A Catalan dish consisting of a Moroccan-inspired marinade, a spoon-licking-good Spanish pepper sauce, and a cooling Middle Eastern cucumber-yogurt salad. Our sorta fusion food.
About Daniel Olivella
Daniel Olivella is a chef with 38 years of experience cooking Spanish food for the American palate. He opened his first restaurant, B44, a Catalan Bistro in San Francisco, in 1999 to critical acclaim. Considered an authority on Spanish cuisine, Olivella has acted as an ambassador for the Texas-based luxury grocer Central Market in their Passport to Spain program. His most recent restaurant endeavor, Barlata, is a tapas restaurant in Austin. @barlataatx
Sofregit ~ Catalan Tomato Sauce
Sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes. Here’s how to make it.