zarzuela

A guide to food in Spain

A B C D-E F-G-H I-J-K L-M-N O-P-Q R S T U-V-W-X-Y-Z

fish and seafood stew.

A wonderful dish for anyone wanting to write an A – Z of Spanish cookery! It’s a rich fish dish made from the most excessive ingredients that come to hand cooked in the best stock coloured with saffron – the most expensive spice in the world. So if you’re offered one at three Euros, be suspicious! The name originates from a type of comic opera, which in turn was named after the royal palace of the same name, where they were first performed, which was in turn named after its thorny location ( zarza , Sp. = bramble or thorn bush). This should remind you that the dish, in Catalonia at least, should contain spiny lobster!

By Simon Rice