Like many countries, Spain different regions are in themselves separate cultures with their own traditions and cuisines. We have specialized in southeast Spain in the Barcelona, Girona and Costa Brava area.

One of the national dishes of Spain is the rice-based paella (pie-Ay-a). Each community will have it’s own version. Usually the closer you are to the sea, the more seafood you find incorporated. As you move inland, you’ll find more poultry and sausage. In any case, the tastes explode as all the ingredients are simmered in the large, shallow pan, or the paella.

The spice saffron is another common ingredient not only in paella, but in many Spanish dishes. As it is a very tiny thread that is part of a flower, this gem of a spice is very expensive - sometimes as high as gold per ounce, and often kept in a restaurant’s safe. It lends a rich buttery flavor to dishes, and with an additional powder, a warm yellow color.

Cilantro also finds it’s way into Spanish cooking. It is used as a garnish, or chopped and added to other foods both cooked or fresh as in salsa. It gives these foods a clean, fresh taste that is very distinctive and is a good contrast to all flavors.

Specialty curing of meats is another hallmark of this cuisine. The Serrano Ham for instance is exploding with flavor and adds new dimensions to many Catalan dishes.

Basic building blocks like beans can open up an entirely new avenue for your menus as well. Specialty varieties each have their own distinct flavors many of which we don’t see in the US.

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