Another ‘can’t miss’ port on Mediterranean cruise itineraries is Barcelona. Its wealth of attractions from the Gothic quarter, oozing with history, to the quirky Park Guell, make it a popular destination. The Sagrada Familia, Gaudi’s masterpiece, is still a work in progress, and its mind-boggling architecture and intricate design have inspired many famous (and amateur) photographers. Explore Las Ramblas, a pedestrian hodge-podge of street performers, outdoor cafes and vendors and a spectacular food market. Visit one of several beautiful beaches during the day, and don’t miss the Magic Fountain of Montjuic, especially beautiful at night.
Signature drink: Tinto de Verano
Ingredients:
- 2 oz fruity Spanish red wine, such as Rioja or Garnacha over ice in a highball glass
- Fill glass with even portions of 7-Up or club soda and lemonade
- Garnish with lemon or orange slice
Signature Wine: Cava (Catalonia’s sparkling wine similar to champagne)
Signature Dish: Seafood Paella
Ingredients:
- 4 small lobster tails
- 3T extra virgin olive oil
- 1 large onion, chopped
- 2 pinches saffron threads soaked in ½ c water
- 1 t sweet Spanish paprika
- ½ t cayenne
- ½ t chili pepper flakes
- 2 large Roma tomatoes, chopped
- 6 oz French green beans
- 1 lb large shrimp, peeled and deveined
- ¼ c chopped parsley
Instructions:
- Bring 3 c water to a rolling boil, add lobster and cook 1-2 minutes until pink. Remove lobster (reserving water), peel off the shell and cut into large chunks.
- Heat oil over medium heat, add onion, turn the heat to medium high and saute for 2 minutes. Add the rice and continue to cook for another 3 minutes. Stir frequently to prevent the rice from sticking. Add chopped garlic and saute briefly before adding the lobster water, saffron and soaking water, paprika, cayenne and chili flakes. Add chopped tomatoes and green beans and bring to a boil until the liquid reduces slightly. Reduce heat to low, cover and cook for 20 minutes.
- Add shrimp and a little water if the rice seems dry and cook until the shrimp turns pink, about 5 minutes. Add lobster chunks and cook until warmed through. Taste for seasoning and add more salt if necessary.
- Garnish with chopped parsley and serve.
This dish can also be made with chicken instead of the seafood, using both the dark and white meat of the chicken.
