The main entrance to La Boqueria from La Rambla. This is one of Europe's largest and most famous covered markets. It's a great place for breakfast starting a day of touring the city, or if you're a chef shopping for the restaurant.
In Spain, mushroom foraging is a beloved pastime. Several stalls have an impressive selection of foraged and cultivated mushrooms, morels, hedgehogs, chanterelles, russulas and truffles!
Salt cod has long been one of the staple foods of Barcelona. Spaniards can order specific cuts of bacalao, with or without bone or skin, from the tail or fillet, collar, whatever you want! The price is reflected in it's popularity.
Percebes, the sea barnacle is not pretty, and it's not cheap: a special delicacy for seafood lovers.
Any chef would be envious of the seafood quality and selection, from shellfish to snails, barnacles to cephalopods, small fin fish and their organs, and large titans from the sea.
You can order tapas at the bars right inside the market. Most of the foods for sale at the stalls are served up in their simple glory at bars like Pinotxo and ...
The calcot is one of Catalonia's most celebrated ingredients of spring. These onions (allium cepa) are a specialty of the nearby city of Valls. They are planted in the summer, harvested and cellared, then replanted for the winter. The onion sends out several sprouts, usually four to eight per bulb, and the soil is banked up around them to create a tall, tender white-necked spring onion. Their name comes from the verb calcar, which is an agricultural term for banking soil over the growing vegetable. They are usually char-grilled over wood, peeled and slurped with a spicy romesco sauce, or salbitxada. This year, we are lucky enough to have calcots in Portland, from Leslie and Manuel Recio at Viridian Farms!