We were invited by our friends Gustavo and Sandra for a Catalan culinary experience at the Catala Centre here in Mendoza.
What an experience, never knew that this place existed, this Centre is for Catalan and people that share the same value, inside they have a theatre, a Cantina “La Rambla” a very homey place, they also give classes to learn the language. This center was open in 1908, a beautiful place to relax and get a cultural experience, an evening in Catalonia!!!
We started with the tapas, calamari, prosciutto, potato cake, bread, aioli, and eggplant salad.
And for sure great wine, our friend Gustavo had bring two amazing bottles, the first one was a Melipal Malbec, Petit Verdot and Cabernet Franc blend 2010, and the second was Clos de Chacras Gran Estirpe a Malbec, Cabernet Sauvignon and Merlot blend 2010 one of the most prestigious wine in Argentina, we are so fortunate to get the chance to drink this class of wine, and the best part is to have Gustavo to described for us all the characteristics of each Cépage.
The entrée was Fideuà,
Fideuà (dialectal pronunciation of the Valencian/Catalan word fideuada "large amount of noodles") is a seafood dish originally from the coast of Valencia which is similar to paella with noodles instead of rice. Its main ingredients are: pasta noodles (usually angel hair), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.
History from Wikipedia
The invention of fideuà is attributed to a picturesque story. Gabriel Rodriguez Pastor, (Gabrielo from a kiosk in the port district of Grau in Gandía), worked as a cook in a boat and Juan Bautista Pascual (Zábalo), was the youngest man in the boat and his assistant. According to Gabriel's family, the boat captain loved rice and the rest of sailors almost never received their full portion of arròs a banda, the dish that the cook usually prepared. Trying to find a solution for the problem, the cook had the idea of using noodles instead of rice to see if the result was a little less appetizing for the captain.
The invention was liked, and fame of the dish spread though harbor restaurants such as the "Pastaora House," where they cooked the first "fiduedades." The dish became distinctive and essential in the area.
What a feast a real delight, great seafood, enough to feed and small army!!!
To finish one of my favorite dessert crème brulee, and a shot of limoncello.
It was a fantastic evening,
Muchas Gracias Amigos por una noche inolvidable, Diane y Marc
|Our Friends Gustavo and Sandra|
All photo were done with a Canon 5D Markiii at ISO 12800, f4, 1/30 sec.
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