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Spanish Cooking by Tio Pepe | Spanish recipes made with Sherry

Bodegas Tio Pepe 2014. Cheese Foam El Gazul with Tio Pepe Jelly and Anchovies. In this case prepared using a local goats cheese from Cadiz. Perfect with a chilled glass of Viña AB amontillado this. King shrimp in Alfonso. A glass of Dry Oloroso Alfonso is the perfect match for these. Retinto beef kidneys in Tio Pepe. Perfect with 12 year old Palo Cortado Leonor. Retinto Beef. Perfect to accompany this 30 year old unique Palo Cortado. Oysters in Tio Pepe. Salteado chorizero in Croft. Clams in Tio Pepe.

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Spanish Cooking by Tio Pepe | Spanish recipes made with Sherry | spanishcookingbytiopepe.com Reviews
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Bodegas Tio Pepe 2014. Cheese Foam El Gazul with Tio Pepe Jelly and Anchovies. In this case prepared using a local goats cheese from Cadiz. Perfect with a chilled glass of Viña AB amontillado this. King shrimp in Alfonso. A glass of Dry Oloroso Alfonso is the perfect match for these. Retinto beef kidneys in Tio Pepe. Perfect with 12 year old Palo Cortado Leonor. Retinto Beef. Perfect to accompany this 30 year old unique Palo Cortado. Oysters in Tio Pepe. Salteado chorizero in Croft. Clams in Tio Pepe.
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6 tuna with onions
7 strudel of foie
8 tuna in lard
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Spanish Cooking by Tio Pepe | Spanish recipes made with Sherry | spanishcookingbytiopepe.com Reviews

https://spanishcookingbytiopepe.com

Bodegas Tio Pepe 2014. Cheese Foam El Gazul with Tio Pepe Jelly and Anchovies. In this case prepared using a local goats cheese from Cadiz. Perfect with a chilled glass of Viña AB amontillado this. King shrimp in Alfonso. A glass of Dry Oloroso Alfonso is the perfect match for these. Retinto beef kidneys in Tio Pepe. Perfect with 12 year old Palo Cortado Leonor. Retinto Beef. Perfect to accompany this 30 year old unique Palo Cortado. Oysters in Tio Pepe. Salteado chorizero in Croft. Clams in Tio Pepe.

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King shrimp in Alfonso | Spanish Cooking by Tio Pepe

http://spanishcookingbytiopepe.com/seafood/king-shrimp-in-alfonso

Bodegas Tio Pepe 2014. King shrimp in Alfonso. A glass of Dry Oloroso Alfonso is the perfect match for these seasoned prawns. 500 gr. Peeled king prawns. 2 cloves of garlic. 1º Add olive oil to a pan, sauté the garlic and the chopped onion until ready. 2º Add the King prawns, the Alfonso, the seaweed and salt. 3º Let it cook until the wine is reduced, it is then ready to serve. Serve with a chilled glass of Alfonso 8 10ºC in a tall white wine glass.

2

Mussels in Tio Pepe En Rama | Spanish Cooking by Tio Pepe

http://spanishcookingbytiopepe.com/seafood/mussels-in-tio-pepe-en-rama

Bodegas Tio Pepe 2014. Mussels in Tio Pepe En Rama. Perfectly steamed mussels the perfect accompaniment to the wild child Tio Pepe en Rama. Tio Pepe en Rama. 1º Separate the mussels from the shells. Keep the shells for decoration. 2º Add the olive oil to a pan with sliced garlic and bay leaf. 3º Once the garlic is golden add a tablespoon of flour and a tablespoon of paprika. 4º Add the Tio Pepe En Rama, be careful not to burn the paprika. 6º Serve and decorate with the shells.

3

Meat | Spanish Cooking by Tio Pepe

http://spanishcookingbytiopepe.com/./meat

Bodegas Tio Pepe 2014. Retinto beef kidneys in Tio Pepe. Perfect with 12 year old Palo Cortado Leonor. Retinto Beef. Perfect to accompany this 30 year old unique Palo Cortado. Salteado chorizero in Croft. This slightly spicey dish is perfect with a full bodied oloroso. Chicken in Tio Pepe. Retinto beef meatballs in Croft.

4

Chicken in Tio Pepe | Spanish Cooking by Tio Pepe

http://spanishcookingbytiopepe.com/meat/chicken-in-tio-pepe

Bodegas Tio Pepe 2014. Chicken in Tio Pepe. The next click will forward you to a social network, where your IP address might be saved by the provider. By Chef Miguel Ángel López. Casa de Miguel Restaurant in San Fernando, Cádiz. Spain.

5

Tuna in lard | Spanish Cooking by Tio Pepe

http://spanishcookingbytiopepe.com/fish/tuna-in-lard

Bodegas Tio Pepe 2014. Del Duque, 30 year old Amontillado, is the perfect partner to this typical local dish. 1 kg of Almadraba tuna (blue fin tuna from Barbate). Kg of pork lard. A pinch of oregano. A pinch of seaweed. 1 glass of Tio Pepe. 1 clove of garlic. 1º Cut the tuna into cubes. 2º Add the lard to a saucepan with the olive oil. 3º When the lard is melted, add the crushed garlic and Tio Pepe. Now we incorporate the tuna cubes, adding a little bit of water and the seaweed.

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Spanish Cooking by Tio Pepe | Spanish recipes made with Sherry

Bodegas Tio Pepe 2014. Cheese Foam El Gazul with Tio Pepe Jelly and Anchovies. In this case prepared using a local goats cheese from Cadiz. Perfect with a chilled glass of Viña AB amontillado this. King shrimp in Alfonso. A glass of Dry Oloroso Alfonso is the perfect match for these. Retinto beef kidneys in Tio Pepe. Perfect with 12 year old Palo Cortado Leonor. Retinto Beef. Perfect to accompany this 30 year old unique Palo Cortado. Oysters in Tio Pepe. Salteado chorizero in Croft. Clams in Tio Pepe.

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