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Eating in Barcelona the Serious Eats Way
La Seu, is actually on carrer Dagueria, near Plaça de Sant Jaume. For good Galician seafood, t(though not particularly cheap), try Rías de Galicia. If you want to buy ham, aside from the mercat de la Boqueria, there's always Jamonísimo. But don't stop at ham, please: Buy some Vic fuet (dried pork sausage) or butifarres (there's the "white" and the "black·" one, the latest of which being black as in "black pudding").
What to take home? Don't forget to buy some Catalan olive oil (D.O. Garrigues or D.O. Ciurana), Priorat wines (or the no so prohibitive Costers del Segre or Terra Alta)!
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As a Spaniard, I think it's annoying,boring and sad to see yet another bastardized version of a dish. Neither Tabasco is Spanish (it is Mexican), nor a Spanish omelet is ever made in an oven. Leeks and garlic are not standard ingredients, and olive oil is used over here. It's a strong comment on cultural imperialism to see this happening once again (and I've seen it done to recipes from all over the world).