# 705 Boqueria/Suba Tapas in New York finally gets its due. A Native of New Hampshire, Chef Seamus who lived and cooked in Spain for years Mullen does a great job bringing serious taps to NY at Boqueria and bumps up the level for even more serious Spanish food at the subterranean Suba.
There are 2 comments
October 26, 2009 - 13:39
Subject: saffron/ seafood succotash
Hello! I really enjoy your show, and it has openned my mind to try new dishes.
I saw your episode #705 again today (Oct 26, 2009) on WNJN, and it reminded me again of your halibut/ scallops/ cockle dish with a corn, pepper onion succotash. Where can I find a recipe for this? I can't afford to try those restaurants in NYC, but I can afford a monthly trip to Whole Foods.
Thank you,
Jeff
October 29, 2009 - 18:27
Subject: Re: saffron/ seafood succotash
I also would like the recipe.
Sue
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