Ferran Adrià

Editor's note: Use this recipe to make Black Rice with Squid .

• Picada is an aromatic sauce traditionally used in Catalan cuisine as a base flavoring for many dishes. It is also often added toward the end of cooking.
• Picada will keep for 1 week in the fridge or 6 months in the freezer.

Editor's note: Use this recipe to make Black Rice with Squid .

• Fish stock can be made with a mixture of any white fish and crustaceans, and crabs are a very good addition.

Editor's note: Use this recipe to make Black Rice with Squid .

-Sofrito is a basic preparation of tomatoes, garlic, oil, and onions that forms the base of many traditional Spanish dishes.
-The sauce will keep for 5 days in the fridge or 6 months in the freezer.

• Ask your fish supplier to clean the squid for you, reserving the ink sacs and ink gland, which you use at the end of this recipe. Squid ink is also available in jars and individual packets.
• A spoonful of aioli makes an ideal accompaniment for this dish.

Editor's note: Use this recipe along with theGazpacho .

(This recipe is for fried croutons, but if you prefer to toast the croutons, preheat the oven to 375°F. Spread the croutons out on a baking sheet and bake for 8-10 minutes)

Bread with chocolate is a popular dessert in Catalonia. When we cook it at El Bulli, we add extra-virgin olive oil and sea salt.

-Gazpacho can be made ahead and frozen. Defrost in the fridge overnight.
-Mayonnaise is an unusual ingredient, but we like the creaminess it adds to the soup.
-For 2 you will need 4 tomatoes, 1 small cucumber, and 1 small red bell pepper. For 6, you will need 12 tomatoes, 1 cucumber and 1 red pepper.

We know and love the molded custard dessert called crema catalana, but here it takes a more dynamic form. This foam is sexier than whipped cream and is especially delicious on berries.