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Culinary Vacations in
El Priorat, Spain.
Toll Free: 1-866-538-3519
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New 1-Day Priorat Cooking Class and Winery Tour
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3-Day / 4-Day Cooking & Wine & Gaudí
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A perfect blend of cooking, wine and culture. Discover Gaudi\'s birthplace in Reus, follow the Modernist architecture route, and enjoy hands-on Catalan-Spanish cooking and Priorat wineries. See our Calendar page for dates..
Check the Calendar page for dates |
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Grape Harvest Special
September Only
6days/6nights
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Join us for a real harvesting tradition! Spend a day harvesting grapes, learning how the Priorat/Montsant wines are made, and having a traditional outdoor harvesting lunch with the whole winery crew.
Check the Calendar page for dates |
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Olive Harvest and Olive Oil Special
In November Only
6days/6nights
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As an additional bonus to our normal 6-day cooking and wine vacation, spend a day learning how olives are picked, indulge in a traditional outdoor harvesting lunch and watch the whole process of olive oil being produced.
Check the Calendar page for dates |
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Paella & Rice Special
April to September
4days/4nights
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Full immersion into Catalan cooking and Priorat/Montsant wines, with a special emphasis on the famous rice dishes of the region, and a visit to a rice field and producer.
Check the Calendar page for dates |
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Christmas Special
In December Only
6days/6nights
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Spend the holiday season with this wonderful culinary experience when as an addition to our normal 6-day program you will learn how to make a traditional Catalan Christmas meal. A great way to do something different for Christmas!
Check the Calendar page for dates |
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BodegaSpanishWine.com
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Second
Courses
- Paella mixta: The quintessential Catalan rice dish with both meat and seafood
- Arros amb rap i carxofes: Rice dish with Monkfish, artichokes and spring garlic
- Bacalla a la llauna: Desalted cod with tomato sauce baked in a Terra Cotta casserole
- Bacalla amb samfaina: Cod cooked and served with "samfaina" (Catalan Ratatouille)
- Suquet de peix: Fish soup/stew of shrimp, monkfish, hake, mussels, clams, garlic, parsley, tomatoes, white wine, fish broth, paprika, saffron, and "nyora" pepper
- Arros amb conill i moixernons: Round grain rice cooked with rabbit and moixernons (a small dried type of mushroom)
- Tripa de bacalla amb sepia: Cod and Cuttlefish with a Moscatel and savoury chocolat sauce
- Pollastre de pages amb gambes: Free range chicken cooked in sauce with shrimp
- Pollastre de pages amb prunes i pinyons: Free range chicken cooked with prunes and pine nuts
- Anec amb naps i peres: Duck cooked with turnips and pears
- Colomi amb vi ranci i botifarra negre: Quail made with black sausage and rancid wine
- Vedella amb llenegues (Fricando): Veal prepared in sauce with llenegues ( a type of mushroom)
- Xai a la brasa amb farigola i romani: Lamb marinated in rosemary and thyme, cooked on coals
- Calamars amb samfaina: Squid cooked with "samfaina"
- Llom amb col: Pork medallions, white cabbage, sobrasada (a soft sausage from Mallorca), raisins, pine nuts, and chicken broth
- Truita amb suc: Spinach and white bean Tortilla with tomato sauce, cod, and red peppers
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