Spanish Cooking (1 Viewer)

CarolynandMike

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Made a lovely one pot meal last night based on an Asturian Fabada using tinned cannelli beans, smoked pimiento, mixed meats including morcilla, and veg.

Tonight its Mercadona's delicious pinchos, described as 100% Magro de Jamon, cooked on the Cadac and served with homemade oven chips and salad.
 

ShiftZZ

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Carolyn

You have got me into trouble, Mrs ShiftZZ is interested and was asking if you have any pics?

I wonder is they have these in Aldi or do I have to run the gauntlet of Tesco's.. Ave vooze seenior demi kilo donkey a la choritzo poor favor, mucho grazias.

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A similar Catalan dish is Lentejas using lentils instead of beans, usually has carrots and a few potatoes in it but basically throw in anything you fancy. A few pieces of chorizo has the same result as the smoked pimenton.

I have tried all sorts of beans over the years including the ridiculously expensive Asturian fabada beans, other than a slight difference in texture can't tell much difference, I use the jars all the time now.
 

teddybard

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Made a lovely one pot meal last night based on an Asturian Fabada using tinned cannelli beans, smoked pimiento, mixed meats including morcilla, and veg.

[HI]Tonight its Mercadona's[/HI] delicious pinchos, described as 100% Magro de Jamon, cooked on the Cadac and served with homemade oven chips and salad.

You have got me into trouble, [HI]Mrs ShiftZZ is interested and was asking if you have any pics?[/HI]

I wonder is they have these in Aldi or do I have to run the gauntlet of Tesco's.. Ave vooze seenior demi kilo donkey a la choritzo poor favor, mucho grazias.

mercadona.jpg




You have got me into trouble, Mrs ShiftZZ is interested and was asking if you have any pics?


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Senor Shifzz,

Sadly I cant help with the recipe but here is your requested Picture
Teddybard.

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MikeandCarolyn

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I have tried all sorts of beans over the years including the ridiculously expensive Asturian fabada beans, other than a slight difference in texture can't tell much difference, I use the jars all the time now.

It was the difference in texture of the fabada beans that endeared me to the dish the first time I had it in Cangas.
Yes,they are ridiculously expensive-but I loves 'em ::bigsmile:

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