For Western Iberia, the
Marmitako (Basque Country) or
Marmita de Bonito (Cantabria) is a ragout made with blue finn tuna, potatoes, green and thick red peppers, tomatoes, salt and olive oil.
I've cooked it with Mediterranean red tunna instead of Atlantic blue finn tuna, and it doesn't come half as good.
In Asturias, the Fabes con Almejas (Asturian grown beans with clams)
But when it comes to top quality shellfish, there is nothing like a good Galician
Mariscada (Shellfish Treat). Plain and simple, boiled to its right point, and accompanied by a vinagrette (a difference with the Mediterranean, where it is usually smaller shellfish like prawns, prawns, crayfish, ... but grilled instead of boiled.
The stars in Galicia are barnacles,
centola (female spider crab),
nécora (swimming crab)
langosta (lobster),
lubrigante (crayfish), and poupo a feira (octopus with potatos, olive oil and paprika.
Other sea dishes in Iberia are the
Zarzuela de Mariscos in Eastern Iberia
And the
Cataplana in Western Iberia (Portugal)
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'Dardanidae duri, quae uos a stirpe parentum
prima tulit tellus, eadem uos ubere laeto
accipiet reduces. Antiquam exquirite matrem:
hic domus Aeneae cunctis dominabitur oris,
et nati natorum, et qui nascentur ab illis.'
We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.
–Plato–
'Many people, I believe, wish for a society where faith, decency, pro-life convictions and national self-determination within Europe can flourish; and not be swallowed up in a dictatorial EU bureaucracy.'
–Gerry McGeough, Irish Nationalist and POW–