The cook Ada Parellada prepares a dish of the healthiest protein that can be found, legumes. In this case, stewed lentils.

We arrive home with a basket full of saffron milk cap mushrooms. Now what? The chef Ada Parellada explains how to clean them and how to preserve them.

The mushrooms have arrived and this treasure cannot be missed. For this reason, the chef of Semproniana, Ada Parellada, proposes three techniques to preserve them.

The cook Ada Parellada is cooking a cottage cheese and almond cake today that is finger-licking good. In this case, we can affirm that all of you can make it at home.

The Castanyada is here and the chef from the Semproniana restaurant comes to our rescue. What can we do with chestnuts? Well, here are three ideas: roast them, boil them, and make a sauce with them for meat.

The cook Ada Parellada, from the restaurant Semproniana, proposes a healthy fish recipe from the traditional Catalan cookbook.

Do you have guests over for a snack today? Do you want to cook with the kids? Or do you simply feel like putting on an apron? Make this apple pie proposed by the chef of the Semproniana restaurant, Ada Parellada. It is very simple, too.

Garlic is an extraordinary ingredient. For this reason, the chef at the Semproniana restaurant revisits the Italian carbonara recipe, but makes a version with roasted garlic.

Autumn is here, and that is synonymous with Catalan traditions. Panellets and sweet potatoes, like this stuffed one. But there are also new foreign traditions that are taking hold. We make it work so we don't stop having panellets, by adding a touch of terror.

Today the chef from the Semproniana restaurant brings us a very simple autumn dish: sweet potato stuffed with blue cheese, bacon, dates, and walnuts.

The chef of Semprionana, Ada Parellada, makes us a dish of Italian tradition that triumphs at Catalan tables: the parmigiana.

Ada Parellada, chef of the Semproniana restaurant, recommends a chicken with garlic, a casserole dish that we can cook in the morning and take with us in a lunchbox.

We cannot eat them every day, but what a joy is this giant cookie by Ada Parellada. Let's see how the chef from Semproniana makes this cookie of large proportions.

This zucchini invention devised by Semproniana chef Ada Parellada is quick and a way to put the oven to work.

It doesn't matter if you call them meatballs or 'pilotilles'. With this recipe from the Semproniana cook Ada Parellada, you have no excuse not to make these succulent little balls of happiness so traditional to Catalan cuisine.

The chef of Semproniana, Ada Parellada, makes a good, healthy, and affordable sardine dish. A very Mediterranean bite that is prepared quickly.

Rabbit stew is a traditional dish that makes you want to eat bread with it. Ada Parellada, chef at Semproniana, makes this succulent dish with a main ingredient that is cooked less and less despite being very local and very healthy.

Ada Parellada, chef at Semproniana, explains how to make a simple yet effective zucchini and goat cheese omelet.

The chef of the Semproniana restaurant Ada Parellada prepares for us an eggplant stuffed with tuna.

The chef of the restaurant Semproniana Ada Parellada returns to the ARA. Every week she will prepare two recipes for us, which you will find on the newspaper's website and on social media. What kind of recipes? She summarizes it like this: "Real cooking with homemade ingredients". Precisely, the first dish she brings us is a local classic of what in English is called comfort food: traditional, simple and comforting food. Let's start the week with some macaroni au gratin.