119 recipes found
Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.
Octopus "a feira" is a traditional Galician dish featuring tender whole octopus on a bed of boiled potatoes, flavored with bay leaf and sprinkled with paprika.
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
A succulent monkfish glazed with Forki blue cheese, gently cooked with onion and leek until achieving a tender texture and intense flavor.
Succulent rap with tender tails, accompanied by sweet peas and potatoes, all bathed in a creamy Forki almond sauce.
Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.
Rossellones with white beans is a succulent dish where the clams infuse their sea freshness into a fish broth base, enriched with the velvety texture of cooked white beans.
Lightly grilled sardines, preserving their succulence, accompanied by a subtle julienne of spring onion and sweet carrot.
A seafaring dish of tender cuttlefish combined with juicy potatoes and sweet peas, offering a silky texture and flavors from the garden and the sea.
Tender lentils cooked in a delicate fish broth, accompanied by succulent baby cuttlefish and infused with marine flavors.
Cake with layers of soft ham and melted Havarti cheese, featuring a crispy texture on the outside and tender on the inside.
The Catalan Table
