*HOLA SPAIN LOVERS* These tapas are soooo easy. I really recommend you make them. If friends are coming over. Or for you and your significant other. Hands up if you're planning to make them! 🙆🏻♀️
Your container for aioli was wet and this is why you did not get the aioli right the first time! Small things but very important when making even the most simple dish!
I sent this video to my wife. A few hours later she is back from the store and we are recreating this. She did a month long self tour of Spain a few years back. I have never been. We had been talking that Spain would probably be our next trip. My guess is that won't be happening anytime soon. Someday... I do like your videos and hope to one day try all the places and foods you talk about. Thanks
The proper technique to emulsify (in general for many things) is to start the mixer then slowly stream in the oil while mixing. Whether it be a stick blender, blender, whisk or food processor.
@@spainrevealed No, or a little. It's pretty much simultaneous when you can start the light stream and the blender. The key is to let the mixture be able to absorb more oil and emulsifying it properly. The slow but steady stream lets it happen.
So, you've finally been to the store and you bought ....cider. Oh James, where did it all go wrong? 😂😂 I really enjoy your chef videos. The fun, the passion, the missing utensils and the small errors, show we can all do it. It all looked fabulous! Thanks guys. xx
haha - Paul. I have copied your quote about the fun, the passion etc. into my doc where I plan my videos. Because I think you captured exactly what I want to capture in these videos - the journey of learning and the fun!
@@spainrevealed So, the cheque's in the mail, yes? 😂😂 Keep it up my friend. We all love what you both do. Your videos are always interesting and entertaining, but during this difficult time they are a breath of fresh air.
I was looking forward to this video all week and you didn't disappoint. The recipes are easy to follow and all the tapas looked very tasty. I'm going to have a hard time finding an egg with a feather on it. LOL !!!! Your serving dishes are very attractive and the presentation makes you want to take an immediate bite. I want to make the Patatas soon. Thanks for taking the time to create this video and to inject, once again, your humor and liveliness to your cooking.
So glad you enjoyed it! A week is a lot of pressure! And yes, the feature is key LOL!!! (And I'm still working on my presentation... the gildas needed a white plate in retrospect)
@@spainrevealed I get that we tend to re-think our decisions in retrospect, but in the end, it still looked lovely and it was also educational (I didn't know it was named after "Gilda" the character by Rita Hayworth. Learned something new.
Ah, this video was fun, and boosted my morale. I would have been in Spain right now for the 8th time if the world wasn't closed down. So I was kinda living vicariously through you, and you both did a grate job. I especially loved the pimientos de padron. They are my absolute favorite tapa (or whole meal), and I miss them so much. We can't get them in the US, that I'm aware of. I asked about them in a little Spanish market in our produce district, and they had never heard of them! So I'm drinking some cava and daydreaming about Spain. Muchas gracias! El ano proximo, yo espero. :-)
As Jams stated you can get shishito peppers here in the US. They taste very similar to the ones my wife had in Spain. There is also ant least one online source that I know of. I would post a link but I am not sure that is allowed.
The bread the bread !!! Chorizo’s fat and cider dip, omg !!! We’ll be in Madrid for a week in 2 weeks. We have tons of addresses and ideas, thanks to both of you (I even wrote to the city pleading them to reward both of you… you deserve the city’s keys !!!)
I loved the pimientos de padron in Barcelona! My favorite tapas!! The tapas bar chef sprinkled a fine sea salt on them immediately after they came out of the fryer, then finished them with a sprinkle of course ground sea salt. The effect was amazing! They had a perfectly, delicious salty taste that was punctuated by little "bursts" of salty flavor bombs from the coarse grind. So good with pa amb tomaquet!
Thanks for sharing more recipes! Next weekend, we are having a social distancing party with friends moving away. We are all foodies, and I'm going to make some of these for that! Thank you for keeping our spirits up during these hard times! Can't wait for this to be over so I can go to Madrid!
