I don't know about you, but I'm a little bit bored of finding the same five to seven tapas at "Spanish" restaurants in the U.S. If you've been to too many of these places, you might assume Spanish fare has nothing more to offer than tortilla española and patatas bravas. Nothing could be further from the truth. A country the size of Texas, Spain has so much regional culinary variation, limiting ourselves to paella and a handful of tired tapas is like saying you've tried Mexican food after only eating at Taco Bell-- it's just plain wrong.
If the chefs at our Spanish restaurants won't step their games up, it's up to us. With this in mind, I decided to revamp a Spanish classic that much like the region it comes from, is well-known in Spain, but relatively obscure to the rest of the world.
