Lene Thomsen

Originally from Denmark I moved to Barcelona 10 years ago to live with my Catalan husband.
I have fallen totally and absolutely in love with the Catalan cuisine. The fresh ingredients, the cooking process and the love and care for the end result of the dish.
Catalan food is not the same as Spanish food. It has it's own traditions and roots. The Catalan people enjoy the Spanish cuisine as well as anyone but also have their own uniqe versions.
The location of Catalonia on the Mediterranean coast and with an inland rich on mountains has resulted in a cuisine with a diversity of impressive seafood dishes as well as vegetables such as tomatoes, aubergines, peppers (mostly the red variant), artichoke and mushrooms.
The traditional Catalan cuisine is quite varied, from pork dishes custom to the inland to fish- and seafood dishes along the coast, and of course the special Catalan combination of fish and meat in the same dish which is called Mar i Montanya (sea and mountain).

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Picada

garlic peeled • almonds toasted (can be replaced with hazel/pine/walnuts or a combination) • bread thin slice of day old (or toasted/fried , you can also use biscuits) • broth water . or • Parsley , . chopped • salt of • saffron add a little , 5-6 threads, for some chefs, it is a must.
Monkfish Stew - Suquet de Rap

fish stock • picada • monkfish , cleaned and sliced • potatoes medium • tomatoes , seeded and grated • onion large • garlic of • paprika salt and • olive oil , mild • parsley , chopped, for garnish
45 mins

4-6-portion

1
Rabbit with Catalan Ratatouille - Conill amb Samfaina

For a more elaborate explanation of samfaina , see the recipe. • rabbit • samfaina • olive oil • black pepper • salt
60 mins

4-6-portion
Catalan Ratatouille - Samfaina

onion • garlic of • red peppers • Aubergine • tomatoes • paprika • salt • sugar • olive oil , mild • pepper squash tomatoes This is the basic samfaina recipe. I use a variation here with green and and more . • pepper squash tomatoes Variations: add some green and/or , or add more if you want
60 mins

4-6-portion
Seafood dish - Fideuà

. Sofregit • fish stock • red pepper • squid • lobster Norway /Scampi good size, (I use whatever I think looks best at the market). • clam hard /quahog • fideus no.4 (fideua noodles) • olive oil , mild • . esdragon
35 mins

4-6-portion
Grilled Vegetables - Escalivada

aubergine • onions • red pepper
4-6-portion
Tomato Sauce - Sofregit

Olive oil olive oil , a good quality mild (intensity 0.4) • onions , chopped (in as small squares as possible (or use a mini chopper) • tomatoes , ripe but still slightly firm, seeded and grated (plum are best) • garlic of in thin slices • salt
75 mins

1-cup-2-dl
Bread rubbed with Tomato - Pa amb tomaquet

Tomato • Olive oil , intense/strong (intensity 0,8) • Bread • garlic salt : ,
Fish Stock - Fumet de Peix

fish fish heads bones/ heads • carrot medium size • onion • celery stalks • bouquet garni • black peppercorns . • dry white wine (¼ cup) • water liters of
20 mins

1-qt-1-liter