Hi James! So I'm not sure if someone else has already told you in the comments, because I couldn't be a*sed to read all of'em lol but the emulsification doesn't always happen the way you do it because eggwhite is mostly water while oil is fat and they don't go well together. The egg itself is, however, an emulsifier, so it will stick together with the oil eventually if dealt with accordingly. Here's what you've got to do to emulsify the aglioli: always add the oil at the end, and add it very slowly. It's just like making mayonnaise. Add merely a few drops of oil while mixing constantly. When that is in, add a couple more drops, than add start drizzling it in slowly while continuing whisking. Good job with the tapas though, keep it up! :)
Did something similar myself yesterday for the first time. Chorizo in red wine and garlic,calamari with lemon & garlic mayo with a selection of cold meats.Will try a few of yours next time.
I’m definitely going to make these for our dear friends from Spain- as soon as we can socialize. Not sure where I’ll find those gorgeous anchovies and chorizo in the states but I’m going to try. Thanks for inspiring and sharing. You guys are my quarantine saviors.
James. I make alioli and it never fails. Put an egg , garlic cloves, lemon juice (half lemon) and 200 ml of oil . Start blending from the bottom . Do not move till you see it emulsify . It doesn't take long . Then move upwards until all the oil is incorporated . It never fails. Never.
Spain Revealed - Yes but the difference is that I put all the ingredients from the start and I put more lemon juice . This way it never splits . Never .
James, the diameter of the recipient you use should be the same size as the 'batidora'. If not, it splits even if you don't move it until it's emulsified.
The video was lots of fun to watch! Thanks for sharing your kitchen with all of us. I did laugh pretty hard at the label on the olive oil bottle that said "This is not salt" as James emphatically said salt while holding it. I'm most looking forward to trying the almonds and the Gildas as I've never had the opportunity before. I just hope I can find quality ingredients at the store (especially for the anchovies). The others I've had and are all favorites. They make a good spread together for sure! When I've made chorizo a la sidra in the past, I've finished it in the oven for a low maintenance way to free up some stove space while making other dishes.
@@carlomfernandez Gracias a ti por el esfuerzo de poner esos detalles pequeños que hacen los videos buenísimos de James y Yoly aún más divertidos! Son como regalitos que hay que descubrir mientras miro.
Para hacer aioli o mayonesa debes de emplear un vaso más delgado, casi tan delgado como el diametro de la turmix y así siempre te saldrá a la primera, cuanto menos espacio haya entre las parades del vaso y la turmix mejor te irá. procura que el huevo esté a temperatura ambiente, sácalo de la nevera unos minutos antes. Si quieres un aioli espeso añádele un trozo de patata cocida. Te lo dice un cocinero que tiene un bar de tapas.
Watched nearly all of you vids-thanks for the content. I actually found your channel after my first visit to San Sebastian in 2019. My wife and i had some great food, but would have been good to have found more restaurants in the old town, which you featured on another vid. Will just have to go back now! I'm going to host a small get together in a few weeks and would very welcome your thoughts on which pinchos to serve and especially what wine to serve. Thanks
Great demonstration, James! If alioli breaks or doesn't come together add about 1/2 teaspoon of water or lemon juice and blitz again, or start with just a yolk, or better yet, insert the stick blender BEFORE you add the oil.
You guys are great! Thanks for brightening up my stay-at-home Sunday in Seattle! Was curious about the Pablo knife, so followed the link. Oh, that's my knife! What's the story behind yours being called the Pablo knife?
haha - funny. A follower on Instagram generously reached out and told me my knife sucked and actually bought me the knife! And his name is Pablo. It will now forever be called Pablo's knife lol
I was googling to learn more about the alioli and found why you may be having the emulsion issue. Traditional alioli is garlic and oil ground slowly with a mortor and pestle. The addition of the egg is a contemporary short cut. Different from what you do, the recipes I viewed used only the yolk of the egg and seemed to get the emulsion easily. Give it a try!
