Cooking with Cava

On our last day in Barcelona, we were fortunate enough to have a private tour of La Boqueria, the lively market on the town’s busy Las Ramblas boulevard, by Chef Isma Prados, one of Barcelona’s most noted celebuchefs.

Isma is something of a phenomenon in Catalonia, and is a mix of Jaime Oliver and Gordon Ramsey.  His focus is on the true expression of the food, and stresses that you should use only the best ingredients to create the best foods.  He also pays particular attention tot he relationship between food and wine, and as we were here to learn about Cava, on this day, we were cooking with and pairing food with the sparkling star.

After we tooted around thee busy market, we picked out fresh ingreidents for a wonderful show, a cooking class above the market a bit later on.  Yes kids, we were cooking for our lunch!

I will spare you the delicious details of the meal but we had:

  • Spring Salad with winter strawberries.  These are meatier and firmer than the sweet summer berries and take the acid of a cava based dressing well.
  • Halibut Cheeks with fresh peas, au jus
  • Sofrito with pressed & stuffed black Guinea Hen
  • fresh ice cream
Each course was more delicious than the last.  The use of the ingredients with the natural flavors, a touch of salt and pepper, and lots of passion made this the most memorable meal I had in Spain.
Enjoy!