (why not?). OMG - it was so wonderful, maybe my best food discovery in Spain! I am definitely making this. I can see this becoming a winter comfort food favorite.

• 
  @louisehoward5011Ай бұрын

  Does the sherry vinegar not get used then?

• 
  @lamak62Ай бұрын

  If only he would stop eating and drinking and talk as he adds ingredients and give directions with timing and time of cooking .Really disappointing !!! What is a video good for if not to teach people how to make it properly .or maybe his goal was to look good and have a glass of wine n a bite

• 
  @widespread2100Ай бұрын

  Why is your rice to sock ratio so high? It’s usually 2:1, but your 3:1

• 
  @nomanejane5766Ай бұрын

  ❤

• 
  @gnschenkerАй бұрын

  Really nice recipe and so simple! Recently I made your Spanish omelette for breakfast and my family loved it.

• 
  @LegioXXVVАй бұрын

  I always thought the ratio was one part rice to 3 parts liquid, but you seemed to be adding much more liquid than that.

• 
  @SparkyTunesАй бұрын

  Well The Sun has finally returned to the UK so I now know what I'll be doing for this weekends Eurovision BBQ!

• 
  @davewolfy2906Ай бұрын

  Starts at 1:34

• 
  @calvinjones2136Ай бұрын

  Great vid Omar. Mucho gracias !

• 
  @jasoncamacho4526Ай бұрын

  When you had said 200°, You didn't specify rather if it's 200° c or is it Fahrenheit?

• 
  @66Blazes2 ай бұрын

  very nice video, short and to the point! thank you so much :) I love that you keep in mind transferring knowledge to the next generation.

• 
  @NikolaDudukovic2 ай бұрын

  What is that secret paste that goes into the pesto??

• 
  @thespanishchef2 ай бұрын

  You caught me! porcini and truffle paste haha

• 
  @NikolaDudukovic2 ай бұрын

  @@thespanishchef Amazing!

• 
  @nicholasbenedetto63192 ай бұрын

  I like it with added carrots, red wine vinegar and ( you'll hate this) but I too cook the greens for too long.

• 
  @PCDisciple2 ай бұрын

  Wow this is exactly what I was looking for!! Can’t wait to make some paella this spring/summer

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  @thespanishchef2 ай бұрын

  I hope results go far amigo!

• 
  @Diiloopz2 ай бұрын

  Se ve buenísimo ❤ lo intentaré

• 
  @joeyboikly2 ай бұрын

  Trotters.

• 
  @mushumushushoe2 ай бұрын

  I've been making ajo blanco for years, ever since I lived in Malaga, but I put quite a bit of garlic - it has to be felt deeply in the soul.

• 
  @saedalnaimat2 ай бұрын

  Hey I have a question. When I follow your recipe, the garlic gets burned (brown, dry) by the end of cooking. What can I do to keep the garlic not burned?

• 
  @capello852 ай бұрын

  Beautiful tool

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  @castafioreomg2 ай бұрын

  Cut down the alcohol and you ll look great I am telling

• 
  @nomanejane57662 ай бұрын

  ❤

• 
  @castafioreomg2 ай бұрын

  Its not real cooking until you do it in an outdoor hearth with a hot fire and wood

• 
  @malte422 ай бұрын

  Ah, great work. Thank you so much for this time saver!

• 
  @BSGSV3 ай бұрын

  If the kid approves, it must be really good. This recipe is a keeper.

• 
  @facethefact88053 ай бұрын

  That is not the real basque cheesecake

• 
  @centraltxgarden3 ай бұрын

  This was really good, I added some carrots, chili oil and a bit of veggie broth.

• 
  @CatTenz3 ай бұрын

  Buenas Tardes Riquísimas yBien Fácil de Hacer😁

• 
  @kmo29593 ай бұрын

  For those who have not used terracotta before, you HAVE TO soak the bowls in cold water before ever using them. If not, you may end up in the hospital because they will explode. Just soak them overnight in the kitchen sink in cold water, dry completely before using. Save yourself a trip to the ER. Terracotta is great for making Huevos a la Flamenca too.

• 
  @PCDisciple3 ай бұрын

  This looks absolutely incredible!! Saved