Friday, May 9, 2014

of seafood and rice

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 I been holding off on paella. I want the authentic thing. In Valencia. But my mother wanted to try it, so I found a decent place in Barcelona. La Llosa, where the paella is actually delicious. The most intensely perfumed rice, mounted with a rich seafood broth, perfect shellfish, a deceptively difficult thing to do since they all cook differently ...
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... their steak is good too, a big brick of meat. Bloody. Beef and arugula with parmesan, the holy trinity.
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At another joint (too touristy to mention), we had the arroz negro, rice cooked with squid ink. Richer, but the shellfish again gives it a vibrancy that was very, very nice.
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Switching gears. We just finished midterms, and yeah, I've been lazing around. We had a heavy night partying last night, and although I stumbled home quite early, around 2, the drinking (starting on campus 15 minutes after I turned in my exam) had clearly gotten to me. Today was a total write-off - a run to sweat off the hangover, then groceries and back to bed. I took my multivitamin with a Ginbraltar gin tonic. No shame in my game. My teammate from Peru has been excitedly sharing his country's cuisine with me. One of the places we've been to most often is Mochica, run by Peruvians from the north. I like this place. Simple, unpretentious, authentic home-cooking. Starting with the ceviche, spicy and powerful, but staying balanced ...
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... and the tacu tacu de lomo saltado, rice and beans, stir-fried with pork ...
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... to a fried stuffed potato dish ...
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... and even a duck leg. So what's Peruvian food? It's all a fusion, no? A bit of Chinese, a bit of Japanese, a bit from the mountains ... but done in a way that's very unique, very unique. Delicious. And them pisco sours sure go down real easy ...

DF

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