Surrounded on all sides by sea, the Iberian Peninsula abounds in seafood of every kind. On my recent travels I did my best to try as many different dishes as possible. The seafood was treated simply and with respect, not overcooked and often seasoned with just salt and perhaps a little olive oil.
It was a special treat to choose our own fresh seafood at the market in Matosihnos and have it cooked for us.
Fish soups, stews and seafood rice were also wonderful. The rice dishes were more like risotto than paella with perfect al dente rice and just-cooked tender seafood.
michelle picker cooks 