CESA Damm

Juve y Lamp

Suquet de Pescado

Pollo Guisado a la Catalana

Patatas al Mojo Picón

Pimientos de Padrón

Pulpo a la Gallega

Rilette de Bacalao con Habitas Confitadas y Espárragos Blancos con Mousse de Salmón Ahumado

Abiertas y presentadas al natural, regadas con unas gotas de limón, aderezadas con pimienta negra molida o acompañadas con una vinagreta de chalota.

Ostras

Butifarra de Calaf a la Brasa

Pies de Cerdo Duroc

Picantón Relleno

Steak Tartar de Buey

Con un máximo de 40 días de maduración, esta carne proviene de terneras brunas del Pirineo, criadas entre El Berguedà y L'Alta Ribagorça. Se sirve cortada en láminas sobre un plato cerámico.

Entrecot de Vaca Pirenaica

Esta carne de rubia gallega tiene entre 80 y 120 días de maduración y ‘matices de avellana, de heno y de leche fresca. Además, es muy aromática’. Se hace a la brasa del horno Josper y se sirve con dos guarniciones a elegir: patatas fritas, al caliu, escalivada o ensalada.

Chuleta de Vaca Vieja

Imperial (ideal para dos personas)

Kys de Bretaña nº 3

Ostra plana de las rías gallegas

Ostras del ostrero

Caviar Imperial 50 g

Caviar Imperial 30 g

Caviar Oscietra 10 g

Caviar Imperial 10 g

Trout caviar from Vall d'Aran 20 g with brioche and raw milk butter.

Caviar de trucha de la Vall d'Aran 20 g

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a medium bowl. Stir and let sit for 3–5 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil.

Activate yeast & mix

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 6–7 minutes. Add a teaspoon of water or a tablespoon of flour as needed to reach a soft, slightly tacky consistency.

Knead

Lightly oil a bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

First rise

Gently punch down the dough, turn onto a floured surface and divide into two equal pieces if you want two smaller flatbreads or keep whole for a larger one. Roll or stretch each piece into a 10–12 inch oval or rectangle approximately 1/4 inch thick. Transfer to a parchment-lined or lightly oiled baking sheet.

Shape

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Prick the stretched dough a few times with a fork (docking) to prevent large bubbles.

Preheat and dock

Brush a light layer (about 1 tablespoon) of extra-virgin olive oil over the dough surface. Bake on middle rack or pizza stone until the crust is golden and crisp at the edges, about 8–12 minutes depending on oven and thickness. Remove from oven and let cool for 3–5 minutes.

Bake the dough

Arrange slices of fresh mozzarella evenly over the warm crust so it starts to soften but not completely melt. Layer the sliced tomatoes over or slightly tucked under the cheese. Drape prosciutto slices over the top, tearing as needed to distribute. Scatter fresh basil leaves over everything.

Assemble CESA Damm

Drizzle remaining 1 tablespoon extra-virgin olive oil and the balsamic glaze over the assembled flatbread. Season with coarse sea salt and freshly ground black pepper to taste. If desired, sprinkle crushed red pepper flakes and additional basil leaves. Slice and serve immediately while crust is warm and cheese is soft.

Dress and serve

all-purpose flour

instant yeast

granulated sugar

fine sea salt

warm water

olive oil

ripe tomatoes, thinly sliced

fresh mozzarella, sliced or torn

prosciutto or thinly sliced cured ham

fresh basil leaves

extra-virgin olive oil

balsamic glaze

coarse sea salt

freshly ground black pepper

crushed red pepper flakes

extra basil leaves

In a large bowl combine 2 tablespoons olive oil, minced garlic, chopped rosemary and thyme, smoked paprika, red wine vinegar, soy sauce, honey, kosher salt and freshly ground black pepper. Whisk until well combined.

Make the marinade

Add the cubed pork shoulder to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours; up to overnight for more flavor. Remove from fridge 30 minutes before cooking to come toward room temperature.

Marinate the pork

Heat a large ovenproof skillet or Dutch oven over medium-high heat until hot. Add a drizzle (about 1 tbs) of olive oil. Working in batches if necessary, add pork cubes in a single layer and sear until deeply browned on at least two sides, about 3–4 minutes per batch. Transfer seared pork to a plate and repeat until all pieces are browned. Do not overcrowd the pan.

