¡Ole!

Finally, we're able to open a bottle of "Flor de Pingus" we've received from Spain earlier this week.

One of the very best red wine produced in that country. 

So, we needed a dish that do justice to the Pingus, and here's what we've done: a "Solomillo al grill con un Arroz Caldoso". In a less fancy language, a grilled filet of marble beef with a rice broth (arroz = rice). The arroz caldoso is more or less the spanish equivalent of the italian risotto. Not very difficult to make: you fry a chopped onion in a good spanish olive oil (Ybarra organic), then add a good spoon of garlic puree, then the rice (like the one from Murcia "Arroz Calasparra") and you let the ingredients gently fry together for a minute or so. Then you add saffron, "Pimentón de la Vera" powder, and a chopped dry chili, mix well, then soak the mixture with chicken broth little by little, just like a risotto. You can add chopped dry tomatoes or peppers during the cooking. At the end of it, add a bit of chopped parsley and more olive oil. The rice must be a bit runny. As for the meat, grilled on charcoal for 2.30min. each side, rested for a few min. cut in stripes the spanish way, and brushed with a mixture of olive oil and Pimentón powder. This wine/food combo exceeded our expectations. Truth to be told, we've never have eaten this well in a spanish restaurant outside of Spain.

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Strawberries and cream for dessert.