Picada

Origins and history

Picada has been a staple in Catalan cuisine for centuries. It is believed to have originated in the Catalonia region of Spain, where almonds are abundant. The sauce is traditionally made in the winter months when almonds are in season.

Dietary considerations

Picada is vegan and gluten-free. However, some variations may contain added cheese or anchovies, so it is important to check the ingredients before consuming.

Variations

There are many variations of Picada, with some recipes calling for the addition of hazelnuts, pine nuts, or parsley. Some versions may also include saffron or cinnamon.

Presentation and garnishing

Picada is traditionally served in a small bowl or ramekin, with a sprinkle of fresh herbs or a drizzle of olive oil as a garnish.

Tips & Tricks

To make the sauce creamier, add a splash of cream or milk to the mixture. For a spicier sauce, add more chili peppers or a pinch of cayenne pepper.

Side-dishes

Picada is typically used as a base for many Catalan dishes, such as escudella, fideuà, or rabbit stew.

Drink pairings

Picada pairs well with Spanish red wines, such as Rioja or Tempranillo. It also goes well with Spanish beer, such as Estrella or Mahou.

Delicious Picada recipes

More dishes from this category... Browse all »

More cuisines from this region... Browse all »