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Cleaning anchovies, which will be used with roasted red peppers, goat cheese, and onions for an appetizer
Cutting up the fresh octopus, which will be added to pan-fried potatoes
Red Mullet with ginger, fresh shaved coconut and olive oil
Crusty bread with sauteed onions, roasted red peppers, goat cheese, and anchovies
Blood sausage is combined with faisol beans in a hearty local staple
Chef Arrey teaches about several varieties of artisan rice grown in Girona province.
Fresh caught seafood for the day's recipes: Red Mullet, crayfish, and giant prawns
Chef puts us to work prepping mushrooms and anchovies for appetizers
Choosing fresh spices for our cooking class in the market
Chef puts us to work prepping mushrooms and anchovies for appetizers
Chef puts us to work prepping mushrooms and anchovies for appetizers
Chef puts us to work prepping mushrooms and anchovies for appetizers
See photo in original gallery.
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