Negro/ Arrós Negre
is claimed to originate in both Catalonia and Valencia).
Buy some small
squid complete with their ink (or get sachets (Harrods, also Waitrose
Make a sofrito
of an onion, a couple of tomatoes and some garlic in olive oil.
add the cleaned
and cut up squid and fry for a few minutes.
a cup of rice rice and a sliced up preserved red pepper.
enough fish stock or water that the rice will be able to absorb.
a sachet (1 or 2 per two people) of ink dissolve ink in a glass of dry
you were lucky enough to get "fresh" ink you can drink the sherry.
add ink to
the pan and stir in thoroughly so that the rice is all blackened.
nearly soft add a handful of frozen peas
rice cooked leave it to rest for a few minutes while you finish the
sherry (dont stir this dish much after the ink has been added) it should
dry with the water absorbed into the rice.
de Ternera a la Catalana
veal in oil. Remove.
Add a couple of chopped tomatos and a big splash of white wine. Add chicken
stock, bay leaf, parsley, thyme and moixarnó mushrooms (marasmius
oreades). Simmer for an hour or more until tender.
Make a piccata
of almonds and garlic with a few strands of saffron added. Add near the
end of cooking to thicken the stock.
Homage to Catalunya -
a few recipes in the style of the Catalan kitchen
Aubergine, tomato, onion,red
pepper, chicken breast, paprika, pine nuts, olive oil
Roast the chicken breasts.
Start to roast the onion
halves first (medium oven), the add the pepper and aubergines, coated in
Last, add the tomato.
When the red peppers have
collapsed, peel them and remove seeds. Slice the aubergine and pepper.
Make a sauce from the vegetable pan juices with a little paprika added.
Brown some pine nuts in a dry cast iron pan. Slice the chicken and plate
with the pine nuts as a garnish on the chicken.
with Romesco sauce and Catalan sausages
Leek, split lengthways.
Catalan soft sausages and
Bake the sausages
in a medium oven. Grill the leeks after coating in olive oil.Serve with
Romesco sauce (salbitxada)
2 red peppers, roasted,
skinned and deseeded.
I slice of bread, toasted.
4 tomatoes, peeled, cored
about 2 oz of almonds
2 garlic cloves
a teaspoon of paprika
a splash of red wine vinegar.
Blend all ingredients together
then drizzle 4 fluid ounces of olive oil into the sauce while blitzing.
Reserve and warm through
Sea Bream or similar, old potatoes,
For sauce: almonds, parsley,
fish stock, a tomato, saffron, spanish brandy.
Fillet the fish and make
stock from the head and bones. Reduce. Soften a chopped onion in olive
oil. Chop a cored tomato and add to onion. Add chopped parsley and saffron
threads and fish stock. Reduce.
Part fry the sliced potato
in olive oil.
Part boil the carrots slices
combine all ingedients after
thickening the sauce with ground almond. Add a little spanish brandy. When
nearly cooked add the cut up fish.
with prunes and pine nuts
pine nuts, prunes, potatoes, carrots, almonds, thyme
Fry the chicken in olive
oil to brown. Remove.
Slice an onion and fry in
the olive oil. Add the tomatoes. Add a glass of white wine. Put the chicken
back in. After 10 minutes add sliced potatoes and carrot and thyme.
Make a picada from some
almonds, a couple of cloves of garlic and some peppercorns. Add to the
stew 15 minutes from end of cooking. Just before serving add a handful
of pine nuts and a couple of agan prunes that have been soaked in water.
Sauchichon Vich (Vic) and black pudding.