We can offer the week starting 25th August to our Facebook and blog followers for a 50% discount. That is €2450 from €4900 for the week for a sleeps 13 people in comfort, surely a prefect end to the Summer holidays?
Have a look at this virtual tour if you need to be persuaded...
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 or would be interested in our offer.
Villa Begur 25th August for 1 week - 25% discount!
Villa Begur has one week free this Summer holiday and we have decided to offer it to the followers of our blog and Facebook page with a 25% discount! €3675 for an amazing villa with its own pool that sleeps 13 people.
We are currently here and I can assure you it is incredible, Britain may be hot this Summer but the views are not like this!
Please contact us if you are interested
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.
We are having a wonderful holiday in Villa Sa Riera, the sun is shining, the outdoor Tappenyaki hot plate is getting lots of action and all the kids are having a great time.
We still have two weeks free in the Summer holidays from the 19th August to the 2nd September and we are going to give a 20% discount for one of the weeks or a 30% if you take them both. The usual price is €4,900 per week so the new discounted price is €3920 for one of the them or €3430 per week if you take both. Don't forget the villa has 6 bedrooms and 5 bathrooms and sleeps 13 so is perfect for two or even three families.
For more info on Villa Sa Riera please take a look at our website www.villasariera.com
Peter and Claudia