BACALAO

For as long as I can remember I have been extolling my personal proclivity towards devouring, with gusto, dead animals. I’m the biggest animal lover I know, well, one of them, but I’m still a Homo sapiens who adores being an omnivore. Meat, seafood, vegetables, fungi, pickled things, fermented things, raw things, braised things, boiled,…

PESCADO FRITO

There are few greater pleasures and gastronomically correct senses of place in Spain than sitting by the quietly lapping shoreline of the Mediterranean whilst nibbling on plates of freshly fried fish, sprinkled with some tart drops of lemon juice, and served with a superbly chilled bottle of white wine or manzanilla. Pescado frito translates literally…

PULPO

Eight legs, scores of suckers, a beak like mouth, a toothed tongue, can change its shape to fit in any space, and is considered a delicacy in countries from Europe to Asia. The Maldives braise the beast in curry leaves, chilli and spices (Miruhulee boava), the Japanese use it in sushi, takoyaki and akashiyaki, and…

PAELLA

So, here we are, embarking on a new foodie quest to make our way through ‘all’ of Spanish tapas. Some dishes will be famous, some will be familiar and some will make you scratch your head in wonder that the good people of Spain actually eat said item. Goose barnacles? Brains? Testicles? Bean stew? But,…