All posts tagged: Food

Ready to eat

Stuffed squids (Calamars Farcits)

Inspired by the Catalonian kitchen, we wanted to try stuffed squid, a traditional recipe of Catalonia. The ingredients are simple and also the preparation is very easy. Try it out!

Ingredients:

1 kg of squids
250 g minced meat
1 onion
2 small tomatoes or chopped tinned tomatoes
2 garlic cloves
1 egg
salt and pepper
herbs as you prefer (parsley, basil, thyme)
olive oil
flour
a little bit of white wine

Preparation:

Clean the squid carefully, pat it dry, remove the fin and tentacles and cut them very finely for the stuffing.
For the stuffing, finely dice the onion and the garlic and then mix it with the minced meat, chopped tentacles, salt, a little bit of pepper, egg and
chopped parsley.
Stuff the squid and secure with a toothpick. Afterwards, roll in flour.
Heat some oil in a pan. Fry the squid from all sides and add the chopped tomatoes. Add white wine and allow to simmer over low heat. Add the herbs and season well. Cover it and allow to stew. Turn them once. Remove the lid and allow the sauce to simmer.
Before serving, strew some parsley on it and serve with salad or rice. Bon appetit!

Ferran Adrià with his colleagues

“El Bulli 1846” – What comes after the molecular cuisine?

El Bulli 1846

Ferran Adrià, considered one of the best chefs in the world, wants to reinvent the world of gastronomy. In the street Cala Montjoi in Roses on the Costa Brava, where the best restaurant in the world “El Bulli” once welcomed gourmets from all over the world, “El Bulli 1846” is expected to open: It is not a restaurant, but an exhibition of “El Bulli’s” history.

Bulli-foundation

Exhibition of “El Bulli’s” history

 

The number 1846 stands for the number of the meals, which Ferran Adrià has invented in his restaurant “El Bulli” in the street Cala Montjoi. He has sworn not to copy meals from other chefs.

There are also days, where he cooks for companies or for certain occasions in Cala Montjoi –of course not a normal meal, but even more experimental. Generally, it is about the science and creative projects, new ideas and the exhibition concepts.

Egg molecular

Cooking is all about science

The philosophy

The philosophy is: to devour the knowledge, in order to nurture the creativity. Exploring everything you need to know about food, questioning everything and rearranging.
“Who says that a tomato is a tomato?” asks Ferran Adrià. “Is this rather an imaginary reality, the one we want to believe in?”, he adds. Adrià likes himself in the role of provocateur. Deconstruction and reconstruction of the kitchen remains his central topic. His molecular cuisine has revolutionized the gastronomy for over two decades. Now he cooks knowledge.
Art historians, designers, graphic designers, chefs – all of them are inserting their knowledge into the so-called “Bullipedia” – the Wikipedia of food science.

Experimental kitchen at the Bulli

One of Adrià’s best examples for molecular cuisine

Sponsors

“The kitchen as a field of research, there has never been anything like it.”, Adrià proudly says.
In order to run the projects, you need a lot of money. No problem for Adrià: His sponsors are not only Telefonica, but also Lavazza, Dom Pérignon and the CaixaBank.

One of Adrià's master pieces

Food as a piece of art

Red flags in the wind

White Summer Festival in Pals

For the 5th time in a row, White Summer in Pals is offering a 22-days-long open air market from 6pm to 1 am in bohemian-chic. Fancy jewelry, the latest fashion, art, furniture and decoration as well as small beach bars attract more than 100.000 visitors every year. Over 30 food-tracks and 3 restaurants offer a wide range of culinary diversity. Ttraditional, Spanish food or vegan meals – you can find everything you wish for at the White Summer festival.

Refreshments at the festival

Visitors can enjoy fresh drinks and food.

White Summer is a perfect place for those who are creative, curious and willing to buy unique items for a fair price. Numerous stages attract musicians to play instruments and sing. The nice music creates a perfect atmosphere to relax in one of the various cozy seat possibilities and have a drink or two with friends.

Perfect atmosphere at the White Summer Festival

People enjoying their meal from one of the 30 festival food tracks.

How it started

Miryam Cuatrecasas is the founder of this event. Her intention was to improve and expand the leisure facilities during the summer in Pals. The festival represents social commitment and supports sustainability as well as km0/slow food. Thus, all sellers and suppliers of the market are locals.

Perfect labelling at the festival

You can’t get lost at the festival with this beautiful handmade labelling.

White Summer is more than only a market. It is a unique event, that combines leisure time, gastronomy, art and music. A place that surprises with its creativity and variety. We can only warmly recommend everyone to visit the festival in Pals and enjoy its uniqueness.

People enjoying the sun beneath red festival flags

People enjoying the last sunrays of the day.