Here’s a glimpse into the amazing culinary culture of Catalunya, Spain. Every foodie has heard of Ferran Adrià and El Bulli, but the rich, culinary tradition reaches far beyond one celebrity. I’m so excited to start unveiling this hidden world and start showing you a way of eating, sharing and socializing that is pure Mediterranean. 

To help you read the captions…

Ya Hemos Encendido el Fuego (We’ve Lit the Fire)

Ahora Buscamos los Mejores Ingredientes (Now We’re Looking for the Best Ingredients)

Fòrum Gastronòmic (Gastronomic Forum)

Cocina en Directo (Live Cooking)

Talleres de Degustación (Tasting Workshops)

Catas (Tastings)

Diálogos (Conversations)

Feria (Festivals)

Aula de Cocina (Kitchen Classroom)

Fórum Ciudad (City Forum)

Premios Concursos (Competition Awards)

El Fórum El Evento Enogastronómico de Referencia (The Forum The Food and Wine Event of Reference)

10 Años de Experiencia (10 years Experience)

Innovación (Innovation)

Mercado de Ideas (Idea Marketplace)

Intercambio (Exchange)

Proximidad (Proximity)

Rigor (Precision)

Reconocimiento (Recognition)

Arròs Negre amb Allioli Black Rice with Garlic Mayonnaise

INGREDIENTS: (4 servings) 

1 cup rice (risotto type)

1 lb cleaned squid

2 packets squid ink

1 yellow onion

1 tomato

3 Tbs extra virgin olive oil

4 cups hot fish broth (vegetable broth or water for substitution)

PREPARATION:

Cut squid into 1”-2” pieces. 

Grate the onion into a deep 10” pan with the olive oil and gently saute for 10 minutes but not browning. Grate the tomato into the onion and continue to saute for 5 more minutes. This mixture is called a sofrito. 

Add the squid to the sofrito and saute until the squid is cooked but not rubbery. Add the squid ink and incorporate completely. 

Add the rice and when it’s coated, add a ladle full of broth with each spoonful absorbing into the rice before adding more. After about 3/4 of the broth has been added, ladle the last onto the rice and let it pool and settle cooking off into the rice. 

Let it rest off the heat for 5 minutes after broth is gone. Taste and season as needed. 

Serve with allioli (recipe video coming in future posts)

Bon Profit. 

Catalunya, an impressive place and people with heart, a part of what I love about life. 

Calamari with Fried Egg

4 small, cleaned calamari (body and tentacles)

1 egg

Extra virgin olive oil

Salt & pepper

Preparation:

Freshen the calamari in 1 quart ice water with 1 tablespoon of kosher salt for 10 minutes. Remove and dry.

Heat a skillet with a 1 tablespoon of the oil until it smokes. Quickly sear calamari on each side about one minute per side pressing down to sear evenly. 

In a small skillet heat extra virgin olive oil 1/2 inch deep below smoking point. Carefully add egg to oil and fry. 

Arrange calamari on plate and top with fried egg and drizzle oil over it. Salt and pepper to taste.

Food pyramids omit what I’ve seen is an incredibly important aspect of enjoying a happy and healthy life: eating with family, friends and others. So many Americans are eating lunch at their desks, eating apart as families, and thinking that checking their social networks while eating in isolation is socializing. For most Catalonians meals are shared and social. And even a cup of coffee or soft drink is drunk with others. I wonder: how many people have forgotten or don’t even know how it feels to have that kind of sociability everyday?