Several years ago, my husband and I (along with our food loving freinds) embarked on a culinary tour of Southern Spain, beginning in Seville and making our way to Cadiz, Marbella and Malaga. We ate all along the Atlantic coast, indulging in an assortment of crispy fried fish squeezed liberally with lemon, tiny artichokes; also fried with lemon, bowls of salmorejo (a cousin of gazpacho), cured local hams all washed down with plenty of sherry. I’ve wanted to recreate these flavors in the Salt Water Farm kitchen for sometime and I’m exited to bring the food of Andalusia to our table.
Our Menu
Salmorejo: Andalusian Gazpacho with Serrano and Hard Boiled Egg
Spanish Seafood Salad (Pickled Shrimp, Squid, Olives, Piquillo Peppers, Olive Oil and Vinegar) and Chips
Tortilla (Potatoes, Eggs and Olive Oil)
Chickpeas and Spinach with Cumin
Almond Cake with Bitter Orange Marmalade