A combination of shellfish and seafood cooked together with a tomato sauce, sofrito sauce, fish stock, and rice.
Rabo De Toro
One of the most delicious cold-weather dishes in Spain is bull tail (oxtail) stew.
There are two main styles you’ll come across: one is the more common mayonnaise-based sauce packed with garlic (alioli) and the other is the tomato-based slightly spicy sauce.
Croquetas ** vegetarian option available
They’re made by breading and frying a variety of ingredients held together by a thick béchamel sauce. Croquetas can be made with cooked ham, roast pork, beef, chicken, fish or vegetables.
Spanish cured Iberian ham. jamón de bellota is the most expensive kind and it comes from pigs which have been fed with acorns.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón – a smoked paprika – and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of pimentón used.
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed.
Tortilla De Patatas🌱
The Spanish tortilla recipe is arguably the most common dish in the peninsula. It has only five ingredients (and onion-haters would argue only four!): eggs, onion, potato, olive oil, salt.
Gazpacho is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas.
Pulpo Gallego (Galician style Octopus)
A simple dish with only four ingredients: boiled octopus, olive oil, paprika and salt.
One of the most common dish of all Mediterranean countries., depending the way it is coated in it can be Calamares a la Andaluza style or Calamares a la Romana.
Gambas al Ajillo
Big juicy shrimp, swimming in tasty olive oil and garlic sauce.
Cooked in the same style and pan as the paella, fideua is best described as paella made with pasta instead of rice.
The typical Catalonian desalinated salt cod or octopus salad. Esquixada is made with a mix of peppers, tomatoes, onions, and olives and extra virgin olive oil.
Calçots are a member of the onion family that are traditionally eaten grilled dipped into plenty of romesco sauce!
Similar to croquetas but made with mashed potatoes and stuffed with ground meat or even cooked spiced octopus.They’re usually smothered in a tangy sauce.
Pà Amb Tomàquet (Bread With Tomato Catalan style)🌱
Simplicity sometimes is perfection. Catalan people are very proud of their bread and tomato and they even use special tomatoes that are soft enough in order to be shredded on top of toasted bread.
Fuet is a Catalan thin, dry-cured, sausage of pork meat in a pork gut.
Butifara amb fesols
Typical Catalan dish with Butifara sausage and white beans.
Smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.
Cargols a la llauna
Caragols a la llauna is a delicacy of Catalan cuisine. It is a simple plate for land snails cooked on a grill, or in a llauna in an oven. They are served with aioli or vinagrette
Made with potatoes, cabbage and pork meat, and resembles bubble and squeak.
Veal cooked with plums, pine nuts, tomatoes, onions and a kind of mushrooms called rovellons.
A traditional Catalan meat and vegetable stew and soup. There is version of escudella that includes a special type of pasta known as galets.
Temranillo is a black grape variety widely grown to make full-bodied red wines in its native Spain. One of the most famous Tempranillos comes from the region of Rioja.
Catalan vermouth is a sweet herb and cinnamon flavour beverage. Spanish vermouths are vastly different from their Italian, they are lighter and less bitter and taste sweeter.
Cava is a traditional method Spanish sparkling wine produced mainly in the Penedès region of Catalonia. It is most often made using a blend of Macabeo, Parellada and Xarel. lo grapes. It can be either white or rosé.
Sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
Crema catalana is a custard made from egg yolks, milk, sugar, cornflour, and aromatics, typically lemon zest, cinnamon, or vanilla, with a crisp caramel crust.
Mel i Mató (Honey and Mató cheese)
Mel i Mato is a Catalan dessert made from mató – a fresh cheese found in Catalonia made from cow or goat's milk without any added salt.
Carquinyolis are traditional Catalan versions of biscotti, similar to the Tuscan cantuccini. They are made with a mixture of flour, eggs, sugar, and toasted almonds, and sometimes anise and lemon
Deep-fried unsweetened dough sprinkled with cinnamon sugar. They are normally eaten for breakfast dipped in hot chocolate.