2nd course

Some classic Catalan main courses

• arròs a banda- rice and fish, usually scorpion fish, served with a topping of allioli and baked in the oven.
• arrós negre- stuffed squid served with rice cooked in the cephalopod´s ink, hence the name black rice.
• arrós amb feseola i naps- rice with beans and turnips
• arrós empedrat- rice cooked with tomatoes and cod and a top layer of white beans
• bacallà a la viscaina- cod with dried peppers and onion

• bacallà al pil-pil- cod with garlic and chili peppers
• bacallà a la catalana amb panses i pinyones- the salt cod is stewed in a combined picada and sofregit sauce together with raisins and pine nuts.
• bajoques farcides- peppers stuffed with rice, pork, tomatoes, and spices.
• botifarra or butifarra- a large succulent non-cured sausage, usually served with mongetes, or pale French beans.
• brandada- way of preparing Cod, with garlic and olive oil, typical of Provence.
• cassolet- stew of beans and pork

• civet- typically French dish of wild game, marinated in red wine, onions, bacon, and herbs, served in a thick sauce.
• confit- meat, often duck, conserved in its own fat
• conill ambs herbes al vi negre- rabbit in red wine
• daba (a la daba)- a type of stew, normally of beef, but occasionally of fowl, prepared with lots of red wine.
• fabada- white bean stew of Asturias, with chunks of ham, chorizo, and morcilla
• farcellets- fried stuffed cabbage
• farcit- oven baked apples stuffed with meat, cookie crumbs, etc., served as side dish or dessert.
• fricandó- veal and fresh mushroom fricasse.
• girella- lamb with rice.

• graellada- means it is grilled on charcoal barbecue.
• magret- roast breast of duck
• mandonguilles amb sépia- meatballs stewed with chunks of cuttlefish and peas.
• mar y cielo- stew of sausages, rabbit, shrimp, and fish.
• merluza a la sidra- hake cooked with cider.
• morralla o cria de peix- fried fish
• niu- ancient and complex dish, with swordfish, (pez espada or emperador) cod tripe, and wild fowl.
• paella- originally from Valencia, comes in many variations, but in Catalunya is apt to have as much chicken and pork rib as fish and shellfish.
• pèsols- Fresh young peas, often fried with sea-eel, sepia (cuttlefish), or lamb chops. Sant Pau in the Garrotxa hosts a popular gastronomic festival based on the pèsol.
• peix espada or emperador a la marinera- swordfish with a tomato and onion sauce similar to the French marinière sauce.
• peuada- boneless pigfeet (peus de porc) stew with egg and sugar sauce
• pollastre rostit amb samfaina- roast chicken with ratatouille.

• pollastre al ast- rotisserie roasted chicken.
• rossejat- oven gratin of rice or pasta.
• sang i perdiu- stew of lamb tripe, blood, and picada (see above).
• suquet de peix- fish stew with tomato sauce and potatoes.
• tiró- along with ànec, another name for duck.
• truita a la navarra- trout stuffed and fried with a piece of ham.
• sarsuela- meaning 'comic opera', a stew of all kinds of fish, ground almonds, chocolate, and spices.
• xai a la brasa- is charcoal grilled lamb, normally lamb chops.
• xai al forn- oven baked lamb, usually sholder or leg of lamb.