Recently I found myself at the London location of the first Spanish restaurant that won awards back in the 1970's and early 1980's. 'Dulcinea' was run by Luis Benavides Barajas and if you lived or worked in London in the days of the maxi dress and flared jeans, this was the restaurant to go to if you wanted a taste of Spain.
I confess that each morning now I am adding a quantity of brandy to my coffee now that winter has arrived and plenty of snow has landed on the nearby Sierra Nevada mountains.
Don't look at me like that! It's normal practice in Spain.
I always make sure that I have no plans to drive that day - which is more than can be said for some i see having an alcohol fuelled breakfast in my local Spanish bar.
I have written in the articles section of how fish and seafood lovers are in heaven when they arrive in Galicia.
Scallops are a bit special in this region of Spain. Not to everyone's taste that is true. A bit fiddly say some cooks, but well worth the effort in my opinion.
Here's the recipe for a classic meal served far and wide across Galicia.
Duck is often overlooked as a meat alternative for the dining table in Spain. There is no reason why that should be so. It is readily available and not overpriced.
I can recall the 1970's when so called 'Duck a la Orange' was on the menu of so many London restaurants.
Often that dish was boiled in a bag. Just like airline food!
When lobster is good, it is very good. When it is cooked by someone who knows what they are doing with a lobster, it is even better. This recipe comes from Asturias where, believe me, they know how to cook a mean lobster. Here's one i enjoyed earlier.
