The Case for Salt-Baking Your Meats and Seafood

Try this old fishermen's technique from Menorca, Spain; also: our ultimate paella guide No images? [View Online.]( [Saveur]( 11/16/2019 [Image]( [Salt Baking is the Key to Juicier Birds, Meats, and Seafood]( [This old fishermen's technique from Menorca, Spain, works with whole fish, shrimp, and more]( [Image]( [Salt-Baked Shrimp with Caper Sofrito]( [Spain's prized gambas—giant red prawns—are typically served grilled or in paella-like dishes, but they also take well to salt baking.]( [Image]( [Salt-Baked Cornish Game Hens with Shallots and Orange Sauce]( [Stuffing these petite birds with winter herbs creates an aromatic steam that flavors the meat as it cooks.]( [Image]( [Salt-Baked Sea Bream with Allioli]( [Sea bream, a midsize fish with flaky fillets, are traditionally salt baked in Spain’s coastal Murcia region.]( [Image]( [9 Ways to Make the Best Paella Ever]( [Your complete guide to mastering the Spanish essential and scoring perfect soccarat]( [Image]( [Shellfish Paella]( [A well-made paella contains a feast within a single pan.]( [Image]( [Valencian Chicken and Rabbit Paella]( [Rabbit, chicken, and a few types of local beans form the heart of this rustic dish.]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](