Catalan cuisine (mar i muntanya and romesco)

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Catalan cuisine from northeast Spain is one of Europe's most distinctive regional traditions — characterised by the concept of 'mar i muntanya' (sea and mountain), which combines seafood with meat in the same dish (chicken with prawns, rabbit with monkfish). This combination sounds jarring to outsiders but works because the cooking liquid — built from sofregit (Catalan sofrito), fish stock, and picada — creates a medium that bridges both proteins. Romesco sauce (roasted red peppers, almonds, hazelnuts, garlic, bread, tomato, vinegar, olive oil) is the region's signature condiment, served with grilled meats, fish, and calcots (grilled spring onions).

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