Grill House

Chef Elvira Fern&aacute;ndez from Asturia cooked this Fabada in Madrid, but it was less greasy and very fragrant. I ate it all except the fat.

Spanish cubs are a favorite ingredient in many high-end restaurants, and they are done differently. At DiverXO, it is wonderful to hot the cubs with oil and add the gin mushrooms. Because the two are extremely similar in shape, the gin mushrooms enrich the cub&#39;s taste.

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