Articles tagged with: main dishes
It’s back to work after a long weekend in Catalunya. This weekend we celebrated Segona Pascua (“Second Easter”) without really knowing what that even means…but no bother, it was a good excuse to get out …
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. …
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 …
Canalons are traditionally served on special occasions and holidays such as Sant Esteve day, the day after Christmas.
* 1 package dried cannelloni or lasagna squares
* 2 oz serrano ham, shredded
* 1/2 lb each ground chicken …
Arros negre, meaning “black rice” is quite common in Barcelona.
* 1/2 cups Delta de Ebre or other short-grain rice
* 1 pinch of cinnamon
* 1 large octopus, with ink sac
* 1 tomato
* Salt, black pepper
This baked rice dish is unique in that it features a crusty top, which is the most delicious part.
* 1 whole chicken (or rabbit)
* 8 oz Butifarra negra
* 1 lb tomatoes
* 3/4 cup dry white …
This dish comes from la Costa Brava region of Catalunya.
* 1 chicken
* 16 medium shrimp
* 1 cup of flour
* 2 pounds de tomates maduros
* 3 tablespoons olive oil
* salt and black pepper
* 1/2 cup vi …
This dish features picada, a Catalan base sauce made of crushed nuts, which both flavors and thickens the final sauce.
* 6 pieces of goose
* 1 tbsp olive oil
* 1 large onion
* 1 cinnamon stick, halved
Fricandó is a rich and flavorful beef stew, made with moixerons, Catalan wild mushrooms. This dish is perhaps in the Top 10 classic Catalan dishes of all time. So sacred is Fricandó that there are …