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These Galician Scallops also known as Zamburiñas are exquisite served with a smooth white wine béchamel and a crunchy iberic ham! Surf and Turf at it’s best! The Variegated Scallops or Zamburiñas are a small variety of Galician scallops about twice or three times smaller than normal scallops. Check the picture below to see the difference. Those mollusks are changing sex many times during their lifetime to end up male. Which I find strange because ‘shell’ or “concha” in Spanish means “the lady part” in South America… Well, let’s leave it to that! The coral In Spain, the coral (roe) is also eaten, especially with this smaller variety of scallops. The coral is that orange part lying on the side of the scallop, with Zamburiñas way more tender than the usual scallops. If you make the recipe with normal sized scallops, you should avoid leaving them in, they are usually quite rough to…

Monkfish and Clams Fideuà is an authentic Catalan dish similar to a paella although the rice is replaced by Fideus, a short thin noodle that is fried, then it soaks the Mediterranean flavoured stock with some extra saffron touch.  The Catalan have a gastronomy of their own, and one of their most distinctive dish would be the Fideuà. They make all kind of Fideuà dish, it’s quite similar to paellas but it’s made with a noodle called Fideus. It’s usually also served in a paella pan and to make it to perfection is an art! This version here is a simplified, home version, although I’ll let you know how to nail a really professional looking Fideuà in the post. Let’s start with a general view of this Catalan dish. General view The small 1 cm long and thin piece of noodle is far from being used the “Italian way”, first of all, fideuà is never”al dente”,…

Who doesn’t like a comforting clam chowder? A warm and smooth soup filled with clams and mussel meat. This version of chowder is made with white wine, saffron, salicornia salt and some extra mussel meat and a bechamel base. This clam chowder is nothing complicated to make nor too long and taste fantastic, a bite into the ocean. The only challenge is to make sure to clean up the clams good and keep the sand away. Origin of Chowder Well, I personally feel in love with chowder in Ireland, I thought this thick soup, they have all over in Ireland, was just a surprisingly comforting seafood concoction of theirs but it’s not.The origin of chowder is going back in the 16th – 17th century along the northern Atlantic coast of France and also in England, around Cornwall. It was a fisherman’s comfort food and usually would contain fish, biscuits and salted pork. Then…

Paella de marisco (seafood paella) is a dish, I’ve studied quite a lot, since I live in Spain. Also, it’s “the meal” every guests that comes visit is looking forward to try… I had to make it quite a few times. The beauty in seafood paella is that you can use whatever “seafood” you prefer, although the usual crawfishes (cigalas) and/or prawns (langostinos) are an important topping element. Also typically, you’ll find whether mussels or clams in the seafood paella, the rest is all up to you. So for this version, I’ve simply used crawfish as a topping and in the paella are a few clams and shrimp tails. But you could also use other types of seafood like, calamari, lobster, prawns, etc. What gives the color to a seafood paella, if you do it the real way (no colorant) is the paprika and saffron. Often omitted, the saffron gives this great…

Living in Peru for a few months, one must learn how to make a good ceviche! It’s such an easy and light meal, perfect for summer. I had to make it all the way peruvian by adding the Quinoa element. So I found a nice quinoa fusilli, and mixed it with a shrimp ceviche. I came with this idea, of quinoa pasta ceviche, for a friend 40th birthday. She loves Peru so much and she had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honor her love for Peru. Back in Peru, where they say the ceviche is from, the Moche civilization (the guys before the Incas, situated on the coast), apparently created the dish. Today, the peruvians make ceviche mostly with fresh fish or shellfish, on the coast, even with shark… The peruvian ceviche is usually served with a side of sweet potatoes and choclo…

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