In the 1950s Ventureta Roldós--the wife of a local taberna owner--created a sauce to dress the Galician shellfish made famous at her husband's cafe. Still today, Espinaler Sauce--known by it's iconic label--is a Catalonian essential to dress seafood like anchovies, octopus, and baked cod as well as salads, fried eggs, gazpacho, Spanish to...