Just back from Barcelona, Girona, Favignana, and Ortigia and brought back lots of treasures, many based on chowhound threads and would love to know the best ways to enjoy them! The list:
Canned cockles, sardines, anchovy, and white asparagus
Hot, smoked, and sweet paprika - what to do with each??
Tuna carpaccio ( dried tuna??)
Bomba rice - what are some of peoples fave paellas?
Name escapes me, but a sloe and anise liquer for any cocktail minded.
Would love to hear suggestions!