The thing I love about this channel is that it's no fuss, no muss. Straight up SPANISH and French food, cooked in a classic and sometimes rustic manner. You don't need fancy ingredients (usually) and you don't need to spend $500, all you need to use is good ingredients with care. I learned to make poulet basquiase from this channel (and Anthony Bourdain's cookbook), and I think this kinda has to be dinner tonight, Jesus this looks so good
My mother; who hails from Segovian heritage on her father's side, prepared a dish like this for us when I was younger. I still cook it today. With your network quality production, and great recipes, I really feel that you should have more views and subscribers. Thank you anyway for your amazing content.
So evocative of my Spanish neighbours when we lived in Cardiff. The wonderful garlicky smells and the huge pan of chicken, rabbit or, sometimes, pork frying on the stove. I’m making this as I write!
@@Petespansooh, I didn’t see this, but as I’m making this again for lunch today, I’ve got Spotify belting out various zarzuela, and a gin on the go. Makes a change from the Archer’s omnibus! Do you have any favourites?
I love roasting ready to eat chicken thighs. They are succulent and crispy. I thought to try them in this recipe with a smoked garlic bulb. A few broad beans for colour and crusty bread rather than spuds. It was wonderful. Eaten outside with a glass of white on one of the first decent days of the year in England. I’ll be making this again. Thanks Chris
Great recipe, love the atmosphere and sense of freedom of the video - an odd mix of the feeling of being at home and simultaneously alone on the road too. Superbly done.
Just made this while on holiday in the Douro valley with a beautiful grove of olive trees and vineyards in the background. This was absolutely divine. The creamy, garlic sauce with crispy potatoes, heavenly. Thanks for the recipe Pete! Looking forward to trying many more of your recipes!
I definitely agree.. Many times simplicity is the key instead of thowing every bottle of seasoning you own in it. Looks like it came out delicious. Thank you for sharing.
Gambas al ajillo from El Abuelo slap bang in the centre of Madrid, followed by a tipple at La Venencia three streets over… my last meal! Great video as always.
Un plato tan sencillo, sin embargo un auténtico manjar! Enhorabuena, Pete! I didn’t quite catch your clue to the location, but if you said Sierra Tramuntana that would make Mallorca the location. Keep it up, Pete!
Superb as always Pete. Simplicity, yes, and I agree. The original, uncomplicated and unique, in many cases, is a joy to behold. However, me being me, and adapting some of life's gems a tad, suits me fine, and makes me feel creative, but respectful. And as always, credit to the original author. My take on this is to remove all solids when ready to eat on to a plate/dish, rest it etc, and then add to the remaining liquid a dash of lemon, reduce slightly, and then at the last moment, cream, "as much as one fancies". Pour over rested Chicken and Tatties, then spoon the creamy flavourful nectar as the last indulgent savouring. Bon Apedoooohdaaaaaaaah!
Yes, cooks like you are super creative and thoughtful (not really my department). I just champion the authentic approach on this channel, (it's a niche thing) and I don't mean to denounce invention and artistry. How dull things would be if everyone were like me ...
I randomly stumbled across your channel, and I have become a huge fan already. Regarding the pollo al ajillo, what is your general impression of the idea of adding whole, dried peppers in the oil with the garlic? Is it widely practised?
Pete, each time I make this, my chicken turns out oily rather than ‘sauced’. I’ve cut the oil for initial cooking, removed oil after main cooking, etc. Any ideas on more sauce less ‘oil’?
Two things: is that the 6 quart Staub? Also, once you get a tiny bit of color on the potatoes pop in a half cup or so of water and quickly slap on a lid to steam them for 10-12 minutes. Remove the lid, let the steam/liquid evaporate and let crisp up like Chinese fried dumplings. My 2 cents deposited…carry on.
@@Petespansthank you, pete. noticed it listed, but unfeatured in the movie action. completed dish, a real gift. Thank you for the superb channel! I learnt here one needn’t par-boil potatoes, prior to frying. Significant.
I enjoy your vids but I can't help but feel there's the usual cut & re-take of other cookery demonstrations. In this recipe, do you thicken with cornflour or additional butter? The sauce doesn't thicken by itself with the suggested additional cooking...sorry
Your Channel is a hidden jewel. Sending much appreciation for your dedication to authenticity.
The thing I love about this channel is that it's no fuss, no muss. Straight up SPANISH and French food, cooked in a classic and sometimes rustic manner. You don't need fancy ingredients (usually) and you don't need to spend $500, all you need to use is good ingredients with care. I learned to make poulet basquiase from this channel (and Anthony Bourdain's cookbook), and I think this kinda has to be dinner tonight, Jesus this looks so good
I hope it turns out good! Thanks for your kind and encouraging comments :)
My mother; who hails from Segovian heritage on her father's side, prepared a dish like this for us when I was younger. I still cook it today. With your network quality production, and great recipes, I really feel that you should have more views and subscribers. Thank you anyway for your amazing content.
Best channel on TH-cam, bar none.
I love to cook and learn a lot from your techniques.
I like the cut of your jib sir. Thank you. Keep up the good work.
So evocative of my Spanish neighbours when we lived in Cardiff. The wonderful garlicky smells and the huge pan of chicken, rabbit or, sometimes, pork frying on the stove. I’m making this as I write!
Hope you're belting out some Zarzuela! Enjoy!
