Coca de Requena - Meat Focaccia - Tapas Tube by Omar Allibhoy

[@aimzee]

"I like to get my hands dirty" says Omar with a smile. This looks delicious and can't wait to make it! Gracias

[@ricardoknowles2242]

Muy buena receta, explicación. Me encantan sus vídeos, Sr. A. Una recomendación: carne guisada con papas/patatas. Saludos desde las islas de las Bahamas. Mil gracias.

[@Kzulhu]

Ole, primero! Continua asi crack, eres un gran cocinero.

[@TapasRevolution]

Muchas gracias Joanatan, saludos!

[@slagger4975]

Hey Omar! Going to try this, I have some very hungry grandchildren here, I think they will love it. Was at Tapas Rev in Bath last week and it was rocking. Great food and your crew were superb!

[@carrogar]

Que gusto da ver morcilla de Burgos en una receta!

[@kirilladlib6241]

Mucho gracias por su recetas! They are very inspiring, it is always great to cook and to enjoy Cocina Española when we back home! Great to hear that you're going to start making more vids from now:) It would be interesting to see fabada, Asturiana por ejemplo.

[@JordiMorenoMora]

My grandfather used to make Huevos Rotos. Maybe you can share this easy recipe with a twist? Looking forward to your next video!👍👍

[@robbiefleming7648]

Please do merluza a la sidra, from Asturias!

[@misssusie4257]

love from Indonesia....

[@paulpage555]

Great channel, Omar. How about sopa de ajo?

[@mar_csbu7503]

Cocinar coca de morcilla de cebolla, eso si es una delicia o coca San Joan. Sin desmerecer la coca de Requena que también es magnífica. Ni la de migas.

[@RafaelOchandoFons]

From where in Spain is this coca typical?

[@miguelmascoll3910]

Omar names it COCA DE REQUENA wich is a town in Valencia province, but I think it's a Catalán COCA DE RECAPTE that means we gonna use any spare ingredients we have on our food cabinet. He talk about filling it with ESCALIBADA a very popular Catalán vegetables assortement dish.

[@abc3631]

2 mins of silence for all the yeast that OD'd on olive oil and died a painful death

[@msgypsyqueen]

@approx. 7:00 .. “ all the fats have rendered down and draping into the bread” ... What ‘bread’??? Your said bread is 50% olive oil (fat - be it a good oil, but nonetheless)... I guess it’s the ‘meat lovers’ version..

[@smashthestateX]

next recipe, pour a glass of olive oil, and drink it.

[@mar_csbu7503]

Tienes que poner papel sulfurizado en la placa del horno y no necesitas tanto aceite, que esa torta de por si es muy aceitosa y se te a frito.

[@msgypsyqueen]

I have made many a Focaccia.. Never have I seen this abundance of olive oil used... That seems extreme.

[@miguelmascoll3910]

IT's not an Italian FOCACCIA, it's an Eastern Spanish récipe. We do similar ones in the Balearic Islands, Valencia and Catalonia.

[@smashthestateX]

no offense just curious, is omar gay? the way he talks and his manerisms

[@tierraprometida8866]

Manerisms?