Xató stands out mainly because of its sauce, a kind of romesco made with pounded almonds and hazelnuts, nyora peppers, garlic and olive oil.
Ingredients
* 1 head escarole
* 6 oz salt cod
* 8 anchovy fillets
* 6 …

Originally from the city of Girona, this hearty soup is a meal on its own.
Ingredients
* 1 1/2 lb raw prawns (shrimp)
* 4 cups cold water
* 1 onion, chopped
* celery stick, chopped
* 1 bay leaf
* 3 …

A hearty, traditional soup which calls upon two Catalan mainstays: potatoes and fava beans. This version incorporates coriander, which is not common in Catalan cooking but works well.
Ingredients
* 2 tbsp olive oil
* 2 Onions, chopped
* …

Generally eaten as a side-dish for meat and fish, Escalivada is easy to make and makes for a healthy lunch when topped with a bit of good tuna (we like the Bonito del Norte variety).
Ingredients
* …