Xató from Charcutería: The Soul of Spain by Jeffrey Weiss

  • black peppercorns
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  • pimentón picante
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  • EYB Comments

    Can substitute guajillo chiles or ancho chiles for dried ñora peppers, bonito for tuna steaks, the book's "Basic escabeche (made with tuna)" or the book's "Atún en aceite" for canned tuna in olive oil, the book's "Cured anchovies (Anchoas en salazón)" for cured anchovies, the book's "Bacalao" for bacalao, the book's "Boquerones" for boquerones anchovies, and the book's "Mojama" for mojama tuna. Soak bacalao 24-36 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute guajillo chiles or ancho chiles for dried ñora peppers, bonito for tuna steaks, the book's "Basic escabeche (made with tuna)" or the book's "Atún en aceite" for canned tuna in olive oil, the book's "Cured anchovies (Anchoas en salazón)" for cured anchovies, the book's "Bacalao" for bacalao, the book's "Boquerones" for boquerones anchovies, and the book's "Mojama" for mojama tuna. Soak bacalao 24-36 hours.

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