IF THIS BEAUTIFUL BOOK doesn't get your juices going, you need a vacation, my friend. How about Madrid as a starting point? Then on to Seville, and San Sebastian?
Simple, authentic ingredients -- everything from eggs to anchovies, beans to bacon, chickpeas to spicy chorizo -- quickly prepared into small dishes that tease the appetite -- wonderful inspiration for party fare, for those evenings when you want a little of this, a little of that, or for a new twist on familiar entrees.
Tonight, I'll try a take on Fideos a la marinera, though I'm leaving out the cuttlefish . . . pasta with onion, green peppers, tomatoes, and garlic, enhanced with shrimp, cod, clams, or some of each, depending on what looks fresh. Fry up the chopped vegetables in some olive oil. Add some white wine and reduce. Soften a few threads of saffron in boiling water. Add 4 cups of water and the saffron to the vegetables, simmer for 15 minutes. Add 8 ounces short pasta and whatever fish or seafood you like -- you'll cook this something like risotto, stirring often but gently, until the pasta is tender and the fish cooked through. Season with salt and pepper to taste.
Will report back in the morning.
NEW TAPAS: Culinary Travels with Spain's Top Chefs. --Fiona Dunlop
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