bell 3,608 Posted August 13, 2015 Report Share Posted August 13, 2015 I like them pan fried in butter with little lemon zest and a load of capers mate. 2 Quote Link to post Share on other sites
TOMO 28,463 Posted August 13, 2015 Report Share Posted August 13, 2015 If it's got fins and eyes or lives in s shell in water, I'll eat it... Well cooked seafood is hard to beat and the Spanish and Portuguese do it well! Yes,,just got back to our apartment down here in Andalusia ,,after sharing a big paella ,,,and bottle of red,,,,bootifull 4 Quote Link to post Share on other sites
green lurchers 17,055 Posted September 6, 2015 Author Report Share Posted September 6, 2015 (edited) Edited September 6, 2015 by green lurchers 3 Quote Link to post Share on other sites
Brewman 1,192 Posted September 6, 2015 Report Share Posted September 6, 2015 They look like the glossy photos of food you see on hols only yours is real GL opposed to what gets served abroad. Top notch food again GL. 1 Quote Link to post Share on other sites
green lurchers 17,055 Posted September 6, 2015 Author Report Share Posted September 6, 2015 4 Quote Link to post Share on other sites
green lurchers 17,055 Posted September 6, 2015 Author Report Share Posted September 6, 2015 (edited) They look like the glossy photos of food you see on hols only yours is real GL opposed to what gets served abroad. Top notch food again GL. cheers brewman me n bro cooked for 17 last 3 pics of Huelva prawns and paella we didn't but it was all delish mate atb pork clams and langostines but they must have sunk lol and some 5j cinco iberico pork Edited September 6, 2015 by green lurchers 1 Quote Link to post Share on other sites
Brewman 1,192 Posted September 6, 2015 Report Share Posted September 6, 2015 It just dawned on me with that diet like a Mediterranean one you'll be living till 110, saw the beer by the sauces and my mouth is watering right now. 2 Quote Link to post Share on other sites
green lurchers 17,055 Posted September 6, 2015 Author Report Share Posted September 6, 2015 It just dawned on me with that diet like a Mediterranean one you'll be living till 110, saw the beer by the sauces and my mouth is watering right now. lol it makes my mouth water and I ate the b*****ds Quote Link to post Share on other sites
Brewman 1,192 Posted September 6, 2015 Report Share Posted September 6, 2015 They look like the glossy photos of food you see on hols only yours is real GL opposed to what gets served abroad. Top notch food again GL. cheers brewman me n bro cooked for 17 last 3 pics of Huelva prawns and paella we didn't but it was all delish mate atb pork clams and langostines but they must have sunk lol and some 5j cinco iberico pork Is that your leg of ham? I'm heading over to southern Spain on Thursday and it's the area where the jamon negra comes from. If I can I'll be buying a leg. I'd say that 5 yo stuff tasted nice. Quote Link to post Share on other sites
green lurchers 17,055 Posted September 6, 2015 Author Report Share Posted September 6, 2015 (edited) They look like the glossy photos of food you see on hols only yours is real GL opposed to what gets served abroad. Top notch food again GL. cheers brewman me n bro cooked for 17 last 3 pics of Huelva prawns and paella we didn't but it was all delish mate atb pork clams and langostines but they must have sunk lol and some 5j cinco iberico pork Is that your leg of ham? I'm heading over to southern Spain on Thursday and it's the area where the jamon negra comes from. If I can I'll be buying a leg. I'd say that 5 yo stuff tasted nice. hope you have a good un mate , where bouts you heading for ? the 5j leg will sett you back over £400 best just have a few slivers lol I cant speak highly enough of the south west corner of spain , great tapas , we ate out over the real betis side of Seville realy good food and cheap as well , pic of moral across the way is isla Christina on moral we had the best fried cuttlefish prawns squid clams and octopus ive ever tasted Edited September 6, 2015 by green lurchers Quote Link to post Share on other sites
Brewman 1,192 Posted September 6, 2015 Report Share Posted September 6, 2015 Cheers, a place called Lanjaron, doing some 3000m peaks in the Sierra Nevada mountains. Guess I'll have to stick to some cheaper cuts lol. I'll be chomping down on some amount of seafood for a week, yours is the benchmark for them... Had cuttlefish in Hong Kong it was lovely so will be eating some of that. 1 Quote Link to post Share on other sites
green lurchers 17,055 Posted September 6, 2015 Author Report Share Posted September 6, 2015 Cheers, a place called Lanjaron, doing some 3000m peaks in the Sierra Nevada mountains. Guess I'll have to stick to some cheaper cuts lol. I'll be chomping down on some amount of seafood for a week, yours is the benchmark for them... Had cuttlefish in Hong Kong it was lovely so will be eating some of that. I cooked cuttle fish twice while away it realy is good gear hard to fk up , olive oil bay leaves n garlic throw some chopped parsley on at the end real tender mate good luck 1 Quote Link to post Share on other sites
mushroom 14,052 Posted September 7, 2015 Report Share Posted September 7, 2015 Serpia-cuttlefish is beautiful here and if anybody is interested the best octopus (pulpo) is in the north in Galicia Quote Link to post Share on other sites
mushroom 14,052 Posted September 7, 2015 Report Share Posted September 7, 2015 I'm in the clinic right now so hoping to get out late enough to not have to go into the office but early enough to cook 2kg of prime "cap de Mort" beef into a red wine casserole cooked in a tajine I bought in France Yesterday I was at a Michelin stared restaurant eating my way through beautiful seafood - clams, whelks, crab, lobster etc all chilled and served on a bed of ice, I had a small sea bass with veggies and I then ate the remaining half of my friend's bird's entrecôte (30days matured), full bottle of wine and then mixed plate of desserts. Amazing food for not too bad a price 2 Quote Link to post Share on other sites
Brewman 1,192 Posted September 7, 2015 Report Share Posted September 7, 2015 I'm in the clinic right now so hoping to get out late enough to not have to go into the office but early enough to cook 2kg of prime "cap de Mort" beef into a red wine casserole cooked in a tajine I bought in France Yesterday I was at a Michelin stared restaurant eating my way through beautiful seafood - clams, whelks, crab, lobster etc all chilled and served on a bed of ice, I had a small sea bass with veggies and I then ate the remaining half of my friend's bird's entrecôte (30days matured), full bottle of wine and then mixed plate of desserts. Amazing food for not too bad a price Michelin starred eh Mushy you are seriously slumming it these days ya poor wee mite lol. Just how big is that tajine if it takes 2kg joint? Quote Link to post Share on other sites
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