Para que no se corte la mayonesa: Baja la velocidad de la turmix. No la inclines nunca, siempre vertical al principio. si se corta como las dos primeras veces NO LO TIRES, coge la botella de aceite y deja caer un hilito de aceite mientras bates y levantas suavemente varias veces y acabará ligando.
For the quantities in this recipe, I would add a 1/2 to a full teaspoon of dijon mustard as the mustard is the emuslifying agent that allows the liquid from the egg and lemon, and oil to bind together! I would mix the egg, lemon juice, salt, garlic and mustard first then slowly add the oil in a thin steady stream - for one whole egg (or ideally 2 yolks) you may need up to 1/2 cup olive oil.
You want to emulsify, add some mustard. It will bring together the water soluble and fat soluble components. Thank you for teaching me tapas at home! Now, I know what to make for my Aunt Gilda!
Emulsify is how you do mayonnaise: slowly and continuously but it can be fast only if you don’t change intensity and speed of the blender. Other way to get it right is to add the oil slowly and continuously. But good for you James: that is a hard one and you got it right. I am trying those soon at home: thanks!
James, why do you have to do these crazy delicious tapas now that I've started dieting....I guess I'll have a cheat day tomorrow...too delicious to pass. Haha
I don't seem to be able to post a picture, so I'll link to a Facebook post if that is permissible. m.facebook.com/story.php?story_fbid=10157835085774485&id=771299484
Hola James,es imposible que los pimientos sean de Padron,porque todabia no han empezado la recolecta,seran de Marruecos o puede que de Murcia. Vivo a 15 km de Padron y todabia no los hay. Padron es una localidad del sur de A Coruña,pero los mejores son de una aldea colindante,que pertenece al ayunyamiento de Padron,que se llama Herbon.
Muchos son de Murcia ,no están tan buenos como los gallegos ,pero están buenos,y se utiliza el nombre genérico de pimientos de padrón aunque sean murcianos,pero que no se enteren los turistas,hay que venderlos con ese nombre Padrón,hay que aprender de los italianos para saber venderse
Hi, folks. It looks all amazing and delicious but for the chorizos try to do them with sidra natural, if you can find it. It is much less swetter , and has an intense apple juice flavor that contrasts very well with the greasy chorizos. Y si le poneis un poquito de orujo al tiempo que la sidra, el sabor es de otro mundo. Seguid así, sois geniales. Mil bsss
@@spainrevealed Hi James, yes , better with blanco. It’s kind of a mix between chorizo a la sidra and chorizos al infierno, those are made by toasting them over some orujo burning on a small pottery dish until they are all browned and cooked. It’s typical of Asturias and Galicia, I think. So if you add a bit of orujo to the sidra it gives them a dryer spicer flavor. Están buenísimos así
Is it the whole egg for the alioli or just the egg yolk? I'm always fearful of eating raw egg whites and I've never made a mayonnaise with egg whites, but maybe I'm missing out...
Gilda is in there! The others aren't - but there are lots of other delicious ones in there. And the recipes for these dishes are in the description below :)
If your Alioli doesn't emulsify - just add some more lemon juice to your mixture & continue mixing. It's lemon juicee that emulsifies the oil - but the proportions must be right.
Love your videos. I notice you use two different olive oils, one for cooking, one for pouring over food. Could you elaborate on this and, dare I ask, tell us the name of that secret can of oil? I get lost in the supermercado. Oh, while we’re at it...best chorizo to buy? I buy fresh but they have tough fatty parts....ok, when quarantine is over, I want to rent you for a market tour...for ingredients. I live in Madrid .
los aceites usa uno de oliva virgen extra para crudo, ensaldas y demas, porque es de sabor suave y calidad muy alta, y otro que sera seguramente solo oliva virgen, ( calidad un poco inferior para cocinar ). el chorizo pidelo para guisar, o le dices directamente que s para hacer a la sidra, el charcutero te dara uno ideal .
