Pèsols amb sípia
If anyone were to ask where to find Catalonia’s greatest vegetable patches, I’d dare say they’re in Maresme, and I mean no offense to all other Catalan gardens. Maresme is the cradle of a wide variety of gastronomically prized, local products, including peas, strawberries, cherries, Montserrat tomatoes, the small Maresme apple, and beans.
The Garrofal or Llavaneres pea, known as “the green pearl of Maresme,” is said to have first been grown by fishermen, who would take advantage of bad weather at sea to plant peas among the vines. This native variety of pea comes from the town of Sant Andreu de Llavaneres.

The pea’s surprisingly sweet taste has long been highly valued, making it the star of many recipes in traditional Catalan cuisine. Among the most time-tested are “drowned” peas; boiled peas and potatoes; several meat dishes, like beef, chicken, lamb, and rabbit stews with peas; as well as stews made of fish and peas. The latter dishes were known as fishermen’s stews. Cuttlefish with peas is a classic Catalan meal that is often prepared for family dinners, even today.