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.
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).
"Huevos Rotos" with Jamón Ibérico
"Huevos Rotos" (broken eggs) with Jamón Ibérico is a dish created by the famous restaurant "Casa Lucio" and has become a basic dish for tapas in Spain.
Gambas al Pil Pil - Shrimp in Pil Pil or Garlic Shrimp
This is a traditional Spanish dish that is easy to prepare and quite tasty. It is a good way to cook shrimp, combined with a good olive oil, garlic, pimentón de la Vera and parsley.
What Jamón should you choose: "Pata Negra", Ibérico or Serrano?
It is the main question when buying a Spanish Jamón, depending whether it is for home consumption, a special occasion, or as a nice present. The variety of Spanish Jamón is large and the price range as well; in many cases it will become a complex decision, especially if it is your first time.