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By Global Admin

It’s Easter in Barcelona. The temperature is climbing, with the colourful flowers and early crops are beginning to bloom. It’s hustle and bustle in the old town and on Las Ramblas. What suitably Catalan dish would be appropriate on this balmy Easter Sunday? Bacalao con Samfaina. The delicious, firm, flakey and translucent salt cod with it’s warm savoury fishiness, is beautifully paired with Samfaina, like ratatouille Catalan style, the sweet, slow-cooked pepper and onions, mixed with smoky aubergines and pimentón, giving a sweet, gold, yellow and red background to the silvery white bacalao fish. The perfect partner would be the nutty, savoury, Codorníu 1872 Vintage Brut Cava. The celebratory bubbles and the creamy lemony fruit would crown this traditional Easter pairing. Celebrate Easter the traditional Barcelona way.

Codorníu Vintage Brut l £10.99 – Waitrose