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

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

My summer kitchen. Brafim/Catalonia, Catalonia, Spain
60 mins

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 your local guide


The host and presenter, Sinisa, has been living and working with wine tours, in the more rural parts of Catalonia for more than 10 years, and is now sharing his passion and personal experiences around Vermouth! Besides his love for wine and travel, he has a great passion for old cars, so in 2016 he did the Mongol Rally. The Rally itself is a crazy event, starting in London and ending in Ulan Ude in Siberia, passing though Mongolia and before that some 22 countries. The race was for charity but also for the adventure and for wine. Together with a sommelier friend from Sweden, he stopped in many of the wine producing countries on the way, visited cellars and tasted wine! Some of the countries that were visited: Croatia, Serbia, Macedonia, Greece, Turkey, Georgia, Armenia and Azerbaijan. Did you know they make some quite good wine in Kazakhstan?

Sinisa has been guiding since Mar 2012

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 guide.

The tour will last about 60 mins and will be live-streamed by your guide 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 guide 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 book and join, but you have the option to tip the guide during the tour.

Leaving a tip will help support the guides and allow us to offer tours in more places around the world. If you aren't able to leave a tip, then it would be great if you can share the tour with friends and family to spread the word.

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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.

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