Raya al pimentón
Antonio Navarro Garcia is a journalist who spent his life telling the stories of the Almerienses, the people of Almería," says Frank Camorra. "He said, 'As the young people leave the land and the seaside villages for the cities, they forget their traditional food and how to cook it.' Over the decades he has compiled books of recipes from around the province. He was only too glad to bring us into his home to show us how to cook this super-smooth and delicious spiced potato and red pepper sauce cooked in stingray stock - it's surprisingly fast to make and quite rich."
Note: Dried nora chillies are available from Spanish delicatessens.
Watch Frank Camorra from Melbourne's Movida restaurant make the calamari cooked in olive oil with spiced beetroot salad recipe live from the Harvey Norman Gourmet Institute Event on August 19 at Harvey Norman, Chadstone in an exclusive video on the Harvey Norman website.