Back to Barcelona

From the land of Miro, Picasso and Dali, the land of art nouveau, Modernissma architecture and Gaudi, from the city where there is a bar for every occasion – one for breakfast, another for lunch, one to relax in and another to celebrate in, one to frequent before work, and another to stop at after work. From the land where lunches run from 2 to 4, and there is always a fiesta somewhere.

In the land where it became a tradition to hang ham outside the house to avoid being burnt at the stake as part of the Spanish Inquisition. From the land where every part of the pig is a delicacy and where you may feel like a mermaid in the sea consuming fish, bite-size baby octopus, prawns, salted cod and squid cooked in its own black ink. But how do I go back to Catalunya, and keep it completely vegetarian this time. A challenge that I chose after inviting Mr. Cardamom chai and Ms. Banh Xeo for dinner.

 

Paella

Paella is originally from Valencia and probably the most internationally known Spanish dish. This rice dish flavored with shellfish, chicken, sausage, peppers and saffron has the charisma and regal bearing of a popular emperor. It can stand alone with no accompaniment. It is my Atlas, carrying  the earth. But how do I make it without meat?

My favorite portion is the shellfish. Scrapping the soft delicate meat from their stubborn shells, getting my fingers dirty in the process is a completely sensual experience. Which vegetable has this character? Artichokes. The hearts are soft, delicate and layered to add to their beauty. What can replace the robust Spanish blood sausage? Asparagus. Which, I think, has an equally robust flavor. I used Seiten instead of chicken.

Spanish paprika is not my flavor favorite. It does not carry much pizzazz or passion. I prefer Hungarian paprika and Pimenton. If Spanish paprika is a slap on the wrist, then Pimenton is like being knocked out by Mike Tyson. Peppers of a couple of colors add vibrancy. The wonderfully rich saffron completes the dish.

 

Tortilla Espanola

Mr. Saffron suggested this recipe as I was struggling for other meatless Spanish recipes. If a dish can win points for its utter simplicity but amazing taste, it is the Spanish Omelet. Thin slices of waxy potato and onion, only partially cooked, is added to eggs with salt and cooked in a deep extra hot pan. A certain degree of skill, almost a ballerina like balance is needed in making it. I ate a bite of this thick omelet with layer upon endless layer of sliced potatoes and onions, and thought “Oh! To be the egg between these layers'.” Like Etta Place between Butch Cassidy and the Sundance kid.

Romesco

Humphrey Bogart and Ingrid Bergman will always have Paris. And I will always have Romesco sauce. Romesco is my faithful favorite for every event. A little blue – I make Romesco. A little celebration – it is Romesco again. What is not to like. With roasted red peppers, water-soaked ancho chilies, paprika, roasted almonds, sautéed garlic and shallots ground into this luxurious paste that feels like flavored butter in your mouth. The original recipe uses country bread, which takes away from the spiciness and hence I omit it from mine.

With heaps of the vegetarian paella, the thick tortilla Espanola and creamy Romesco and a few glasses of robust full-bodied Rioja, I was back in Barcelona, but this time, in the wonderful company of Mr. Cardamom Chai and Ms. Banh Xeo. I hope they enjoyed this little visit as much I did.

Paella

Saute onion, green and yellow peppers and asparagus for 3 minutes

Add jasmine rice

Homemade vegetable broth goes in next

Hungarian paprika and pimenton

Spanish saffron

Since I used canned artichokes, they go in just before the paella is done

I added extra sauteed artichokes and asparagus on the plated paella

Tortilla Espanola

Thin slices of waxy potatoes, sauteed in olive oil - partially cooked 

5 eggs with salt

Sliced onions sauteed in olive oil and slices of potatoes added to eggs

Extra hot deep pan with oil

With Romesco sauce

Romesco Sauce

3 large red peppers

Half an onion and 3-4 cloves of garlic

Hungarian Paprika

Sherry Vinegar

2 ancho chilies

Sliced peeled almonds

Sautee Onions and garlic

Roast peeled almond slices

Broil peppers (coated with olive oil)

Soak 2 large ancho chilies in water

Add 2 tbsp of paprika
The onion, garlic and almonds are already in.

1 tbsp Sherry vinegar

Add roasted peppers, soaked ancho chillies and grind into a paste

Romesco served with crackers and olive tapenade