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Arroz Negro | |||
Arroz negro is a typical Spanish paella cooked with squid and other seafood. The rice attains its distinctive color from being seasoned with the squid's ink. | |||
Flan al Caramelo | |||
Baked individual custards with caramelized sugar. | |||
Postres | |||
Desserts | |||
Arroces | |||
Rice dishes | |||
Chuletas de Cordero | |||
Grilled baby lamb chops, sometimes seasoned with garlic or served with garlic mayonnaise on the side. | |||
Pollo Villeroy | |||
Pollo Villeroy is a chicken breast coated with a thick white sauce, then breaded and fried. | |||
Ternera a la Extremena | |||
Veal cooked in a sauce of onion, sweet peppers and chorizo. | |||
Carnes | |||
Meats | |||
Langosta a la Parrilla | |||
Broiled lobster. | |||
Bacalao a la Vizcaina | |||
The Spanish pharse for "Codfish Fricassee". The cod is salted in an onion,tomato and pimiento sauce. | |||