| Cala Llevadó, Cala Llevadó offers the opportunity to practice watersports on its beaches, and has numerous entertaintment and activities for both adults and children, with many routes for wandering and MTB. |
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Cooking courses
CUINA DE TOSSA: We hold a cooking course one afternoon a week. Two chefs from Tossa show how to prepare traditional dishes with specialities from Tossa and Catalan cuisine: "cim i tomba", "calamars farcits i mandonguilles", "arròs de cabra", "arròs de paraigüero", "sípia amb pèsols", "mar i muntanya", "arròs negre", "fideus a la cassola", etc.
Clients participate sharing both tables and food.
This activity is free for all our clients.
Why not look at the recipes?
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Sípia amb Pèsols
INGREDIENTS .
1 large cuttlefish (1 kg. approx.)
1 onion
1 bulb garlic
2 or 3 soupspoons of tomato
3 large potatoes
2 hard boiled eggs
oil-salt-pepper
peas
PREPARATION :
Clean the cuttlefish and cut it into pieces. Heat the oil in a casserole and when it is hot add the cuttlefish and leave to cook. When it is nearly golden add the finely chopped onion and leave to cook until golden, then add two crushed garlic and chopped tomatoes.
When everything is cooked add the sliced potatoes and stir a while so they take the colour. Then add the peas and finally add water until the potato and peas are covered. Leave to cook for 5 mins. Before it is fully cooked add the hard boiled egg cut in half. Leave everything to boil for 5 mins more, when it will be ready to serve.
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