Before I saw the Boqueria Market, I heard about the colors. All of the colors of all of the fruit in the world. And I read that the market was the stomach of Barcelona.
I wandered my way into the Boqueria market on my first day in Barcelona, and I returned to the market ever y day I was in the city. I drank freshly squeezed kiwi juice, ate tiny yellow plums, and ordered a parrillada verdura from one of the stands that grill up the fresh fish and harvestings of the market. It reminded me how much beauty there is in simplicity if you have good ingredients and a little bit of technique.
My grilled vegetables were pimiente de padron, charred on a high heat, asparagus, mushrooms, carrots, red pepper, and Chinese eggplant. All grilled in olive oil, doused in a bit more after the cooking, and sprinkled with the flakiest salt. Simple.
I learned from this meal, I learned a lesson that I think I have learned many times before, but I keep forgetting. I’ll be imitating this meal in my kitchen for a long time.