Food of Barcelona: dishes to try in Catalonia

Catalan cuisine is an amazing blend of traditions, flavours and aromas that is an integral part of the region's cultural heritage. If you are planning a holiday in Barcelona, don't miss the opportunity to taste authentic local specialities.

Food of Barcelona: 12 most popular dishes

Catalonia has many interesting and of course delicious dishes. You can find them both in restaurants and in street and gastronomic markets, of which there are many. Let's take a look at what food of Barcelona is a must-try:

Paella

One of the most famous Catalan dishes is paella. Although paella is more commonly associated with Valencia, the Catalan version is also noteworthy. It is prepared using a variety of seafood such as prawns, clams and fish, combined with round grain rice and aromatic spices. It differs from Valencia paella by the addition of pork, pork ribs and even sausages. Paella is most often served outdoors, making it an ideal dish for convivial gatherings or family celebrations.

Catalan-style bread with tomato- Pan con tomate

It is also one of the most favourite and popular foods in Catalonia and can be found almost everywhere. It is toasted slices of bread rubbed with garlic, on which chopped tomatoes are spread and then drizzled with olive oil. This bread with tomatoes is a perfect accompaniment to any meal or a great snack with a glass of wine or beer.

Calsots

Calsotes are a special type of onion traditionally consumed during the winter season, from November to April, with the greatest demand in January-March. This dish is one of the most iconic in Catalan cuisine. It is cooked on a grill, exposed to high heat until the outer layer is charred. The calsots are eaten by hand dipped in romesco sauce.

Romesco

Romesco is also a Catalan recipe, and it is also very popular in this area. It is made from roasted tomatoes, onions, peppers, chillies, almonds and roasted hazelnuts. As with many popular dishes, there are many variations of this sauce that depend on the cooks' culinary preferences. Romesco is a versatile sauce. It is served with fish, seafood, meat, vegetables, etc.

Escalivada

The name of this food comes from the Catalan word escalivar, which translates to ‘to roast on the coals’. It is a salad that can be found both warm and cold. It is made with a base of roasted vegetables such as aubergines, red peppers, onions and sometimes tomatoes. Previously, the vegetables were grilled, but nowadays they are more often baked in the oven, which provides a similar flavour and texture.

Esqueixada

Esqueixar - means to chop or crumble with the fingers without using any tools. Esqueixar is a salad served cold. Its main ingredient is pre-desalted cod, which is crumbled with your fingers onto the plate. Esqueixada is most often prepared in summer, but some people serve it at Christmas. The dish consists of tomatoes, onions, cod, black olives and olive oil.

Xatonada

Xató or Xatonada is a traditional Catalan salad made from endive, cod, anchovies, tuna and olives. It is a very popular food in Barcelona, especially during the colder months of the year. Xatonada is unusual in that it is not dressed like a regular salad, but rather a romesco sauce is prepared for the dressing.

Butifarra con mongetes

This food is called national food by many locals. The dish is very simple and very hearty. It consists of fried butifarra sausage and white beans (boiled and then also lightly fried). Butifarra con mongetes became popular back in the 19th century, and nowadays it can be found in most traditional restaurants in Barcelona and the whole of Catalonia.

Snails - Caracoles a la llauna

Caracoles a la llauna are snails baked in the oven with garlic and aromatic spices. It is also a popular dish in Catalonia, although eating snails is not very common for us.

Escudella

Escudella or cocido catalán is a rich meat broth with vegetables, chickpeas and large pasta. It is a typical dish of Catalonia and is more often prepared in winter, as it is a very hearty soup.
Escudella is a typical Christmas dish in Catalonia and, for the occasion, meatballs are also added to the soup (depending on where they are cooked sometimes large, sometimes small)

Fricandó de ternera

Fricando is a Catalan food derived from the French ‘fricandeau’. It is a veal stew with mushrooms such as moixernó or perretxico, which are available in spring. Other mushrooms, such as cenderuelas, can also be used. Fricandeau is best made in autumn when hogs and chanterelles are available, but you can also use dried mushrooms at any time of year.
Like any stew, fricando reaches peak flavour a few days after cooking, allowing you to prepare it in advance and then enjoy a delicious meal.

Crema catalana

Catalan cream is a traditional dessert that has become a symbol of Catalan cuisine. It resembles the French crème brûlée, but with some unique features. This dessert has a velvety texture and sweet flavour, making it the perfect end to a meal.

When planning a trip to Barcelona, don't forget to put sampling the local food on your must-do list. Each bite will tell you a story full of colours and flavours that make Catalan cuisine so unique and unforgettable. So go ahead and discover the wonderful world of Catalan gastronomy!