When you go to Llanes, you should order the Pastel de cabracho at Sidreria La Casona. Made with Scorpionfish and cream, this is a typical dish in the North of Spain, and is popular with the locals for its seafood flavour and creamy texture.
Quick facts about Pastel de cabracho
- Also known as: Pastel de kabrarroka or Scorpionfish terrine
- Definition: Pastel de cabracho is a Spanish tapa made with scorpionfish and cream, usually baked, served cold, and known for its creamy texture.
- Where we ate it: La Casona, Llanes
- Context: Pastel de cabracho is very popular in the North of Spain, especially in Asturias and the Basque Country. It was invented by the famous Spanish chef Juan Mari Arzak in 1971 by improving the Hake Pate from bar Astelena, in Donostia / San Sebastian. Arzak added the cream and changed the fish to Scorpionfish – a much tastier fish since it eats shrimp and other seafood. It’s usually served with crackers and mayonnaise.
- Served: cold
- Texture: creamy
- Flavour: savoury
- Pronunciation: pah-stel deh kah-brah-choh
- One-line verdict: One of the must-try tapas in Asturias
Why it’s worth ordering
You should order the Pastel de cabracho at Sidreria La Casona in Llanes because they get the texture just right: not too fine, and it feels artisanal. It’s a fantastic way to start your meal because it opens up your appetite. You also get the chance to try a new fish: the Scorpionfish.
Taste and texture
The Pastel de cabracho at Sidreria La Casona in Llanes has a seafood flavour and a creamy texture. It goes great on a piece of toast or a cracker and a bit of mayonnaise. Like most tapas, you would share the Pastel de cabracho, as it’s too much food for one person.
How to order it
To order the Pastel de cabracho at Sidreria La Casona in Llanes you would simply ask the waiter: “El Pastel de cabracho, por favor”.
Watch it
Quick decision guide
You’ll like it if: you like seafood and pâtés.
If you want something similar: Txangurro al horno
Frequently asked questions
Not really. The main ingredient, the Scorpionfish, tastes more like seafood because that is what it eats.
No, it is a cold dish to share before the rest of the meal.
Pastel de cabracho was invented by the famous Spanish chef Juan Mari Arzak in 1971 by improving the Hake Pate from bar Astelena, in Donostia / San Sebastian. Arzak added the cream and changed the fish to Scorpionfish – a much tastier fish since it eats shrimp and other seafood.
