Steamed Cigalas at La Marisqueria Salinas
It’s a bit of a case of tomatoes, tomatoes, potatoes, potatoes in the case of these lush steamed cigalas from La Marisqueria Salinas, the in-house restaurant at Boutique Hostal Salinas. Except in this case, it doesn’t have a catchy rhyme. Cigalas are what Aussies and Americans called langoustine prawns, but what folk in Europe call Norway lobsters, despite the fact they don’t actually come from the sea in Norway. Confused yet? Don’t be. All you’ve got to do is order it and you’ll be won over by their plump and juicy texture, accompanied by a reduced fish and seafood ‘salsa marinera’ and a very special ‘crema de algas’ comprising of seaweed, that is made by a top secret method which must remain privy to head chef Manuel Novás.