The Summer of 2019 is starting to book up quickly and the Winter in the UK seems to be lasting forever. If you are thinking about booking your Summer holidays, here are few things that we feel differentiate us from the norm.
We provide a welcome pack with some essentials when you arrive.
If you arrive at the villas late in the day and do not fancy a trip to the supermarket, there will be a few essentials waiting for you so you can have some bread, cheese, ham etc and even enjoy a glass of wine!
We provide a mid week clean
Nobody likes cleaning on holiday but everybody loves a clean home!
We have fast chargers for electric cars
We own a Tesla and love to drive to Begur every Summer, we have 30A three phase chargers in both villas and do not charge anything extra for the electricity
There are no silly extra charges
All bed linen, bath towels, beach towels are provided for no extra cost. We also have travel cots, high chairs and even a push chair available for your use.
We love cooking and we love cooks
Some places come with the minimum number of pots and pans, cutlery and plates for the guests. We use the villas ourselves and love to cook, so we have stocked them with everything we and hopefully you will need.
We have a couple of our recipes here and plan to add more.
We are here to help!
We have a local agency in Begur and provide our home number for emergencies. We genuinely care that you enjoy your visit.
If this does not work on your browser or phone try these suggestions on the Matterport site.If you are interested in the virtual tours of your own property, our son Henry will be offering his services creating 3D tours like the one above in the Kent and London area, as well as around Begur. His website is here.
Please share this or tag somebody who loves mackerel!
Pete's Mackerel Escabeche
I am lying slightly on this title as the recipe really belongs to the lovely Montse or the wonderful June (Pete's mum) who both cook it superbly. Escabeche is a mediterranean marinade that can be used to cook almost anything. The Spanish love to use it on oily fish like mackerel or sardines but also use it for chicken and rabbit. The only ingredients that are vital for a escabeche are onions, flour and wine vinegar. The rest can be adapted and tweaked as you wish. This recipe is for Mackerel, which in Begur is particularly delicious as the fish you buy in the fish monger in the evening is fresh from that days catch. This dish should be prepared at least a couple of hours before you wish to eat it.
Ingredients - for 6 people (ish)
1kg of mackerel - gutted and heads removed
white whine vinegar
3 large onions
a fresh chilli
- Coat the mackerel in flour and add some salt
- Fry the mackerel in olive oil until it is brown both sides, do not cook throughout, should take a couple of minutes each side
- Remove the mackerel and put it aside to use later
- Slice the onion, chilli and peppers and fry in some more olive oil in the same pan that you used for the fish
- Once the onions and peppers are soft, add the mackerel back into the pan
- Add a 50:50 mixture of water and white wine vinegar until all the fish is covered
- Add a few peppercorns and maybe a few bay leafs
- Cook for a couple of minutes and the turn off the heat
- Cover and leave to stand for a couple of hours
Serve with plenty of fresh bread as the best bit of this meal is the dipping! (mojar as the Spanish say)
We have one week left in Villa Sa Riera in the peak Summer, as there is only two weeks until travel and some schools are not off yet, we have decided to discount it by 40% to €2940 for the week. The villa has 6 bedrooms and sleeps 13 people comfortably. Have a look around using our virtual tour or check out our youtube video below.
Please share this with someone who loves paella!
Pete’s Paella Recipe
- A good stock - paella is primarily a rice dish and rice doesn’t have a lot of flavour. If you use a stock cube, that’s what the paella will taste of.
- Don’t stir - the difference between paella and risotto is cheese and starch, to release the starch you stir risotto The texture of paella is different so, after the initial quick stir, leave it to cook slowly. That is why they use a wide shallow pan.
- Use good quality fish and seafood - kind of obvious but you don’t actually need a lot of seafood so buy good stuff from the fish monger, it really makes a lot of difference. The fish monger in Begur is excellent.
- peel and grate the carrot
- peel and chop the onions into small pieces
- chop the peppers into slices, getting rid of the core
- clean and cut the squid into rings and the tentacles into small pieces
- clean the mussels and clams and remove the beards
- Chop the tuna into cubes that are about 1 inch squares
- Heat some oil in the paella and add the onions peppers and stir - cook for about 5 minutes until it starts to soften
- add the squid and shallow from for a couple of minutes
- add the rice and grated carrot and more oil if needed, you want to fry the uncooked rice for a couple of minutes, while stiring so it doesn’t stick.
- add some of the stock from the saucepan and the turmeric or safron, enough to cover all the rice, I usually add about half of what was in the pan
- Lower the heat and spread rice so it is equally spread over the paella pan, on a barbecue I would raise the level above the fire here. No more stirring from this point!
- After it has cooked for about 5 minutes, start placing the tuna chunks around the pan and arranging the mussels and clams. I like to arrange the mussels, hinge down in a circle and arrange the other stuff around them.
- about 5 minutes later put the large prawns on in a circle, all facing the same way.
- The prawns and tuna will need to be turned once to make sure they are cooked both sides, so lift occasionally and flip them when needed.
- As the rice cooks, you can move the pan, and shake the pan (use a tea towel as paella handles get hot), but remember, no stiring! If you get a bit of burning on the bottom, lower the heat and don’t panic, the burnt bits are many people’s favourite.
- When the rice is nearly done, turn off the heat, sprinkle on some olives and the small cooked prawns you put aside after peeling them for the stock. Cover with a tea towel and leave to sit for 5 minutes while you reward yourself with a glass of wine.
We have some last minute availability in both villas in May and June, If you book with 4 weeks of the first day of your booking we offer a 10% discount, within 2 weeks, the discount is 20%!
You can check what is available here
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We have one week left in the Summer holidays at Villa Sa Riera and it is over the bank holiday weekend. From the 26th August for a week we are offering Villa Sa Riera to our blog and Facebook followers with a 50% discount! That is from €4,900 to €2,450 for a beautiful 6 bedroom, 5 bathroom villa which sleeps up to 13 comfortably making it perfect for two or even three families.
We have lots of new photos of the inside of the Villa now that the final pieces of furniture and wall decor are in place. We have also redone the Video with some newer footage. You can see more at www.villasariera.com
We have been in Villa Sa Riera enjoying the outdoor Teppanyaki hot plate and thought it may help future guests if we wrote a quick blog post with instructions on how to use it.
It is as easy to use as a regular barbecue but, like an ordinary kettle barbecue, will get hot around the edges so please warn little ones to keep away when it is hot. To use it, just light a fire inside it.