10 Catalan culinary specialities
Arros negre: “Black Rice”: Squid with rice, cooked in its ink
Parrillada: A dish of mixed fish and seafood, cooked on the griddle with olive oil.
Fideuà: A typical dish, similar to a paella but made with a kind of vermicelli instead of rice. Served with “all i oli”. (originated by the fishermen).
Faves a la Catalana: Broad beans, cooked in the casserole with pieces of meat, such as ham and smoked sausage, black sausage, and mushrooms.
Calçots: A cross between spring onions and leeks, cooked on the barbecue, and served with “romesco” sauce (based on tomatoes, almonds and olive oil). Very popular in recent years. Only served in Spring.
Escalivada: A dish of cold roast vegetables, aubergines, red peppers and onions, skinned and sliced, served with olives, olive oil and coarse salt.
Esqueixada de bacallà: A favourite cold starter, made from cod, red peppers, onion and olives.
Pa amb tomàquet: “Tomato bread”. A thick slice of bread or toast, rubbed with tomato pulp, and served with salt and olive oil. Very popular Catalan supper dish, served with Catalan delicatessen meats or cheese.
Crema Catalana: Desert similar to custard, served in a special little brown dish, made of eggs, milk, sugar, grated lemon, with a delicious crispy caramelized crust.
Cava: Catalan champagne, must be served very chilled.