Catalan Recipe: Cuttlefish Rossejat
From quick fish medleys by the sea to slow-cooked meats from the mountains, Catalonia’s cuisine is as diverse as its geography. In this series of video recipes provided by the Catalan Tourism Board, we see how staple ingredients like garlic, wine, olive oil, and tomatoes unite the region’s gastronomy. And with such a broad base, Catalan cooks have whipped up truly unique dishes through time.
Along the Ebro River Delta, cooks gather crab, rockfish, conger eel, and mantis shrimp—all just to produce the seafood stock for cuttlefish rossejat. The fish is cooked along with Mediterranean staples like olive oil, garlic, tomatoes, paprika, and saffron. Finally, the cuttlefish, seafood stock, and spices all fry together in a paella pan—a delicious synthesis of Catalonian marine cuisine.
At this year’s Smithsonian Folklife Festival, we will feature various seafood dishes from Catalonia, prepared by fishermen brothers Félix and Ramón Boquera. See their cooking presentations on June 30, July 1, July 7, and July 8 in the Mediterranean tent. You can also try the fideuà amb allioli, vermicelli noodles with shrimp, squid, and mussels in a typical Spanish garlic sauce at La Masia del Alabardero | Catalan Cuisine throughout the Festival.
Glazed Shoulder of Xisqueta Lamb
Aidan Keys is a senior at Howard University double majoring in English and Spanish. She is currently interning with the Catalonia program of the 2018 Smithsonian Folklife Festival.