Travels with a Gourmet

a food lover's travels, memorable meals, culinary trials and gastronomic experiences

Here’s another summer alternative to salad that takes advantage of our proximity to the sea. Fresh seafood like prawns, shrimps are in abundance all year round but especially in the summer when the fish section is full of clams, mussels, razor clams, tiny cockles, squid in many different sizes (tiny chipirones to larger calamares) and cigalas (crayfish).

We decided to have a simple seafood meal of gambas pilpil (prawns in olive oil and chilies) and grilled crayfish with lemon, garlic butter. I guess this is the American equivalent of a clambake or lobster pot. We had a finger-licking dinner of the prawns, the crayfish and warm bread rolls to dip into the sauce. All that was missing was some crisp chilled white wine to complete our dinner.

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