@@spainrevealed her full name was Margarita Carmen Cansino Hayworth, her mother was Irish-American and her father emigrated with his parents to the USA from Seville. Cansino is a Sephardic Jewish family name. Her father was a flamenco dancer and she started her career dancing with him
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
*HOLA SPAIN LOVERS* These tapas are soooo easy. I really recommend you make them. If friends are coming over. Or for you and your significant other. Hands up if you're planning to make them! 🙆🏻♀️
Spain Revealed - James Blick 🙋♂️🙋♂️
You can add the non emulsified batch to the emulsified one and blend it again, or simply add another yolk to the non emulsified one.
Your container for aioli was wet and this is why you did not get the aioli right the first time! Small things but very important when making even the most simple dish!
I sent this video to my wife. A few hours later she is back from the store and we are recreating this. She did a month long self tour of Spain a few years back. I have never been. We had been talking that Spain would probably be our next trip. My guess is that won't be happening anytime soon. Someday... I do like your videos and hope to one day try all the places and foods you talk about. Thanks
I like the fact that all those wonderful looking tapas are not time consuming to prepare.
So easy Anthony - and they make a wonderful meal
The proper technique to emulsify (in general for many things) is to start the mixer then slowly stream in the oil while mixing. Whether it be a stick blender, blender, whisk or food processor.
so no oil at the beginning?
@@spainrevealed actually if you just keep blending and adding more oil makes the mayo thicker
@@spainrevealed No, or a little. It's pretty much simultaneous when you can start the light stream and the blender. The key is to let the mixture be able to absorb more oil and emulsifying it properly. The slow but steady stream lets it happen.
Yep, I was about to say that
@@faumas true
I love how you guys are making the best of your situation in creating new content! ¡Bravo!
Thanks a lot , it is always fun to watch you explain Spain.
Chef James and Yoli , you are awesome
So, you've finally been to the store and you bought ....cider. Oh James, where did it all go wrong? 😂😂
I really enjoy your chef videos. The fun, the passion, the missing utensils and the small errors, show we can all do it. It all looked fabulous! Thanks guys. xx
haha - Paul. I have copied your quote about the fun, the passion etc. into my doc where I plan my videos. Because I think you captured exactly what I want to capture in these videos - the journey of learning and the fun!
@@spainrevealed So, the cheque's in the mail, yes? 😂😂
Keep it up my friend. We all love what you both do. Your videos are always interesting and entertaining, but during this difficult time they are a breath of fresh air.
I swear your recipes are incredible
I was looking forward to this video all week and you didn't disappoint. The recipes are easy to follow and all the tapas looked very tasty. I'm going to have a hard time finding an egg with a feather on it. LOL !!!! Your serving dishes are very attractive and the presentation makes you want to take an immediate bite. I want to make the Patatas soon. Thanks for taking the time to create this video and to inject, once again, your humor and liveliness to your cooking.
So glad you enjoyed it! A week is a lot of pressure! And yes, the feature is key LOL!!! (And I'm still working on my presentation... the gildas needed a white plate in retrospect)
@@spainrevealed I get that we tend to re-think our decisions in retrospect, but in the end, it still looked lovely and it was also educational (I didn't know it was named after "Gilda" the character by Rita Hayworth. Learned something new.
Ah, this video was fun, and boosted my morale. I would have been in Spain right now for the 8th time if the world wasn't closed down. So I was kinda living vicariously through you, and you both did a grate job. I especially loved the pimientos de padron. They are my absolute favorite tapa (or whole meal), and I miss them so much. We can't get them in the US, that I'm aware of. I asked about them in a little Spanish market in our produce district, and they had never heard of them! So I'm drinking some cava and daydreaming about Spain. Muchas gracias! El ano proximo, yo espero. :-)
I think you can get peppers that are similar - shishito peppers?
As Jams stated you can get shishito peppers here in the US. They taste very similar to the ones my wife had in Spain. There is also ant least one online source that I know of. I would post a link but I am not sure that is allowed.
@@spainrevealed Thanks! I was not familiar with them---I'll look for them.
Also FYI, pickled whole pepporinci peppers would probably be the closest you can get to pipparas in the US. The should be really easy to find.
