Eating - Barcelona - page 57

dishes also feature unusual pairings (seafood with meat, fruit with fowl): cuttlefish with
chickpeas, cured pork with caviar, rabbit with prawns, goose with pears.
Great Catalan restaurants can be found in nearly every neighbourhood around town. The
settings can be a huge part of the appeal - with candle-lit medieval chambers in the Ciutat
Vella and Modernista design in L'Eixample setting the stage for a memorable feast. Al-
though there are plenty of high-end places in this city, foodie-minded barcelonins aren't
averse to eating at humbler, less elegant places - which sometimes cook up the best meals.
Seafood Restaruants
There are a wealth of restaurants specialising in seafood. Not surprisingly, Barceloneta,
which lies near the sea, is packed with eateries of all shapes and sizes doling out decadent
paellas, cauldrons of bubbling molluscs, grilled catch of the day and other delights. Nearest
the sea, you'll find pricier open-air places with Mediterranean views, but plunge into the
narrow lanes to find the real gems, including bustling family-run places that serve first-rate
plates at great prices.
Catalan Specialities
STARTERS
Calçots amb romesco Sweet and juicy spring onions cooked up on a barbecue
Escalivada Red peppers and aubergines, grilled, cooled, peeled, sliced and served with an
olive oil, salt and garlic dressing
Esqueixada Salad of bacallà / bacalao (shredded salted cod) with tomatoes, red peppers,
onions, white beans, olives, olive oil and vinegar
MAIN COURSES
Arròs a la cassola/arroz a la catalana Catalan paella, cooked without saffron
Arròs negre Rice cooked in black cuttlefish ink
Bacallà a la llauna Salted cod baked in tomato, garlic, parsley, paprika and wine
Botifarra amb mongetes Pork sausage with fried white beans
Cargols/Caracoles Snails, often stewed with conill / conejo (rabbit) and chilli
Fideuà Similar to paella but with vermicelli noodles as the base. Often accompanied by al-
lioli (pounded garlic with olive oil) that you can mix in as you wish