CATALAN DISHESCATALAN DISHES
BREAD WITH TOMATO AND HAM
SAUSAGE WITH HARICOT BEANS
Bread with tomato and ham
-Slices of bread
Oil and salt
Rub a slice of bread
With ripe tomato.
Add a ray of olive oil and salt,
but sometimes a garlic is
rubbed on the bread before
Sausage with haricot beans
“Butifarra amb seques”
-Add many sausages as you want
- Haricot beans
- Some garlic cloves
- Parsley( if you want)
- Oil and salt.
Put the beans in cold water until
they boil. Add bay leaves, salt and 2
or 3 garlic cloves. Cook about 45
minutes. Grill the sausages. Drain
the beans, stir-fry the sliced garlic
in olive oil, and add the beans.
Have this dish with a good wine
and bread with tomato.
- some fruits(apple, peach,
- whishky or rum
Cut the fruit into small pieces.
Then, put the fruit into a jar.
After, add whisky or any liquor
you want, and some sugar.
Finally, add the wine.
Serve it with ice cubes so it's cold
“TRUITA DE PATATA”(Potato
- Peel some potatoes and slice
them in little pieces. Fry them
with onions. Then, whisk the
eggs and add them to the
other stuff. When you see
that it's done, turn the
omelette over. And after 5
minutes, it's ready.
Crema Catalana or Catalan Cream is the Catalan name of the French
dessert, crème brulée. It is also called St. Joseph’s cream, traditionally
prepared on March 19th, St. Joseph’s Day, the Father’s Day.
Cook Time: 10 minutes
1 cup sugar
4 egg yolks
1 tbsp corn starch
1 stick cinnamon
grated rind of 1 lemon and 2 cups milk
In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly
blended and the mixture turns frothy. Add the cinnamon stick and grated
lemon rind. Pour in the milk and corn starch. Slowly heat the mixture,
stirring constantly, just until thickened. Remove the pot from heat
Make it the day before and leave it in the refrigerator until you are ready
to serve. Then, heat the broiler, caramelize the sugar and serve!
Seafood Paella is probably the most famous and popular Spanish dish. It is from the
Valencia region on the Mediterranean coast of Spain, south of Catalonia.
INGREDIENTS: 4 serves
4 cups fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
250g firm fish fillets (such as blue eye), cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
4 cups rice
2 tomatoes, peeled, deseeded, diced
2 teaspoons smoked paprika
500g medium green king prawns, peeled, deveined
150g baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas
Step 1 Combine stock, 1 cup cold water and saffron in a medium
saucepan over medium heat. Bring to the boil. Cover and reduce heat
to medium-low. Keep at a simmer.
Step 2 Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-
stick frying pan over medium-high heat. Add fish and cook for 1
minute each side or until light golden. Transfer to a plate. Add
remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5
minutes or until soft. Add rice, tomatoes and paprika. Stir to combine.
Using a spoon, spread mixture evenly over base of pan.
Step Add half the stock mixture to frying pan and bring to the
boil over high heat. Shake pan to spread mixture across pan (do not
stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10
minutes or until stock is absorbed.
Step 4 Add prawns, squid and mussels, pressing into rice mixture.
Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat
with remaining stock mixture, 1/2 cup at a time, adding fish and peas
with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove
from heat. Stand, covered, for 5 minutes. Season with pepper.
Serve.Enjoy with a refreshing white wine and a green salad.