Sear the pork

While the pork marinates or sears, parboil the halved baby potatoes in salted boiling water for 8 minutes until just tender. Drain and let steam-dry for a minute.

Prepare potatoes

In a large bowl combine the parboiled potatoes, onion wedges, red bell pepper pieces and zucchini rounds. Add 2 tablespoons extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, chopped parsley, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.

Toss vegetables

Preheat oven to 425°F (220°C). Return the seared pork to the ovenproof skillet or Dutch oven with any accumulated juices. Nestle the tossed vegetables around and on top of the pork in a single layer as much as possible. Dot the vegetables with the 1 tablespoon butter. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and lightly caramelized.

Roast together

Remove the pan from the oven. Stir in grated Pecorino or Parmesan and squeeze remaining lemon juice over the mixture; toss gently to combine. Taste and adjust salt and pepper as needed.

Finish and check seasoning

Let the dish rest for 5 minutes to allow juices to redistribute. Garnish with fresh basil leaves (if using) and extra chopped parsley. Serve family-style straight from the skillet or transfer to a platter.

Rest and serve

pork shoulder, trimmed and cut into 1-inch cubes

garlic cloves, minced

fresh rosemary, chopped

fresh thyme, chopped

smoked paprika

red wine vinegar

soy sauce

honey

kosher salt

yellow onion, large, cut into 1/2-inch wedges

red bell pepper, seeded and cut into 1-inch pieces

zucchini, cut into 1/2-inch rounds

baby potatoes, halved (or small fingerlings)

extra virgin olive oil

lemon, zested and juiced

fresh parsley, chopped

red pepper flakes

salt

black pepper

butter

grated Pecorino or Parmesan

fresh basil leaves for garnish (optional)

Place shrimp shells and fish bones in a large pot with 1 liter water, bay leaf and peppercorns. Bring to a gentle simmer over medium heat, skimming foam for 10 minutes, then reduce heat and simmer 15–20 minutes. Strain through a fine-mesh sieve into a bowl and keep warm. Discard solids. If using store-bought stock, warm 1 liter and add bay leaf and peppercorns briefly to infuse, then remove.

Make quick stock (if not using store-bought)

In a wide heavy-bottomed pot or Dutch oven, warm 4 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt and sweat for 6–8 minutes until translucent but not browned.

Add the minced garlic and diced red bell pepper. Cook 2–3 minutes until fragrant and the pepper softens.

Stir in the chopped tomatoes and smoked paprika. Cook, stirring, until the tomatoes break down and the mixture is slightly reduced, about 6–8 minutes.

Pour in the white wine, raise heat and simmer 2–3 minutes to reduce slightly and deglaze the pan.

Add the saffron threads (soaked briefly in a tablespoon of warm stock or wine if available) and stir to distribute.

Add the sliced potatoes to the pot and stir to coat with the sofrito. Pour in the warm seafood stock so potatoes are nearly covered (about 800–900 ml of the prepared stock). Bring to a gentle simmer and cook uncovered for 10–12 minutes until the potatoes are just tender.

While potatoes cook, toast the bread slices and nuts in a dry pan until golden (2–3 minutes). Grind or pulse in a food processor to a coarse powder. When potatoes are nearly done, stir in the ground mixture a little at a time to thicken the broth to desired consistency (about half to all of the mixture).

Prepare picada (optional, for thicker broth)

Season the fish pieces lightly with 1 tsp salt and 1/2 tsp pepper. Gently nestle the fish into the simmering broth and cook 4–6 minutes, depending on thickness, until the flesh is opaque and flakes easily.

Add the shrimp and mussels/clams to the pot. Cover and let simmer another 3–5 minutes until shrimp are pink and opaque and shellfish have opened. Discard any shellfish that remain closed.

Taste the broth and adjust seasoning with up to 1 tsp additional salt and remaining pepper if needed. Remove and discard bay leaf and any whole peppercorns.

Sprinkle chopped parsley over the suquet and gently stir. Squeeze lemon wedges over individual bowls when serving.

