In Catalonia this a dish of beef stewed with sweet, Rancio wine, butifarra and potatoes, occasionally with the addition of wild mushrooms.
Giant puffball. An edible mushroom which slices almost like bread. Use only the smaller ones and they should be heavy and firm. If they are light in weight than they have dried up. Always cut them open from top to bottom with a sharp knife to check the interior
A sausage made with ham, but looking rather similar to a haggis as it is dark brown with visible veins.
A Catalan version of buñuelos or fritters. Doughnuts, deep-fried, coated with sugar and served warm, sometimes filled with cream. They are popular on the Costa Brava, particularly during Holy Week.
Sea squirt. A small sea creature which looks like a knobbly potato. The edible part looks like scrambled egg and is eaten raw.
Giant goby, the largest of the gobies and found in the Atlantic. Not generally eaten, more because of the people than the fish.
A fat, white, pork sausage from Catalonia, seasoned with garlic, white wine and spices including cinnamon, nutmeg, fennel seeds, sometimes cumin and cloves. First boiled and then air-dried, it is generally eaten cold, though it may also be gently cooked, often with beans, and is less spicy than many other Spanish sausages. There are also black butifarrones.
