José Pizarro - Catalonia

A truly beautiful book, written by my favourite Spanish man. These pages are packed with joyful rays of inspiration and utter deliciousness.

JAMIE OLIVER

This book is dedicated to Peter, for his amazing help in many different ways but especially his input in researching the food and locations, which was crucial.

Also, to my mum and dad, my sister, Isabel, my brother, Antonio, my sister-in-law, Maria Jos and my nieces and nephews, Carmen, Juan, Mariana, Cristina and Antonio you have always been there for me and I love you all.

CONTENTS

Catalonia is really beautiful. I have visited so many times over the years and one thing I know for sure is the more I go, the more I love this place and the people. Doing research for this book has allowed me to become more and more familiar with the particular diversity and richness of the animals on the land, the stunning produce in the sea, and the wonderful birds in the air. I want to share with you here in my book some of the regions gastronomic treasures because they are culinary gems, and food, after all, is all about sharing.

I have travelled from Roses in Girona, to Balaguer in Lleida, from Vilafranca del Peneds in Barcelona, to Sant Carles de la Rpita in Tarragona. My trips have been about visiting old friends, as well as meeting new people and making new friends, all of whom gladly opened their homes and their hearts to us. Ive been discovering and learning about the cities, towns and villages while uncovering some amazing culinary secrets (not all disclosed, of course!). Catalonia has a fascinating history that includes political and social struggles to hold on to a unique identity, and a rich culture and heritage. I was inspired to learn that often the most challenging times seemed to strengthen their resolve, and make their cultural heritage even more important and more dearly cherished. Catalonia is a place where visitors often describe feeling at home. Its a very welcoming place.

In this book, I really hope to have captured something of the essential flavours found in the gastronomy of Catalonia; and, when you try some of the recipes, my wish is that you will also share in the enjoyment of dishes that, for me, reflect the heart of both traditional and contemporary Catalan cuisine.

Something I love is that, in their cooking, the people of Catalonia have never lost their culinary roots sometimes aspects of recipes or methods stretch as far back as medieval times. There are many stunning dishes that bring together dried fruit and meat, a mix of meat and seafood, and the clever use of spices in different ways. In Catalan cuisine, theres often a healthy nod to history, and this I really love in the food, we see that the people are so proud of their heritage and cultural identity and love who they are and where theyre from. When you try some of the dishes in my book, I hope you too will get a sense of the creativity that has been passed down from generation to generation. In this way, food really fascinates me its like a wonderful way of encoding and capturing history and culture on a plate, and offering these handed-down recipes to others, trusting the cooks and the consumers to experience something of the labour of culinary love they also received.

In this book, I bring together a variety of old and new recipes based on my discovery of some fabulous ingredients from some of the most beautiful crystal-clear waters and lush green mountains. I want you to feel how I feel in Catalonia, inspired by the great people and stunning places. My food adventures have been such a privilege and a pleasure, and Ive loved every minute of it. I sincerely hope you will enjoy this book too.

To enjoy cooking and then eating the meat of animals that have been well bred, well fed and, above all, well cared for, is simply a privilege. Catalonia has such a diverse range of farmland and climates, from the greener mountains of Pirineo de Lleida to the wet marshlands of Delta del Ebro, that its easy to find meat with incredible provenance, and an amazing flavour. Theres a whole range of meat dishes in this chapter, some that I hope might become staple recipes that you go back to, and others that are a bit more for special occasions. Either way, always try to source the best quality meat you can its worth it.

If you are in the LEmpord area of Catalonia, then you must stay at Mas Rabiol, a gorgeous masia (old farm) run by Gloria and Carlos. The place and the food are beautiful, with great Catalan cooking, not least the delicious breakfast. A huge selection of local cheeses and butifarras, golden olive oil and proper bread greet you in the morning the perfect start to the day. Butifarra is a Catalan speciality a fresh sausage traditionally made from raw pork meat, salt and pepper.

One of the best things Ive had there is Glorias escudella. Escudella is a one-pot meal, traditionally made with dried chickpeas (garbanzos) and lots of different cuts of meat. In this recipe I havent used chickpeas, but if you would like to, you can add 400 g (14 oz) at the same time as the meat just soak them in cold water for 12 hours first.

If youre going to Mas Rabiol, be sure to ask Gloria to make this for you before you get there, as it takes a little while to prepare. When I go with my partner its always the first thing we ask for.

2 onions, peeled and sliced

2 carrots, quartered

2 sticks celery, chopped

2 bay leaves

handful parsley stalks

10 black peppercorns

1 ham hock

4 chicken legs

2 butifarra sausages (or other large sausages), sliced

2 beef short ribs

300 g (10 oz) small pasta

Put all the ingredients except for the pasta in a large pan and cover with water. Bring to the boil then reduce the heat to a gentle simmer and cook, uncovered, for 2 hours until the meat is extremely tender.

Remove the meat with a slotted spoon and shred, discarding any skin and bones. Bring the liquid to a boil, season well and add the pasta and cook for 1012 minutes until al dente.

Return the meat to the pan and serve.