Escalibada and Garum (baked red pepper and eggplant with a black olive sauce) Duck brochette with pears Caramelised Iberian pork and chalot with orange. Chocolate coulant Catalan creme The Empordá Rice INGREDIENTS: Serves 4 400 g. rice 200 g. squid rings 150 g. pork 4 sausages ¼ chicken 4 prawns 4 onions 2 tomatoes 1 green pepper 2 artichokes 60 g. peas 2 litres fish stock Oil Salt Parley Garlic METHOD: Place an iron casserole dish on the stove, add oil and fry the chicken, pork and sausages until golden brown then remove from the casserole dish. Cook the onion until it is dark brown. Add a small amount of water every now and again to help the onion caramelise and create a jam texture. Stir constantly, and once the onion is the right colour, add the previously diced green peppers and a few cloves of garlic (whole). Once all this is dark in colour, add a small amount of fresh grated tomato. Add the diced squid and artichokes and stir constantly for 15 minutes. Add a few drops of water to make sure the mixture doesn’t burn. Add the rice to the casserole dish and stir in with the onion and squid, then add the fish stock and previously cooked meat. Leave to cook for 12 minutes, stirring occasionally to make sure the rice doesn’t stick to the bottom of the casserole dish. Add salt and leave for 16 minutes. Remove from stove and let the rice cook using the residual heat of the iron casserole dish (this will ensure the rice doesn’t overcook).