Easy Catalan recipes: bringing authentic flavours to your kitchen

Bring the vibrant taste of Catalonia to your table with these easy to prepare Catalan recipes.

La Boqueria market in Barcelona. Photo by Martijn Vonk on Unsplash

Have you ever wondered what it takes to bring the vibrant flavours of Catalan cuisine into your kitchen? Perhaps you’re curious about the must-have tools and where to find authentic ingredients outside of Catalonia. Or maybe you’re looking for easy-to-follow recipes to start your culinary journey. In this guide, we’ll answer all these questions and more, helping you recreate the essence of Catalonia’s rich culinary traditions right at home.

Catalan cuisine is a rich tapestry woven from the diverse landscapes, cultures, and histories of Catalonia. The region boasts a culinary heritage that reflects its varied geography—from the rugged Pyrenees to the fertile plains and the Mediterranean coast. This diversity is mirrored in the region’s food, which balances the flavours of the sea and the land, the mountains and the valleys.

The roots of Catalan cooking have been influenced by the many cultures that have settled in the region. The Greeks and Romans introduced wine and olive oil, while the Moors brought with them spices, nuts, and fruits that would become staples in Catalan dishes. The medieval period saw the rise of a sophisticated cuisine, blending local ingredients with exotic imports from the Arab world, and this fusion has continued to evolve into modern Catalan cooking.

Central to Catalan cuisine are fresh, high-quality ingredients. Olive oil is a cornerstone of Catalan cooking, used generously in both cooking and as a dressing. Garlic, tomatoes, and onions form the basis of many sauces, while herbs such as rosemary, thyme, and parsley add depth and aroma. Seafood is a highlight of the coastal areas, with dishes featuring prawns, clams, squid, and fish. Inland, meats like pork, lamb, and game are more common. Cured meats, particularly ham and botifarra (a type of sausage), are celebrated for their rich, savoury flavours. Vegetables play a significant role, with seasonal produce like artichokes, tomatoes, peppers, and aubergines often taking centre stage. Legumes, especially beans, are frequently used in stews and salads. The region’s fruits, including figs, cherries, and almonds, add sweetness to both savoury and sweet dishes.

Bringing the flavours of Catalonia into your own kitchen is a rewarding experience. With the right ingredients and tools, you can recreate authentic Catalan dishes that capture the essence of the region’s culinary traditions.

Must-have kitchen tools and equipment

To cook Catalan recipes at home, you’ll need a few essential kitchen tools and equipment:

• Paella pan: A large, shallow pan with sloping sides, perfect for making dishes like fideuà and paella.
• Mortar and pestle: Useful for grinding spices and making romesco sauce and allioli.
• Sharp knives: High-quality knives are crucial for preparing vegetables, meats, and seafood.

Sourcing authentic ingredients outside Catalonia

Finding authentic Catalan ingredients can be challenging, but it’s not impossible. Here are some tips for sourcing the key components:

• Olive oil: Look for extra virgin olive oil from Spain. Many specialty food stores and online retailers offer high-quality options.
• Seafood: Fresh seafood is best, but if it’s not available, frozen or sustainably sourced alternatives can work. Look for Mediterranean varieties if possible.
• Herbs and spices: Spanish saffron, paprika, and fresh herbs like rosemary and thyme can often be found in international food sections of supermarkets or online.
• Cured meats: Serrano ham, botifarras, and other cured meats can be found in specialty shops or ordered online from Spanish suppliers.
• Vegetables: Seasonal and fresh produce is key. Visit local farmers’ markets to find high-quality vegetables that are similar to those used in Catalonia.

Step-by-step Catalan recipes for beginners

Here are a few beginner-friendly recipes to get you started on your Catalan culinary journey:

Pa amb tomàquet

Pa amb tomaquet is a simple but delicious staple of Catalan cuisine. Photo by jules / stonesoup is licensed under CC BY 2.0

Pa amb tomàquet is a quintessential Catalan dish which embodies the region’s philosophy of simplicity and quality. At first glance it seems so ridiculously simple it shouldn’t need a recipe. But from some simple ingredients greatness is born. You’ll often see this offered as a starter in restaurants, enjoyed as a tapa, or an accompaniment to cured meats and cheeses. And order a sandwich from a bar and you’ll probably be served something resembling a mini-baguette with tomato and olive oil in place of butter or margarine.  This dish is not just about sustenance but about celebrating the essence of Catalan cuisine—fresh, seasonal, and utterly delicious.

Ingredients:

• Rustic bread (such as a baguette or a country loaf)
• Ripe tomatoes.
• Olive oil
• Salt

Instructions:

1. Slice the bread and toast it lightly (or for a sandwich slice a section of baguette lengthways without toasting).
2. Cut a tomato in half across the middle – not top to bottom – and rub the cut side onto the toasted bread until the surface is covered with tomato pulp. If you press the flesh of the tomato before cutting it will be juicier.
3. Sprinkle with salt.
4. Drizzle with olive oil and rub the surfaces of the toast together.

Serve immediately, either on its own or topped by anchovies, serrano ham or whatever else you fancy.

