“Vizcaína” is one of the best-known sauces in Basque cuisine. Its main ingredient is the pulp of an elongated red pepper (called “choricero”) which gives it a distinctive and unique flavor. The versatility of this sauce allows it to accompany different meat and vegetable dishes, but it is probably together with cod where it achieves its greatest and well-deserved fame.
Category: Fish & Seafood
Grilled razor clams
Razor clams (also called sword razors) are delicious seafood and this is the easiest and most practical way to prepare them. You just have to be careful to clean them in the way indicated here. Have a glass of good white wine handy and take note of the recipe!
Andalusian Easter soup (chickpea, spinach and cod soup)
Following the tradition, this is a meatless Easter soup. Its main ingredients are chickpeas, spinach, cod and hard-boiled egg. This recipe should be on our menu all year long, since in addition to being delicious, it is low in calories and satiating, as well as being an excellent source of protein.
Sautéed artichoke hearts, shrimps and Iberic ham
Artichokes with shrimps or prawns and Serrano or Iberian ham make always a delicious combination. This stir-fry is a quick recipe that serves both as a distinguished starter and as a tasty tapa, ideally accompanied by a glass of good white wine.
Salmon with mango sauce
A recipe full of flavor, which for many may sound very sophisticated and therefore complicated. Its preparation is actually very simple and fast; and following the advice detailed here, this salmon with mango sauce will be a guaranteed success.
Spanish fish and seafood Zarzuela
This fish and seafood “zarzuela” is a typical preparation of fishermen throughout the Mediterranean, very similar to the Italian “brodetto” or the famous French “bouillabaisse”. It consists of a simple fish stock and a stir-fry, in which the fish and/or shellfish are briefly boiled. It was traditionally an expeditious and useful recipe, where all the pieces that could not be sold were cooked. But due to its great flavor, it evolved to gourmet levels.
Black rice recipe (riso al nero di seppia)
A delicious first course with an irresistible flavor from the sea, and also visually very attractive due to its distinctive black color. The ingredient that dyes the rice in this way is squid or cuttlefish ink. With a few variations, this recipe is a classic from the Spanish Mediterranean coast (where it is known as arroz negro or black rice), passing through Italy (riso or risotto al nero di seppia), reaching Croatian Dalmatia, where it is served with the name of black risotto (crni rižot).
Anchovies marinated in vinegar
This is one of Spain’s favorite tapas. Its main ingredient, anchovy or “boquerón” is a small full of flavor fish. Here the complete procedure with all the secrets to succeed with this recipe.
Quick and easy clams marinara recipe
This starter has great nutritional properties, and it’s also very quick and easy. Clams marinara are a typical dish from Galicia and are practically prepared following the same recipe that is used in other regions to cook mussels or prawns.
How to prepare the best “seafood salpicón” (seafood coctail)
This “seafood salpicón” is a typical Spanish starter or light meal, full of freshness and flavor. It is low in calories and also an excellent source of protein. This preparation does not fail with almost any type of cooked seafood (octopus, squid, mussels, peeled shrimp, clams, etc), even if we do not get fresh and use thawed ones.