Pescatarian Menu Dinner: Cod in Byscaine sauce, Octopus a la gallega

$60.00

Octopus, hummus, smoked paprika

This is a simple but delicious dish usually served as tapas in the rest of Spain. Octopus, olive oil, paprika and hummus.

In stock

Cod Vizcaína en papillote

"Bacalao a la Vizcaina" is one of the old-time classic cod recipes. Vizcaina sauce is the red mother sauce of Basque cooking, made exclusively from red onions and choricero pepper puree without tomato, contrary to the general belief. This is a polemic topic between chefs and gastronomic people in Spain for hundreds of years.

Out of stock

Out of stock

ChefBox type

Dinner and wine for two, Dinner and wine pairing for two

Finishing and plating instructions

Boiling

Menu course

Main course

Menu preferences

Carnivore

Octopus, hummus, smoked paprika

Finishing and plating instructions

Item is ready to serve

Best paired with

Dry Rosé, Full bodied red, Full bodied white

This item contains

Crustaceans and mollusc

Cod Vizcaína en papillote

ChefBox type

Dinner and wine for two, Dinner and wine pairing for two

Menu course

course, Main

Finishing and plating instructions

In the oven

Menu preferences

Pescetarian

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