Spring time lunch in the city pre COVID-19. Sean takes to the markets of San Antoni for a produce shop before heading back to a friend’s flat to prepare lunch. Fresh gambas blancas from Tarragona were served in a chilled, sencha – tomato tea. Galician turbot purchased from Ricard y Carmen was brined and steamed over a caldo of its own bones and served with yuzu scented minori rice and a Nagoya shoyu butter. Dry aged Chuleton Vasco was grilled over coals and served with a diamond shell clam relish. To organize a similar meal be delivered to your Barcelona home during these gloomy, quarantined times, click here. COVID-19 has turned all of our lives upside down but if you’re living in the city and fancy a spring time lunch like the one featured in this video, please reach out. We’re here to help. Audio interview added by producer, Thomas Allen.
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