Today, I would like to share a recipe from a quite far away country: Puerto Rico. I have been to Costa Blanca for a short vacation and I stayed at a very lovely boutique hotel in Moreira. It was such a coincidence that the owner of that lovely hotel – One Thousand Waves ( was the former chef-owner of  a restaurant which was on the Top 10 list of TripAdvisor. During our chat, Ruth mentioned Jose Santaella, a famous Puerto Rican chef, and showed me his book “Cocina Tropical”. I spent whole night reading the recipes in the book and picked 5 of them to try when I get back to home.  Right after I am back to Madrid, I have put the first recipe into practice. My original plan was sharing it with my usual style (text+photos) but all of a sudden I found myself in front of camera. Unfortunately it is only in Turkish as I did not have opportunity for enough preparation ( I will try to produce my next videos in both languages ) It is just supportive recording for the text and you will still have to read the text to get to know the list of ingredients and tips. I hope you will like it and forgive my errors as it is my first and without pre-planning video.


  • 300  grams chicken liver
  • 3 tablespoons cooking cream
  • 3 tablespoons rum
  • 2 tablespoons annatto oil (or oliveoil with saffron)
  • 1/2 tablespoon oregano
  • 1 clove of garlic (puree)
  • 1 onion (finely diced)
  • 6 slices crusty bread
  • 3 tablespoons oliveoil
  • 2 tablespoons butter
  • ½ ripe mango (peeled and diced)
  • Salt, blackpepper
  • 1 bunch watercress or rocket

In the original recipe, there is “annatto oil” which is prepared by mixing olive oil and annatto seeds. However, it is impossible to find annatto in Spain or Turkey; thus we can use saffron instead of annatto and prepare it by mixing 100 mg saffron with 2 tablespoons oliveoil. 

Chop the liver in medium size cubes. Put cream, rum, saffron oil, oregano, garlic, black pepper and salt in a large bowl; add livers and marinate the livers for 2 hours in the refrigerator. Meanwhile, sauté the onion with butter for 25-30 minutes over low heat. Toast the bread slices until golden brown.

Drain the chicken livers, reserve the marinade. Heat the oliveoil in a saucepan, add the livers and cook them for 8-10 minutes. In another saucepan, reduce the marinade over medium heat until it gets a creamy texture. (for 3-4 minutes) Chop the livers into small pieces after they are cooked. Add the creamy marinade mixture on the livers, stir it. 

Spread some chopped liver mixture on each skice of bread. Add one soon of caramelized onions and diced mangos on each toasted bread and garnish them with leaves of watercress /rocket.

Enjoy your tapas / Buen provecho!


  • First we cook the livers then we chop them into smaller pieces. Because if we chop them finely at the beginning, they would have been come apart while cooking. 

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