Oh laughs foodtubers i’m omar ali boy
I’m a Spanish chef and I’ve been cooking
a Spanish food since I was a little boy
it’s my first time in the channel and
I’m going to be cooking for you but that
does it relief oh allah Johanna which
translated potatoes and chorizo stew you
in your hostel it’s a spicy and warming
one pot dish rich in color and full of
flavor if you like the sound of this
dish give it a thumbs up and let’s get
cooking I have here my Terra coat on a
low heat and with a good drizzle of
olive oil
thinly slice 5 garlic cloves now we are
going to thinly sliced this couple of
onions it may look like a lot of onion
but this recipe is for six going to give
it a good steer I’ve already chopped
these two peppers which I’m going to add
give it a good stir so that all comes
together we’ll be looking at ten minutes
so they are nice and soft I’m going to
start chopping this beautiful semi couch
aretha take this ugly skin off roughly
chop it in like a 1 centimeter slices
now I’m just going to chop this 2
tomatoes and just dice it you can grate
it as well I mean it’s home cooking you
could peel them as well if you want just
make sure that while you are doing your
preparation you keep an eye on the spot
as you can get really really hot there
is a say about this recipe in Spanish
that says competitors chili free vino si
and El Camino which translates as with
chorizo potatoes and wine you will make
your way through the day because it
gives you a lot of energy you know it
has all the protein of the chili for the
calves on the potatoes and beta means
from the tomatoes and peppers is what a
full-on fully equipped dish this is how
the perfect point to other chorizo I
don’t want to add it too early because
it’s semi dry and you can get a bit
rubbery so we just need five minutes of
it to melt unto Keef all that goodness
into this tube one chilly dried chilli
I’m not going to chop it I don’t want it
to be too spicy that’s completely up to
you and as well a couple of bay leaves
we are going to stir this and cook it
for five minutes you can start to see
how everything is turning red can you
see all that fat that’s the fat of the
chorizo we don’t want it to be too long
frying it will get quite rubbery so I
think now it’s time a sweet payment on
that is so finely grinded that it will
burn very quickly so I need to add some
liquid to it a generous teaspoon and the
tomatoes straight away otherwise the
sweet pimento will burn some people get
confused about the differences between
public and sweet payment on and many
people thinks they are the same but they
are not sweet pimenton is a smoked dried
and publicize sun dried so one will have
a very smoky flavor and others doesn’t
and that’s the spice that is used for
chorizo our staple Spanish ingredient
and that way has so much taste and so
much depth at this point I’m going to
start chopping the potatoes okay and
there is a particular technique to it
that by the way but that does his
potatoes and that’s the name of the dish
so we are going to chop it by cracking
it what you get by doing that as you can
see there is a lot of a starch being
released and that’s what we need for our
stew we need it to have a lot of a
starch into it so that it becomes very
thick nice and thick and now a good stir
before it burns this are they Spanish
flag it looks like a Spain yellow red
teretha peppers it tells a lot about
where we come from actually this dish
very rustic very homey this is the sort
of food that we eat at home during
winter during autumn so now it’s time to
add a few fresh thyme leaves one sprig
should be
you know just a few drops of vinegar can
be red wine vinegar sherry vinegar and
about 2 litres of water approximately
and a good pinch of salt this needs to
come back to the boil and nice to slowly
simmer for about 30 minutes or until all
the potatoes are thoroughly cooked and
they are starting to break all these
corners that we’ve created are what they
are going to make this reaches to you so
thick and that’s what we are looking for
they need to round and unbreak a slowly
and just leave it here for 30 minutes
slowly simmer in until it’s ready and
after 30 minutes this is how it should
look and this is how the potato should
look the most important part of it
broken corners this is not a liquid
anymore it’s quite dense and it feels
more like a richest you that when you
cook pork cheeks and things with bone
marrow in this case is a humble potato
what has created it and now we are ready
to serve and this is going to serve six
people and make sure that everyone gets
a bit of everything and this is ready a
bit of lovely bread to go with it let’s
give it a try mmm
so hearty so warming as I said at the
beginning so rich in flavor so much
death because of the chorizo they
pimenton it gives so much to it if you
have never tried a Spanish food I think
this is a great one to start with real
authentic Spanish food at its best
all done with ingredients you can find
in your local supermarket so I hope you
try it and give it a thumbs up and in
the comment box below let me know which
Spanish dishes you would like me to be
cooking please subscribe
is gratis and hasta pronto
you
