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🐬Dive into the enchanting world of dolphins with our thrilling dolphin tour in Fuerteventura! ⛵️Join us on an unforgettable journey as we explore the crystal-clear waters of the Atlantic Ocean, encountering these playful and intelligent creatures in their natural habitat. ⚓️Our expert guides will share fascinating insights about the local marine life, making this experience both educational and awe-inspiring. 👉Book your ticket now for a day filled with joy, laughter, and the mesmerizing beauty of Fuerteventura's coastal wonders! #canarias #magicandsailing #adventure #ocean #oceanwaves #holidays #travel #wildlife
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Decouvrez le TRICAT 30 : https://www.trimaran-tricat.com/le-tricat-30/ Retrouvez TRICAT sur Facebook : https://www.facebook.com/trimaran.Tricat Retrouvez TRICAT sur Linkedin : https://www.linkedin.com/company/trimarans- tricat/ Vous souhaitez en savoir plus sur nos bateaux ? Contactez-nous : https://www.trimaran-tricat.com/contact/
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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato
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