Ladle the suquet into warmed shallow bowls ensuring each portion gets fish, shellfish, potatoes and broth. Serve with crusty bread to mop up the sauce.

firm white fish (monkfish, cod, or halibut), cut into 2-inch pieces

raw shrimp, peeled and deveined

mussels or clams, scrubbed and debearded

shrimp shells and fish bones (for stock) or store-bought seafood/fish stock

water (if making stock from shells/bones)

bay leaf

peppercorns

onion, finely chopped

ripe tomatoes, peeled and finely chopped (or canned crushed tomatoes)

red bell pepper, seeded and diced

sweet smoked paprika (pimentón dulce)

saffron threads, lightly crushed

dry white wine

potatoes, Yukon Gold or waxy, peeled and cut into 1/2-inch slices

rusks or day-old bread slices, crust removed (for picada-style thickening) - optional

almonds (blanched) or hazelnuts - optional for picada

flat-leaf parsley, chopped

lemon, cut into wedges

sea salt

Pat the chicken dry with paper towels. In a large bowl combine minced garlic, smoked paprika, ground cumin, sea salt, black pepper and 2 tbs olive oil. Rub the mixture evenly over the chicken pieces. Cover and refrigerate for at least 30 minutes and up to 3 hours to let flavors develop.

Trim and marinate

Heat 2 tbs extra virgin olive oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add the chicken pieces skin-side down in a single layer (work in batches if necessary). Brown without moving for 4–5 minutes until the skin is golden and releases easily; flip and brown the other side 3 minutes. Transfer browned chicken to a plate and set aside.

Brown the chicken

Reduce heat to medium and add the remaining 1 tbs olive oil. Add the sliced onion and a pinch of salt; cook, stirring occasionally, 5–6 minutes until softened and translucent. Add the julienned red and green bell peppers and cook 4 minutes more until beginning to soften.

Sauté aromatics

Stir in the chopped tomatoes (with their juices if using canned), scraping up any browned bits from the bottom of the pan. Add white wine and simmer 2 minutes to reduce slightly. Add the bay leaf, capers, halved green olives and the optional 1/2 tsp sugar. Return the chicken pieces to the pan, nestling them into the tomato mixture so some skin remains exposed.

Deglaze and build sauce

Pour in the chicken stock — the liquid should come about halfway up the chicken pieces. Bring to a gentle simmer, then reduce heat to low, cover slightly ajar, and braise for 25–30 minutes until the chicken is cooked through (internal temp 74°C / 165°F) and the sauce has reduced and thickened. Taste the sauce and adjust seasoning with salt and pepper as needed.

Add stock and simmer

Finish and garnish: Remove the bay leaf. Stir in the chopped parsley and fresh lemon juice to brighten the sauce. If you prefer a thicker sauce, lift the chicken out and simmer the sauce uncovered 3–5 minutes to reduce further, then return chicken to warm through.

Serve: Spoon the sauce and vegetables over the chicken on a serving platter. Serve hot with white rice, roasted potatoes, or crusty bread to soak up the sauce. Offer extra lemon wedges at the table.

bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)

smoked sweet paprika (pimentón dulce)

ground cumin

black pepper, freshly ground

olive oil (for marinating)

extra virgin olive oil (for cooking)

yellow onion, thinly sliced

red bell pepper, seeded and julienned

green bell pepper, seeded and julienned

tomatoes, ripe, peeled and chopped (or canned whole peeled, drained and chopped)

pitted green olives, halved

capers, rinsed

white wine (dry)

chicken stock

sugar (optional, to balance acidity)

fresh lemon juice

salt and pepper to taste

Scrub the potatoes under cold running water to remove any dirt. Keep skins on for best texture and authenticity. If some potatoes are much larger, cut them so pieces are roughly uniform (about 3–4 cm).

Clean and prepare

Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tbs coarse sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 15–25 minutes depending on size. Start checking at 12 minutes.

Boil

Drain the potatoes in a colander and let them sit for 2–3 minutes to steam-dry so excess surface moisture evaporates; this helps the sauce adhere.

Drain and steam-dry

While still warm, transfer potatoes to a bowl and toss gently with 2 tbs olive oil to coat. This gives shine and helps absorb the mojo.

