And that's how you make Rossejat! Forget Paella, #Rossejat is a simple rice dish that originates from the local #Catalan and #Valencian fishing communities.
It's a quick, no frills #dish that one could cook at sea while waiting for the nets to fill. Rossejat is made by roasting #garlic in #olive #oil in a large flat dish, to which a thin layer of Bomba #rice is added and fried until golden; the rice is then covered in fish stock and the dish is ready when the liquid has been completely absorbed and the rice is almost dry. There are variations including adding seafood on top but the basic is the same, with the initial rice frying conferring the rice the characteristic crispiness.
One to fill the stomach on the cheap and wash down with a local bottle of chilled #Xarel·lo.

#Catalunya #FoodWorld #food

Quick #foodie post. Everyone knows about #Paella but few know about #Fideuá. Arguably originating from Valencia, the main ingredient of Fideuá is a thin and very short type of pasta which is cooked in a large flat dish with fish broth and seafood. If done right (al dente) it can be superb but many tend to overcook it and the result can be gooey. Fideuá is a #Catalan get together staple as it's quick to cook and needs little skill. Also brilliant for hangovers.

#FoodWorld #Catalonia #FoodStuff