Masia Mas Palou - Entourisme al Penedès


Making Paella

With the deft hand of a long-time homemaker, Adelina took some spoonfuls of the bell-pepper sauce out of the pan and spread it onto a sheet of flatbread dough, to make coca de recapte—which she topped off with anchovies and olive tapenade. “I think I will also make you a cake” she said as she plopped heavy dollops of orange confiture and sweet pumpkin puree on another sheet of dough, rolled on to make tiny holes.

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