Some dishes begin with a very simple idea and yet rely entirely on the quality of their ingredients. Santa Pau beans, Cal Rovira black pudding sausage & red shrimp come together here in a recognizable surf and turf — mar y montaña — combination that at Més de Vi is presented with a lighter and more direct technique. A recipe built on product, balance and contrast that forms part of the main courses section of our menu in Barcelona.
Santa Pau beans: a discreet base that holds the dish together
Santa Pau beans, grown in the La Garrotxa region of Catalonia, are one of those varieties that stand out more for their texture than for their size. Small, thin-skinned and with a very distinctive creaminess, they work especially well when treated carefully and without unnecessary embellishment.
In this dish they appear as the element that brings everything together: beans cooked and bound in a light broth that captures the juices of the whole preparation. They are not meant to dominate the plate, but rather to provide that soft and comforting texture that balances the rest of the ingredients.
Cal Rovira black pudding sausage
On this base appear medallions of Cal Rovira black pudding sausage, one of the reference producers of Catalan charcuterie. Its presence introduces the deeper side of the dish: intensity, richness and a lightly spiced note that contrasts with the delicacy of the beans.
Seared in the kitchen to concentrate its flavour, the sausage brings the most earthy dimension of the dish. It is the component that anchors the plate in tradition and allows the dialogue with the sea to make sense.
Red shrimp and the balance of mar y montaña
The third element is red shrimp, which appears with a more delicate but decisive presence. Its natural sweetness and texture add freshness and a marine counterpoint that changes the rhythm of the dish.
The combination of Santa Pau beans, black pudding sausage and red shrimp follows a very familiar logic in Catalan cuisine: mar y montaña, a classic pairing of sea and land ingredients. At Més de Vi this idea is maintained, but approached with a lighter technique where each ingredient preserves its identity.
The result is a balanced dish where the depth of the sausage, the softness of the beans and the marine character of the shrimp coexist naturally.
What wine to pair with this dish
On the Més de Vi menu in Barcelona, this dish appears in the main courses section and reflects the philosophy of the house well: recognizable products, combinations that make sense and a cuisine that seeks balance rather than artifice.
To accompany it, a Mediterranean red wine with good acidity usually works particularly well, capable of supporting the intensity of the sausage without overshadowing the delicacy of the shrimp. On our wine list, a Montsant garnacha or an elegant Priorat carignan can be excellent companions for this contemporary mar y montaña dish.
A taste of Catalan cuisine in Barcelona
Dishes like Santa Pau beans, Cal Rovira black pudding sausage & red shrimp reflect the culinary identity of Catalonia: local ingredients, traditional combinations and a deep respect for product.
At Més de Vi, this philosophy translates into a menu where classic ideas such as surf and turf are revisited with a lighter and more contemporary approach, always maintaining the essence of Catalan cuisine.
If you would like to try this dish as part of your experience in Barcelona, you can find it in the main courses section of our menu at Més de Vi in Poblenou.
