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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Photo by c-biskit
Reviewed: Sep. 19, 2008
A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this.
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1 user found this review helpful

Reviewer:

c-biskit
Photo by c-biskit
Cooking Level: Intermediate
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 14, 2008
This was pretty good and very easy, but it just needed... something. I served it over basmati rice. I might try it as a marinade (or with sherry instead of lemon juice) next time.
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1 user found this review helpful

Reviewer:

Lee
Cooking Level: Beginning
Home Town: Milan, Michigan, USA
Living In: Riverside, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 26, 2007
I really enjoyed this recipe. I served it with brown rice and roasted brussels sprouts (recipe is on this site). It didn't need as much oil as stated and I wish I had used less. I added two extra cloves of garlic and will add more red pepper the next time I make it.
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4 users found this review helpful

Reviewer:

HLyn76
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