Catalan Picada Sauce with Cocoa

Picada is a fundamental element of Catalan cuisine, used to bind and enrich the flavor of traditional dishes. This sauce is especially used in stews, soups, fish dishes, and certain meat dishes, bringing a thick texture and a rich, deep flavor.

The word picada comes from the Catalan verb "picar," meaning "to pound" or "to grind." This sauce is prepared by pounding ingredients in a mortar, rather than blending them. This preserves a granular texture and authentic flavor. Traditionally, it is added at the end of cooking to intensify flavors and provide an additional consistency to the sauce or dish.

Traditional Picada Recipe

Ingredients:

• 3 slices of stale bread
• 4 garlic cloves
• 3 handfuls of almonds
• 1/2 bunch of fresh parsley
• 40 g dark chocolate (minimum 70% cocoa)
• 1 tablespoon of vinegar
• 2 tablespoons extra virgin olive oil

Preparation:

1. Prepare the almonds: Toast the almonds in a pan over medium heat and crush them roughly in a mortar.

2. Brown the other ingredients: In a pan, pour 2 tablespoons of olive oil and heat over medium heat. Add the peeled and halved garlic cloves along with the slices of bread. Let the garlic brown well until it’s fully toasted and the bread is lightly grilled.

3. Combine in the mortar: Once the garlic and bread are browned, add them to the mortar along with the crushed almonds. Add the dark chocolate and grind everything together until you get a smooth yet slightly grainy paste.

4. Incorporate the vinegar: Add the tablespoon of vinegar and continue to grind lightly to fully incorporate all the ingredients.

5. Set aside and finish cooking: Set aside this mixture and add it to your dish towards the end of cooking, just before serving. It will bind the sauce, thicken the dish, and add a unique flavor.

The Tradition of Catalan Picada

Picada is a cornerstone of Catalan cuisine, used mainly in dishes with sauce or soups. What distinguishes picada from other sauces is its manual preparation using a mortar, which allows the texture of the ingredients to be preserved. The role of picada in Catalan cuisine is essential: it acts both as a thickener and a flavor enhancer.

Classic ingredients in picada:

• Garlic: Whether raw or cooked, garlic is one of the essential ingredients, adding depth to the flavor.
• Almonds: Almonds, sometimes replaced with hazelnuts or pine nuts, add richness to the sauce.
• Bread: Bread, often fried or toasted, is used to thicken the sauce while contributing a pleasant texture.
• Dark Chocolate: A subtle but distinctive touch, dark chocolate, usually 70% cocoa, is used to give depth and character to the sauce.
• Spices and herbs: Depending on the recipe, saffron, cinnamon, or fresh parsley may be added to flavor the mix.

Depending on the dish, sometimes other ingredients can be found in the picada, such as chicken offal, liver, or pieces of cuttlefish, which add additional richness to the sauce.

Variations and Uses

Picada can be modified according to recipes and regions, but it remains a central element in Catalan gastronomy. It is particularly used in stews (such as rabbit civet), soups, and meat-based dishes, but can also be added to fish or seafood dishes for an extra flavor boost. The sauce is often incorporated at the end of cooking to preserve its flavors and prevent them from dissipating during long simmering.

In addition to its culinary function, picada is an integral part of Catalan culture and culinary traditions, giving an authentic and flavorful touch to many dishes.

Tips:

• For a thicker texture, you can add more toasted or fried bread.
• For a lighter version, you can omit the chocolate and replace it with some dried tomato for an acidic note.
• Picada stores well in an airtight container in the refrigerator for a few days, allowing you to add it to multiple dishes throughout the week.

In conclusion, Catalan picada is a simple but full of character sauce. It is the secret to elevating traditional Catalan dishes, providing both thickness, depth, and an explosion of flavors.