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These Catalan treats are made with different toppings, whether pine nuts, coconut, almonds, orange, etc., perfect for a snack! Really simple and yummy to make with sweet potato marzipan. Panellets, which translates to ‘little breads’ in Catalan, hold a special place in the hearts of the people of Catalonia, Spain. These delightful confections are traditionally prepared for All Saints Day (November 1st) and the Day of the Dead (November 2nd). Crafted with love and care, panellets are part of the region’s culinary heritage. You’ll discover the joy of bringing a piece of Catalan tradition to your own kitchen. Marzipan At the heart of panellets lies a luscious almond paste, also known as marzipan. This exquisite base serves as the foundation for various toppings, allowing you to customize your panellets to your liking. Popular topping choices include pine nuts, coconut, almonds, coffee, and more. Among them, the pine nut variation reigns…

Pasta Paella, called Fideuà, is a Spanish dish similar to paella but made of thin noodles instead of rice. The pasta is fried, then soaked in stock with monkfish, clams, veggies and a touch of saffron. The Mediterranean coast of Spain has a gastronomy of their own, and one of its most distinctive dishes is the Pasta Paella (Fideuà). It’s similar to seafood paella but made with a noodle called Fideus. Usually served in a paella pan, this dish is more complicated than a standard paella! A professional Fideuà has the pasta straight up, like a porcupine presentation. To make this effect happen is an art! This version is a simplified home version. However, I’ll tell you how to nail a professional-looking Fideuà in the post. Let’s dive deep into this Mediterranean dish. General View The small 1 cm long and thin piece of noodle is similar to the ones we put…

Fresh Stuffed Calamari with cured pancetta, rice, onion, garlic and bell pepper in a wine-paprika tomato sauce for an ultimate Surf and Turf dinner! Catalan gastronomy has a ton of “Surf N Turf” dishes. For example, meatballs with squids, chicken and crayfish, mar y montaña paella, etc. They call it: Mar y Montaña, which translates to sea and mountain. The Catalan surf and turf inspire this recipe, although instead of traditional ground meat, I’ve used a stuffing of rice, cured pancetta, onion, garlic and bell pepper dice. The Sauce The sauce is an easy traditional one of fried tomato paste, garlic and paprika with a touch of white wine (or water) and a few leaves of parsley for the final touch. This recipe is my twist on the Catalan Surf and Turf; it’s not a traditional dish but similar in taste. A Catalan Tradition Thanks to their geographical situation, the Catalans are the kings at mixing…

A braised Rabbit with Chocolate Sauce and red wine served on a thick mashed potato bed. A traditional recipe of Catalonia called Conejo al chocolate. Catalonia Flair This creation was inspired by a Catalan dish called Conejo al chocolate, which means Rabbit with Chocolate Sauce. This version is slightly different than the traditional recipe from Catalonia, Spain. I know the Basques have their version also, with brandy instead of wine. In Catalonia, they use fortified wine called “Rancio” to make it, similar to Porto. I’ve used an everyday wine to make this recipe easier to reproduce at home, but a Porto would do too. It makes the dish, in the end, a bit less sweet, which I prefer. Rabbit recipes are great but often underrated because, just like chicken breasts, the meat is so lean… cooking it the wrong way will dry it out fast and ruin it. No worries; this recipe is a stew…

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