Fideuà

Plat de Fideuà. Photo by Juan Emilio Prades Bel licensed under CC BY-SA 4.0

Fideuà is a delicious twist on the more widely known paella. Instead of rice, this seafood dish features short, thin noodles called fideus, which absorb the rich flavours of the broth and seafood. Originating from Valencia, fideuà is widely found on menus throughout Catalonia and consists of toasted noodles mingle with seafood.

Ingredients:

• 200g short, thin noodles (fideus no 2)
• 500g mixed seafood (prawns, clams, cuttlefish)
• 1 litre good fish stock
• 2 tomatoes, grated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pinch saffron threads
• Olive oil
• Salt

Instructions:

1. Heat olive oil in a paella pan over medium heat. Add the noodles and gently toast until golden brown. Remove and set aside.
2. In the same pan, add more oil and sauté the onion and garlic until translucent. Add the grated tomatoes and cook until the mixture thickens.
3. Add the seafood and cook for a few minutes then remove.
4. Pour in the fish stock and saffron, and bring to a simmer.
5. Return the toasted noodles to the pan, spreading them evenly. Cook until the noodles are tender and the liquid is absorbed, adding the seafood to warm through.
6. Season with salt and serve with allioli.

Cheat’s allioli

Mortero de allioli. Photo by Juan Emilio Prades Bel licensed under CC BY-SA 4.0

Traditionally allioli was prepared by creating an emulsion of garlic, olive oil and salt. However, it’s far more usual to add egg yolk, which binds the ingredients and makes it significantly easier to make. This super easy allioli provides an even quicker and more convenient way to enjoy the traditional flavours of this Catalan sauce without the need for lengthy preparation.

Ingredients:

• 4 garlic cloves, peeled
• ½ teaspoon sea salt
• 250 ml good-quality mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon extra virgin olive oil

Instructions:

1. Finely chop the garlic and mix with the salt to make a paste.
2. Add the garlic mixture to the mayonnaise and blend.
3. Add the lemon juice and olive oil and blend.

Botifarra amb mongetes

Botifarra amb mongetes (cropped from original). Photo by chenines is licensed under CC BY 2.0

Botifarra amb mongetes, or botifarra and beans, epitomises the region’s love for hearty, rustic fare. This simple yet flavourful meal brings together the savoury taste of botifarra sausages and the creamy texture of white beans, creating a comforting and satisfying dish. Whether you use traditional botifarra or a suitable sausage substitute, the essence of this Catalan classic remains the same: a celebration of quality ingredients and straightforward cooking methods.

Ingredients:

• 4 botifarra sausages (or a suitable substitute like Cumberland sausage)
• 400g dried white beans (such as cannellini or navy beans), soaked overnight and drained
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 4 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Add the soaked and drained beans to a large pot with enough water to fully cover. Add the bay leaves and bring to a boil.
• Reduce the heat to a simmer and cook the beans until tender, about 1 to 1.5 hours. Drain the beans, reserving a cup of the cooking liquid, and set aside.
• In a frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for another 1-2 minutes, until fragrant.
• Add the cooked beans to the frying pan with the onions and garlic. Stir to combine, and if the mixture seems too dry, add some of the reserved bean cooking liquid to reach your desired consistency.
• Cook for another 5 minutes to allow the flavours to meld together. Season with salt and pepper to taste.
• While the beans are cooking with the onions and garlic, heat a separate frying pan over medium-high heat. You can also grill or barbeque them. Add the botifarra sausages and cook until browned on all sides and cooked through, about 10-12 minutes. Remove the sausages from the pan.
• Serve the sausages and beans and garnish with chopped fresh parsley.

Crema Catalana

Crema Catalana (7 Portes). Photo by Tamorlan is licensed under CC BY 3.0

Crema Catalana is found on almost all restaurant menus, a rich, velvety custard, infused with the delicate flavours of cinnamon and lemon zest, offers a delightful contrast of creamy and crunchy textures and similar to crème brûlée. The traditional preparation involves gently cooking the custard on the stovetop and then chilling it until set. Just before serving, a thin layer of sugar is sprinkled on top and caramelised to a crisp, golden perfection. This creates a satisfying crack as you break through the caramelised sugar with your spoon, revealing the luscious custard beneath. Whether enjoyed after a festive meal or as a special treat, crema catalana is a testament to the simple yet sophisticated nature of Catalan cuisine, capturing the essence of the region in every spoonful.

Ingredients:

• 500ml whole milk
• 1 cinnamon stick
• Zest of 1 lemon
• 4 egg yolks
• 100g sugar
• 25g cornflour
• Additional sugar for caramelising

Instructions:

1. In a saucepan, heat the milk with the cinnamon stick and lemon zest. Bring to a simmer, then remove from heat and let infuse.
2. In a bowl, whisk the egg yolks with sugar and cornflour until smooth.
3. Gradually add the warm milk to the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens.
5. Pour into ramekins and let cool. Refrigerate until set.
6. Before serving, sprinkle a layer of sugar on top and caramelise with a kitchen torch or under a hot grill until golden and crisp.