Paellas, or rice dishes, are a real cornerstone of Catalan cuisine. We have lots of varieties, from arròs caldós (soupy rice) made in a casserole to arròs sec (dry rice) made in a wide paella (pan). In this class we’ll make arròs mixta (mixed rice), which is a dry rice made in a wide paella and is called mixta because it uses seafood and meat, which gives it an extraordinary mix of flavors. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: roasted artichokes with shrimps, peas with jabugo, salted cod fish and chickpeas topped with grilled allioli, mussels with rosemary, escalivada (grilled peppers, eggplants, tomatoes and garlic)…

Meatballs with escamarlans (crawfish) is one of my mother’s specialties. Mandunguilles amb sepia (meatballs with squid) is a very typical variation of this dish, but my mother always made it with escamarlans. A must try! We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: roasted artichokes with shrimps, peas with jabugo, salted cod fish and chickpeas topped with grilled allioli, mussels with rosemary, escalivada (grilled peppers, eggplants, tomatoes and garlic).

Paellas, or rice dishes, are a real cornerstone of Catalan cuisine. We have lots of varieties, from arròs caldós (soupy rice) made in a casserole to arròs sec (dry rice) made in a wide paella (pan). In this class we’ll make arròs mixta (mixed rice), which is a dry rice made in a wide paella and is called mixta because it uses seafood and meat, which gives it an extraordinary mix of flavors. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: roasted artichokes with shrimps, peas with jabugo, salted cod fish and chickpeas topped with grilled allioli, mussels with rosemary, escalivada (grilled peppers, eggplants, tomatoes and garlic)…

Catalan dishes often have a strong focus on meat or fish. But we also have a lot of dishes and sauces that really elevate vegetables and legumes. I give vegetarians a taste of Catalan cuisine by using legume-based dishes and adding a typical sauce or fresh seasonable vegetable, with just a little twist! 🙂 Baby chickpeas with samfaina is a dish my family and I enjoy a lot when summer arrives. Samfaina is a very typical sauce that is traditionally used to cook with meat or fish, but works very well with chickpeas. We’ll refresh this dish using lemon zest and mint. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: spinach a la catalana omelette, roasted turnips with allioli, sauté wild asparagus and mushrooms with romesco sauce.

Meatballs with escamarlans (crawfish) is one of my mother’s specialties. Mandunguilles amb sepia (meatballs with squid) is a very typical variation of this dish, but my mother always made it with escamarlans. A must try! We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: roasted artichokes with shrimps, peas with jabugo, salted cod fish and chickpeas topped with grilled allioli, mussels with rosemary, escalivada (grilled peppers, eggplants, tomatoes and garlic).

Paellas, or rice dishes, are a real cornerstone of Catalan cuisine. We have lots of varieties, from arròs caldós (soupy rice) made in a casserole to arròs sec (dry rice) made in a wide paella (pan). In this class we’ll make arròs mixta (mixed rice), which is a dry rice made in a wide paella and is called mixta because it uses seafood and meat, which gives it an extraordinary mix of flavors. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: roasted artichokes with shrimps, peas with jabugo, salted cod fish and chickpeas topped with grilled allioli, mussels with rosemary, escalivada (grilled peppers, eggplants, tomatoes and garlic)…

Catalan dishes often have a strong focus on meat or fish. But we also have a lot of dishes and sauces that really elevate vegetables and legumes. I give vegetarians a taste of Catalan cuisine by using legume-based dishes and adding a typical sauce or fresh seasonable vegetable, with just a little twist! 🙂 Baby chickpeas with samfaina is a dish my family and I enjoy a lot when summer arrives. Samfaina is a very typical sauce that is traditionally used to cook with meat or fish, but works very well with chickpeas. We’ll refresh this dish using lemon zest and mint. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: spinach a la catalana omelette, roasted turnips with allioli, sauté wild asparagus and mushrooms with romesco sauce.

Catalan dishes often have a strong focus on meat or fish. But we also have a lot of dishes and sauces that really elevate vegetables and legumes. I give vegetarians a taste of Catalan cuisine by using legume-based dishes and adding a typical sauce or fresh seasonable vegetable, with just a little twist! 🙂 Baby chickpeas with samfaina is a dish my family and I enjoy a lot when summer arrives. Samfaina is a very typical sauce that is traditionally used to cook with meat or fish, but works very well with chickpeas. We’ll refresh this dish using lemon zest and mint. We will also cook 2 other market seasonal tapa dishes in this class that will nicely pair with the main dish. Typical dishes that I teach in this class include: spinach a la catalana omelette, roasted turnips with allioli, sauté wild asparagus and mushrooms with romesco sauce.