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Catalan cuisine

April 2013 | Тенденции | Гастрономия | Barcelona

Synonym of cultural wealth, Catalan cuisine is postulated, since 2012, to get recognition from UNESCO as intangible heritage of humanity.
  • Black rice, Empordá style

Th e brand “Cuina Catalana” has been created to serve as a tool for the preservation of traditional Catalan cuisine and the promotion of the use of quality food products of Catalonia. Indeed, cuisine forms an undeniable part of a country’s intangible cultural heritage and, as such, it can become a hallmark. “Cuina Catalana” seeks to position itself as an identifying cultural brand.

For this reason, an initial awareness of Catalan cuisine as something special and distinctive, singular and specific, is indispensable, and there must be a subsequent promotion and spread of Catalan cuisine’s values as part of the country’s cultural wealth.

The recipe: Black rice, Empordá style

  • 400 g. rice
  • 100 g. pork rib, cut small
  • 4 pork sausages, cut small
  • 4 prawns and 4 langoustines
  • 150 g. squid
  • 100 g. mussels
  • 1 onion and 3 ripe tomatoes
  • 2 cloves garlic, salt

In a saucepan, fry on a low flame the pork rib, chicken and pork sausages. Separately, fry on a low flame the squid, prawns and langoustines. In the same oil, fry on a low flame the onion, garlic and tomatoes until they form a thick dark sauce. Add the meat and squid, stir and add the rice. Cover with water and let cook for 18 minutes. Before finishing, add the prawns, langoustines and mussels.