A type of comber fish. This one has vertical bands. A bony fish with very good flavour, useful for soups or cooked whole.
Milky snail or cabrilla is often cooked with a broth of wine, herbs, orange peel, and garlic and served as a tapa. Their texture, when cooked properly, should be like that of a mussel. Special two-pronged forks or toothpicks are used to retrieve them from their shells. They have a mild neutral flavor and are high in protein.
Unweaned, milk-fed goat, diced and baked and dressed with a majado in which garlic, parsley and vinegar are ground together to form a paste.
"Goat in the style of Extremadura." Unweaned, milk-fed goat stewed with a majado based on its liver, garlic, chillis and paprika. These will be worked together in a mortar and pestle to form a paste.
