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It is the color of a Mediterranean sunrise, a coral red or saffron yellow. Chef Rosa Camprodon shakes her head. So on our first trip to Barcelona, my husband and I signed up for a half-day class with the Cook and Taste school. But before we tackled the paella, we spent a few hours on the history, gathering food for thought on a group walking tour about the Spanish Civil War.It took decades for Barcelona to recover, but today the city is a bustling cosmopolitan center, known not so much for its bloody past and revolutionary struggles as for, among other things, Gaudi, football and of course, food.The menu at Cook and Taste was gazpacho, roasted vegetables and cod over flatbread, seafood paella and, for dessert, crema Catalana.Camprodon prepared flatbread dough ahead, so it could rise before baking. We roasted eggplant, onions and red pepper, peeled the peppers and cut the vegetables into strips before boiling the cod in hot olive oil with garlic and cayenne. This is hard work," Camprodon explained.We took turns stirring onions, added vegetables, rice and a saffron-garlic paste, then spread it evenly in a pan.
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