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On Christmas Day there is a variation of this traditional Catalan dish when the soup transforms into sopa de galets, with the big snail-shaped pasta shells. For mains, all the different meats are presented in an oval tray. This broth is served as the first course in the form of a soup that includes pasta or noodles. First, different types of meat are cooked forming a broth. Not one but two dishes combined that are so intimately related. That is what escudella i carn de’olla exactly is. Once the winter arrives, everyone fancies a nice warm dish. Barcelona’s Canelons Escudella i Carn d’Olla / Sopa de Galets There are different variations and Canelons d’ànec (duck cannelloni) is my all-time favourite. The cannelloni is always also topped with a béchamel sauce (very little, if any, tomato sauce is used). That is why it is traditional to eat them on December 26th using the leftovers from Christmas dinner. It tends to have stewed meat inside the tubes rather than the Italian minced meat.

Traditional food in Barcelona for meat lovers CanelonsĪdopted by the people here, cannelloni is considered a typical Barcelona dish.

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The pollastre amb llagosta, chicken and lobster (the version from Mas de Torrent is the main image in this article) is definitely the king of this Catalan version of the “surf & turf”. In fact, this combination of meat and seafood is very common and we call it mar i muntanya, literally, sea and mountain. Meatballs cooked with cuttlefish in a rich gravy sauce. Bacallà amb samfaina Mandonguilles amb sípia The accompaniment is a sauce made with vegetables, onion, garlic and tomatoes very very similar to the Castilian pisto or the French ratatouille. If you like tomato sauce, vegetables and fish, try this original combination and don’t forget the bread to soak it all up. The fish need to be desalted for up to 3 days before you can start cooking it although, nowadays, it can be bought already desalted in speciality shops.

Salted cod is very widely eaten in Catalonia. Like with black rice, a llioli is a great accompaniment. The presentation of a fideuà is always spectacular as it comes out on the dish it is cooked, the flat paella dish. Monkfish, squid and prawns are usually added before cooking everything in a fish and shellfish stock. Very similar to a seafood paella but made with noodles instead of rice. Arròs negre in Barcelona FideuàĪlthough originally from a town in the Valencia region, it is very widely eaten in the Catalan coast too.

A good arròs negre is always served with allioli, a homemade garlic mayonnaise. Of course, don’t expect only the flavour of the ink but also the colour! As you can guess, squid is the main ingredient here, together with the rice. In the North of Catalonia, we have this black rice (literally) that is cooked in the same pot as the paella, a flat wide pan. Esqueixada de bacallà Arròs negreĪ black dish? Really? Using the squid’s ink to flavour a recipe is very common on the coast of Spain. A very refreshing gluten-free dish for those hot summer days in Barcelona.

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Add to it some chopped tomatoes, red peppers and onions plus black olives and a healthy drop of olive oil and, voilà, you have an amazing summer dish. In this case, the salted cod has been shredded to get the proper consistency. The main ingredient in this dish is cod ( bacallà), a widely eaten fish here in Catalonia.

Vegetarian traditional Catalan food to die forįish and seafood typical Catalan dishes Esqueixada de bacallà.

Escudella i Carn d’Olla / Sopa de Galets.

Traditional food in Barcelona for meat lovers.

Fish and seafood typical Catalan dishes.