The people trawl the market for Gurnard or Gambas.

21 Apr 2010


The Catalan people are proud and cling fiercely to their roots, their language and their culture.

The cuisine is varied in the extreme, and combining meat and fish, but one of the examples of their refusal to adhere to any law or principals of cooking. 

Barcelona is the most exciting city in Catalonia, some say even in Spain and the Boqueria is her heart – whilst it used to be the market where goat meat was sold.

Today everything can be found there and people trawl the market in search of fresh gurnard or gambas (shrimps), cheeses from the Pyrenees, fresh mushrooms in autumn and anything else culinary they could possibly need to cater for their daily meals.

The olive oil from this region is world renowned, their truffles and mushrooms plentiful (like the milk cap) and their desserts, like crema catalana has been incorporated into most dessert menus world wide.

Typical foods are the pan con tamate (tomato bread), calçotada (green onions from the Valls region that are grilled over a braai and eaten in a terracotta roof tile with almond and tomato sauce.

Rape a la marinera (monkfish cooked in garlic, wine, chillies and breadcrumbs, topped with a couple of large lightly boiled langoustines), suquet le peix (Catalan fish stew), fresh eels cooked with garlic and peppers, garlic shrimps, patacó tarragoní (tuna and snails), pollo con langosta (chicken and prawns) arròs am conill (rice with rabbit), mató (Catalonian goats milk curd cheese), Crema catalane (catalan

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