@@Petespansooh, I didn’t see this, but as I’m making this again for lunch today, I’ve got Spotify belting out various zarzuela, and a gin on the go. Makes a change from the Archer’s omnibus! Do you have any favourites?
Amazing Chanel I live in portugal and love all this down to earth recipes
I love roasting ready to eat chicken thighs. They are succulent and crispy. I thought to try them in this recipe with a smoked garlic bulb. A few broad beans for colour and crusty bread rather than spuds. It was wonderful. Eaten outside with a glass of white on one of the first decent days of the year in England. I’ll be making this again. Thanks Chris
Great recipe, love the atmosphere and sense of freedom of the video - an odd mix of the feeling of being at home and simultaneously alone on the road too. Superbly done.
Thanks for you encouraging comments :)
Needless to say, yet another spectacular recipe/setting/video!!
Ah, Mallorca, lovely.
Fantastic dish and cooking. Saved to favorites, will make it for my wife this coming weekend!
Just made this while on holiday in the Douro valley with a beautiful grove of olive trees and vineyards in the background. This was absolutely divine. The creamy, garlic sauce with crispy potatoes, heavenly. Thanks for the recipe Pete! Looking forward to trying many more of your recipes!
Uuuf, thank heavens it turned out nicely!
A squash of lemon instead of parsley the last two minutes works wonders as well
I definitely agree.. Many times simplicity is the key instead of thowing every bottle of seasoning you own in it. Looks like it came out delicious. Thank you for sharing.
Gambas al ajillo from El Abuelo slap bang in the centre of Madrid, followed by a tipple at La Venencia three streets over… my last meal! Great video as always.
Thankyou Pete. Ive made 2 recipes in the last two days and making this again for my family tonight.
Pete, another beauty! Best wishes from London 🍷🙏
I was looking for ideas for dinner. So happy to see a new recipe from you today. This is perfect!!!!
❤️❤️❤️❤️❤️❤️
I just made this recipe, it's nothing less from amazing. Thanks Pete!
Looks nice.
great stuff
Enjoy your channel. You should do a series of your top favorite dishes of Europe
Next dish to make .. thanks Pete
True. It's also a dish for me.
Un plato tan sencillo, sin embargo un auténtico manjar! Enhorabuena, Pete! I didn’t quite catch your clue to the location, but if you said Sierra Tramuntana that would make Mallorca the location. Keep it up, Pete!
Another nice one Pete, and enjoy the island! It Must be be quite nice there, at this time of year.
Me gusta!
Lovely
Great Chicken in garlic sauce😊
never give up!
Can never have too much garlic!
Guess what i make for dinner tonight?! Nice EZ recipe.Thanks Pete
Superb as always Pete. Simplicity, yes, and I agree. The original, uncomplicated and unique, in many cases, is a joy to behold. However, me being me, and adapting some of life's gems a tad, suits me fine, and makes me feel creative, but respectful. And as always, credit to the original author. My take on this is to remove all solids when ready to eat on to a plate/dish, rest it etc, and then add to the remaining liquid a dash of lemon, reduce slightly, and then at the last moment, cream, "as much as one fancies". Pour over rested Chicken and Tatties, then spoon the creamy flavourful nectar as the last indulgent savouring. Bon Apedoooohdaaaaaaaah!
Yes, cooks like you are super creative and thoughtful (not really my department). I just champion the authentic approach on this channel, (it's a niche thing) and I don't mean to denounce invention and artistry. How dull things would be if everyone were like me ...
I randomly stumbled across your channel, and I have become a huge fan already. Regarding the pollo al ajillo, what is your general impression of the idea of adding whole, dried peppers in the oil with the garlic? Is it widely practised?
Can you provide a link to that charcoal grill? You shoudl start a Patreon page - I wound pay for this content.
Hey Rick. I bought the grill locally. It's made in Spain by Flores Cortes (FC)
Pete, each time I make this, my chicken turns out oily rather than ‘sauced’. I’ve cut the oil for initial cooking, removed oil after main cooking, etc. Any ideas on more sauce less ‘oil’?
Was it marco who made that comment about simplicity?
Amazing. Do you use the 28cm or 24cm Staub? do you know?
24!!! I'm a bachelor :)
@@Petespans Darn lucky for the single ladies of the Iberian Peninsula.
❤
Mmmmmm
Two things: is that the 6 quart Staub? Also, once you get a tiny bit of color on the potatoes pop in a half cup or so of water and quickly slap on a lid to steam them for 10-12 minutes. Remove the lid, let the steam/liquid evaporate and let crisp up like Chinese fried dumplings. My 2 cents deposited…carry on.
You're in Basque country$$
Nope
What happened to those bay leaves?!
th-cam.com/video/G8HXOaPcYec/w-d-xo.html
@@Petespansthank you, pete. noticed it listed, but unfeatured in the movie action. completed dish, a real gift. Thank you for the superb channel! I learnt here one needn’t par-boil potatoes, prior to frying. Significant.
Is it digest or dear Jess?😂
I enjoy your vids but I can't help but feel there's the usual cut & re-take of other cookery demonstrations. In this recipe, do you thicken with cornflour or additional butter? The sauce doesn't thicken by itself with the suggested additional cooking...sorry
Sorry about what? There is no extra thickening.
Eating skins on garlic is like eating shrimp with the shells let on....Ptooie!
I think the idea is not to eat them? 🤫