Last year, we were in Madrid for a short vacation, and we ended up having dinner in one of the best, and more renowned seafood restaurants in the Spanish capital, La Trainera. It is located in one of the most exclusive Madrid neighborhoods, Barrio de Salamanca. As soon as you get through the door, an extraordinary feast of the freshest, rarest, and most expensive seafood welcomes you. Tiny,white shrimps from Huelva (about 25 Euros for about 200 grams), cigalas from Galicia, the sweetest barnacles, live scallops, still in their own shell, fresh oysters, and an infinite variety of succulent fish dazzle the eyes of the demanding patrons from all over the world, who come to dine at La Trainera.
When the waiter came to take the order, my kids choices left him with his mouth open. He had to ask us twice for our approval. They had ordered the costly cigalas and the shrimps from Huelva, which they inmediatly devoured.
My suggestion is an albariño from the North of Spain, but any moderately priced white California wine would make this meal a feast.
Pasta with Langoustines and Cockles
- Langoustines or deveined large shrimp (calculate about 2 or 3 per person)
- 1 can of cockles (you can find it imported from Spain in any supermarket, where the canned tuna is)
- 1 can of cut tomatoes, drained
- 3 garlic cloves
- half an onion finely chopped
- 4 basil leaves
- 1/4 cup of virgin olive oil
- salt and black pepper to taste