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Catalan-style fideuà, prepared using the traditional rossejat de fideus technique, is a delicious interpretation of Mediterranean coastal cuisine. Although fideuà originated on the Valencian coast, Catalonia has embraced and adapted this dish thanks to its deep maritime heritage and its culinary traditions based on quality ingredients, time and local flavours.
Fideuà is traditionally associated with fishermen and working boats, where available fish and seafood were used to prepare an intensely flavoured stock. The noodles were then toasted before being cooked in the broth, creating a dish that was simple, nourishing and full of character.
In this Catalan-inspired version, we combine calamari, fresh king prawns, peas, green beans, carrot and tomato sofrito, finishing the dish with a traditional homemade allioli prepared in a mortar.
The result is a deeply aromatic fideuà with beautifully toasted noodles, a concentrated seafood flavour and a creamy garlic allioli that provides the perfect contrast.
Approximately 40 minutes
3 people
Heat a generous base of extra virgin olive oil in the paella pan.
Add the peeled garlic cloves and gently fry them until lightly golden, allowing their flavour to infuse the oil.
Remove them before they become too dark or bitter.
Add the noodles to the same pan.
Toast them over medium heat, stirring carefully so they become evenly golden.
This is one of the most important steps of the recipe.
The rossejat technique gives the noodles their characteristic toasted flavour and adds considerably more depth to the finished dish.
Once golden, remove the noodles from the pan and set them aside.
Add a little more olive oil to the pan.
Add the calamari, finely chopped onion, carrot and green beans.
Cook over medium heat until the onion becomes translucent and the vegetables begin to soften.
Add the peas.
Add the grated fresh tomato.
If necessary, add a small pinch of sugar to balance its acidity.
Cook gently for several minutes until the sofrito becomes concentrated, aromatic and slightly reduced.
Return the toasted noodles to the pan.
Sprinkle the paprika evenly over the mixture.
Stir briefly.
Immediately add the hot seafood stock so that the paprika does not burn.
Spread the ingredients evenly throughout the pan and cook according to the cooking time recommended for the noodles.
Avoid stirring constantly.
The fideuà should cook gently so the noodles can gradually absorb the flavour of the seafood stock.
Peel the king prawns, carefully remove the intestinal tract and set them aside.
Approximately 3–4 minutes before the fideuà is finished, add the prawns to the pan.
Allow them to cook gently with the noodles and stock.
Taste and adjust the seasoning.
Remove the fideuà from the heat.
Allow it to rest for a few minutes before serving.
This short resting period allows the flavours to settle and the noodles to finish absorbing the remaining stock.
Peel the garlic cloves and place them in the mortar with a pinch of salt.
Crush them slowly until you obtain a smooth garlic paste.
Begin adding the extra virgin olive oil very slowly, in a thin and steady stream.
Continue working the mixture in the same direction.
Gradually, the garlic and olive oil will form a thick, glossy and creamy emulsion.
Add a few drops of lemon juice and adjust the salt.
If the emulsion breaks, you can use one egg yolk to help bring it back together.
Add the yolk to the mortar and continue working the mixture until the allioli becomes smooth and creamy again.
Rossejat de fideus is a traditional Mediterranean technique in which the noodles are toasted before the stock is added.
This simple step develops deeper toasted aromas and gives the fideuà its distinctive character.
The noodles should be golden and aromatic, never burnt.
The seafood stock is essential.
A homemade seafood fumet, prepared with quality ingredients and reduced to concentrate its flavour, gives the noodles the depth needed to make the dish truly memorable.
The better the stock, the more expressive the final fideuà will be.
This version combines the flavours of the sea with ingredients commonly found in Mediterranean cooking:
calamari + king prawns + sofrito + vegetables + toasted noodles + traditional allioli.
The result is a harmonious balance between the richness of the seafood, the natural sweetness of the sofrito and the powerful aroma of garlic and extra virgin olive oil.
Serve the fideuà directly in the paella or fideuà pan.
Arrange the king prawns visibly over the noodles and serve with a small portion of traditional allioli on the side.
For a Premium Magic Dreams Barcelona presentation, serve individual portions carefully plated while preserving the Mediterranean character of the dish.
The contrast between the golden toasted noodles, fresh seafood and creamy allioli creates an elegant and highly appetising presentation.
