Brown rice with razor clams, clams, and mussels, cooked slowly to achieve a firm yet tender texture, with the marine touch of the bivalves.
L'Arròs Dabordo is a brothy rice dish made with Bomba rice that perfectly absorbs the flavors of fresh squid, complemented by the sweetness of green pepper.
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.
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.
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.
Paella with a rich and flavorful sofrito, filled with juicy shrimp, tender cuttlefish, and fresh clams that bring a maritime burst to every bite.
A succulent marinara sauce with fresh clams and large onions, all soaked in extra virgin olive oil for a creamy texture and a deep sea flavor.
Tender meatballs made of pork and beef, cooked with juicy cuttlefish in a rich and flavorful sauce.
Creamy shrimp soup with an intense marine flavor, enriched with a gentle sauté of onion and tomato and a touch of butter that adds smoothness.
Juicy seafood cooked to perfection retains its succulent texture and sea flavor, with just the right amount of salt perfectly balancing each bite.
A succulent lobster stew, with tender female lobster and finely chopped onions, all cooked over low heat for a smooth texture and an intense taste of the sea.
Cannelloni filled with a smooth and creamy mixture of monkfish and shrimp, wrapped in perfectly cooked cannelloni pasta and baked in the oven to achieve a golden and crispy topping.
Porcini mushrooms with shrimp offer a succulent combination of tender medium-sized shrimp with the earthy texture of porcini, all seasoned with a subtle touch of oil.
A succulent monkfish glazed with Forki blue cheese, gently cooked with onion and leek until achieving a tender texture and intense flavor.
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.
Juicy prawn stew with a rich and aromatic broth made from ripe tomatoes and fresh onions, making this dish a comforting classic.
The Catalan Table
