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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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FR 🎥 BALI 5.8 – L’exception en version grand large Une visite exclusive, dans le décor magique de Collioure. Volumes spectaculaires, liberté totale, élégance assumée. Le BALI 5.8, ce n’est pas qu’un catamaran : c’est un art de vivre. À bord ? De la convivialité, du style, et des moments vrais. Une immersion guidée par Boris Compagnon & Sam Jefferson. 🎬 Voir la vidéo complète : https://youtu.be/gwnnGBLP1lE 👉 Prenez rendez-vous : https://www.bali-catamarans.com/evenements/cannes-yachting-festival#contact GB 🎥 BALI 5.8 – Offshore Elegance, Redefined An exclusive tour in the stunning setting of Collioure. Bold volumes, total freedom, effortless style. The BALI 5.8 isn’t just a catamaran—it’s a lifestyle. Onboard? Real moments, real living—with Boris Compagnon & Sam Jefferson as your guides. 🎬 Watch the full video here: https://youtu.be/gwnnGBLP1lE 👉 Book an appointment: https://www.bali-catamarans.com/en/events/cannes-yachting-festival

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Learn about carcinisation and why crustaceans keep evolving into #crab bodies! #ocean #crabs #science #evolution #ecology #biology #marinebiology #marinescience #waterlust #underwater

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