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Culinary News Crafted Just for You

Explore the Latest Trends, Tips, and Stories from Our Barcelona Cooking Adventures!

Highlights

Cookbook

La Salsamenta Cookbook

Here we will keep a listing of the Spanish recipes and more that we will be publishing on our website.

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Barcelona’s Restaurant Guide

Hello! This post is a Bacelona’s Restaurant Guide and is always “under construction” as we are adding new areas, new

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Post List

Pimentón spice, a vibrant and essential ingredient for paella, highlighted by La Salsamenta

Pimentón de la Vera: The Red Gold of Extremadura

Pimentón de la Vera is not just a spice; it is a living story that connects the past with the present. From its American origins to its deep roots in Extremadura, its artisanal cultivation and production have made it a culinary treasure that continues to delight those who taste it. With its distinctive smoky aroma, vibrant red color, and versatility in the kitchen, this product has conquered palates worldwide. Below, we explore its history and origins, how it is cultivated, the process that transforms it into the coveted “red gold,” and its many culinary uses. History and Origins Pimentón has its roots far from Spain,

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Local Ingredients: The Key to Our Paella

Welcome to our Shop! Here we are with some news about the local ingredients we use for our paella cooking experience at La Salsamenta. After years of experience and working with major partners for all the products we use at home, we have decided to make a move forward to support locals. We are switching the supermarkets partners for the local when possible. We have made a few trips to meet people that works on the field for products we use for our paella cooking class and other culinary experiences, like rice, pimenton, saffron, etc. and that match with our philosophy. Believe it or not,

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Safforn: Ingredients of our Paella

Let’s dive deeper into Saffron Paella Ingredient, a key component used in our Paella workshop. It’s part of the Crocus sativus flower, which people most probably domesticated in Greece around the Bronze Age. Saffron is one of the most expensive, if not the most, species in the world. That’s not only by its power to add a unique flavor as well as an intense yellowed color to our dishes, it is also due to the great amount of work required to produce the strands. To obtain 450 grams of dried saffron, collectors must gather over 70,000 flowers. Actually, the 2 main regions of production are Spain and

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Spanish omelette recipe, featuring a traditional family recipe from La Salsamenta Barcelona Cooking Class

La Salsamenta Spanish Omelette

Introduction & Origin: The Spanish omelette, or “tortilla de patatas,” is a beloved dish that has transcended borders, captivating palates worldwide. This culinary gem, a staple in Spanish cuisine, boasts a rich history dating back to the 19th century and continues being served as a classic in almost every bar in Spain and in our Paella Experience in Barcelona. Legend has it that the dish originated in the rural regions of Spain, where humble ingredients like potatoes, eggs, and onions were abundant. Originally a simple and economical meal for laborers, it has evolved into a cherished dish enjoyed in all over Spain and of course

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