Toss with oil

If using a smoked dried chile (like guajillo), remove seeds and stem, tear into pieces and rehydrate in hot water for 10–15 minutes until soft. Drain and reserve some soaking liquid.

Prepare optional dried chile

In a small food processor or blender, combine garlic cloves, chopped roasted/red pepper (if using), rehydrated chile (if using), smoked and hot paprika, ground cumin, 60 ml olive oil, the vinegars, 1 tsp coarse sea salt, and 1/4 tsp freshly ground black pepper. Process until a smooth or slightly coarse purée forms. If the mixture is too thick, add 1–2 tbs of the reserved chile soaking liquid or a little more olive oil to reach a pourable but thick sauce consistency.

Blend the sauce

Taste the mojo and adjust seasoning: more vinegar for brightness, more paprika or a pinch of cayenne for heat, or salt to enhance flavors. The sauce should be tangy, garlicky, and moderately spicy.

Taste and adjust

For a warm finish, gently warm the sauce in a small saucepan over low heat for 1–2 minutes (do not boil) to meld flavors. Alternatively serve at room temperature.

Optionally warm

Pour and toss: Place the warm, oiled potatoes in a large shallow serving bowl or on a platter. Spoon the mojo picón over the potatoes — start with about half the sauce (roughly 3–4 tbs) and toss gently to coat each potato. Add more sauce to taste; patatas al mojo picón are traditionally well coated but not drowned.

Finish and garnish: Sprinkle the chopped parsley over the potatoes and dust very lightly with extra smoked paprika, if using. Let sit 5 minutes so flavors meld. Serve warm or at room temperature as a tapa or side dish.

Storage: Refrigerate leftover mojo in an airtight container for up to 5 days. Reheat gently before tossing with potatoes or serve cold as a condiment.

small waxy potatoes (e.g., new potatoes or Yukon Gold)

coarse sea salt for boiling

olive oil (for finishing)

good-quality extra-virgin olive oil

smoked Spanish paprika (pimentón dulce)

hot smoked Spanish paprika (pimentón picante) or cayenne

garlic cloves, peeled

fresh red or roasted red peppers, chopped (optional for texture and sweetness)

sherry vinegar or white wine vinegar

red wine vinegar (optional, for brightness)

smoked dried chile (e.g., guajillo) rehydrated and seeded (optional)

fresh flat-leaf parsley, finely chopped

extra smoked paprika for dusting (optional)

Rinse the Pimientos de Padrón under cool running water to remove any dirt. Drain, then spread them out on a clean kitchen towel or paper towels and pat completely dry. Removing surface moisture is important so they blister rather than steam.

Wash and dry

Trim any long stems, leaving a short bit attached for handling and presentation. Do not remove the stem entirely, as it helps pick up the peppers while eating.

Trim stems (optional)

Place a large heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking (about 1–2 minutes). The oil should be hot enough to sizzle when a pepper touches it.

Heat the skillet

Add the dried peppers to the hot oil in a single layer. Cook, stirring or shaking the pan occasionally, until the skins are blistered and charred in spots and the peppers are tender, about 6–8 minutes. Adjust heat as needed to ensure blistering rather than burning; you may lower to medium if they start to blacken too quickly. If your pan is small, cook in two batches to avoid overcrowding.

Cesa Damm

Juve Y Lamp

Suquet De Pescado

Pollo Guisado A La Catalana

Patatas Al Mojo Picón

Pimientos De Padrón

Pulpo A La Gallega

Rilette De Bacalao Con Habitas Confitadas Y Espárragos Blancos Con Mousse De Salmón Ahumado

Ostras

Butifarra De Calaf A La Brasa

Pies De Cerdo Duroc

Picantón Relleno

Steak Tartar De Buey

Entrecot De Vaca Pirenaica

Chuleta De Vaca Vieja

Imperial (ideal Para Dos Personas)

Kys De Bretaña Nº 3

Ostra Plana De Las Rías Gallegas

Ostras Del Ostrero

Caviar Imperial 50 G

Caviar Imperial 30 G

Caviar Oscietra 10 G

Caviar Imperial 10 G

Caviar De Trucha De La Vall D'aran 20 G