Spring is the best time to enjoy fava beans, a staple in traditional Catalan cooking. In fact, Catalans believe favas are perfect for the Easter holidays, to serve on days when eating meat wasn’t allowed. …

Perhaps one of the better known Catalan dishes — thanks to its appearance on fusion menus in the U.S. and word-of-mouth, esqueixada is an incredibly simple to prepare dish with very a very interesting flavor/texture …

Ingredients
Empedrat is a salad made with cod and white beans. In its original form, the dish isn’t all that great looking, so feel free to throw in some extra touches to make it more attractive …

Suquet de Peix is a fish stew that is very Catalan and can be made with any type of fish. The word “suquet” comes from the verb suquejar which in Catalan means “to release juice”. …

This rice dish is native to the comarques (counties) of the Emporda area of Girona. The mushrooms that are typically used are called rovellons, which can be hard to find outside of Catalunya and are …

First off, we realize that gazpacho (“gaspatxo” in Catalan – a cold soup generally eating in the summer months, and made with fresh vegetables) is not a Catalan dish. While it is native to Andalusia, because …

Use only the freshest, smallest beans for this dish.
Ingredients
* 6 cups shelled fava beands
* 1/4 cup olive oil
* 10 oz pork sparereribs, cut in pieces
* 6 slices panceta or unsmoked bacon
* 1/2 Botifarra negra or …

It sounds like a lot of spinach, but remember that it shrinks to less than half its weight when cooked. A vegetarian delight!
Ingredients
* 7 lbs fresh spinach
* 5 oz raisins
* 5 Tbs olive oil
* 7 …

This simple way of roasting artichokes in the oven makes for a very flavorful small dish, to be served as a tapa or a side.
Ingredients
* 1 tbsp lemon juice or white wine vinegar
* 2 glove …

This type of Catalan spring onion has its own festival in the province of Tarragona and are eaten by the tonne during calçot season all over Catalunya. This recipe has been adapted for urban home …