Dreaming of Barcelona


This recent spate of horrible weather has me reminiscing about my trip to Barcelona from earlier in the year. While it may not have been “crackin’ the flags “ as we say up north, it was definitely warmer than it is at the moment. Rain or shine Barcelona is a wonderful city, with its mix of winding gothic back streets and architecture blended with modern large open pedestrianised spaces, it is truly beautiful. And If you’re a fan of shopping this place is mecca. For more info on that you may want to check out my partners blog here.


For me the highlight of the trip was the food. Jamón, jamón everywhere! They even have a jamón museum.


Mercat de Sant Josep de la Boqueria

Over the road you’ll find the spectacular Mercat de Sant Josep de la Boqueria or St Joseph’s market.

Stalls upon stalls of fruit and veg, fresh fish caught that morning and bustling crowds keen to grab a bargain, and yes you guessed it….. more jamón.

You can even grab a some lunch and a drink at one of the bars and restaurants situated within the market its self.


I love tapas and all things Spanish, the idea of having lots of small portions of different things to try is my idea of heaven. With a tapas bar round every corner you’re spoilt for choice. I love how simple it can be, Pan con Tomate being one them. You can’t get much more simple than toasted bread with tomato, but it’s delicious.

Another firm favourite is Patatas Bravas . My recipe with a little added chorizo can be found below.

Patatas Bravas
Course: Starter
Servings: 2 people
  • 3 Potatoes
  • 1 Onion
  • 1/2 Red Pepper
  • 500 g Pasata or tinned tomatoes
  • 2 cloves garlic
  • 1 tsp Smoked Paprika
  • 100 g Chorizo
  1. Preheat the oven to 190C. Cube the potato, you can peal or leave the skin on. I like to leave it on for added flavour. Place on a baking tray and drizzle with oil and season with salt and pepper then place in the oven. These will take about 45 minutes depending on the size.
  2. Finley chop the onion and start to fry off in a little olive oil. chop the chorizio into small pieces on add to the onion. Continue to fry for a couple of minutes.
  3. Next add the finely chopped garlic, red pepper and smoked paprika. Again cook these for a further couple of minutes.
  4. Add the pasata or tinned tomatoes, season with salt and pepper and simmer for 10 minutes. When the potatoes are ready put them in a dish and spoon over the sauce.


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