I’m a Spanish chef and I’ve been cooking
a Spanish food since I was a little boy
it’s my first time in the channel and
I’m going to be cooking for you but that
does it relief oh allah Johanna which
translated potatoes and chorizo stew you
in your hostel it’s a spicy and warming
one pot dish rich in color and full of
flavor if you like the sound of this
dish give it a thumbs up and let’s get
cooking I have here my Terra coat on a
low heat and with a good drizzle of
olive oil
thinly slice 5 garlic cloves now we are
going to thinly sliced this couple of
onions it may look like a lot of onion
but this recipe is for six going to give
it a good steer I’ve already chopped
these two peppers which I’m going to add
give it a good stir so that all comes
together we’ll be looking at ten minutes
so they are nice and soft I’m going to
start chopping this beautiful semi couch
aretha take this ugly skin off roughly
chop it in like a 1 centimeter slices
now I’m just going to chop this 2
tomatoes and just dice it you can grate
it as well I mean it’s home cooking you
could peel them as well if you want just
make sure that while you are doing your
preparation you keep an eye on the spot
as you can get really really hot there
is a say about this recipe in Spanish
that says competitors chili free vino si
and El Camino which translates as with
chorizo potatoes and wine you will make
your way through the day because it
gives you a lot of energy you know it
has all the protein of the chili for the
calves on the potatoes and beta means
from the tomatoes and peppers is what a
full-on fully equipped dish this is how
the perfect point to other chorizo I
don’t want to add it too early because
it’s semi dry and you can get a bit
rubbery so we just need five minutes of
it to melt unto Keef all that goodness
into this tube one chilly dried chilli
I’m not going to chop it I don’t want it
to be too spicy that’s completely up to
you and as well a couple of bay leaves
we are going to stir this and cook it
for five minutes you can start to see
how everything is turning red can you
see all that fat that’s the fat of the
chorizo we don’t want it to be too long
frying it will get quite rubbery so I
think now it’s time a sweet payment on
that is so finely grinded that it will
burn very quickly so I need to add some
liquid to it a generous teaspoon and the
tomatoes straight away otherwise the
sweet pimento will burn some people get
confused about the differences between
public and sweet payment on and many
people thinks they are the same but they
are not sweet pimenton is a smoked dried
and publicize sun dried so one will have
a very smoky flavor and others doesn’t
and that’s the spice that is used for
chorizo our staple Spanish ingredient
and that way has so much taste and so
much depth at this point I’m going to
start chopping the potatoes okay and
there is a particular technique to it
that by the way but that does his
potatoes and that’s the name of the dish
so we are going to chop it by cracking
it what you get by doing that as you can
see there is a lot of a starch being
released and that’s what we need for our
stew we need it to have a lot of a
starch into it so that it becomes very
thick nice and thick and now a good stir
before it burns this are they Spanish
flag it looks like a Spain yellow red
teretha peppers it tells a lot about
where we come from actually this dish
very rustic very homey this is the sort
of food that we eat at home during
winter during autumn so now it’s time to
add a few fresh thyme leaves one sprig
should be
you know just a few drops of vinegar can
be red wine vinegar sherry vinegar and
about 2 litres of water approximately
and a good pinch of salt this needs to
come back to the boil and nice to slowly
simmer for about 30 minutes or until all
the potatoes are thoroughly cooked and
they are starting to break all these
corners that we’ve created are what they
are going to make this reaches to you so
thick and that’s what we are looking for
they need to round and unbreak a slowly
and just leave it here for 30 minutes
slowly simmer in until it’s ready and
after 30 minutes this is how it should
look and this is how the potato should
look the most important part of it
broken corners this is not a liquid
anymore it’s quite dense and it feels
more like a richest you that when you
cook pork cheeks and things with bone
marrow in this case is a humble potato
what has created it and now we are ready
to serve and this is going to serve six
people and make sure that everyone gets
a bit of everything and this is ready a
bit of lovely bread to go with it let’s
give it a try mmm
so hearty so warming as I said at the
beginning so rich in flavor so much
death because of the chorizo they
pimenton it gives so much to it if you
have never tried a Spanish food I think
this is a great one to start with real
authentic Spanish food at its best
all done with ingredients you can find
in your local supermarket so I hope you
try it and give it a thumbs up and in
the comment box below let me know which
Spanish dishes you would like me to be
cooking please subscribe
is gratis and hasta pronto
you
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