“Why Do We Have To Wait In Line At Cal Pep?” I whined.
Everyone who knows anything about good food in Barcelona, has probably eaten (or wanted to) at world famous Cal Pep in Barcelona. I was lucky to catch up with Chef.
Whining and Waiting, and Bitching and Moaning.
Thank you, my darling husband Daniel, for getting me there at 16:00 hours to be some of the first lucky diners in line for a seat at the bar in this tiny establishment. I also love you for being able to tune out my incessant whining,
“What’s the big deal? Why do we have to eat here? I don’t want to wait in line. Ugh.”
It was so worth it. We licked our plates clean.
And one more gigantic “Gracias, Daniel,” for sticking to your guns, while I made faces and stamped my feet in a rendition of the Jewish American Princess Flamenco.
Every bite that Chef Cal Pep prepared, was truly magical and memorable.
Cool Kids Club
Along with many movies stars and global dignitaires, those in the know, continue to flock to Cal Pep.
Since we arrived early, the wait wasn’t all that terrible. We consumed some strange fried fishes, clams with jamon, and the freshest tuna tartare I have ever eaten.
When I talk to my chef friends and mention Cal Pep, I feel like I am part of the “Cool Kids Club”.
Give Credit, Where Credit Is Due
It is with great pride and undeserved pomposity, that I share the following recipe from the Best Restaurant In Barcelona, Cal Pep.
ROCK SHRIMP WITH VEGETABLES, BEANS, CALAMARI AND MUSSELS
Take a pan and add oil, the cutted onion, the bay leaf and 4 cloves of garlic. Stir well until the onion is lightly fried and then add the beans. When everything is fried, add the white wine and a glass of water. Cover and leave over low heat for about 25 or 30 minutes (until the bean is cooked).
Take the red bell pepper cut in pieces, add it in a pan with oil and sauté. Then add into the pot with the beans and onion.
Catching a separate pan heat a little oil and add the squid. Sauté and add the garlic and parsley and a glass of Cognac, and when almost cooked, mix together with the bean casserole, onion and bell pepper. Add salt and pepper and then add the mussels. Boil 5 to 10 minutes all together.
Try to serve with little broth.
– 500g of green beans – chopped and clean
– 1 sweet red bell pepper
– 1 bay leaf
– 1 cup of white wine
– 1 cup of water
– 150 g of small mussels
– 2 onions – cut into slices
– 2 tablespoons of garlic and parsley
– 600 g of squid (small) – clean and sliced
– Salt and pepper
– 4 cloves of garlic
– 1 glass of Cognac