When visiting Barcelona, one of the highlights is the food. Not only Catalonia is a beautiful region but also boasts some of the best gourmet delicacies in Spain. Typical food in Barcelona is quite different from what you might have in mind if you have tried traditional dishes in other parts of the country. If you want to, not only see the sites, but also try the local dishes, I have prepared a comprehensive list of the most traditional food in Barcelona. Put your bib on and bon profit!
- Fish and seafood typical Catalan dishes
- Traditional food in Barcelona for meat lovers
- Vegetarian traditional Catalan food to die for
Fish and seafood typical Catalan dishes
Esqueixada de bacallà
The main ingredient in this dish is cod (bacallà), a widely eaten fish here in Catalonia. In this case the salted cod has been shredded to get the proper consistency. Add to it some chopped tomatoes, red peppers and onions plus black olives and a healthy drop of olive oil and, voilà, you have an amazing summer dish. A very refreshing dish for those hot summer days in Barcelona.
A black dish? Really? Using the squid’s ink to flavour a recipe is very common in the coast of Spain. In the North of Catalonia we have this black rice (literally) that is cooked in the same pot as the paella, a flat wide pan. Of course, don’t expect only the flavour of the ink but also the colour! As you can guess, squid is the man ingredient here, together with the rice. A good arròs negre is always served with allioli, a homemade garlic mayonnaise.
Although originally from a town in the Valencia region, it is very widely eaten in the Catalan coast too. Very similar to a seafood paella but made with noodles instead of rice. Monkfish, squid and prawns are usually added before cooking everything in a fish and shellfish stock. The presentation of a fideuà is always spectacular as it comes out on the dish it is coked, the flat paella dish. Like with black rice, allioli is a great accompaniment.
Bacallà amb samfaina
Salted cod is very widely eaten in Catalonia. The fish need to be desalted for up to 3 days before you can start cooking it although, nowadays, it can be bought already desalted in specialty shops. The accompaniment is a sauce made with vegetables, onion, garlic and tomatoes very very similar to the Castilian pisto or the French ratatouille. If you like tomato sauce, vegetables and fish, try this original combination and don’t forget the bread to soak it all up.
Mandonguilles amb sípia
What a great Catalan invention. Meat balls cooked with cuttlefish in a rich gravy sauce. Really tasty and original. In fact, this combination of meat and seafood is very common and we call it mar i muntanya, literally, sea and mountain. The pollastre amb llagosta, chicken and lobster (the version from Mas de Torrent is the main image on this article) is definitely the king of this Catalan version of the “surf & turf”.
Traditional food in Barcelona for meat lovers
Adopted by the people here, cannelloni is considered a typical Barcelona dish. It tends to have stewed meat inside the tubes rather than the Italian minced meat. That is why it is traditional to eat them on December 26th using the left overs from Christmas dinner. The cannelloni are always also topped with a béchamel sauce (very little, if any, tomato sauce is used). There are different variations and Canelons d’ànec (duck cannelloni) are my all time favourite.
Escudella i Carn d’Olla / Sopa de Galets
Once the winter arrives, everyone fancies a nice warm dish. That is what escudella i carn de’olla exactly is. Not one but two dishes combined that are so intimately related. First, different types of meat are cooked forming a broth. This broth is served as first course in the form of a soup that includes pasta or noodles. For mains, all the different meats are presented in an oval tray. On Christmas Day there is a variation of this traditional Catalan dish when the soup transforms into sopa de galets, with the big snail shaped pasta shells.
Faves a la Catalana
Made with mainly fava beans, stock and a small bit of botifarra negra, a Catalan blood pudding. Both a filling and hearty dish, this bomb is usually cooked in an earthen ware dish. It is a favourite in our household in winter time when the beans are in season. Ann-Marie demands this meal, at least once a week ;-).
Botifarra amb mongetes
This is a simple but effective dish. Like bangers and mash to the English but, instead of the potatoes, we have haricot beans served with the sausage. A traditional food in Barcelona city but even more enjoyable after a long hike in the countryside.
These are slices of veal cut and cooked in a rich sauce with seasonal mushrooms. Forget your Sunday roast with gravy. This is way nicer and a great way for meat lovers to taste a traditional food in Barcelona.
Ànec amb peres
Another great example of the way Catalans mix sweet and savory beautifully. Pieces of duck are coked slowly and served with pears. This is a very special dish reserved for festive occasions.
Cargols a la llauna
One of the delicacies that this area gives us is snails. Abundant at certain parts of the year, snails are cooked traditionally in a tin tray (llauna) in a barbecue or in the oven and served with a spicy sauce or vinaigrette. The best way to enjoy them is joining the Festival of Cargols that takes place every May in Lleida, West of Barcelona
Cold cured meats
Spain is of course famous for its jamón (cured ham) but the meats below are particular to this region:
- Botifarra negra: pork blood sausage.
- Botifarra blanca: white pork sausage.
- Botifarra d’ou: white pork sausage with egg.
- Fuet: a long thin sausage of dried cured pork meat wrapped in gut. It resembles a salami.
Vegetarian traditional Catalan food to die for
Pa amb tomàquet
It consists of toasted Catalan country bread scraped with garlic (optional) and lightly coated with of the flesh of fresh tomatoes. The final touch is always a drizzle of olive oil and a pinch of sea salt on top. Usually, it is eaten as an accompaniment to a meal or, more commonly, as a base to sample the traditional cured meats. However, it is so delicious that it can even be a starter in itself.
A type of long stemmed green onions grown in Catalonia which are barbecued on an open fire. Charred outer leaves make them very messy to eat so a bib and gloves are sometimes provided. Did you say a bib? Yes, a baby bib! The soft inside is always dipped into a garlic, tomato and almond sauce. They are seasonal from December to March and it is one of the culinary social highlights if you visit at this time of the year. Best place to appreciate the ceremony of calçots is out in the countryside but plenty of Barcelona restaurants have them on the menu during the season.
A vegetarian delight: Smokey grilled veg (red peppers and eggplant) served with olive oil as a hot or cold dish. Some variations can include tomatoes onions and garlic. Anchovies can also be added so if you are a vegetarian be sure this is not the case.
Espinacs amb panses i pinyons
This is a very simple but fab dish that has been consumed in Catalonia since medieval times. Fresh green spinach are sauteed in olive oil together with raisins and pine nuts. Sometimes the spinach has been steamed before hand but I definitely prefer the first version.
I hope you will have fun giving some of these foods a whirl. But a meal in Barcelona is not complete without something sweet so why not check out our post about Catalan desserts?
Looking to learn about the city before engulfing all this fantastic food? Check out our award-winning Barcelona Free Walking Tours and Private Tours. A great way to make the most of your Barcelona trip!
Post originally published on July 28th 2014. Updated on January 3rd 2018
Photographs by Javier Lastras, mpellegr, ihq, Jorge Franganillo, demoslavueltaaldia, Niu de Sol, Emi Yañez, Lablascovegmenu, Kent Wang, Mover el Bigote, foodandfoot, benremenat, allijulivert, Jacob Sunol, Gustavo Maximo, mumumío and Diari Ara