Discovering the Catalan dishes and landscape that inspired Gaudi, Picasso, Miro and Casals.
I’m holding a large loaf that I’ve just hollowed out, it’s now filled with herring, roasted tomatoes and garlic and a very great deal of olive oil.
Biting into it I temporarily lose sight of the beautiful convent at the foot of the mountain across the fields from the village of Horta de Sant Joan in Catalunya.
Bread completely fills my vision and olive oil runs down my sleeves. Now this is what I call a sandwich. Continue reading
The eco-conscious Ebre Delta in Tarragona is unlike any other part of Spain. I took a few days to explore the rice, the food, the wine and even the sake.
Paella is taken very seriously in the paddy fields
‘In a few square kilometres, I can find everything I need to eat,’ says local legend Senor Polet, as his friend stirs an enormous paella in the kitchen.
Outside the ancient house, a barraca style that’s typical of the area, the paddyfields of the Ebre Delta stretch away, stopping only at the base of the distant mountains in one direction and the nearby Mediterranean sea in the other. Continue reading