Earlier this month, I ventured to the International Culinary Center for a two-night “Tapas Essentials” class, where Chef Sixto Alonso taught about ten of us to make nearly a dozen little dishes. Later today, I’ll share the recipe for one of my favorites, but first, some pictures to whet the appetite. Above, chorizo and potatoes ala plancha–simple and delicious.
Piquillo pepper stuffed with Bacalao (a little salty for me, but the Brit loved it).
Seafood candy–shrimp in a sherry cream sauce with saffron.
Simple pleasures: pan con tomate, manchego cheese, jamon.
Esqueixada–a sort of Spanish take on ceviche with salt cod, onions, tomatoes, peppers, and olives. I would like to spend the entire summer eating this and drinking a crisp, just-fruity-enough white wine.
Mejillones en escabeche jaleo (marinated mussels, Jaleo-style). When I need a break from the Esqueixada, this is what I’ll eat.