Рецепт Xato

Back in 2011, I attended a class at the Central Market Cooking School taught by Daniel Olivella. It was a seafood-focused class, and I fondly remember the octopus dish with potatoes and smoked paprika. I also remember the paella and learning about Bomba rice, and I remember the Xato salad. Chef Olivella told us about the popularity of this salad in Catalonia. There’s a competition every winter among towns to see who makes the best version. It’s a salt cod salad with a dressing made with Romesco sauce, but I’ll get to more of the specifics of it shortly. At the time of that class, Chef Olivella was operating a Spanish tapas restaurant in Oakland. He mentioned that he’d like to open a restaurant in Austin and was considering it. Soon…