Salmon fillets wrapped in Serrano Ham

There are many versions of this traditional recipe which hails from the Spanish region of Navarra. My version of Trucha a la Navarra uses salmon fillets, but cod or monkfish is equally good. The distinct nutty flavor of the Serrano ham and the slightly sweet taste of the sherry vinegar make this dish pop with flavor.

Greek Octopus Stew

Oktapodi Krasato, a delicious octopus stew in red wine, is one of the traditional Greek dishes you find in most restaurants and tavernas. It is easy to prepare when the octopus is young and tender.  Larger octopuses are tougher and need longer cooking times.

Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.