Catalan to English Culinary Glossary for Foodies

The Original Names of Catalan Dishes Explained in Plain English

Feb 21, 2009 Maddalena Delli

Fish and seafood feature prominently on the menu in the coastal areas of Catalunya. Inland, typical Catalan dishes combine garden vegetables and a variety of meats.

Ferrán Adrià, Santi Santamaría, Carme Ruscalleda, Jordi Artalor or Carles Abellan are just the tip of the iceberg: so many big names in cooking are now associated with the Catalonia region of Spain, that Barcelona was the first non-French city to become widely known as a 'Ville Gourmande'.

Decoding a Catalan Menu

Restaurant and cafè menus are usually in the local Catalan language (in many ways more similar to Provençal French than Spanish), with a Castilian (Spanish) version. Outside touristy areas in Barcelona and elsewhere, an English translation is only occasionally provided, so here is a quick guide to help any serious foodie decode the basics of Catalan cuisine:

Catalan Appetizers, Snacks and Tapas

Amanida = Catalan salad
Cigalas al ajo = Garlic scampi
Coquetes con samfaina = Vegetable pastries
Gambas en salsa romesco = Prawns in a spicy sauce dip
Pan amb tomaquet = Bread and tomato appetizers
Patatas bravas = Potatoes in spicy sauce
Xato = Terragona-style salad

Catalan Rice, Pasta Dishes and Soups

Arros a la català = Catalan-style rice
Arros amb crosta = Oven-browned rice
Arros con habas = Rice with broad beans
Arros negre amb all i oli = Black rice with garlic and oil sauce
Canelones a la catalana = Catalan-style cannelloni
Fideos a la catalana = Spicy spaghetti with cured meats
Fideos con mariscos = Thin spaghetti with seafood
Fideua = Paella with pasta and fish
Potaje a la catalana = Chickpea soup
Sopa de mejillones = Mussel soup

Catalan Meat and Fowl Recipes

Asado de cerdo a la catalana = Oven-roasted fillet of pork
Conejo al estilo terraconense = Rabbit and chocolate casserole
Conejo con caracoles = Rabbit with snails
Costillas al horno = Oven-roasted pork spare-ribs
Escudella i carn d'olla = Mixed boiled meats with rice and broth soup
Estofat de bou = Beef stew with chocolate
Fricandò = Stewed meat and vegetables
Mar i terra = Surf-and-turf: chicken with lobster and chocolate
Paella parellada = Catalan-style paella
Pavo a la catalana = Stuffed turkey
Perdice con coles = Partridges in cabbage parcels
Pollo con pimientos = Chicken with small green peppers
Pollo en samfaina = Chicken with aubergines and sweet peppers
Porc amb musclos = Pork with mussels

Catalan Fish, Shellfish and Seafood

Anguila al alli i pebre = Stewed eels
Bacalla amb samfaina = Cod with eggplant and vegetables
Cap roig con salsa de ajo = Garlic scorpion fish
Caracoles a la llauna = Snails au gratin
Caracoles a la patarrallada = Grilled snails
Dorada a la sal = Gilthead in salt
Esqueixada de bacalao = Dried codfish salad
Jibias con setas = Cuttlefish with mushrooms
Langosta a la Costa Brava = Lobster in chocolate-flavored picada
Mejillones rellenos = Stuffed mussels
Orada a la sal = Sea bream in a salt crust
Pataco = Fresh tuna with clams and vegetables
Rape en salsa de almendras = Anglerfish in almond sauce
Suquet de pescado con alioli = Mixed fish casserole with alioli sauce
Zarzuela = Mixed seafood stew

Catalan Egg and Vegetables Recipes

Berenjenas a la catalana =Aubergines with walnuts
Coles a la catalana = Cabbage in spicy sauce
Escalivada = Oven-baked vegetable mix
Espinacs a la catalana / Espinacs amb passes i pinyons = Spinach with raisins and pine nuts
Faves al tombet = Broad beans with lettuce
Habas a la catalana = Broad beans with mixed cured meats
Panadons amb espinacs = Spinach parcels
Rovellons a la brasa = Grilled mushrooms
Tortilla de patatas = Open omelette with potatoes
Tortilla de tomates y pimientos = Tomato and sweet pepper open omelette

Catalan Cakes, Sweets and Desserts

Crema catalana / Crema de San José = Oven-baked vanilla custard topped with caramelized sugar
Ensaimadas = Sweet twists
Granizado = Lemon water-ice
Mel i mató = Honey and soft cheese
Menjar blanc = Almond blancmange

Just like Barcelona is among the world's great capitals of cultural contamination, Catalan cooking is a distinctly Mediterranean blend of heterogeneous culinary traditions, woven together into one unique style.

Sources:

Catalan Cooking. A Delicious Journey Through the Thousand Flavours of an Unforgettable Land | English Edition | published in 2005 by Casa Editrice Bonechi | ISBN 88-476-1254-3
Barcelona 2008. Time Out Shortlist | published in 2007 by Time Out Guides Ltd | ISBN 978-184670-0224
Tourist Guide to Restaurants, Gourmet Shops & Food Markets. Barcelona 2004 | Catalan and English text | published by Turisme de Barcelona | selection by the Catalan Academy of Gastronomy with the collaboration of the Barcelona Restaurant Guild

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