A hearty stew and soup combo made with meatballs, sausage, and seasonal vegetables. It’s especially popular in winter and often served with Galets (large pasta shells) on special occasions. ¹⁾

This beloved dish is simply bread rubbed with ripe tomato, olive oil, and a pinch of salt. It’s often topped with ham or cheese and is a Catalan staple at any meal. ²⁾

Calçots are a type of green onion, grilled until tender, and then dipped in romesco sauce made from tomatoes, almonds, peppers, and garlic. ³⁾

A fresh salad made from shredded salt cod, tomatoes, onions, olives, and peppers. Often served with a drizzle of olive oil, it’s refreshing and full of flavor. ⁴⁾

A traditional fish stew made with a combination of seafood (often monkfish and shellfish) in a sauce of tomato, garlic, and almonds. It’s a must for seafood lovers! ⁵⁾

Grilled Catalan sausage (botifarra) served with white beans, seasoned with garlic and parsley. Simple but full of flavor, it’s a rustic dish enjoyed throughout Catalonia. ⁶⁾

Adapted from Italian cuisine, these cannelloni are typically filled with a mixture of meats and topped with béchamel and grated cheese. Often served after Christmas using leftovers from holiday feasts. ⁷⁾

A unique rice dish cooked in an earthenware pot with meat, seafood, and vegetables. It’s like paella but with Catalan spices and flavors. ⁸⁾

A paella-style dish, but instead of rice, short noodles are used with seafood like prawns, cuttlefish, and clams. Often served with aioli on the side. ⁹⁾

A salad of endive, cod, olives, and anchovies dressed in romesco sauce. It’s traditionally eaten during Carnival in many Catalan towns. ¹⁰⁾

Roasted eggplant, red peppers, onions, and tomatoes marinated in olive oil. Served as a tapa or side dish, it’s known for its smoky flavor. ¹¹⁾

A veal stew cooked with wild mushrooms and a rich sauce of tomato, garlic, and white wine. It’s a comforting, slow-cooked dish often served in colder months. ¹²⁾

This custard dessert is flavored with lemon zest and cinnamon and has a caramelized sugar crust, similar to crème brûlée but with a distinct Catalan twist. ¹³⁾

A thick garlic and olive oil sauce, often served with grilled meats, potatoes, or fideuà. The name comes from “all” (garlic) and “oli” (oil). ¹⁴⁾

A traditional dessert of fresh Catalan cheese (mató) drizzled with honey and sometimes topped with nuts. It’s light, mildly sweet, and often served after a heavy meal. ¹⁵⁾