Diego and his brother Moises are third-generation tapas bar owners—catering runs through their veins.
While studying for a diploma in tourism, Diego crisscrossed the entire province of Almería, in Andalusia, Spain, and as a result, there is very little he doesn’t know about local specialties. This dish combines delicious textural contrast with subtle, sweet Moorish flavors. You need to complete the final stage just minutes before eating. Add whipped cream as an extra hit of sweet.
Reprinted with permission from Andaluz: A Food Journey through Southern Spain,
Fiona Dunlop , 2018, Interlink Books, 978-1-62371-999-9, $35 hb, www.interlinkbooks.com.
is a food and travel writer, blogger and photographer. She has globetrotted for decades from successive home bases in Paris and London while regularly retreating to her house amid the olive groves of Andalusia. After writing widely on travel, art and design, her passion for food led her to create her first cookbook, New Tapas (2002), followed by The North African Kitchen
(2008) and Mexican Modern
(2013). Her articles have appeared in the Financial Times
, The Guardian
, The Telegraph
, The Independent
, CNN.com and numerous magazines. She is the author of National Geographic’s guides to Spain and Portugal, and she has worked as a guest lecturer on their expeditions as well as on other tours.