Christmas is, above all, shared moments. Reunions around the table and conversations that stretch without looking at the clock. But this time of year is also synonymous with cooking and recipes that speak of tradition, time, and patience. Of broths that need hours and roasts that require dedication. However, in an accelerated present, prepared dishes offer the possibility of continuing to celebrate these holidays with the usual traditions and recipes, without sacrificing comfort.
El Corte Inglés proposes for this Christmas an offer of prepared dishes that recovers the spirit of slow cooking, designed so that meals continue to be the protagonists and foster conversations that are cooked over low heat. With more than forty years of experience, El Corte Inglés' prepared dishes continue to bet on traditional, yet innovative, recipes, prepared in their own kitchens by professional teams.
Among the most emblematic elaborations of these prepared dishes are escudella and carn d'olla, a dish that already creates warmth even before reaching the table and that, served with galets, marks one of the preferred beginnings of Christmas meals. Also not to be missed on the table are the cannelloni, creamy and tasty, a clear example of resourceful cooking that passes from generation to generation, in addition to being undisputed protagonists of Sant Esteve meals.
The Christmas catalog expands this experience with dishes that elevate meals: Iberian pork cheeks that melt in your mouth, accompanied by a tasty aromatic sauce; monkfish stews with king prawns; stuffed pularda with Port wine and foie sauce; Catalan-style spinach; or great classics such as roasted lamb or suckling pig, with crispy skin and tender meat. Also playing a prominent role are rice dishes and fideuás, designed to bring everyone together around the same pot while carols liven up the atmosphere.
As a novelty, this year El Corte Inglés presents a special Christmas menu, available at physical points of sale —such as the various centers spread throughout the city of Barcelona, like those in Plaza Catalunya, Diagonal or Can Dragó— for 34 euros. A menu conceived as a complete experience, which begins with delicate starters —such as fish pie or a ceps and Scamorza cheese quiche—, continues with festive main courses, such as roasted pularda or monkfish stew with king prawns, accompanied by their corresponding garnish, such as baked potatoes or sautéed mushrooms.
The menu closes with desserts that invite you to extend the after-dinner conversation, such as the Valrhona dark chocolate pyramid or the Santa Teresa French toast with Roscón de Reyes flavor. All this, with the possibility of customizing the menu and adapting it to each meal, to the number of diners or to the character of each celebration.
El Corte Inglés's proposal of prepared dishes does not seek to replace Christmas traditions, but rather to preserve the essence of these dishes: with less time dedicated to cooking, to dedicate it to the really important moments, but without giving up comfort, flavor or gastronomic excellence.