Hunter's Rice fro Catalunya
Mountain Adventures with My Orange Pot | Pyrenees Culinary Romance
Trout Escabeche from the Pyrenees
Guess This Dish from THE PYRENEES COOKBOOK
Lamb Shanks in Honey and Balsamic Glaze
Authentic Aragonese Meatballs with Wild Mushroom Sauce
Spanish Chicken Breast, Mushroom Sauce
Wild Boar vs. Pork Tenderloin
Pork Tenderloin with Apples from Spain #shorts
A Ham Omelette from Spain | tortilla de jamón
Onion Tortilla - No complaints please! Not all omelettes in Spain have potato. #shorts
Garlic Lamb Chops from Spain | costillas de cordero al ajillo
How to make Crispy Sardines, the Spanish way.
A classic French onion sauce, SAUCE SOUBISE, from 1927.
Spanish Cuttlefish or Squid with Garlic | Sepia al Ajillo #shorts #sepia #cuttlefish
Tutorial on Spanish Beef Stew | Estofado de Ternera #shorts
Pork Chops with Peppers from La Rioja, Spain | Chuletas Riojana #shorts
World-class Chicken Noodle Soup from Spain | Sopa de Pollo con Fideos.
Traditional Bean Soup from Spain | Potaje de Judías #shorts
Monkfish from Galicia, Spain | Rape Gallega #shorts
Spanish Oxtail Stew #shorts
9 September 2023
Mediterranean Lamb Stew from Mallorca, Spain | Xot a la Greixonera
Prawns flambéd with gin, Menorca, SPAIN.
Rabbit Paella, cooked the local way, in Menorca, SPAIN
Mediterranean Fish Soup, the authentic way, from the Spanish Island of Menorca
Cuttlefish Stew with Potatoes from Menorca, SPAIN
Cooking fish Spanish style "a la espalda" - on its back. #shorts
The Authentic Fideuà from Gandía, Spain
Duck Breast with Sarladaise Potatoes from the heart of Gascony.
The Authentic Basque Chicken (Poulet Basquaise)
Pig's Ear with Chickpeas from Aragon, Spain #shorts
Authentic Lamb Roast, from Aragón, northern Spain. #shorts
Authentic Catalan Beans from Guimerà #shorts
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About
Welcome to Petes Pans. Here you will find traditional dishes from France, Spain and Portugal, cooked like the locals. I focus on the most authentic recipes, free of personal interpretation and additional touches - I bring you the genuine food as prepared in the area, not misunderstood or jazzed up versions one usually finds on the web.
A graduate of the French Culinary Institute in New York, I research and prepare the regional dishes of France, Spain and Portugal, many times on location and under the critical supervision of the local people.
So, if you would like to learn how things are really cooked and thereby gain a solid grasp of classic cuisine, please subscribe to Pete's Pans on Youtube.
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