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Being a foodie and lover of nearly everything from the sea, I feel like I am living in food paradise here in Altea , which is on the Mediterranean in the Costa Blanca area of Spain. She always provides interesting cultural and historical information about the area. We went to the old town area of Benidorm for tapas , also known as pintxos.
Like any touristic spots, it is easy to end up in a place with mediocre food and poor service. That is where a local friend can be helpful. We then moved on to the main tapas alley restaurants. My friend explained the specialties of each.
One featured suckling pig and suckling lamb, common to areas of central Spain like Toledo, south of Madrid. No hate mail please. While in Benidorm we ordered huevos de sepia, eggs of sepia. Obviously, not every tapa appeals to everyone, but it is fun to go with friends, and share various tapas, including ones never tried before.
Besides the omni-present many varieties of regional Spanish jamones hams and delicious cheeses available throughout Spain, each area of Spain has its own specialties. Even travelling only a half hour inland, one will find different local specialties. Rabbit is popular in my area. There is a dizzying variety of fish and seafood. After a year, I am still struggling to learn the names of all the fish, and shellfish.
For example, there are many varieties of bi-valves, not just mussels and clams, but many types of each of them. The specialty seafood markets and even the regular grocery stores have an incredible amount of fresh stock, with fishmongers ready to prepare them to your specifications. Another unexpectedly delicious find was gulas also known as angulas baby eels which have the consistency as thick spaghetti with a seafood taste, They can easily be prepared with shrimp, garlic and abundant olive oil after all, Spain produces the most in the world and baked for a short time.