This fideuà pairs beautifully with a chilled 0.0% alcohol-free Mediterranean-style white wine, particularly one that is fresh and aromatic.
A 0.0% alcohol-free Xarel·lo-style wine or a fresh 0.0% alcohol-free rosé can also complement the seafood without overpowering it.
For a completely refreshing alternative, serve with sparkling water, lemon and fresh Mediterranean herbs.
Fideuà reflects the close relationship between the Mediterranean, fishing culture and traditional coastal cuisine.
The rossejat technique demonstrates how a simple cooking method can transform an everyday ingredient into something rich and deeply aromatic.
And allioli, found throughout Catalan cuisine, brings the powerful Mediterranean character of garlic and olive oil that makes this fideuà so distinctive.
At Magic Dreams Barcelona, tradition is not replaced — it is elevated.
We select quality ingredients, respect traditional techniques and pay particular attention to presentation, transforming a classic maritime recipe into a refined gastronomic experience.
Quality ingredients, tradition, local character and Mediterranean elegance in one unforgettable dish.
Copyright © 2016-2026 Magic Dreams Barcelona.
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Bacallà a la Llauna is one of the great classics of traditional Catalan cuisine: a humble dish in origin, yet remarkably rich in aromas, contrasts and Mediterranean character.
Its history is closely linked to the popular cuisine of Catalonia and, particularly, Barcelona, where salt cod became an essential ingredient in home cooking and in the traditional taverns and wine cellars of generations past.
The name of the dish comes from the llauna, the traditional metal baking tray in which the cod was prepared and taken to the oven. At a time when refrigeration did not exist, cod preserved in salt was an essential pantry ingredient and became especially important during Lent and Holy Week, when meat was traditionally avoided.
The true beauty of this recipe lies precisely in its simplicity.
Good-quality cod, lightly floured and beautifully browned, is combined with an aromatic preparation of garlic, paprika and white wine. The result is a dish with deep flavour, a delicate smoky note and a glossy sauce that coats every tender flake of fish.
Traditionally, we serve it with mongetes del ganxet, sautéed spinach or potatoes, although a more refined garnish can also transform it into an elegant gastronomic dish.
This version respects the spirit of the Catalan culinary tradition while introducing a few refined techniques and presentation details to create an elegant, balanced and gourmet Bacallà a la Llauna without losing its traditional identity.
Optional: a few drops of sherry vinegar or white wine vinegar to add a delicate acidic contrast and balance the intensity of the paprika.
If using salted cod, soak it in cold water in the refrigerator, changing the water several times over approximately 36–48 hours, depending on the thickness of the fillets.
Once desalted, drain the cod thoroughly and pat it completely dry with kitchen paper.
This step is essential.
Well-dried cod will brown more effectively, develop a delicate golden crust and reduce splattering during frying.
Check that there are no remaining bones and, if the fillets are particularly thick, divide them into evenly sized portions to ensure uniform cooking.
Lightly coat the cod fillets in flour, shaking off any excess.
The coating should be very thin: the purpose is to protect the surface and encourage browning, not to create a thick crust.
Heat a generous amount of extra virgin olive oil in a wide frying pan.
Once hot, carefully add the cod and brown it on both sides.
There is no need to cook it completely at this stage.
The aim is to create a golden, lightly crisp and aromatic exterior, while the centre finishes cooking in the oven.
Remove the cod and place it briefly on kitchen paper.
Transfer the fillets to a traditional llauna or ovenproof baking dish.
Remove some of the oil used to brown the cod, leaving enough in the pan to prepare the aromatic base.
Add the sliced garlic and cook gently over low heat.
The garlic should become golden and fragrant, but never burnt, as burnt garlic would introduce an unpleasant bitterness.
Once it begins to take on a beautiful golden colour, remove the pan from the heat for a few seconds.
With the heat turned off, add the sweet paprika and, if desired, a small amount of smoked paprika.
Stir quickly.
Paprika should not remain in the hot oil for too long, as it can burn easily and become bitter.
This small technique is one of the secrets to a great Bacallà a la Llauna.
The oil takes on a beautiful red colour and becomes infused with the aromas of garlic and paprika.
Return the pan to medium heat and pour in the dry white wine.
