crabmeat and prawns a la Monza/Tadich Grill [moved from San Francisco]
- Robert Dahl
I have been eating at Tadich's since 1946 and crabmeat and prawns a la Monza is my favorite dish (I liked it even better before they started adding rice to it.)
Alas, I live in Tucson now and seldom get up that way. I would love to know how to make the sauce used in this dish. I believe it has a lot of paprika in it. Does anyone know the recipe?