Here is my Dad’s first contribution to aromasysabores. And frankly, I don’t know how and why it took me so long to do this, since mi Papa is an excellent amateur Chef.
His paella is legendary.
His costillitas de cerdo a la naranja (orange pork ribs) are para chuparse los dedos (to lick your fingers).
And his Bacalao a la Vizcaina is la piece de resistance at every Christmas dinner.