Cod preserved in thick layers of salt, providing a unique flavour and texture. Traditionally done as a way to store fish - though much of it now comes from Norway and Iceland - the dish remains popular all over Spain but especially in the Basque Country and Catalonia. In the latter region bunyola de bacalla are popular: salt cod fritters usually sprinkled with fresh parsley and a squeeze of lemon, eaten with an ice cold beer as an appetizer or main course. … [Read more...] about Bacalao
spanish seafood
Paella
The iconic dish of Spain. The food version of flamenco. And, like flamenco, there are as many styles as there are people to make it. Home-cooked, anyone will tell you is always the best, though exactly what should go in and what should stay out is the source of dinner-table discussions everywhere. The main variety is familiar to nearly everyone - and a few fast-food versions have been put on restaurant menus in recent years, to the disgust of true aficionados - though there are several notable variations on the theme, including: Paella Negra: blackened with squid ink for effect and flavour. Paella Fideus: No rice, but small curly pasta (fideus) used in its place. Paella Ciega (Blind … [Read more...] about Paella