BARCELONA CALÇOTADA SHOPPING LIST (Underlining = Things You May Already Have at Home)

HEDONISM EATS

BARCELONA CALÇOTADA SHOPPING LIST (underlining = things you may already have at home)

4 3-ounce tins seafood conservas (Matiz, Crown Prince brands recommended) * IF SERVING 1 can anchovy-stuffed olives – 5 oz drained * IF MAKING COCKTAILS 1 jar roasted red bell peppers – only need 1 pepper 1 14.5-ounce can chopped fire-roasted tomatoes (look for Muir Glen) – or 1½ cups marinara sauce 1 ounce dried ancho chilies – about 2 three-inch long chilies Picante (spicy) Pimentón de la Vera – you need 1.5 tsp White wine vinegar – you need 1 cup * IF SERVING TINNED SEAFOOD Sherry vinegar - you need 1 Tbsp (De Soto brand is amazing; Don Bruno is solid) Extra Virgin Olive Oil – at least 3 cups (a round, fruity oil is best; get the best you can!) Flaky sea salt (like Maldon) – at least 1 Tbsp ½ - ¾ cup honey

6-10 (24-40 oz) botifarra or other fresh sausage links of choice – 4 to 5 ounces per person jamón ibérico – 1 oz pp if it’s the only charcuterie offered; ½ oz pp if not other types charcuterie (dry-cured Spanish chorizo, fuet, saucisson sec etc.) – 2 oz pp total, all types 16 oz plain green olives (or pre-marinated if you don’t want to marinate your own)

5 pounds fresh leeks, 1” or less in diameter (or big spring onions, or calçots if you can find them) 3 medium-size fresh tomatoes (the best and ripest you can find) 1 pound spinach (fresh or frozen) * IF MAKING VEGETARIAN EGG DISH 2-3 fresh oranges (2 if they’re big; 3 if they’re small and you’re marinating your own olives) 1 fresh lemon 1 medium-size yellow onion (about 3 - 3 ¼ inches in diameter) 1½ heads fresh garlic fresh flat-leaf/Italian parsley – you need about 1 cup of loosely packed leaves 1-2 sprigs fresh rosemary – you need about 5 inches ¾ - 1 cup raw walnuts (whole or pieces) ½ cup raw almonds (whole) ¼ cup pine nuts * IF MAKING EGG DISH ¼ cup raisins or dried currants * IF MAKING EGG DISH

10 ounces fresh goat cheese (Laura Chenel brand recommended) 6 ounces full-fat cream cheese 6 large fresh eggs (or 1.5 cups vegan egg substitute) * IF MAKING EGG DISH

1 big loaf crusty Italian or French bread (something like a wide baguette; gluten-free ok)

Cocktail picks for your vermut cocktails *IF MAKING Club Soda (at least 1 Liter) Spanish Vermut (1 750mL bottle) Spanish Cava (at least 2 750-mL bottles) Montsant, Ribera del Duero, or other earthy red wine (at least 2 750-mL bottles) Muscat de Rivesaltes or other sweet wine (1 750-mL bottle)