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The typical food of Barcelona and its preparation step by step
23 Aug

The typical food of Barcelona and its preparation step by step

Explore the typical foods of Barcelona through its varied culinary offer. We teach you typical food recipes from Barcelona in this post.


The typical cuisine of Barcelona allows us to discover and enjoy some of the finest products of the Mediterranean. Below, we´ll go over some of the best recipes from the Catalan capital.


Typical Recipes from the City of Barcelona


Pa amb Tomàquet (Bread with Tomato)


Rustic bread or baguette

Ripe tomatoes

Olive oil

Garlic (optional)


Toast the bread in a toaster or under the oven grill until it´s golden brown. Cut the tomatoes in halves. Rub the cut side of the tomato over the bread´s surface, making sure the juice and pulp soak in well. If desired, rub a halved garlic clove over the bread after the tomato to add more flavor. Drizzle with a bit of olive oil and sprinkle with salt. Serve with cold cuts, cheeses, or as a side to any dish.




1 eggplant

1 red bell pepper

1 onion

1 tomato

Olive oil


Preheat the oven to 200 degrees Celsius. Wash the vegetables and place them on a baking tray. Drizzle with a bit of olive oil. Bake the vegetables for about 30-40 minutes, or until they are well roasted. Turn them occasionally to roast evenly. Let the vegetables cool, then peel and cut them into strips. Arrange the vegetables on a plate, drizzle with a bit more olive oil, and season with salt. Escalivada can be served both warm and cold, and it´s an excellent accompaniment to meats and fish.


Crema Catalana


1 liter of milk

8 egg yolks

200 g of sugar

40 g of cornstarch

Lemon zest

A cinnamon stick

Sugar for caramelizing

In a pot, heat the milk with lemon zest and cinnamon. Once it starts to boil, remove from heat and let it steep for a few minutes. In a bowl, beat the egg yolks with the sugar until you get a creamy mixture. Add the cornstarch and mix well. Remove the lemon zest and cinnamon from the milk. Add the egg mixture to the milk and mix well. Cook the mixture over medium heat, stirring constantly, until it thickens. Pour the cream into individual clay pots and let them cool. Before serving, sprinkle each pot with sugar and caramelize with a kitchen torch. Enjoy your Crema Catalana!


Fideuá de Marisco 


400 g of fideuá noodles (similar to short spaghetti)

200 g of shrimp or prawns

200 g of squid

1 red bell pepper

2 tomatoes

1 onion

3 garlic cloves

1.5 liters of fish broth

Olive oil


In a paella pan or large skillet, heat some olive oil and add the shrimp. Cook until they turn pink, then remove them. Add the squid and cook until they are golden brown. Remove them and set them aside with the shrimp. In the same pan, add the chopped onion, bell pepper, and garlic. Cook until they are tender. Add the chopped tomatoes and cook until a sauce forms. Add the noodles and mix them well with the sauce. Cook for a couple of minutes. Pour in the fish broth and bring to a boil. Cook over medium heat for about 10 minutes. Add the shrimp and squid and cook for another 5 minutes, until the noodles are tender. Let it rest for a few minutes before serving.


Suquet de Peix 


1 kg of assorted fish (such as monkfish, hake, sea bream, etc.)

2 large potatoes

1 onion

3 garlic cloves

2 ripe tomatoes

1 green bell pepper

1 liter of fish broth

Olive oil



In a large pot, heat a bit of olive oil and add the chopped onion, garlic, and green bell pepper. Cook over medium heat until they are tender. Add the chopped tomatoes and cook until a sauce forms. Add the peeled and thickly sliced potatoes. Cook for a few minutes, mixing well. Add the fish, cut into large pieces, and cook until it changes color. Pour in the fish broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are tender and the fish is well-cooked. Adjust the flavor with salt and pepper, and serve hot.


Canelones a la Catalana (Canelons)


This is a recipe that is usually prepared on December 26th, the day of Saint Stephen, using the leftovers from the Christmas roast.




12 cannelloni pasta sheets

300 g of roasted meat (beef, pork, or chicken)

1 onion

2 garlic cloves

1 glass of white wine

1 can of foie gras (optional)

Béchamel sauce (prepared with butter, flour, and milk)

Grated cheese for gratinating

Olive oil



Cook the cannelloni pasta sheets according to the instructions on the package. Drain them and let them cool on a damp cloth. Heat a little olive oil in a pan and add the chopped onion and garlic cloves. Cook until they are tender. Add the crumbled roasted meat and the glass of white wine. Cook over medium heat until the wine evaporates. Add the foie gras, if using, and mix well. Cook for a few more minutes, then remove from heat and let it cool. Fill the cannelloni pasta sheets with the meat mixture, roll them up, and place them in a baking dish. Cover the cannelloni with béchamel sauce and sprinkle with grated cheese. Bake at 200 degrees Celsius for about 15-20 minutes, until they are golden brown and bubbly.


Your Spanish Shop, Your Spanish Grocery Store


If you want to prepare the typical recipes from Barcelona and don´t have access to the necessary ingredients, you can buy the best ingredients at Your Spanish Shop and enjoy your own recipes no matter where you are.

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