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Even though the Indonesian archipelago occupies just 1.3% of the world’s landmass, it has 17% of the world’s birds, 10% of the flowering plants, 12% of the mammals, 16% of the reptile species, 60% of the hard corals, and 35 different kinds of primates. Few places on earth can support this level of species richness. The even more incredible fact is that many of these species are endemic and can be seen nowhere else. This places Indonesia like the jewel in the crown of biological diversity of our planet and a bucket list destination for wildlife lovers. Discover the beautiful biodiversity of a very special part of Indonesia filled with iconic species and fascinating cultures on a 14-day expedition cruise through Northern Indonesia between February and March each year with SeaTrek Sailing Adventures. Find out more: https://www.seatrekbali.com/nature-lovers/ #WonderfulIndonesia #seatreksailingadventures #naturelovers 👍 If you found this video helpful, don't forget to LIKE and SUBSCRIBE for more adventure in Indonesia through Indonesian eyes ! 📌 Check out more / Featured Highlights - The extraordinary Sulawesi https://www.seatrekbali.com/why-sulawesi-is-so-special/ - Wildlife rescue center https://www.seatrekbali.com/a-trip-to-the-tasikoki-wildlife-rescue-centre-2/ - Wildlife of Indonesia https://youtube.com/shorts/y2MrUA4O71o?feature=share Begin your incredible adventure with SeaTrek right here: 🗺 Schedule | https://www.seatrekbali.com/schedule/ ⛵️ Website | https://www.seatrekbali.com 📧 Contact Us | info@seatrekbali.com You can see all these up close with us! Are you in for an adventure? 🔥 𝗪𝐞'𝐫𝐞 𝐚𝐜𝐭𝐢𝐯𝐞 𝐨𝐧 𝐨𝐭𝐡𝐞𝐫 𝐬𝐨𝐜𝐢𝐚𝐥 𝐦𝐞𝐝𝐢𝐚 𝐩𝐥𝐚𝐭𝐟𝐨𝐫𝐦𝐬 𝐭𝐨𝐨! 𝘐𝘯𝘴𝘵𝘢𝘨𝘳𝘢𝘮: https://www.instagram.com/seatreksail... 𝘍𝘢𝘤𝘦𝘣𝘰𝘰𝘬: https://www.facebook.com/Seatrekbali 𝘓𝘪𝘯𝘬𝘦𝘥𝘐𝘯: https://www.linkedin.com/company/seat... Visit our website: www.seatrekbali.com

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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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