by Maria Comellas La catalan cuisine It is as diverse as the Catalan landscape. Even the recipes for a dish vary from region to region and place to place.
With the products of local agriculture and fishing, foods are prepared that can surprise you again and again. Mar-i-muntanya dishes play an important role here. In these dishes, products from the sea and mountains are combined, so shrimp and chicken are combined with sweet and spicy sauce.
Catalans eat very well, widely and late. Lunch is not served until 14:00 p.m. and dinner is around 22:00 p.m. But then it can take a long time, food is also for Catalans and, above all, an opportunity for communication and sociability.
In Coma-ruga restaurants You will be able to find all the variety that exists in Catalan cuisine.
Catalan cuisine recipes
Starters – Aperitus – Appetizers
- Roasted Vegetable Salad – Escalivada – Grilled Vegetable Salad
- Bread with tomato and ham – Pa amb tomaquet i pernil – Bread with tomato and ham
- Black rice with cuttlefish – Black rice with cuttlefish – Black rice with squid
- Garlic and oil – all i oli – garlic and oil
- Broccoli soup – Broccoli soup – Broccoli soup
- Pickled mushrooms – Bolets amb vinegar – pickled mushrooms
- Garlic soup – Sopa d'all – garlic soup
- Anchovies in vinegar – Marinated anchovies – Marinated anchovies
- Cod with vegetables – Bacallà amb verdures – cod with vegetables
- Monkfish and seafood salad – Monkfish and seafood salad
- Cuttlefish with tomato – Sèpia amb tomàquet – Cuttlefish with tomato
- Apple rabbit terrine – conill amb poma terrine – rabbit terrine with apple
Main dishes – Main dishes – Main dishes
- Catalan spinach – Catalan spinach – Catalan spinach
- Faves a la catalana – beans a la catalana
- Catalan paella – Catalan paella – Catalan paella
- Paella valenziana – Valencian paella
- Fish suquet – Suquet de Peix – fish casserole
- Baked mullet – Molls al forn – Oven mullet
- Gambas al ajillo – Gambes amb alls – gambas al ajillo
- Baked sea bream – Besuc al forn – Dorade del oven
- Chicken with Lobster – Pollastre amb Llagosta – Chicken and lobster
- Mallorcan-style cuttlefish – Mallorcan-style cuttlefish – Mallorcan-style squid
- Catalan style cannelloni – Canelons d'estil català – Catalan style cannelloni
- Rabbit and almond sauce – Conill amb salsa d'ametlles – rabbit in almond sauce
- Noodle in the style of Lleida – Fideus a l'estil de Lleida – Noodles in the style of Lleida
- Hake with truffle – Lluç amb tòfona – hake with truffles
- Lobster Caldereta – Caldereta de Llagosta – lobster soup
- Lamb ribs with fried garlic – Costelles de xai amb alls fregits – Lamb chops with roasted garlic
- Sailor monkfish- Mariner rap – marinera-style monkfish
- Mushrooms with Snails – Bolets amb cargols – mushrooms with snails
- Escudella de payés – escudella de pagés – peasant soup
- Rabbit with snails – Conill amb cargols – rabbit with snails
Dessert Desserts Dessert
- Catalan cream
- Apple and pineapple compote with ice cream – Compote de poma i pinya amb crema de gelat – Apple and pineapple compote with ice cream
- Quince with cheese – Codonyat amb formatge – Quince with cheese
- Oranges with honey and almonds – Taronges amb mel i ametlles – oranges with honey and almonds
- Manjar blanco de Tarragona – Menjar blanc de Tarragona – White cream of Tarragona
- Burnt – Cremat – Burning coffee
- Lemon flan – Flam de llimona – Lemon flan
- Apple pie – Pastis de poma – Apple pie
La Calçotada de Valls
Calçot is an onion similar to leek. In Valls and surrounding areas, just west of Tarragona, this onion is produced.
Every year, on the last Sunday of January, a great festival is celebrated in Valls, the Calçotada. You can't really translate that word, maybe with "The Big Onion Dinner." But the preparation and consumption of calçots is not just a food, it is a religion. People from all over Catalonia come to this festival and celebrate Calçotada.
Time 45 minutes
ingredients: 18 calçots per person
The roots of the calçots are cut a little to loosen the soil. The calçots are then roasted over vines (alternatively charcoal) for about 15 minutes, turning them piece by piece. The outer green burns everywhere and the inner white cooks. Finished, the calçots are served on a tile, with a dipping sauce.
Calçots are eaten with your hands. With one it is supported and with the other the externally burned part is skilfully removed. What remains is the tasty white interior. We immerse this in the sauce, the head is placed on the neck and the calçot is guided towards the mouth.
“Salbitxada” sauce
Ingredients:
- 12 ripe tomatoes
- 100 g of roasted hazelnuts
- 4 garlic
- 1 sprig of mint
- 1 sprig of parsley
- ¼ l of oil and vinegar
- Red pepper
- Salt and black pepper
- 2 slices of white bread
The tomatoes and garlic are fried and peeled over the heat. Garlic, hazelnuts, mint, parsley and breadcrumbs are ground in a mortar. The bread is soaked with the vinegar before. Then the peppers and tomatoes are crushed and added and everything is ground into a pulp. Then slowly add the oil and season with salt and pepper.
This is a delicious country dish that is cooked outdoors during the Calçót season.
Romesco Sauce – Romesco Sauce
Ingredients:
- 3 ripe tomatoes
- 2 garlic cloves.
- 6 hazelnuts
- 6 raw almonds.
- 1 slice of toast
- 1 red pepper
- 1 tablespoon of vinegar.
- 1 dl of extra virgin olive oil.
- shawl
Grilled tomatoes with garlic, pepper and dry bread in the same oven drawer at 200º C for 30 minutes. Once baked, let it cool. If the bread becomes overcooked, remove it from the oven first.
Grind almonds and hazelnuts in a mortar. Then beat the sliced toast into a cream with a pinch of vinegar, pepper and garlic with the whisk, add the fried tomatoes and salt. Beat until creamy with a slow addition of olive oil. Then, store the sauce cold and let it rest. The flavor is evolving day by day.
Our recommendation: Try the dishes of Catalan cuisine.
