December 16, 2012

Barcelona, November, 2012

Here are two staples of Barcelona tapas classics: pa àmb tomaquet (toasted bread rubbed with tomato and olive oil) and boquerones (fried anchovies.) The first is presented in a pretty straightforward fashion. The second, no. While most places dish out a pile of small floured and fried fish, hipster-chic Tapas, 24 ups the ante by filleting the anchovies, spreading them open, frying them, serving them on a rolled up sushi mat. (For a more traditional approach, click here to see how a gritty Barceloneta bar served us their boquerones.)

No comments:

Post a Comment