Barcelona food would be ompossible without a handful of essential ingredients: olive, oil garlic and tomato are tomatoare the top three a doubt. Barcelona cuisine is characterized by an innate creativity that other Sapanish regions lack.
Pa amb tomàquet
Take a nice, thick slice of toasted rustic bread, rub some garlic and fresh tomato on top, drizzle a generous amount of olive oil to boot and add a pinch of salt. There you have it, pan amb tomàquet, a Catalan favourite breakfast.
Fideua
Like paella, fideua is cooked in a large, flat, circular pan with a combination of shellfish, poultry, meat and vegetables. Instead of rice, however, the base is fideus - short, skinny noodles.
Crema catalana
The most ubiquitous Catalan desert, crema catalana is a delicious cold custard with a crispy, caramelized sugar coating.
Calçotada
Calçots are a local kind of baby onions charred over an open flame but tender on the inside. They're then braised with romesco, a special Catalan sauce of tomatoes, red peppers, garlic, almonds and olive oil.
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