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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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