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Elsa Márquez

@byelsamarquez

a month ago
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Posted On: September 17th 2026, 10:30 am
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@adri_valiente
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@sonymusicspain
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@guilletoledano
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hoy me acompañáis a la presentación de EL TOLEDANO, el primer disco de @guilletoledano 🫶🏻

nos invitó a una comida riquísima con platos inspirados en las canciones de este nuevo álbum, que verá la luz el próximo 23 de octubre 🍽️🎶

pero antes… este viernes sale “YA NO ME AVISAS”, así que todo el mundo a escucharla YA 🗣️💥

thanks @sonymusicspain @adri_valiente 🫂

#guilletoledano #comida #musica #fyp #vlog
Comments (4)
framedbygonza a month ago

framedbygonza

Increibleee

nicotico.ls a month ago

nicotico.ls

Que top no??

anabaromusic a month ago

anabaromusic

Ellaaaaa no paraaaa

adri_valiente a month ago

adri_valiente

❤️❤️❤️❤️❤️

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CREAMY TUNA PASTA (authentic + fat loss friendly) 🍝🐟 460 calories | 24g protein | 62g carbs | 14g fat Makes 4 big servings! INGREDIENTS -320g dry pasta -1 large jar tuna in olive oil (about 210g drained) -2 tbsp extra virgin olive oil -250g cherry tomatoes -1/4-1/2 small red onion, finely chopped -2-3 cloves garlic, finely chopped -1 small red chili, finely chopped -10g anchovies -10g capers, chopped -large handful fresh parsley, chopped -fresh lemon zest -lots of black pepper -salt -pasta water METHOD 1. Toss the cherry tomatoes with a quick spray of olive oil, salt and a little of the chopped garlic. Roast at 140°C/285°F for about 30 min until soft and jammy. Keep an eye on them so they don’t burn. 2. Boil a large pot of well-salted water. Cook the pasta until 3-4 min shy of al dente. DO NOT throw out the pasta water, you need plenty of it for the sauce. 3. Meanwhile, warm 2 tbsp olive oil in a large pan over medium-low. Add the onion, garlic and chili and cook gently until soft and fragrant. 4. Add the anchovies and let them melt into the oil. As the pan starts to dry, add a splash of pasta water. Keep stirring and adding small splashes as needed. The oil and starchy water start turning into a creamy sauce. 5. Stir in the capers, then gently add the tuna. Break it into large bite-sized pieces, don’t mash it. You want chunks of tuna throughout. Don’t overcook it. 6. Add the roasted tomatoes. Keep adding small amounts of pasta water and stirring to keep the sauce glossy and creamy. 7. Transfer the pasta to the pan 3-4 min before it’s done. Add a good splash of pasta water and finish cooking it in the sauce, almost like a risotto, stirring often and adding more water as needed until al dente and the sauce is thick and silky. 8. Finish with lots of freshly cracked black pepper and a generous handful of parsley. Toss everything together. Divide between 4 bowls and finish each with fresh lemon zest. 🍋 FOR BEST RESULTS Don’t be scared of the pasta water. Adding it gradually while stirring is what turns the olive oil and all those salty, delicious ingredients into a creamy sauce. No cream needed. Fridge up to 2 days.
रंगदारी के करी 🛠️🪓 @arvindakelakallu @queenshalinee_official @shilpi_raj_personal @paramusicbhojpuridhoom @lakkie_director_n_choreo @music_director_kanha_singh @writer_ravi_chauhan99 #Rangdarikekari #PaRaMusicBhojpuriDhoom Thank you!
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