Thank you for making my delay (of unknown quantity) to live Spain less painful. Love tour vids. Stay well❤
Haha that is: love YOUR vids!
The bread the bread !!! Chorizo’s fat and cider dip, omg !!!
We’ll be in Madrid for a week in 2 weeks. We have tons of addresses and ideas, thanks to both of you (I even wrote to the city pleading them to reward both of you… you deserve the city’s keys !!!)
I loved the pimientos de padron in Barcelona! My favorite tapas!! The tapas bar chef sprinkled a fine sea salt on them immediately after they came out of the fryer, then finished them with a sprinkle of course ground sea salt. The effect was amazing! They had a perfectly, delicious salty taste that was punctuated by little "bursts" of salty flavor bombs from the coarse grind. So good with pa amb tomaquet!
Man this boring sunday just got better thx SR greetings from sweden 👋🇸🇪🇪🇦
haha I read that has "Man this boring video..." and broke out in a cold sweat. And then finished reading. Glad you liked it!!
@@spainrevealed haha 😊
I love You guys.... funny, informative...whenever we'll be able to travel again I'll book trip to Spain and food tour with you.
This tapas is so very delicious recipe you made, this has made me hungry, thank you for sharing and happy new year.
That was so much fun watching you cook. I love your videos.🇨🇦👍
James just loved it
¡Me encanta!
Thanks for sharing more recipes! Next weekend, we are having a social distancing party with friends moving away. We are all foodies, and I'm going to make some of these for that!
Thank you for keeping our spirits up during these hard times! Can't wait for this to be over so I can go to Madrid!
Can't wait for you to visit!!!
Delicious selection of tapas great food.. beautifully grilled affect on the pardons and dark red juices in the chorizo I love it 🥰
an emulsion is basically a mixture of two things that typically resist being together into one
Love you two!!! Thank you!
Love you too!
Thanks a lot for the great video! Such beauty in such simplicity! Yet attention to details is critical!
Thanks mate!!! I'm glad you liked it. Will you be cooking any of them?
@@spainrevealed You're welcome!:) Considering ingredients at my disposal I managed to do Gildas and Almonds:)
Nice work mate!!!
Love this channel. This menu reminds me of a wonderful lunch at Bar Dolores El Chispa in Nerja last year. Thanks James and Yoly
Soundslike it was delish!!!
Another awesome video! The tapas looked delicious. Best definition of emulsification explained ...hilarious. Peace James and Yoli : )
Thanks Stevo!! haha yes - the true definition of emulsification still eludes me
Great video guys
Awesome! I will try these this week! My favorite Spanish dish has to be Mejillones con vino blanco y pimentón
ooohhh - I love mussels. On the list!
I love living here in Spain and trying the different tapas y vino también!
Este video era muy útil. Muchas gracias. Voy a preparar tapas. 😁Saludos desde Budapest ❤️
Hi James!
So I'm not sure if someone else has already told you in the comments, because I couldn't be a*sed to read all of'em lol but the emulsification doesn't always happen the way you do it because eggwhite is mostly water while oil is fat and they don't go well together. The egg itself is, however, an emulsifier, so it will stick together with the oil eventually if dealt with accordingly.
Here's what you've got to do to emulsify the aglioli: always add the oil at the end, and add it very slowly. It's just like making mayonnaise. Add merely a few drops of oil while mixing constantly. When that is in, add a couple more drops, than add start drizzling it in slowly while continuing whisking.
Good job with the tapas though, keep it up! :)
3:42 that was a proper kiwi "yes" from Yoli right there 🤣
haha yusss
Thanks for sharing! Will try these next time.
Did something similar myself yesterday for the first time. Chorizo in red wine and garlic,calamari with lemon & garlic mayo with
a selection of cold meats.Will try a few of yours next time.
yum!!!
les echaba de menos.. impresionante lo de comer chorizo a la sidra sin pan, :-D
haha xxxx
I’m definitely going to make these for our dear friends from Spain- as soon as we can socialize. Not sure where I’ll find those gorgeous anchovies and chorizo in the states but I’m going to try. Thanks for inspiring and sharing. You guys are my quarantine saviors.
