Culinary Delights: Catalonia
Catalonia is an autonomous region in the Northeast of Spain that extends into the south of France. With famous destinations such as Barcelona, Costa Brava and the Pyrenees Mountains, visiting Catalonia should be on your bucket list, if it isn’t already. The region is rich in culture and you’ll find most residents speaking Catalan first and Spanish second. Catalonia is also rich in history. The works of Antoni Gaudi (La Sagrada Familia, Park Güell, Casa Batlló), the Salvador Dalí Museum, Roman ruins & the monasteries of Montserrat and Poblet are just some of the treasures to visit here. Your cultural dive into this region would not be complete without experiencing the delight that is Catalan cuisine- a reason alone to visit this enchanting province. Below are my recommendations for must-try foods while visiting Catalonia.
Pan con Tomate
To begin our culinary journey, our first stop is a humble dish that is truly Catalan. Pan con tomate, known also as pa amb tomaquet, is a simple, yet delicious recipe found on many tapas menus. To prepare pan con tomate, raw garlic is rubbed across crusty bread followed by rubbing it with a slice of ripe tomato. Top it off with a drizzle of fresh Spanish olive oil and you have an unassuming dish that is bursting with flavor and irresistible bite after bite. Most restaurants will serve the finished product but some offer a plate with the individual ingredients to do it yourself- a fun experience to make you feel like a true Catalonian.
Calçots
A simple and delicious vegetable harvested in the winter is the calçot. Calçots are green onions that are grown in the Valls region of Catalonia and resemble a cross between a traditional green onion and a leek. Origins of calçots in Catalan cuisine date back to the 19th century where a farmer accidentally burned some of his crop revealing a tender, sweet interior to the vegetable. Today, this is a beloved dish in Catalonia that is prepared by fire roasting the vegetable then serving it with romesco- a Catalan sauce made with roasted tomatoes, various nuts, oil and peppers.
Canelones de Carne
Moving into more hearty dishes brings us to savory canelones de carne. As you may have noticed, the name canelones closely resembles the Italian “cannelloni”- a word which translates to “large reeds” and refers to the hollow tubes of pasta. This dish was introduced to Catalonia by Italian chefs in the end of the 18th century. It widely gained popularity in the 19th century and its popularity continues today. Traditionally, you will find many Catalonians eating canelones de carne on Saint Stephen’s Day (December 26th) using the leftover meat from the Christmas Day meal. Because it is often a household dish, the meat chosen for the filling can vary but will be topped with creamy béchamel sauce and parmesan cheese then baked. This rich meal leave you full and ready for a Spanish siesta!
Arròs a la cassola
A close cousin to the famous Spanish dish, paella, is a savory rice stew known as arròs a la cassola. This hearty meal is made with a casserole pan in lieu of a paella pan and uses arroz bomba rice, seasonal vegetables and typical countryside meats such as chicken, rabbit, sausage or pork chops. In coastal areas, you’ll find seafood renditions of arròs a la cassola with local-caught prawns (known as gambas) and mussels (mejillones). Locally, you can find arros a la cassola served in restaurants on Thursdays and is often served in Catalan homes for lunch on weekends.
Mariscos
Given that a large area of Catalonia sits on the Mediterranean Sea, it is no surprise that a considerable portion of Catalonian cuisine includes succulent seafood (mariscos) dishes. In coastal towns, such as Palamós, you can find sardines (sardinas) caught right in the harbor and served fresh at restaurants with a view of the sea. Other notable seafood offerings worth a try are prawns, razor clams and traditional clams (almejas).
Caragols a la Llauna
Move over France- Spain’s snail dish is an adventurous culinary delight that will undoubtedly leave you craving more. Known as a delicacy of Catalan cuisine, this dish originates from the Lleida region of Catalonia. Caragols (land snails) are cooked on a grill or in a traditional square baking pan known as a llauna. They can be served simply brushed with olive oil and salt or topped with aioli, tomato sauce or a vinaigrette. Don’t let the shell deter you- these are truly delicious.
Catalan Cream
Catalan cream or, crema catalana, has origins dating back to 1745 and closely resembles the French crème brulee. While crème brulee is made with cream, Catalan cream is made with milk then thickened with corn starch. Another deviation from the vanilla flavors of crème brulee is that Catalan crème often includes orange, lemon or cinnamon flavors. With a rich cream base and a crunchy caramelized top layer, this is a favorite dessert of Catalonians. Catalan cream is also found in the city of Girona where it is used as filling in the Xuxio pastry which is deep fried then covered in sugar. Pair it with locally produced dessert wine or a coffee and you have a sweet ending to a fantastic meal. Salut!
