Diary
The cuisine of Catalonia reflects the geographical position of the region, located between land and sea. To get out of the traditional paella, Canopea invites you to discover other Catalan specialties.
Catalan cuisine, multiple origins
Catalonia's location on the Mediterranean explains the great diversity of its cuisine, in which French, Italian and Greek influences can be found. Catalans cook vegetables, fish and meat with olive oil, and like to mix sweet and savory flavors, sometimes adding honey, cinnamon, pine nuts, almonds and other dried fruits to their dishes. Cured meats have a special place on their plates. The flavors of Catalan cuisine will amaze you, but if culinary adventures don't appeal to you, you can always try the classic paella or, for a change, fideuà, the Catalan paella made with vermicelli.
Calçots (Calçotadas)
Calçots are a variety of spring onions, long and tender, resembling leeks. They are a winter vegetable and can be enjoyed from November to March. Catalans enjoy them cooked over the fire and accompanied by a romesco sauce made of tomatoes, garlic, almonds and hazelnuts. Every year, between January and March, the Catalan villages organize the calçotada festival, a traditional meeting around the calçots, a tradition that originated in Valls in the 19th century. Every year, on the last weekend of January, the caloçotada of Valls attracts many visitors. The calçots of Valls are famous and protected by the European label IGP (Protected Geographical Indication), attesting the origin of the product. During the calçotada of Valls, they are eaten standing and with the fingers, wearing a bib! We have not yet found a better way to avoid getting dirty!
Rabbit with snails (conill amb cargols)
The French are not the only ones who eat snails! In Catalonia, they are eaten with rabbit and baked with a spicy sauce. This particularly refined dish is eaten during the patron saint's day. In this recipe, the snails are not boiled, but cooked, which brings out their flavor. Rabbit with snails is subject to variations, such as mar y montaña (sea and mountain), in which shrimp, scampi or lobster are added.
Tomato toast (pa amb tomàquet)
A simple but always enjoyable summer dish, pa amb tomàquet is made from a large slice of bread rubbed with garlic, topped with tomato and a drizzle of olive oil. This delicious recipe lends itself to multiple variations, such as pa amb tomàquet i anxoves, with tomatoes and anchovies, and also to multiple personal interpretations!
Fish stew (suquet de peix)
Typical of Barcelona's cuisine, suquet de peix is similar to the bouillabaisse of Marseilles. It is prepared with different fish, to which can be added prawns and clams. It is served with potatoes and a saffron sauce, giving it its appetizing orange color!
Sea bream in a salt crust (daurada a la sal)
If you like fish, you will surely appreciate the baked sea bream in a salt crust. This method of cooking preserves all the aromas and juices of this very fine fish. This process can be used to cook other fish, such as sea bass, for example.
Rice with squid ink (arròs negre)
The arros negre, or black rice in Catalan, is a rice prepared with squid ink, which gives it its characteristic black color. Offering a visual as well as a gustatory pleasure! Cuttlefish ink rice is most often served with shellfish, mussels, crabs and shrimp.
Cod cooked on a plate (bacallà a la llauna)
This really original dish is typical of Barcelona's cuisine. First, the pieces of cod are fried in a pan. They are then placed on a plate, covered with a sauce made of garlic, red peppers, chili, tomato, bay leaf and white wine, and baked. A delightful treat!
Spinach Catalan style (espinacs a la catalana)
A clever recipe to make children love spinach. The spinach is simply cooked in water, then garnished with garlic and ham. There's nothing to stop you from adding a few personal seasonings to make it taste even better!