Many of Barcelona’s food adventures start at the seaside. It’s only natural. From El Bulli to El Celler de Can Roca, gastronomic institutions find inspiration, the physical and mental space and opportunity to experiment during their early days in often small, not-overly-touristy towns on the Mediterranean coast. Sant Pol de Mar was where my career as a chef started. And it was also Carme Ruscalleda‘s trajectory start point. I had the opportunity to meet her during a masterclass at the Escola Universitària d’Hosteleria i Turisme de Sant Pol de Mar during my student years. Carme went from working at her parents grocery...
Paella series: 2 Paellas, Surf and turf.
Two paellas. Paella from the mountains: Pheasant , cauliflower and “ Muixernons” ( Fairy ring mushrooms) Paella The last one was also a game one , but the paellas done with any bird are usually really tasty, so birds should be in your one if you want to do a meat paella. Muixernons or senderuela» called scotch bonnet o fairy ring mushroom (Marasmius oreades) is a mushroom highly appreciated in the Spanish cuisine and more in my region in Catalunya, where we do an amazing beef and this mushrooms stew called » Fricando». And the cauliflower absorbs all the flavours from...
Paella series : Venison paella , sprouting broccoli, green asparagus and boletus
Paella is a golden rice dish which rates with the best rice dishes in the world Spanish rice dishes originated in the eastern region of Spain, around Valencia, where rice has been cultivated since the Moors introduced it to Europe after the eighth century. The Spanish word for rice is arroz, which comes from the Arabic aruz. Spanish rice dishes are of three types, all of them prepared with medium-short grain rice. Rice in paella, is cooked in a wide, flat and shallow pan, and is always cooked «dry.» Rice in cazuela or perol, is cooked in an earthenware casserole...
Paella Series : Black rice with squid artichokes and lemon sole
Arros Negre(Catalan pronunciation, Spanish: arroz negro, Black rice) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp....