One of the stars of our Catalan dinner was the Rabbit Paella with Artichokes. Many of the dishes on our menu were Pescatarian, a nod to the thriving fish markets in Barcelona and the whole Catalan region. To balance this out, I wanted to add some meat to our menu. Chicken seemed boring, and I have been cooking a lot of lamb of late, so I decided to go with some game. I couldn’t get my hands on more venison in time, so I decided to go for rabbit.
I am proud to say that last weekend we hosted our own traditional Calçotada! Calçots are similar to green onions and leeks and are in season in the Catalan region for a short time during the winter. From January to April, Catalans feast and celebrate these mild green onions by grilling them up on a fire and serving them with a delicious Romesco sauce made of fire roasted peppers, tomatoes, almonds, and toasted bread. Roast your calçots on an open flame if possible, that gives them a great flavor. A charcoal grill is a great alternative, and if it is -100 degrees outside, broiling them works great too!
Catalan Sardines with Susquet on Toast Daria Souvorova 45 minutes serves: 8-12 We had the opportunity to try a variety of fish stews in Barcelona. I was feeling sick after taking one too many face-plants in the snow while learning how to ski in the Pyrenees, so the stews were a welcome revelation. The weather…
I was really excited to cook some mussels and decided that they would fit perfectly in the first course. I wanted something light and flavorful, that would give the guests an opportunity to make a bit of a mess and dip some bread into the delicious broth. The broth can be cooked in advance and reheated when you are ready to serve. The broth gives beauty to this fairly expensive and easy to cook dish. Slowly roasted veggies are extenuated with fish stock, paprika, and a mixture of white wine and vinegar. It is really amazing. I will keep the Escabeche on hand in my freezer for future mussel cravings! Serve it with some crusty bread like Baguette or Ciabatta!