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Fish Dishestapasonline2021-01-20T15:28:21+00:00
Boquerones FritosFried anchovies - fresh anchovies are ubiquitous in southern Spain and whilst not as common as marinated or cured fillets elsewhere, they are well worth finding for this tasty tapa. Garbanzos con LangostinosChickpeas with king prawns - this Andalusian dish utilizes the best king prawns. For ease, this recipe uses canned chickpeas, but you can use dried ones, soaked and cooked in advance, if you prefer. Bacalao a la RiojanaCod in a rioja-style sauce - A flavour-packed dish from northern Spain. Salt cod has a distinctive flavour and texture, but fresh cod is fine. If you are using salt cod, it needs to be soaked for 24 hours, changing the water at least 4 times. Cazón en AdoboMarinated fried dogfish - alternatively known as bienmesabe, a very traditional recipe originating in the coastal areas of Andalucia. If dogfish is not available, monkfish is a good substitute.
Matrimonio de SardinasAn interesting variation with sardines, using both fresh and canned. As an alternative to the nuts, a simple sauce or dressing may be used. Arroz Meloso de Bacalao y Pimientos de PadrónCreamy rice with salt cod and padrón peppers - this is one of the "wet" rice dishes as opposed to the "dry" ones like paella. Use a short-grain rice like Calasparra or Bomba (Arborio or Carnaroli would do as a substitute). Unless you have desalinated cod, it needs to be soaked for 24 hours, changing the water at least 4 times. Suquet de PeixCatalan fish stew - any firm white fish will be fine and you can use mussels instead of, or as well as, the clams. The picada is traditionally used in Catalonia to thicken stews. Chipirones en su TintaBaby squid in ink sauce - a traditional recipe from the Basque Country. This is admittedly not the prettiest dish and the preparation is quite time-consuming, but the taste is sublime. If it is made the day before, the flavour and texture will develop. Cuttlefish ink is preferable as it has a softer, more well-rounded flavour. Rape a la MarineraMonkfish mariner style - a classic seafood dish. Whole king prawns look better in the finished dish, but peeled ones are easier to eat. Serve with crusty bread, or rice for a main course.