James. I make alioli and it never fails.
Put an egg , garlic cloves, lemon juice (half lemon) and 200 ml of oil . Start blending from the bottom . Do not move till you see it emulsify . It doesn't take long . Then move upwards until all the oil is incorporated .
It never fails. Never.
I feel like that's what I did. Clearly I need to keep practicing
Spain Revealed - Yes but the difference is that I put all the ingredients from the start and I put more lemon juice . This way it never splits . Never .
James, the diameter of the recipient you use should be the same size as the 'batidora'. If not, it splits even if you don't move it until it's emulsified.
Cris M good point too. I use one of those Pyrex glass jars instead of the recipient that comes with the blender though.
toasted almonds are sooooo underrated! great video guys!!
The video was lots of fun to watch! Thanks for sharing your kitchen with all of us. I did laugh pretty hard at the label on the olive oil bottle that said "This is not salt" as James emphatically said salt while holding it. I'm most looking forward to trying the almonds and the Gildas as I've never had the opportunity before. I just hope I can find quality ingredients at the store (especially for the anchovies). The others I've had and are all favorites. They make a good spread together for sure! When I've made chorizo a la sidra in the past, I've finished it in the oven for a low maintenance way to free up some stove space while making other dishes.
MattJWoz Thank you for put your eye in the little editing details!
So glad you saw that little touch by Carlos!!!!
@@carlomfernandez Gracias a ti por el esfuerzo de poner esos detalles pequeños que hacen los videos buenísimos de James y Yoly aún más divertidos! Son como regalitos que hay que descubrir mientras miro.
Awesome video... greetings from Málaga 😀🌴☀️
I love Meson Mariano in Malaga city - such a great tapas bar!
@@spainrevealed we still need to discover that one, tnx for the tip 😀 Love your videos, keep it up. Hope you guys go to fase 1 soon as well.
All this makes me miss Madrid 😭 Great video guys !
Know what I’m going to be making!! Thanks for sharing 😁♥️
Tienen buena pinta 🤤
I'm stopping by for lunch . . . . . . be ready!!!!
Para hacer aioli o mayonesa debes de emplear un vaso más delgado, casi tan delgado como el diametro de la turmix y así siempre te saldrá a la primera, cuanto menos espacio haya entre las parades del vaso y la turmix mejor te irá. procura que el huevo esté a temperatura ambiente, sácalo de la nevera unos minutos antes. Si quieres un aioli espeso añádele un trozo de patata cocida. Te lo dice un cocinero que tiene un bar de tapas.
Watched nearly all of you vids-thanks for the content. I actually found your channel after my first visit to San Sebastian in 2019. My wife and i had some great food, but would have been good to have found more restaurants in the old town, which you featured on another vid. Will just have to go back now! I'm going to host a small get together in a few weeks and would very welcome your thoughts on which pinchos to serve and especially what wine to serve. Thanks
It's AMAZING , how a NEW ZEALANDER has EMBRACED the FABULOUS SPANISH CULTURE , in such a MANNER !!!! FABULOUS !!!
You know, I wish I could send photos. It is so weird regarding the weather, that I have blossoms in amongst Autumn leaves on the trees!!😳😳🤪🤪👍💜
awesome, I'll try some of these for when friends come over to my home, Thank you
Let us know how it goes Jimmy!
Great demonstration, James! If alioli breaks or doesn't come together add about 1/2 teaspoon of water or lemon juice and blitz again, or start with just a yolk, or better yet, insert the stick blender BEFORE you add the oil.
Muy buenas tapas, pero nada es perfecto sin pan!
Top notch like always guys...one of my favorite tapas while visiting España was banderitas...
love 'em!
