#world recipes

[dreamafricafood]

Stuffed Omelette

[useless-catalanfacts]

Another typical Catalan dish. It’s very easy and fast to cook and healthy: calamarcets a la planxa (grilled squids). Here’s the recipe:

Ingredients for 4 people:

8 medium-sized squids

salt

parsley

1 clove of garlic

olive oil

1 spoonfull of lemon juice

Preparation

Clean the squids, separate the tentacles and let them dry.

Meanwhile, peal and mince the garlic and the parsley.

In a pan, add two spoonfulls of olive oil and let them heat on the fire. When it’s hot, add the squids and let them grill for 3 or 4 minutes. Then flip them so the other side gets grilled too, and add the tentacles, and let it grill for about 1 minute. Take them out of the fire to serve them.

To make the condiment, add to the pan two spoonfulls of olive oil and the garlic to heat it. Then put it in a bowl and mix with the lemon, the parsley and the salt (quantities may vary according to your taste). Beat it, and spread it over the squids.

Photo from Restaurant la Barraca in Amposta (Terres de l’Ebre, Catalonia). Recipe from Gastronòmicament.cat.

[dreamafricafood]

Grilled fish with fried plantains

[dreamafricafood]

Tasty Curry Goat

[dreamafricafood]

Oxtail Pepper Soup

[useless-catalanfacts]

Rostit, the traditional dish eaten in many towns and cities all around Catalonia on the day of Festa Major (the local patron saint festivity).

It consists of duck or rabbit (or sometimes chicken) confit in a sauce made of onions, tomatoes and wine and seasoned with laurel, toasted almonds and black pepper, and accompanied by sweet botifarra or similar pork products.

Recipe for rostit d’ànec (duck) under the cut (gluten free and lactose free).

Ingredients for a family

6 duck legs

500 gr of bones and duck (or chicken) butcher’s leftovers

6 sweet botifarres (traditional Catalan sausage, skip this if you can’t find any in your country)

2 onions

2 tomatoes

bay leafs

1 glass of “vi ranci” wine (a dry traditional wine from Catalonia and Alacant made through an oxidation process. If you can’t find it, you can use another old wine)

toasted almonds

1/2 cinnamonn stick

salt

black pepper

For the confit leg:

6 5-cm-long pieces of pork rib

1/2 garlic bulb

500 g pork lard

extra virgin olive oil

salt

black pepper

1 little bundle of aromatic herbs

Preparation

Season with the salt and black pepper the ribs and leave them to rest. In a casserole, put the lard on low flame. Add the olive oil. When the fat is a bit hot, submerge the ribs, the herbs bundle and the crushed garlic in it. If it isn’t completely covered, add more olive oil. Cook it on low flame for 2 hours. Then turn off the fire and let it rest inside the olive oil.

Season the duck and brown it on medium flame in a casserole with the bones and the butcher leftovers, with some spoonfuls of the ribs’ fat. When it looks golden, take it out of the casserole, but leave the bones and butcher leftovers in it.

Take away the excess of fat and use it to make a sauce with the cut onions in 4 parts, the bones and the butcher leftovers. To make a soffritto, when the onions are golden, add the tomatoes cut in small pieces, let it reduce and get concentrated, adding small spurts of water from time to time. When it is concentrated, wet it with the vi ranci (old wine) and let the alcohol evaporate.

At the casserole, toast the duck, the bay and the cinnamonn, and wet it with a big spoonful of water. Let it cook half covered on low flame for 1 hour, stirring the pieces and adding some hot water from time to time.

When the meat is tender, take away the bones and the butcher leftovers and add the botifarres with some holes made with the knife (so the inside is better cooked), and a spurt of water, and cook it for 10 minutes. At half the time, turn them over.

Make a sauce with the mashed almonds and the confited garlics, then add it. Cook it for 5 minutes.

Heat the rib in the same fat and serve it with the juice of the rostit. It will be tastier if you prepare it the day before.

Photo and recipe source: cuina.cat

[useless-catalanfacts]

Arròs a la cassola, a typical dish from Catalonia.

Similarly to other typical dishes around the Catalan Countries, it consists of casseroled rice with meat and vegetables, and some sea product.

Ingredients for 4 people

400 g round-grain rice

1.5 l water

4 medium prawns

200 g chicken breasts

200 g rabbit

200 g pork ribs

4 sausages

generous trickle mature wine or brandy

1 cuttlefish or 1 squid

2 onions

5 garlic cloves

few leaves of parsley

2 tomatoes

50 g green and red pepper

150 g peas

olive oil

Preparation

Lightly brown the four prawns in a little olive oil in an earthenware or cast iron casserole. Set aside.

In the same casserole, brown the meat, cut into small chunks, and the offal. Add the clean cuttlefish cut into dice. Cook for about five minutes.

When golden all over, add the chopped onion, half the garlic and the finely chopped peppers. Sprinkle over some mature wine or brandy.

Cook well, then add the grated tomato and the rice.

Stir a little, then add the peas and the boiling water. Season and simmer gently.

Make a picada with the finely chopped chicken liver, the remaining garlic and the parsley. Add this to the rice a few minutes before removing from the heat. Add the prawns.

The casseroled rice should be creamy and slightly al dente, as it continues cooking in the pan for three or four more minutes after it is removed from the heat.

Recipe from catalunya.com