Andrajos, traditional game stew from Úbeda in Andalucía.

[@dojufitz]

Very happy to see you back with another great recipe & location.

[@HopsJonkins]

Great job Peter, keep them coming. Your channel will explode one day im sure.

[@WsFood]

Hello, I enjoyed watching the video. I want to cook outside, too. Like. 👍👍

[@andrewharrison8975]

Missed this one! Till now that is. What a privilege it is to cook in such surroundings. May be it’s too lat in the season now, but could I suggest you try a partridge dish as these tasty birds are so popular in Spain. I believe they are often preserved in jars, and I tried to imitate this process but mine went rotten (alas....). Anyway keep this little gems coming!

[@kalimelokuba9626]

Thank you for sharing your exotic cookery recipes and your journey with us

[@carolmiller2683]

Fabulous scenery. Another great recipe to try! 😀

[@RamblingReliks]

Lovely video mate, appreciate the work that go into these.

[@justindemichele8736]

I am having a difficult time imagining a better format for a cooking show. Bravo!

[@Petespans]

Thanks Justin :) Appreciate your comment.

[@tomdigangi2722]

Another extraordinary video, Pete, for which we are all grateful. So glad you're safe, healthy and still traveling and posting. Keep it up!

[@leighcanham763]

!Que rico! Looks delicious. And the presentation and cookery class are both excellent. This channel is a great resource to accompany El Método, your Spanish course that I´m a student of. For me, learning a language is about food and culture too; makes me more determined to move to Spain. Oh, and another thing, I can name 50 animals in Spanish... ummm, 51 now. Liebre. !Gracias Profe!

[@randomjunkable]

When will you be going back to Portugal?

[@Petespans]

Next week!

[@joetemple641]

Nice, Pete. Must try this ingredient.

[@nickmay5926]

Love all of them. Maybe some puddings?

[@hatshepsut8329]

Happy New Year, Peter! I was so excited to see the notification for this new video I even put the weekend FT down to watch immediately! It was interesting and beautiful as usual and I very much liked your tip on doing the potatoes roughly. I will give that a go in some other dishes as well. You even had a very cute little onlooker pop around! Thanks for sharing another great local dish and tour with us…it is ALWAYS MUCH APPRECIATED!

[@Petespans]

Thanks for you continued interest in my efforts Kimberley! Oh yes, I'm very popular with cats, wherever I go :)

[@Petespans]

Bless you Kimberly! You must join me sometime :)

[@andrewharrison8975]

Wonderful place, great recipe, with your usual adroit hosting, but one niggle; can chicken and rabbit be described as ‘game’? Could you substitute pheasant, wild rabbit, partridge or pigeon?

[@Petespans]

Thanks for you kind comment Andrew! Yes, I see what you mean about "game". The most traditional version is with hare, wild rabbit and that sort of thing, though I can find no information on the use of feathered game... If you do a pigeon Andrajos, let us know how it turns out!!

[@britinmadrid]

This was an interesting one. Unfortunately, I'm extremely allergic to the pollen of olive trees. so Andalusia is terra incognita for me with it's millions of examples of such (I do consume olives by the boat load, however). The pasta was a surprise and I'm looking forward to trying it out. Thank you.

[@andrewharrison8975]

Postscriptum. I did watch this one, as I posted a comment; my apologies.

[@nickmay5926]

Uumm. I think Tuscans also call the same vegetable base a soffrtto. Or am I nuts?