The classic Catalan invention known as pa amb tomàquet consists of toasted slices of bread that are sprinkled with salt, rubbed with tomatoes, and drizzled with olive oil (purists insist on rubbing both sides of the bread with tomatoes).
The first recipe for this dish dates back to 1884, when stale bread was rubbed with tomatoes in order to soften it. It is recommended to use a rustic sourdough called pa de pagès and tomatoes on the vine, since they have a unique, intense flavor.
The dish is usually consumed for breakfast or served before a big meal, as a tapa, or for merienda.
MOST ICONIC Pa amb tomàquet
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La bomba is a popular tapa originating from Barcelona, particularly from the neighborhood of Barceloneta. This delicious and hearty dish consists of a large, round potato croquette stuffed with seasoned ground meat. The croquette is deep-fried until golden and crispy, and it is typically served with two distinctive sauces: a spicy red sauce, often a brava sauce, and a garlicky white aioli.
The preparation of la bomba begins with boiling and mashing potatoes to form a smooth mixture. The filling usually consists of ground meat, such as beef or pork, seasoned with spices, onions, garlic, and sometimes peppers. The seasoned meat is cooked and then formed into small balls.
MAIN INGREDIENTS
Chips de alcachofa is a traditional appetizer or snack that's typically served as a tapa. It's made with small Spanish artichokes and olive or sunflower oil for frying. The artichoke hearts are cut into slices and deep-fried until golden brown.
The slices are drained, seasoned with salt, and served hot. In Spain, fresh artichokes are available as early as December if it's a good year with mild winters.
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