Soldaditos de Pavía (lit. “little soldiers of Pavia”) is a dish of fried cod wrapped in a slice of roasted red pepper. The dish is found in Andalusian cuisine and common at tapas bars in Madrid, capital of Spain. The cod is marinated in a paprika and lemon juice mix.[1] Before being fried, the pieces of cod can be placed in cold seasoned water and removed when the water begins to boil.[2] It's said to be a popular dish after Easter in the 1905 cookbook by Manuel Maria Puga y Parga.[3]
 Soldaditos de Pavía | |
| Course | Tapas |
|---|---|
| Place of origin | Spain |
| Region or state | Andalusia, Madrid |
| Serving temperature | Hot |
| Main ingredients | Cod, roasted red pepper |
The name of the dish may be taken from the similarity in colour of its wrapping of red pepper to the orange-red uniforms of the Hussars.[1][dubious – discuss]
References
edit- ^ a b "Soldaditos de Pavía". Taste Atlas.
- ^ "Soldaditos de Pavía". ABC de sevilla. 28 March 2015.
- ^ Moreno, Maria Paz. Madrid: A Culinary History. Rowman & Littlefield. p. 155.
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