LOBSTER STEWThe Balearic coasts are famous for having one of the most precious Mediterranean seafood such as the Lobster, this species is caught between the coasts of Mallorca and Menorca and go to the coast in search of their food as they are, squid, mussels and sea urchins sea.
Its size is considerable and his weight is roughly between 400 and 600 grams; their fishing craft is carried out with the traditional boats of the islands, which placed baskets as traps on the seabed.
It is a protected species in the Balearic islands and their capture is vetoed certain dates of the year depending on their size.
The Lobster is a delicious dish considerably expensive and which can be tasted in many restaurants along the Mallorca coast , it also serves as the basis for another popular caldoso dish , called Caldereta de Langosta.
SOPES MALLORQUINESSopes Mallorquines is a simple, yet healthy dish that offers the chance to savour seasonal garden vegetables. Meat, wild mushrooms and other vegetables can also be added, according to taste.
Ingredients:
200 gr dry, brown country-style bread, finely sliced for Sopas
1 handful of chard
1 small cabbage
1 bunch of spring onions
1/2 handful of parsley
1 tomato
2 spoonfuls of paprika
3 green peppers
Olive oil
Water
Preparation:
Sauté the onions and peppers in a clay dish. Add medium-sized sliced vegetables (or vegtables cut to taste). Reduce and add the saffron. Simmer until the vegetables are cooked. Remove the vegetables and add the bread to the dish to absorb the broth. Once the broth is absorbed, add the vegetables. Let rest a few minutes before serving.
FRIT MALLORQUIFrit Mallorquí is a very popular dish on the island and can be made in many different ways, as its main ingredients can be meat or fish. The following is a variety that features sweetbreads.
Ingredients:
1 kg potatoes
Pork or lamb sweetbreads (lung, liver, blood, etc)
1 bunch of spring onions
2 hot peppers
1/2 kg green peppers
Fennel stalks
1 head of garlic
2 laurel leaves
Preparation:
First, fry the potatoes and set them aside in a clay dish. Then, sauté the sweetbreads, hot peppers, laurel and garlic. Next, sauté the green peppers with the spring onions and fennel. Drain the oil and combine all the ingredients.