Picada is one of the characteristic sauces and culinary techniques essential to Spanish cuisine. The technique is typically found in the Spanish region of Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe.
The picada is prepared in the mortar and must contain a basic triad: almond, bread and some liquid. Almonds are toasted and can …
Modified Dec. 14, 2020
Created Nov. 6, 2020 by: itisclaudio
Suquet De Peix
Suquet de peix is a Catalan potato-based seafood stew. It is made with any kind of fresh fish or seafood, …