| 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.
Why not look at the recipes?
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Mar i muntanya
INGREDIENTS :
1 whole chicken (cut into ¼)
King prawns
300 gr small crabs
oil – pepper – salt
flour
ripe tomatoes
2 onions
1 cup of brandy liquor
garlic
1 bunch of herbs (bay leaf, oregano, thyme)
PREPARATION :
Dress the quarters of chicken with salt and pepper, roll in flour and lightly brown them in a frying pan. Then transfer to a casserole dish. Do the same to the king prawns and set them aside on a plate.
In the same frying pan fry the chopped onions, herbs and tomatoes. Mix in one small teaspoon of flour and 2 tablespoons of water. Leave to boil for about 5 minutes and then transfer the mixture into the casserole dish with the chicken.
Crush the crabs in a mortar and add to the casserole. Leave to cook slowly for about 20 min. Then pass the ¼ of chickens to another casserole. Strain the sauce well over the chicken and then arrange the king prawns among the chicken.
Prepare a mixture of crushed garlic, almonds and hazelnuts, and mix with the cup of wine and add to the casserole, and leave to cook for 5 min. More. Test for salt and serve.
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