Some like it hot, but we think that even spice-conservatives will find Mas’ sautéed Padron peppers just right for one-bite popping. Charred and sprinkled with a hint of grey sea salt for that savory kick, the peppers had just enough heat to keep us on our toes. Meanwhile, the jumbo Catalan shrimp, grilled in-shell and dipped in aioli, were good enough to make us lick our fingers. Oh, and the chorizo on brick oven bread? A carnivore’s dream.
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