CATALAN RECIPE

By Lorena Arques, Raquel Núñez and Sawera G.

Torre Barona school

CATALAN RECIPEBacallâ a la Lluna - Codfish in the “Llauna”Serving Size: 6

2 lb codfish, desalted 1 oz of pepper1 glass of white wine4 garlic clovesParsley, finely minced1 cup olive oilFlour Salt

Preferably use the without the high part of the codfish, without thorns nor grudges. Once desalted, cut the codfish and dry the pieces. Then, flour the fish and fry it in hot oil. Place the fried pieces in a high tin plate tray (llauna) suitable for the oven.

In the same oil fry the slices of 2 garlic cloves and, when they begin to gild, add pepper and after the wine to avoid pepper to burn. Leave boil one minute.Put this mixture over the fried codfish already placed in the tray. Prick slight the rest of garlic and mince the parsley. Dust the codfish with this mixture and put the tray in the oven (grill function) for 30 minutes.

Bacalao al horno

Tamaño de la porción: 6

2 libras de bacalao desalado

1 onza de pimienta

1 vaso de vino blanco

4 dientes de ajo

Perejil finamente picado

1 taza de aceite de oliva

Harina

Sal

Utilizar preferentemente el bacalao sin la parte alta sin espinas. Una vez desalado, cortado el bacalao , secar las piezas. Luego, enharinar el pescado y se fríe en aceite caliente. Coloque los trozos fritos en una bandeja de estaño (llauna) alta adecuada para el horno.

En el mismo aceite freír las rodajas de 2 dientes de ajo y, cuando empiecen a dorarse, añadir la pimienta y después el vino. Dejar hervir un minuto. Poner esta mezcla sobre el bacalao frito ya colocado en la bandeja. Pinchar el resto del ajo y el perejil. Espolvoree el bacalao con esta mezcla y coloque la bandeja en el horno (función grill) durante 30 minutos.

RECETA CATALANA

SPANISH RECIPEPaella600 grams rice (short grain)

Half a chicken in pieces

2 artichokes

2 medium-sized red peppers

2 mature tomatoes

Black pepper

Garlic

Parsley

A strand of saffron

Olive oil (one glass, about 1/4 litre)

1/2 lemon

A sprig eacho of rosemary and thyme

Salt

1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.

2. Cut the artichokes and red pepper and fry them.

3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.

4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).