Who better to extol the virtues of this rich Spanish cuisine than Barcelona-born chef Javier Codina. He lets trad dishes do the talking.
The musician
Rack of lamb in adobo with trinxat
Rack of lamb in adobo with trinxat
Rack of lamb in adobo with trinxat
PHOTOGRAPH BEN DEARNLEY
Sangría
White beans with clams and albariño
White beans with clams and albariño
White beans with clams and albariño
PHOTOGRAPH BEN DEARNLEY
Salt cod a la llauna with rosemary potatoes and romesco
Salt cod a la llauna with rosemary potatoes and romesco
Salt cod a la llauna with rosemary potatoes and romesco
PHOTOGRAPH BEN DEARNLEY
Marinated yellowtail kingfish with escalivada and pa amb tomàquet
Marinated yellowtail kingfish with escalivada and pa amb tomàquet
Marinated yellowtail kingfish with escalivada and pa amb tomàquet
PHOTOGRAPH BEN DEARNLEY
Fisherman’s rice with shellfish and Tio Pepe
Fisherman’s rice with shellfish and Tio Pepe
Fisherman’s rice with shellfish and Tio Pepe
PHOTOGRAPH BEN DEARNLEY