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Pau Torres

@enpautorres

24 days ago
Photo by Pau Torres on October 12, 2026. May be an image of smoking, cigarette and text.
Photo by Pau Torres on October 12, 2026. May be an image of fishing, fishing rod and text.
Photo by Pau Torres on October 12, 2026. May be an image of twilight and text.
Photo by Pau Torres on October 12, 2026. May be an image of fishing, fishing rod, boat and text.
Photo by Pau Torres on October 12, 2026. May be an image of bird and text.
Photo by Pau Torres on October 12, 2026. May be an image of paella and text.
Photo by Pau Torres on October 12, 2026. May be a meme of child, sleeping, eye patch and text.
Photo by Pau Torres on October 12, 2026. May be an image of shellfish and text.
Photo by Pau Torres on October 12, 2026. May be a selfie of one or more people, beard, hair, office and text.
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Posted On: October 12th 2026, 04:23 pm
Jo també m’he quedat sense entrada per Oasis però setmanes de don’t look back in anger, champagne supernovas i una mica de slide away i endavant.
Comments (5)
iripiri10 24 days ago

iripiri10

guapo guapo

xavipardog 24 days ago

xavipardog

Ets el meu Wonderwall, estimat! ❤️

carmec57 24 days ago

carmec57

Em tens enamorada 😂😂😂

maaria.pb 24 days ago

maaria.pb

Ets taaaaan booonic❤️

claudia__aragon 24 days ago

claudia__aragon

I sempre Live Forever, no? (Definitivament, amb els anys m’he fet la teva fotògrafa oficial💞)

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Wayne had to work late tonight so I decided to surprise him with something I’ve been wanting to try and it turned out SO good! He prefers everything over rice, but I loveee noodles, and especially udon … so I served both! Are you team rice or team noodle? Comment SUBSTACK any time for a link to the full length recipes, recipe cards and shopping list on our Substack “Nancy & Wayne” This is a quick and easy, delicious dish. RED CURRY UDON SOUP WITH CRISPY PORK + BOK CHOY 3 lb ground pork (can be swapped w/tofu or ground beef) 1 tsp dark soy sauce 1/3-1/2 cup minced onion 1/4 cup minced shallot 2 tbsp minced ginger 2 tbsp minced garlic 1/2 cup red curry paste About 20 oz coconut milk 4-6 cups chicken broth 1-2 Tbsp Fish sauce, adjust to taste Juice of 2-4 limes, to taste Frozen udon noodles Bok choy, halved blanched Eggs, as many as you’d like Chili oil @momofukugoods Sliced scallions Cook the pork in a stainless steel pan over high heat without adding salt or oil; it will render its own fat. Leave it undisturbed until crispy on the bottom, then flip it. Only after flipping, drizzle with the dark soy sauce and crisp the other side. Remove from the pan. Work in batches if needed so it crisps rather than steams. Saute the onion, shallot, ginger and garlic in the same pan for a few minutes. Add the curry paste and cook, stirring, for 1-2 minutes. Pour in the coconut milk and chicken broth and simmer for 5-7 minutes. Add the fish sauce and lime juice gradually, tasting as you go. Everything can be adjusted to taste. For the jammy eggs, bring a pot of water to a boil. Gently lower in as many eggs as you’d like and cook for exactly 6 minutes. Run under cold water, then peel and halve. Cook the frozen udon according to the package directions and blanch the halved bok choy until tender-crisp. Put the udon in a bowl, pour over the broth, then add the crispy pork, bok choy and jammy eggs. Finish with chili oil and scallions. You can also serve it over rice instead of udon. #udon #curry #soupseason #crispypork #easyrecipe @allclad
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