Paella

Paella  is a Valenciana rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying…

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Stew Ox Tail

Ox tail is the culinary name for the tail of cattle. Oxtail is a bony,  gelatinous meat, and is usually slow-cooked, often stew or braised. It is a good stock base for soup. The consumption of ox tails dates back as far as the consumption of beef, when no part of the animal went to waste. Every part of the…

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Beef Caldereta

Beef Caldereta or common known us “beef stew” is the most popular celebration dish during fiestas, birthdays, baptism, and even in wedding celebrations. It is rich tomato-based stew traditionally cooked with goat meat and beef meat. Every family has its own version and this is my easy way version.   Ingredients 1 kilo beef, cut…

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