The 3 most typical Catalan Christmas dishes
Christmas is a long-awaited event in Barcelona. Families gather to celebrate the best of this year and raise a toast to next year’s goals. All this is done between tables, wines and tasty dishes. That is why, in today’s post, we decided to share with you the 3 most typical Catalan recipes for Christmas.
Escudella i carn d’olla de Nadal
It is a very typical soup of the Catalan gastronomy. In this soup a large meatball is usually served and then cut once on the plate. For the preparation of the ball are used minced meat, egg, bread crumbs, garlic and parsley. Vegetables and other ingredients such as chickpeas, potatoes or sausages are used to make the broth.
Suquet de Peix
This is a very traditional seafood dish from the Catalan coast. Its ingredients originally came from the fish rests of the fishermen at the end of their day. The recipe is as simple as making a stew from potatoes adding fish and shellfish. Nowadays the recipe has evolved incorporating pieces such as gilthead bream, grouper or monkfish for the most exquisite palates.
Although cannelloni is a widespread recipe of Italian origin, it is very typical during Christmas in Catalonia. Its Catalan roots come from the cuisine of ‘Trash cooking’. All the food that is left over on Christmas Eve, in order not to throw it away, is used to fill the pasta and cover it with a white béchamel sauce.