A few months ago, we published an article concerning Spanish and Catalan gastronomy, and you discovered new recipes such as paella or gazpacho. We’re convinced you are now experts in cooking these dishes, and that’s why today we bring you more information and new recipes you’ll have to try.
Let’s start with something easy (because you don’t have to cook it if you don’t want to): embutido! Embutido is the general name for all kinds of cured sausages that we generally eat with bread . Embutido includes many types of sausages, like chorizo, longaniza or fuet. Remember that pa amb tomàquet is what best suits this traditional food!
When it comes to traditional food in Catalonia, the calçots season just started! Some of you may have already tasted them in our Integration Weekend last week and we hope you loved them. Basically calçots are a vegetable similar to an onion but larger and sweeter, and cooking them in the barbecue is your best option, although you can also cook them with a standard oven and a little bit of oil. The temperature must be as high as possible to cook them until they’re burned (no worries, it is normal!). Once they’re completely black you must peel the first layer and it is ready to eat. We also recommend that you deep it with romesco sauce, a catalan typical sauce.
Still without moving from Catalonia, canelons is also one of your musts! This dish originally comes from Italy (so we borrow them the recipe) but it has been enhanced ever since introduced in Catalonia; typically it is eaten in Christmas but you can find it at any time in most restaurants. “Cannelone” consists in a tube (normally three) made of pasta and it is filled with meat (although nowadays there are a lot of varieties such as mushrooms, spinach, etc. instead), then it is covered with bechamel and introduced to the oven for 15 minutes approximately. If you want to taste it but not to cook it, you will certainly find some in your nearest supermarket ready to heat and serve.
Moving forward to the desserts, you can’t leave Spain without tasting Tarta de Santiago. This traditional almond pie is generally eaten in Galicia and the top of it is decorated with powdered sugar, masked by an imprint of the Cross of Saint James. A part from this one, we also love coca de llardons, which is a flat pastry made of pork rind.
Now that you have discovered more dishes from the Catalan and Spanish gastronomies, it is time for you to keep practicing at home and work hard in order to become an outstanding Spanish food chef!
ESN Barcelona UPF team
Photo 1 from Webconsultas
Photo 2 by masdeserra
Photo 3 from ABC Sevilla
Photo 4 by Namil Producciones