You guys are great! Thanks for brightening up my stay-at-home Sunday in Seattle! Was curious about the Pablo knife, so followed the link. Oh, that's my knife! What's the story behind yours being called the Pablo knife?
haha - funny. A follower on Instagram generously reached out and told me my knife sucked and actually bought me the knife! And his name is Pablo. It will now forever be called Pablo's knife lol
@@spainrevealed Great story!
Ha, sitting in Bothell thinking the same. May need to go seek chorizo now for dinner :-). Thanks for the recipes James!
I was googling to learn more about the alioli and found why you may be having the emulsion issue. Traditional alioli is garlic and oil ground slowly with a mortor and pestle. The addition of the egg is a contemporary short cut. Different from what you do, the recipes I viewed used only the yolk of the egg and seemed to get the emulsion easily. Give it a try!
looks amazing!
Para que no se corte la mayonesa: Baja la velocidad de la turmix. No la inclines nunca, siempre vertical al principio. si se corta como las dos primeras veces NO LO TIRES, coge la botella de aceite y deja caer un hilito de aceite mientras bates y levantas suavemente varias veces y acabará ligando.
Madre mia el chorizo!!!!boca agua!!!!!
My first thought for how to remember the order of the Gilda's, is to make it a full name. Gilda OPAPO!
For the quantities in this recipe, I would add a 1/2 to a full teaspoon of dijon mustard as the mustard is the emuslifying agent that allows the liquid from the egg and lemon, and oil to bind together! I would mix the egg, lemon juice, salt, garlic and mustard first then slowly add the oil in a thin steady stream - for one whole egg (or ideally 2 yolks) you may need up to 1/2 cup olive oil.
That's amazing ! New subscriber here ;-)
Great video, what’s is the brand name of the quality olive oil in the can that you used ?
I agree with Rick Smith. Add the olive oil slowly, drop by drop if you must.
Love you two. 💋💋 4 besos para vosotros 💋💋
A ti Annie!!!
You want to emulsify, add some mustard. It will bring together the water soluble and fat soluble components. Thank you for teaching me tapas at home! Now, I know what to make for my Aunt Gilda!
Genial vídeo chicos, qué hambre! Pero ahí falta pan!!! 😅
thank you y’all are the best serious question The third attempt that makes me nervous did you add more olive oil or 1 cup
WANT!!! I am going to do my best to recreate this for my wife and I as we are sheltering in place here in the USA.
Nice video as always. Any chance for a video how to make huevos rotos? I think its tough to make them right every time.
Good point - someone else mentioned them recently. Will add to the list!
Thanks! May not be Casa Lucio, but still worth trying.
Hi James the correct method for alioli is to drizzle in the oil as Rick Smith advocates. Salud.
Emulsify is how you do mayonnaise: slowly and continuously but it can be fast only if you don’t change intensity and speed of the blender. Other way to get it right is to add the oil slowly and continuously. But good for you James: that is a hard one and you got it right. I am trying those soon at home: thanks!
Wish I could get my hands on some of that paprika!!!!
James, why do you have to do these crazy delicious tapas now that I've started dieting....I guess I'll have a cheat day tomorrow...too delicious to pass. Haha
Wow James, Eres cocinero
Yummo!
I love Gilda pintxos, especially from Bartolos.
I don't seem to be able to post a picture, so I'll link to a Facebook post if that is permissible. m.facebook.com/story.php?story_fbid=10157835085774485&id=771299484
Any idea what kind of peppers we can substitute for the Padron in the States?
Hola James,es imposible que los pimientos sean de Padron,porque todabia no han empezado la recolecta,seran de Marruecos o puede que de Murcia. Vivo a 15 km de Padron y todabia no los hay. Padron es una localidad del sur de A Coruña,pero los mejores son de una aldea colindante,que pertenece al ayunyamiento de Padron,que se llama Herbon.
Muchos son de Murcia ,no están tan buenos como los gallegos ,pero están buenos,y se utiliza el nombre genérico de pimientos de padrón aunque sean murcianos,pero que no se enteren los turistas,hay que venderlos con ese nombre Padrón,hay que aprender de los italianos para saber venderse
Sería divertido veros hacer un alioli original (o all-i-oli). Ajo, aceite y mortero, a la vieja usanza.
