The Aigua Blava Cookbook #2: Pollastre a l’ast with Saffron Allioli

Image of pollastre a l'ast

Picture courtesy of J.C. Gaudi

One of my favourite Catalan meals is a takeaway. Pollastre a l’ast is the Catalan take on spit-roasted chicken and it is sublimely good. The chickens sit side-by-side in tiers, each row dripping down and basting the burnished birds beneath. (See what I did there?) Continue reading