Picada (catalan pronunciation: [piˈkaðə]) is one of the characteristic sauces and culinary techniques essential to catalan cuisine. the technique is typically found in catalonia and valencia and subsequently catalan cuisine and valencian cuisine. it is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe. often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes,...

Source: Wikipedia