Catalan cooking

Catalan cooking
  • On Catalan dining tables, bread is usually served in large, toasted slices rubbed with ripe tomatoes and drizzled with olive oil. Nothing could be more homely.

  • This is the most popular of all Catalan sauces. It is made from oil and garlic, as its name (all i oli) clearly suggests, accompanies anything from tomato bread to lots of different kinds of meat and adds the final touch to dishes such as black rice and cuttlefish.

  • As we are surrounded by a natural environment (sea and mountains) that provides meat and fish, chefs have combined both on the hob for centuries. Mandonguilles amb sípia (cuttlefish meatballs) are a good example.

  • A really typical Barcelona culinary technique is the one known as “a la llauna” and traditionally used with salt cod. It means cooking on a tin plate in the oven.