Allow it to simmer for a few minutes so that some of the alcohol evaporates.
Add the hot fish stock.
Stir gently and allow the sauce to reduce for 3–5 minutes, until slightly concentrated and aromatic.
For a more refined finish, add a few drops of white wine vinegar or sherry vinegar at this stage.
The acidity should remain subtle, providing freshness and balancing the richness of the paprika and olive oil.
Carefully pour the hot sauce over the cod fillets.
Make sure the garlic is evenly distributed and that some of the sauce reaches the bottom of the baking dish.
Sprinkle with freshly chopped parsley.
Place the dish in a preheated oven at 190°C / 375°F and cook for approximately 8–10 minutes, depending on the thickness of the fillets.
The cod should remain juicy, pearly and easy to separate into tender flakes, never dry.
During the final minutes, spoon some of the sauce over the fillets so they become glossy and even more flavourful.
While the cod finishes cooking, prepare the garnish.
For a traditional accompaniment, warm the mongetes del ganxet in a frying pan with extra virgin olive oil and one sliced garlic clove.
Sauté gently so that the beans absorb the garlic aroma without breaking apart.
In a separate pan, sauté the fresh spinach with a little olive oil and the remaining garlic.
Cook for just a few minutes, until tender while retaining its colour and freshness.
The combination of beans and spinach creates a wonderful contrast with the cod: softness, texture and fresh vegetal notes that balance the intensity of the sauce.
Remove the cod from the oven and let it rest for 2–3 minutes before serving.
This short resting period allows the juices to redistribute and the sauce to settle.
Gently move the baking dish so that the olive oil, stock and natural juices from the cod come together.
Finish with fresh parsley, a few drops of extra virgin olive oil and, if desired, a very light dusting of paprika.
The finished sauce should be glossy, aromatic and lightly emulsified, while allowing the natural flavour of the cod to remain at the forefront.
To elevate this classic while preserving its Catalan identity:
The key is finding the perfect balance between the golden cod, aromatic garlic, intense paprika and the natural juiciness of the fish.
The cod should never be overcooked.
After the initial browning, the oven should simply finish the cooking process and allow the fish to absorb some of the aromatic sauce.
The second great secret lies in the paprika.
It should be added off the heat to prevent it from burning. Properly handled paprika contributes colour, sweetness and depth; burnt paprika can compromise the entire dish.
Finally, the garlic should be golden, never dark.
Its role is to perfume the olive oil and complement the fish, rather than becoming the dominant flavour.
Serve the Bacallà a la Llauna in an artisanal ceramic dish or, for a more authentic presentation, in individual small llaunas that echo the spirit of the original recipe.
Place one cod fillet in the centre and arrange a small portion of mongetes del ganxet and sautéed spinach around it.
Partially coat the cod with the garlic, paprika and white wine sauce, leaving some of its golden surface visible.
Finish with a few drops of extra virgin olive oil, fresh parsley and a small fresh herb leaf.
For a more contemporary presentation, shape the beans into a small quenelle or arrange them as a delicate base beneath the cod.
The goal is for the presentation to remain elegant yet immediately recognisable: a traditional Catalan dish dressed for a special occasion without losing its identity.
The sauce should play an important role without overwhelming the plate.
Each bite should bring together the delicate texture of the cod, the fragrance of garlic, the depth of paprika and the freshness of extra virgin olive oil.
A dry Catalan white wine makes an excellent pairing.
A Penedès Xarel·lo offers freshness and acidity capable of balancing the richness of the olive oil and paprika.
For those seeking a more contemporary pairing, an alcohol-free white wine with good acidity can also work beautifully.
Serve the wine chilled, but not excessively cold, so that its aromas and character remain expressive.
Bacallà a la Llauna is at its best when freshly prepared.
If necessary, store the cooked cod in an airtight container in the refrigerator for 1–2 days.
The sauce can be stored separately in the refrigerator for up to 3 days.
To reheat, use a low oven temperature and add a few drops of fish stock or water if the sauce has become too thick.
We do not recommend freezing the cooked cod, as this may affect its texture and juiciness.
For a special meal, the best approach is to prepare the sauce and garnish in advance and cook and finish the cod just before serving.
Copyright © 2016–2026 Magic Dreams Barcelona
