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.

In the east of Catalonia, seaside dwellers cook monkfish with vegetables. Fisherman’s picada originates on the coast of the Mediterranean, assembling earthy and marine flavors with a touch of wine. Primary vegetables include Mediterranean fava beans, potatoes, carrots, peas, and spring onions. To prepare the picada, one must mix garlic, parsley, and salt with a skinless and seedless tomato. The total preparation, perfect for a relaxed day on the seashore, takes little time.

Download the recipe as a PDF

See also:
Glazed Shoulder of Xisqueta Lamb
Cuttlefish Rossejat
Crema Catalana
Stuffed Penedesenca Chicken

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.