Barcelona city guide

Catalonian dishes: most known recipe in Catalonia

Catalonian dishes: most known recipe in Catalonia



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


It would be a shame not to try a few of these recipe while in Barcelona

- 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.


- Suquet de peix : local bouillabaisse.


- 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.


- Suquet de peix : bullabesa local.


- Fideua : un tipo de paella con gambas, cangrejos y pollo, pimientos dulces y tomates, pero con tallarines en vez de arroz.


- Escudella i carn d?olla : guisado local de carne de vaca. Las carnes y las salchichas se cocinan juntas en una olla grande.


- Peus de porc estofats : pies de cerdo hervidos y acompañados de cebollas, patatas trituradas, ajo, vino y una picada.


- Arros negre : arroz con calamar, se cocina con su tinta.


- Faves Ofegades : habas grandes con guisantes y butifarra negra y blanca.


- Bacalla a la llauna : bacalao cocido sobre una placa (llauna) y rociado con una salsa de ajo con pimientos y tomates.


- Bacalla amb panses i pinyons : bacalao pasado por harina, cocido con pasas, piñones, salsa de tomate y huevo duro.


- Mariscada : bandeja de mariscos donde los langostinos y gambas están fritos con ajo y aceite de oliva.


- Daurada a la sal : dorada enterrada en sal.


- Niu : un plato muy antiguo y complicado hecho con bacalao ahumado, entrañas de bacalao y aves salvajes pequeñas.


-  Picada : se hace con ajo, perejil, almendras fritas, piñones, nueces y pan. Estos ingredientes se pican en un mortero con aceite.


- Sofregit : una salsa hecha con cebolla y tomates.


- Samfaina : es una mezcla de tomates, pimientos, y berenjenas fritas ligeramente.

- Tiró amb nabs : pato asado con nabos.


- Coca de recapte : deliciosos pasteles de cebolla, pimientos rojos y sardinas saladas.


- Allioli : una salsa de aceite de oliva y ajo machacado mezclado en un mortero.