Typical tapas bar in Barcelona

 Catalan Specialities:

 - Pa amb tomaquet : Sliced bread with tomato scratched over and seasoned with olive oil and salt, and sometimes with garlic as well.

 - Romesco : It is a sauce from Tarragona, it is a finely ground mixture of tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

 - Calçotada : It originates in Tarragona and it is made by cooking spring calcots (a local variety of spring onions) over an open flame. When cooked, the spring onions char on the outside but inside are tender. They are eaten by brushing out the outer layer of ash and dipping the vegetable into a romesco sauce.

 - Conill amb cargols : Rabbit cooked in a very perfumed sauce accompanied with snails.

 - Sarsuela: fish and shell fish cooked with olive oil with a fisherman style sauce made with onions, garlic, jerez, tomatoes, and paprika.

Main Catalan Dishes:

Paella in Barcelona

- Fideua : a kind of paella with shrimps, crawfish and chicken, sweet peppers and tomatoes, but with noodles instead of rice.

- Escudella I carn d'olla: local beef stew. Meats and vegetables cooked together in a large pot.

- Peus de porc estofat : pig feet boiled accompanied with onions, mashed potatoes, garlic, wine and picada.

 - Arros negre : rice with squid, hence black.

 - Faves ofegades : Large haricot beans with balck and white catalan sausage and green peas.

 - Bacalla a la llauna : Roasted salt cod with sofriton gratin and baby white bean.

 - Bacalla amb panses i pinyons : roasted cod with raisins and pine seeds and tomato sauce.

 - Mariscada : Seafood plate with crawfish and shrimps fried with garlic and olive oil.

 - Daurada a la sal : Fish buried in salt.

 - Niu : A very ancient and complicated dish made with smoked dried cod, cod's entrails and small wild fowl.

 - Picada : Is is made with garlic, parsley, burnt almonds and nuts all crushed.

 - Sofregit : A typical Spanish sauce made with garlic, onion, tomato and parsley.

 - Samfaina : It is a mixture of tomatoes, peppers, and aubergines lightly fried.

 - Tiro amb naps : roasted duck with turnips.

 - Coca de recapte : delicious pastry with vegetables and salted sardines.

 - Cassola del tros : Casserole of vegetables, pork and snails accompanied with potatoes.

 - Allioli : A sauce of olive oil and crushed garlic blended in a mortar.