And the ring is pretty, with a plainness I miss in Spain.

Then back to Sol y Sombra, for the lunch-time tapas. Careful exploration of the extensive menu, which I now know is based on fresh seafood brought in daily from Cádiz. The anchovies with condensed milk draws my attention - I once heard Sohpie Grigson tell of the same. However, condensed milk is not my thing. Instead I settle on huevas de choco: cuttlefish roe, cooked, then chilled, served with a dressing of vinegar an oil. Surprisingly larger, soft, yet firm, with a subtle sweetness. The mother has meatballs, albondigas de calamar y gambas: with calamari and shrimp, with also with a lively dressing. They taste of the sea.
Every day here I discover new things I had never even considered eating. And its almost invariably good. But I have to go to Cádiz. For the sherry, for the sea.
1 comments:
I also like the ring. En om te lees van al die seediertjies wat tapas word.
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