Easy Fideuá —Seafood Paella’s cousin made simple
It has been over 11 years since I posted the recipe for fideuá. Coincidentally, I think it was also my very first blog post on Mama Ía! Time has flown ever since, and I cannot believe there are over 200 recipes now on the blog.
This is the life!
Onteniente prepares for Saturday night dinners al fresco
Riding around Torreblanca
I make paella and fideuá very often, and you can find some of those recipes in this blog. However, I’ve been told a few times that people (more…)
I owe this recipe, Meyer lemon eclairs, to Jose Andres’ book “Vegetables Unleashed”. Yes, you heard right! This delicious dessert is categorized by the chef as a vegetable, so I’ll go with it! As they say, always eat your vegetables —during or, in this case, after your main meal!
It is the Easter season, and my favorite treat is torrijas! They can be enjoyed at any time of year, but In Spain they are traditionally eaten during Holy Week and Easter.
The weather has been incredibly cold and snowy this winter across much of the United States (even in Florida!). And it’s not over yet! February just ended, so there could be even some more snow and cold temperatures in store for us. In these weather conditions, there are some foods that I crave: soups, stews, and rich, filling vegetables, like this braised greens beans in smoky tomato sauce that is so idiosyncratically Spanish, it almost transports me there.
If November 2024 started with a trip to London and Edinburgh, November 2025 hasn’t lagged behind in excitement, with a trip to beautiful Maui, in the Hawaii archipelago. A perfect excuse to accompany this post with a celebratory dish, beef shank with wine and pimentón sauce.
But don’t get me wrong, I’m not saying beef shank with wine and pimentón sauce should only be made for a special occasion. It’s just that it’s one of those dishes that looks beautiful on your plate and at the same time, feels comforting — the kind of dish your children coming home for the holidays are craving and will appreciate. 
The eggs in this recipe don’t look perfect but, who cares! They will be broken up just before serving to blend their flavor and texture to that of the other ingredients in the dish. They are huevos rotos, broken eggs, after all.
What a whirlwind the last few months have been. There’s been travel (a lot of it!), for celebrations, for vacation and for soccer. But most importantly, there have been milestones and “the last of” for my son David. I’ve been able to prepare a few recipes to share on the blog, but for this post, I wanted a sweet one, coca de pasas y nueces, raisins and walnuts cake, because sweet always means celebration.
I will tell you about some of the trips in future posts, but for now, I want to celebrate David. Because my youngest, the “baby,” is wrapping up his life as a minor (he turned 18 this month!) as a high school student (he just graduated!), and 
It’s only fitting that today’s post be a follow-up to the last one, 
Only the temperatures outdoors indicate that summer is still here, because the Fall routines started a few weeks ago with the start of school. Granted, not very many 
It has been a few weeks now, but we are still enjoying (and trying to finish) some of the sweets from the holidays. Is that your case? I’ve tried to balance
Pears poached in red wine are one of the easiest desserts to make, and now that I mention it, maybe that’s why