Reception at our studio rooftop. Preparation of a Sangria or Vermouth. A brief explanation of traditional coastal rice dishes. We will start by preparing the broth. Once it's up and runnning we will start by cutting all the veggetables and preparing the cuttlefish. Once the rice is finnished we will eat it on our rooftop terrace enjoying the Barcelona sun. For dessert, we will prepare the classic Crema Catalana. Last but not least, most rice lunches are culminated with a digestive drink.
I'm the founder of El Port de la Cala, a restaurant located in the smallest port in the Costa Brava specialized in traditional fish recepies. Main dishes honouring true Mediterranean cusine are Suquets, Cim i Tomba and Arros Mariner. Since we are not in Valencia, which is where Paella was probably invented, we will prepare the traditional Arros Mariner, which is a type of rice dish which uses rocky fish stock as it's core flavour. Growing up in a very touristic village and also being the son of tourists that met on holiday and decided to stay, I was always attracted to local traditions. This constant search for authencticity brought me to the table of local families that where more than pleased to share their food with me. As it happens, I then shared such traditions with my friends and relatives.
Salad Paella Crema catalana
Sangria or vermouth or a combination of both (2 glasses) Water
The entire activity will take place at our studio rooftop terrace in Poblenou, just 3 streets away from the beach.
Rooftop Catalan Paella & Sangria