If you weren’t an anchovy fan before visiting Spain, you may very well leave the country as a budding connoisseur. I already favored the little flavor-bombs before my visit, so by the time I left Barcelona, I was utterly enamored by them.
Most of the food I had in Spain was simple - 4 or 5 ingredients prepared honestly, not masked by sauces or a million spices. A prime of example of this was the food I had at Cafe Schilling, where my caprese salad was “seasoned” with one thing - anchovies. It was all I needed. The little filets made me so happy. In most places in Spain, you’ll find dishes featuring both fresh anchovies and ones preserved in olive oil.Read More