Vino fino, vino dulce and super-dulce from a taberna that only served sherry and only from the barrell.
This fried fish comes from possibly the most important and famous freiduría in all of Spain, in the Plaza de las Flores, just past my residencia. On one of the last evenings in Cadíz, we got a kilo of the 'surtido de Cadíz' which included cazon en adobo (marinated shark), boquerones (fresh sardines), some type of fish roe, lots of langostinos and other unidenficable and delicious underwater creatures deep fried in olive oil.
Who needs popcorn when you can eat whole steamed baby shrimp?
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