The Catalan TableMain Dishes Recipes
109 recipes found
Bread with Tomato, Mató, and Anchovies Cake
A crispy country bread tart with a smooth cottage cheese heart, generously topped with ripe hanging tomatoes and flavorful anchovies.
Risotto
Basic risotto with garnish options and variations with porcini mushrooms, fresh button mushrooms, shimeji mushrooms or prawns.
Rice with Yogurt
Soft basmati rice cooked in oil and vegetable broth, creating a creamy and slightly tangy dish thanks to the yogurt.
Rice with Vegetables
Soft and fluffy basmati rice mixed with delicate pieces of green onion, all sautéed in oil to enhance the natural flavors of the vegetables.
Basmati Rice with Prawns Recipe by Carme Ruscalleda (Sant Pau)
Soft basmati rice with tender prawns, cooked with mineral water to enhance the authentic flavor of the seafood.
Boiled Rice with Monkfish recipe by Carme Ruscalleda - restaurant Sant Pau
Boiled rice with succulent monkfish supremes, featuring a velvety texture that enhances the sea flavors.
Shipboard Rice
L'arròs d'abordo is a brothy rice dish made with Bomba rice that perfectly absorbs the flavors of fresh squid, complemented by the sweetness of green pepper.
Black Rice with Cuttlefish (recipe by Ferran Adrià from elBulli)
Intense and flavorful black rice with tender and succulent cuttlefish, a seafood dish with deep aromas and creamy texture, ideal for a meal with family or friends.
Rossejat Rice
Rossejat rice is a dish of intense flavor, where the rice grains turn golden and crispy, combining with succulent rock fish and tender potatoes that absorb its exquisite marine taste.
Fideuà - Forki
The fideuà is a seafood dish with noodles cooked in fish broth or Aneto stock, absorbing intense flavors and a succulent consistency with bottled water that perfectly envelops them.
Vegetable Fideuà (recipe by Carme Ruscalleda - Sant Pau restaurant)
A vegetable fideuà with intense flavor and smooth texture, accompanied by a Parmesan serum that enhances the aromatic nuances of the ingredients.
Red Noodles with Galeras
The "fideus rossos amb galeres" combine the meaty texture of large mantis shrimp and the delicacy of small ones, all tied together with slightly thick noodles that absorb their savory sea juices.