Picada

Picada

A traditional dish using picada: Conill a la xocolata

Picada is a traditional Catalan culinary technique used to thicken and flavor a variety of dishes. It is a mixture of finely ground ingredients, typically including nuts, bread, garlic, and herbs, which is added towards the end of cooking to enhance the taste and texture of the dish.

Ingredients

The basic components of a picada can vary, but they often include:

• Almonds or hazelnuts
• Stale bread or breadcrumbs
• Garlic
• Parsley
• Olive oil
• Saffron or other spices

These ingredients are traditionally ground together using a mortar and pestle, although modern cooks may use a food processor for convenience.

Culinary Uses

Picada is used in a wide range of Catalan dishes, from stews to soups and sauces. It is particularly associated with dishes such as suquet de peix (a fish stew) and escudella i carn d'olla (a traditional Catalan stew).

Conill a la xocolata

One of the most famous dishes that uses picada is Conill a la xocolata, or rabbit with chocolate. In this dish, the picada is added towards the end of cooking to thicken the sauce and add depth of flavor. The combination of savory and sweet elements, such as chocolate, is a hallmark of Catalan cuisine.

Preparation

To prepare a picada, the ingredients are first toasted or fried to enhance their flavors. The nuts and bread are then ground together with garlic and parsley, and the mixture is moistened with olive oil to form a paste. This paste is stirred into the dish during the final stages of cooking.

Related pages

• Catalan cuisine
• Mortar and pestle
• Suquet de peix
• Escudella i carn d'olla