New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking 2


markethej | Feb 13, 2008 03:10 PM

My very first real job was working in a Spanish restaurant in Darien, CT. Started out washing dishes of course, but quickly progressed to working alongside the chef.

One of my favourite dishes was a spicy seafood casserole whose base was a zest sofrido.

I realize from asking around that there is no definitive way to make this dish. It is regionalized and personalized.

Anyone out there got some pointers?

Want to stay up to date with this post?

Recommended From Chowhound