Label
All
0
Clear all filters

Zigala

Confit Scampi

Rate this recipe

banner
Preparation info
  • 6

    Tapas
    • Difficulty

      Easy

Appears in

By Frank Camorra and Richard Cornish

Published 2009

  • About

IT HAD BEEN A COLD DAY IN BILBAO AND WE HAD DONE OUR BEST TO KEEP WARM BY WALKING THROUGH THE MARKETS. THE RIVERSIDE MARKET IS A MULTI-FLOORED AFFAIR AND REMINDED ME OF A SHOPPING CENTRE THAT ONLY SELLS FOOD. FOR ME THIS WAS HEAVEN. I WAS STRUCK BY THE QUALITY OF BOTH THE FISH — PARTICULARLY THE SHELLFISH AND SCAMPI, A TYPE OF VERY SMALL LOBSTER — AND THE CURED HAMS, WITH A FEW BAYONNE HAMS FROM OVER THE FRENCH BORDER. IMAGINE MY JOY WHEN WE FOUND A BAR THAT HAD SCAMPI TAILS THAT HAD BEEN W

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title