Chef Katie Button, who trained with Spanish celebrity chef Ferran Adrià at his internationally acclaimed restaurant elBulli, later opened Cúrate Bar de Tapas in my hometown of Asheville, North Carolina. This original recipe featured rabbit, which is more popular in Spain than it is in the US. We like it made with chicken.
Asturias, a seaside principality located in northwestern Spain, is renowned for this hearty stew featuring various cuts of pork and large creamy beans known as fabes or fabadas. We love to finish this dish (perfect for a chilly day) with a generous drizzle of extra virgin olive oil.
Cod, chickpeas, and sherry are among Spain’s most iconic foods. This dish requires mere minutes of active time, but when paired with a salad (such as the Orange and Fennel Salad on page 14), can be served with pride to guests.
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