La Cazuela Vasca

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La Cazuela Vasca Basque Gourmet Cuisine // Catering and Personalized Chef Service|Paellas, tapas and more

Los viajes culinarios de los clientes siempre deben venir acompañados de una historia. Aquí en esta fiesta les conté cua...
21/05/2025

Los viajes culinarios de los clientes siempre deben venir acompañados de una historia. Aquí en esta fiesta les conté cuando viví en el pueblo que produce el pimentón de la Vera. Apenas tenía 10 años y todavía tengo en mi olfato ese ahumado al que olía el pueblo.

Customers’ culinary journeys should always be accompanied by a story. Here at this event, I shared the time I lived in the village that produces Pimentón de la Vera. I was only 10 years old, and I can still smell the smoky aroma that filled the village.

El auténtico sabor del bocadillo de lomo con pimientos. Me hace recordar mi niñez, cuando iba con mis padres al Bar La C...
14/03/2025

El auténtico sabor del bocadillo de lomo con pimientos. Me hace recordar mi niñez, cuando iba con mis padres al Bar La Cepa, en San Sebastián. The authentic pork loin sandwich with red bell peppers. It reminds me of my childhood, when I used to go with my parents to Bar La Cepa in San Sebastian.

Dinners with friends are therapeutic and even more so when accompanied by a culinary Spanish trip!
05/03/2025

Dinners with friends are therapeutic and even more so when accompanied by a culinary Spanish trip!

Today we prepared garlic shrimp with their heads and all the juice they have. I love those heads!!
01/03/2025

Today we prepared garlic shrimp with their heads and all the juice they have. I love those heads!!

Pintxo de Pulpo (Octopus Tapa)
10/02/2025

Pintxo de Pulpo (Octopus Tapa)

Today we have cooked Duck Magret. Duck magret refers to the breast of a Moulard duck, a breed prized in French cuis...
14/09/2024

Today we have cooked Duck Magret. Duck magret refers to the breast of a Moulard duck, a breed prized in French cuisine for its rich flavor and tender meat.

I saw some people interested in my cooking process, so I thought I'd start sharing it with you:Ingredients:- ⁠Salt- ⁠Par...
22/05/2024

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 ...
22/05/2024

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 v...
15/05/2024

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!

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