Barcelona Eats: Part 1

The trip to Barcelona was an eventful one, to say the least. It was originally planned for 4 days, but my best friend and I faced a cancellation five hours before our scheduled departure. The next available flight was in a further two days. I was annoyed at first, but then I realised there’s nothing we can do, so we may as well enjoy the extra two days!

This meant more opportunities to taste the great food of this beautiful city.

After landing early in the afternoon, we decided to go for lunch. We took a short walk to the beach and went along the strip of restaurants on Moll de Gregal. We were stopped by a greeter of one of these restaurants and was convinced to give it a try. I usually read reviews before I try a restaurant, but this time, I was feeling very lax.

Vitaminas Burger & Beach Bar

I ordered the patatas bravas, calamares and a pineapple, apple and ginger smoothie.

Patatas Bravas

It’s hard to go wrong with patatas bravas, so I wasn’t disappointed in what I received. The portion was a good size, and the fried potatoes were served with cheese, paprika and were piping hot. Very crispy and enjoyable, although a tomato/spicy sauce with it would have taken it to the next level.

Rating: 3.5/5

Calamares

As soon as I saw the calamari, I knew never to order it in Barcelona again. Don’t get me wrong, the seafood is fresh, but where was the seasoning on these calamari? The calamari was fried in a batter similar to the ones you get at your local chippy, but the salt wasn’t anywhere to be found. A bland disappointment.

Rating: 1/5

Pineapple, Apple & Ginger Smoothie

On a brighter note, the pineapple, apple and ginger smoothie was amazing. It was so refreshing and definitely saved my meal overall. Since being back in the UK, I’ve been making myself similar smoothies as it was just so tasty.

Rating: 5/5

To summarise: would I return here for food? Probably not. Would I come here for a great smoothie? Definitely.

Overall Rating: 3/5

We’re off to a mediocre start, but I promise, it gets way better! Stay tuned for more posts on my eats through Barcelona!


Baby Potatoes with Roasted Vegetables

It was one of those days where I had to throw something together in a short space of time. I gave myself a pat on the back for not succumbing to getting a takeaway.

Anyway, this quick fix consists of baby potatoes, peppers, onions, courgettes, and cheese. The cheese of choice on this particular day was Gouda as I wanted something mild and mellow. I also kept the vegetables large and chunky.

Serves 2

Ingredients

  • 500g baby potatoes, halved
  • 50 – 70g Gouda, sliced into small pieces
  • 2 large bell peppers, cut into chunks
  • 1 courgette, sliced
  • 1 large red onion, cut into chunks
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp season-all
  • 1/2 tsp black pepper

Method

  1. Preheat oven to 200°C (180°C fan)/ gas mark 6.
  2. In an oven proof dish/tray, add the bell peppers, courgettes, red onion, olive oil, paprika, garlic powder, season-all, and black pepper. Give it a mix and place in the oven for 20 minutes. Toss half way.
  3. While the vegetables are roasting, cover the potatoes with cold water in a pot and bring to a boil over high heat on your stove. Reduce the heat so the potatoes simmer for 10 – 15 minutes until tender.
  4. Drain the potatoes in a colander, and take out your roasted vegetables from the oven. Add the potatoes to the oven dish/tray and mix with the vegetables. Top with chunks of Gouda (or a cheese of your choice), and place back into the oven for a few more minutes until the cheese has melted.
  5. Enjoy!

Roasted Rosemary Potatoes

These roasted potatoes were made back at Christmas. They went nicely alongside the rest of our dinner which included: roasted turkey (marinated for 2 days by my mum of course), pigs in blankets, carrots, parsnips, sage & onion stuffing, cranberry sauce, gravy, and slaw. We also had a classic apple crumble for dessert – you can find my recipe here.

I used Maris Piper potatoes as they leave you with a fluffy inside and crispy outside. The oil/fat chosen was simply olive oil. I know some people like to use duck or goose fat which gives a nice flavour, but for me, it’s not necessary. Check out the quick and easy steps to making these rosemary roasted potatoes below.

Ingredients

  • 2.5kg Maris Piper potatoes, peeled, cleaned, and cut into medium sized chunks
  • 6-8 tbsp extra virgin olive oil
  • 2 tsp dried rosemary
  • 1 tsp cracked black pepper
  • 1 tsp sea salt
  • 2 tsp ground garlic

Method

  1. Preheat oven to 200ºC (180ºC fan)/ gas mark 6.
  2. In a large pot, parboil the potatoes for 6-8 minutes, then drain. Shake the potatoes together to fluff up their edges.
  3. Add the olive oil into a large baking tray until covered with a thin layer, and heat in the oven for a few minutes until smoky.
  4. Once the oil is hot, carefully place the potatoes onto the tray and season with the rosemary, salt, pepper and garlic. Coat with the olive oil already in the tray.
  5. Roast for 40 – 50 minutes, turning at least once throughout the cook.
  6. Enjoy these spuds as part of your roast dinner.