Those Galician Scallops are exquisite with a smooth white wine bechamel and a crunchy iberic ham to top them! 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… Continue reading Iberic Variegated Scallops (Zamburiñas)
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… Continue reading Monkfish and Clams Fideuà
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.… Continue reading Clam Chowder
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… Continue reading Seafood Paella
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… Continue reading Shrimp Ceviche with Quinoa Pasta
The FoodOlic recipes 