Soldaditos de Pavía
Soldaditos de Pavía are a dish of fried cod wrapped in roasted pepper found in Andalusian cuisine and common at tapas bars in Madrid. The cod is marinated in a paprika and lemon juice mix. Before being fried, the pieces of cod can be placed in cold seasoned water and removed when the water begins to boil. It's said to be a popular dish after Easter in the 1905 cookbook by Manuel Maria Puga y Parga.
The name of the dish may be taken from the orange-red uniforms of the Hussars in reference to the similarity with the red pepper.
