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Catalonia - Catalan Cooking and Wine: Part 2, Black Rice & White Wine

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Catalan Cooking and Wine: Part 2, Black Rice & White Wine

Coming soon
(6 reviews)
My summer kitchen. Brafim/Catalonia, Catalonia, Spain
60 mins
Tip-Supported

About the tour

In this series I invite you to explore Catalonia through its gastronomy and wines. As in many other Mediterranean cultures, wine is an integral part of almost every meal. We cook with wine, we talk about wine, and we enjoy our wines responsibly. In the second part of this series, I will prepare an arròs negre, a traditional Catalan version of the Spanish paella where the rice is coloured black by the ink from cuttlefish or squid. This is an unforgettable Catalan classic that looks dramatic and brings a lot of delicious and delicate flavours to the table. It can be served as a starter or as the main dish, and you can make it with almost any kind of seafood. I will also mix up an all-i-oli, the Catalan garlic mayonnaise that adds that extra punch to this dish. I will pair my arròs negre with a white grenache, a quite powerful white wine with a nice balance of acidity and body, but as always, follow your own taste when choosing a wine for your meal. While cooking, I will introduce you to the beautiful wine region of Terra Alta, the highlands of Catalonia, where the white grenache, or Garnaxa Blanca, is at its best. Black Rice with Baby Squid Cook it on the stove, in the oven, or as I prefer, on the barbecue. This recipe is from the Catalan Culinary Institute, with a tiny change, I add a splash of white wine to my rice. • 500g baby squid (chipirones), cleaned • 500g Spanish Bomba rice (paella rice), or Italian Arborio rice (risotto rice) • 16-20g (4-5 sachets) squid ink • 2 medium sized onions, peeled and finely chopped • 3 tomatoes, halved and grated • 1 litre fish (or chicken) stock • 250 ml dry white wine • olive oil to fry • salt and pepper to taste • a handful of flat-leafed parsley, stems removed and leaves coarsely chopped All-i-oli All i oli, literally means garlic and oil in Catalan, and the authentic recipe is an emulsion of fresh garlic and virgin olive oil alone, but it has become popular to make the milder version with egg yolks. And if making mayonnaise is not your thing, just add garlic and a splash of olive oil to your preferred shop bought mayonnaise. • 3-5 garlic cloves, pounded to a paste (roast or boil if you prefer milder flavours) • 200ml sunflower oil (using only olive oil can make the aioli taste bitter) • 100ml mild virgin olive oil • 2 large egg yolks • 2-4 teaspoons lemon juice, to taste • A pinch of salt, to taste Welcome on this culinary journey and good luck with your cooking!


Meet sinisa

sinisa

Sinisa is passionate about his new homeland Spain, especially the region of Catalonia, where he has lived and worked for the last 12 years. He organizes and guides wine tours throughout the country, mixing wine, food and local culture. Sinisa is of Croatian heritage, but born and raised in Sweden, and has lived and worked abroad most of his adult life (Croatia, UK, Zanzibar, Tanzania, Kenya, Nigeria, Spain). He considers himself a world citizen and loves to travel and explore. Most of his work life has been in the hospitality industry, and he is a keen amateur cook and a sincere wine lover. We hope you can join Sinisa on a tour, wine tasting, cooking class or workshop, discovering more about the Catalan culture and traditions!


What to expect

Get ready for something special. We’re travelling to Catalonia with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing content creator.

The tour will last about 60 mins and will be live-streamed by your content creator directly from Catalonia. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!

While on the tour you’ll be able to see a full screen video of your content creator and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.


Why are they tip-supported?

We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.

The majority of your tip goes directly to support the channel, while the rest helps Heygo continue to build a place that brings the world closer together.


See a tour in action


How to join

Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.

For the best viewing experience, please join on a computer using Google Chrome.


Reviews from travellers

Marilyn 🌼 J.

29 April 2021

Very enjoyable time learning how to make black rice. Now searching for squid ink! Thank you.

Katie L.

29 April 2021

Fantastic cooking tour! I really loved the outdoor setting, the setup of the ingredients, easy-to-follow instructions, information about wine, how amazing the food looked, the camera work, and extra compliments for the presentation. I didn't follow along with the cooking because I didn't want to mess up in my kitchen haha, but I've taken notes and have postcards to follow along so I can make it soon. Gracias Sinisa!

Jamie M.

28 April 2021

One of the best cooking classes on this platform! Everything was flawless, the scenery, the outdoor kitchen, camera work was super smooth and more importantly, the food looked super delicious! Too bad we couldn't taste it but I felt like I could almost smell it. Sinisa is a wonderful host and I look forward to more tours with him!

Pam U.

28 April 2021

He was very informative about the Spanish culture, his bbq & wine dinner looked divine , can’t wait to join up with him again , greetings from Canada pam😃

Mike F.

28 April 2021

Superb cooking session with an upbeat guide who knows his wines 😉


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