Here is a wonderful recipe to keep and to grow with in your cooking. The basics are here for you to start trying and experimenting with. This dish is so great with a good bottle of red wine it hurts. Recommendations? An Albarino: white, crisp and dry. How about a fruity Pinot Noir? YOu will be the hit of table once you learn how to make this recipe and the subsequent variations you will want to try.