Sounds a lot more compelling than “squid cooked over hot coals”! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.
About Sasa Mahr-Batuz | Andy Pforzheimer
Sasa Mahr-Batuz is the co-founder and creative director of Barteca Restaurant Group. A native of Argentina and a former professional tennis player, he has been in the restaurant business for more than 25 years. He opened Barcelona Restaurant and Wine Bar in Norwalk, CT in 1996, an award-winning Spanish tapas restaurant which has now expanded to more than six locations. Andy Pforzheimer has worked as a chef and restaurant developer in France, California, and New York City. He lives in Wilton, CT. The Barcelona Cookbook is their first book together. @sasamahrbatuz
Dulce de Leche Crêpes
These lovely crepes are filled with homemade dulce de leche and topped with chocolate-coffee sauce and ice cream.
Wild Mushrooms with Herbed Cheese
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.