I confess that until living in Spain I thought that the most interesting thing you could do with a cauliflower was serve it with cheese. How wrong I was.
While motoring around Murcia, i stopped off in the characterful Caravaca de la Cruz and ate well on locally grown vegetables.
In my continuing look at very different recipes produced from culinary Catalunya, here is a very popular dish served in the region. A delightfully light meal for those who like hake and garlic.
I have seen versions of this meal on menus elsewhere in Spain, but the chefs up there really know how to make this dish taste special. They braise the hake and served with a touch of hot paprika.
If your not convinced about the merits of eating salt cod (Bacalao) on its own, then why not try it in a Paella? It's a great way I have found to enjoy the cod while sampling a Spanish classic. Certain cuts of Bacalao are ideal for cooking with rice. As mentioned in the earlier article about Bacalao, meals cooked with salt cod are broken down into those cooked with or without tomatoes. This one is in the former category.
