Presa Ibérica: 100% pure ibérico fresh pork steak with a special housemade seasoning rub remove presa from packaging season liberally with salt pour the container of rub onto a plate […]
At Cúrate, the kitchen crew creates incredibly authentic and delicious cured and fresh sausages from whole hogs – butifarra pork sausage may be the most popular! Whole animals are purchased [...]
Suquet (Catalan fish stew): cod and chorizo in a shellfish and saffron broth with fennel and potatoes, served with a side of picada (sauce ground from almonds, bread, garlic and […]
Pan de Cristal con Tomate (pa amb tomaquet): a frozen, par-baked pan de cristal and ½ pint of tomate fresco thaw bread completely, and slice longways with a bread knife, […]
cochinillo: a frozen quarter of a suckling pig that has been brined and cooked tender – finish in the oven until skin is golden brown and crispy thaw completely – […]
Trucha: butterflied and brined trout from Sunburst Trout Farms, ready for your grill or broiler preheat your grill or boiler, lightly drizzle the skin of the trout with olive oil […]
Pincho Moruno: lamb skewers marinated in moorish spices thaw completely in refrigerator or leave it in the bag and thaw under cold running water lay the skewers out on a […]
albondigas: meatballs with cured jamon ibérico de bellota in a tomato sauce that makes Felix’s mother proud preheat oven to 375F, remove plastic lid and cover with foil cook for […]
Carabineros: giant mediterranean head-on prawns thaw completely in refrigerator or leave it in the bag and thaw under cold running water heat a cast iron skillet or sauté pan with […]
Pulpo a la Gallega: tender octopus, ready to slice and finish on the grill or under the broiler preheat oven to 350, or preheat grill. for the more classic pulpo […]
