Rabo de Toro (Bull’s Tail or Oxtail Stew) Serves 4 — Needs 3-4 hours of long, slow cooking 3-4 lbs of Oxtail (beef short ribs, or stewing beef) 3 large Carrots, sliced 1 large Onion, diced 1 Red Pepper, diced…

The word Paella refers to the round, shallow metal pan the dish is cooked in … the all-important question is, what should go into an authentic paella?  As you can imagine, this seldom brings two answers the same.  The original paella…

After 8 weeks in Spain, this simple, but delectable dessert, eluded us. Every restaurant inquiry brought the same response – Lo Siento, no.   There were stacks of manufactured versions available in every supermarket with flavours ranging from chocolate, coffee, orange and…