Kitchen recipes
-
No doubt, one of the most demanded rice dishes of Gijon’s cuisine, where some good clams make this rice dish a delicious treat. -
Sea bream gave rise to a specialty exclusively from Gijón, sea bream with noodles, today, without knowing why, has fallen into disuse. Some attribute it to Cimadevilla, traditional fishing district, perhaps because in the areas of Cuesta'l Cholo and the Whale certain establishments have worked with it until recent years. -
Gijón has been a long- standing seafood market : lobsters and spiny lobsters, barnacles, clams, shrimps, velvet crabs, crayfish, spiny crabs or common crabs, among other species that make your mouth water, used to be found and still are at fish hatcheries, fish shops, counters, bars and tables. -
A classic dish in many Gijón restaurants , where the traditional Asturian drink is used as a base for the sauce that accompanies this Cantabrian fish. -
Combination of sea and market garden in this dish where conger combines with peas. -
A dish deeply rooted in the city and with a strong presence in soups and stews celebrations. -
"Les llámpares", limpets, in their many different ways of cooking can be found in the menus of Gijón cider houses and restaurants. -
Delicious dish that smells of sea through and through and where the greatest difficulty lies in obtaining a handful of elvers or baby eels for its preparation. -
Sea urchins have been consumed in the simplest form, either raw or cooked, at home and in cider houses for many years. Today, they have become raw material for more elaborate dishes. -
This rock fish, common in the Cantabrian coast, is the star of this dish with potatoes.