Hi, folks. It looks all amazing and delicious but for the chorizos try to do them with sidra natural, if you can find it. It is much less swetter , and has an intense apple juice flavor that contrasts very well with the greasy chorizos. Y si le poneis un poquito de orujo al tiempo que la sidra, el sabor es de otro mundo.
Seguid así, sois geniales. Mil bsss
I totally agree Alfonso! I couldn't find natural cider this time in the supermarket. But it's my favourite. And I love the orujo idea - orujo blanco?
@@spainrevealed Hi James, yes , better with blanco. It’s kind of a mix between chorizo a la sidra and chorizos al infierno, those are made by toasting them over some orujo burning on a small pottery dish until they are all browned and cooked. It’s typical of Asturias and Galicia, I think. So if you add a bit of orujo to the sidra it gives them a dryer spicer flavor. Están buenísimos así
Is it the whole egg for the alioli or just the egg yolk? I'm always fearful of eating raw egg whites and I've never made a mayonnaise with egg whites, but maybe I'm missing out...
Was that potato salad made with olive oil mayonnaise and parsley and garlic?
Health advise: we fully recommend to remove the olive stone from the Gilda to avoid choking :) :)
I'd love to see you make Callos Madrilenos. Up for the challenge?
Are these recipes some of the ones in the Devour Cookbook??
Gilda is in there! The others aren't - but there are lots of other delicious ones in there. And the recipes for these dishes are in the description below :)
I think you just might have bought my Madrid guide Heather - thank you for that!!!! I hope it's a big help and some inspiration for your next trip!
Never tried the almond one
so good - use fried or roasted almonds (not raw)
que rico papá
If your Alioli doesn't emulsify - just add some more lemon juice to your mixture & continue mixing. It's lemon juicee that emulsifies the oil - but the proportions must be right.
Cuando haces la alioli, si se corta no hay que tirarla, vas añadiendo aceite poco a poco y sigues batiendo.
In the US Cider is not alcoholic. But from your video it looks like your cider is alcoholic. Is that Correct? Will other alcohols work?
Are these green peppers hot like jalapeños??
mira guardame algo que tengo hambre. padron rules.
There's one thing that has always bugged me, and that's the way you says TAPAS! This video was too much for me 😂
Your accent mate, what are you Kiwi, Californian or what?, tucker looked good.
Mmhm looks good. ❤️, I am like Yoli though, can’t eat to hot. A little heat is ok 👌
If it doesn't emulsify put more oil and normally if the container was dry is going to work. 👍
Love your videos. I notice you use two different olive oils, one for cooking, one for pouring over food. Could you elaborate on this and, dare I ask, tell us the name of that secret can of oil? I get lost in the supermercado.
Oh, while we’re at it...best chorizo to buy? I buy fresh but they have tough fatty parts....ok, when quarantine is over, I want to rent you for a market tour...for ingredients. I live in Madrid .
los aceites usa uno de oliva virgen extra para crudo, ensaldas y demas, porque es de sabor suave y calidad muy alta, y otro que sera seguramente solo oliva virgen, ( calidad un poco inferior para cocinar ). el chorizo pidelo para guisar, o le dices directamente que s para hacer a la sidra, el charcutero te dara uno ideal .
Alioli is the same as making mayonaise... Just move the blender up an down untill the consistency is good... weird way you make it 😀
Anyone know what brands of anchovies are good in the states? Canned fish Quality in the states is usually a bit bad
Rita Hayworth, nombre de nacimiento Margarita Carmen Cansino Medio Española , su padre era español.
No lo sabia!
@@spainrevealed her full name was Margarita Carmen Cansino Hayworth, her mother was Irish-American and her father emigrated with his parents to the USA from Seville. Cansino is a Sephardic Jewish family name. Her father was a flamenco dancer and she started her career dancing with him
Don't you all just think this Spain is a blessed country