This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). Continue...
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
This Catalonian fish stock has an intense flavor ideal for making sauces.
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense.
After it was founded in 1893, the Noriega Hotel quickly became the center of Bakersfield, California's lively Basque community. One of the regulars' favorite dishes is a zingy cod salad, served on family-style along with other Basque delicacies like pickled tongue and rabbit stew.
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