El Blog de Oche
Spanish recipes and cooking tips from our prestigious chef
Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
Discover Canned Fish Recipes
Discover and download the Espinaler recipe booklet to get inspired with suggestions and ideas to prepare fantastic dishes using canned fish
What rice to use to cook paella?
In this article I will answer some of the questions we most often ask ourselves before cooking a good paella, be it paella Valenciana, Vegetable paella, Paella de Marisco or any other.
How do you preserve Manchego cheese?
Consuming cheeses made in the traditional way, only with natural ingredients and without preservatives or other chemicals is the healthiest option, but it is important to know that this type of cheese requires some recommendations and advice to preserve it in the best way once it reaches our home.
Beef cheek in red wine and "Turrón de Jijona"
Cooking veal cheeks is very simple. It is a traditional and delicious dish, perfect for winter. In this recipe we share with you how to do it step by step with a very original touch so you can surprise your family this coming Christmas.
Why would you eat black garlic?
Black garlic does not sting, it has a mild and sweet taste between liquorice and chocolate, very umami and it is also very healthy (according to Food Chemitry it has even more properties than conventional garlic).