La Cazuela Vasca

I saw some people interested in my cooking process, so I thought I'd start sharing it with you:

Ingredients:
- ⁠Salt
- ⁠Parsley
- ⁠2 Garlic Cloves
- 1 Spanish Onion
- ⁠2 Tomatoes
- ⁠1kg of Squid
- ⁠Half kg of Shrimp
- ⁠Squid Ink
- ⁠Rice
- ⁠1 splash of Rum

Preparation:

1-First you clean the squid really well, it has to be white all around.

2-Sauté the onion, garlic and tomatoes with a low fire. After they're slightly cooked, add the shrimp and squid. Cook everything with the water it drops, that will keep the moisture.

3-Remove the calamari and shrimp and throw all the vegetables along with everything left in the pan in a blender and mix it with the squid's ink.

4-Add everything from the blender back in the pan and bring back the calamari and shrimp.

5-Add salt to your liking and a splash of Rum.

6-Let everything cook for 15 minutes. Then add a cup of rice and a cup of shrimp broth. If you don't have it, water's fine as well.

7-Sprinkle your dish with Parsley at the end to garnish your plate.

8-Enjoy the flavours of the Catabrian Sea!

Stay tuned for more, agur!

Gandarias is the name of the bar where the inspiration for my cooking came from, this is a place I used to visit when I was a child and fill myself with joyous amounts of pintxos. If you're ever at the Old Town in Donosti (Saint Sebatien, Spain), go visit it, it has been proudly open for more than 60 years and stands strong in the street 31 de Agosto.

Since some of you have been asking, this are some of the dishes we serve to our diners, just remember that they always vary per event and truly catered to your likings. What are you waiting for? DM us and live and unforgettable experience!

La Cazuela Vasca is there to boost your dinner event with delicious dishes like this black rice with squid and shrimp, a traditional yet sophisticated taste of the basque coast.

The main dish for this dinner: piquillo peppers stuffed with shrimp, this special meal is the perfect balance of sweet and savoury, with a sauce that ties all the elements together and brings a new experience to the palate.

This dinner started with Shrimp Croquettes bathed in their ink, a mix of culinary delicacies of my land that the diners had the chance and pleasure to explore.

The Comb of the Wind by Eduardo Chillida is an icon of Donosti (St. Sebastien) and one of my favorite places in the world. It's the perfect representation of the wind and the waves of the ocean recurring to the earth to "comb themselves". This balance between the elements is the base to my people's meals and an inspiration for the dishes I prepare.

At La Cazuela Vasca this is the go to choice for pintxo, you have to try it!

For this 60th birthday dinner I started preparing everything to make the palate travel to the Basque Country, they were very nice, offered me beers as I was cooking and we all had a great time.

Were you able to guess it? Leave your answer in the comments.

First Miami gig! I got called to cook for a birthday dinner, the client wanted something special for the occasion and I have prepared a great proposal. Stay tuned for more!