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Barcelona, Spain

sunny 82 °F
View Around the world in however long it takes. on CulinarySojourn's travel map.

We have finally finished the oceanic portion of our adventure and are 10% completed. One of the best parts of cruising is the attention you receive from the staff as they make sure everything is to your liking. Sometimes this borders on being fussy but they are well meaning. On the last day they pretty much throw you out as fast as possible. We wake up at 6:30 to shower, pack and shovel the last bits of free food into our mouths before we disembark at 8am. From here it is a few miles through parking lots, shipping containers and a long bridge before we get into the city. The best feature of Barcelona is the ease of which you can walk around. We didn't encounter a press of cars and many streets were devoted solely for pedestrians making it easy to admire the architecture.

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Of course there is also the famous architect, Gaudi, who has placed his stamp on the city with several building designs as well as the cathedral that is still being worked on despite being started in 1882. It is a the most visited site in Spain.

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Here is an example of some of his other work.

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After this we decided to get some some food and decided on the most iconic of Spain's dishes, paella. Ben choose a simple meat one while I went for a seafood paella with squid ink. Unfortunately, the server removed it from the hot pan before I was able to take a picture of it. We also had a small starter of toasted bread with crushed tomatoes and a local thin sausage called fuet, which is simply pork, salt, pepper and paprika then stuffed and air dried.

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We then made our way to the local market where we were to stuffed to eat anything else other than some freshly squeezed juices. I had pomegranate while Ben ordered a orange and papaya. While mine was refreshing, Ben's was thick and bitter.

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We only had 24 hours in Barcelona but I think that we managed to see most of it. I will definatly come back. Finally, there was not a single cat that I could find other than this one.

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Posted by CulinarySojourn 00:21 Archived in Spain

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