Fuengirole just a few minute drive from Malaga south of Spain in the Costa del Sol . 42 golf courses from Malaga to Marbella ! Beautiful beaches and my good friend Vito Froio operating the cute small restaurant "la Bella Italia " ! Vito a well travelled chef that I had a chance to work with in Cebu Philippines a few years ago in the Waterfront hotels and casinos when he was chef of La Gondola restaurant ...
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
Here is my recipe ! Enjoy
1/4 cup Extra Virgin Olive Oil
1 large Spanish onion chopped
1/2 cup chopped red and green pepper
5 cloves of garlic
1 15 oz can chopped tomato
1/4 cup chopped parsley
Generous pinch of saffron threads
2 spanish chorizo sliced
1 whole (3 pound) frying chicken cut into 10 pieces
1dozen littleneck clams
2 pounds of mussels
1 pound of shrimp4 cups short grain Spanish rice (bomba rice)
3 cups heated clam broth and 3 cups heated water or chicken broth
1/2 cup sweet peas and 3 cups
Roasted red peppers cut into strips( for garnishing)
Lemon cut into wedges
salt and pepper
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, saute the onions, peppers, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains.. Pour in the clam juice, and water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and mussels, tucking them into the rice. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 13 minutes. During the last 8 minutes of cooking, when the rice is filling the pan, add the shrimp. When shrimp is cooked check rice for for doneness. During the cooking process if you need more water, make sure the water is hot and add a Little at a time.
Garnish the Paella with the peas and roasted red peppers.
The Paella needs to sit for 5 minutes before serving, we place a brown paper bag over the Paella while it sits, Just a tradition.
Serve with lemon and enjoy!
Photography and creation By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
The word 'tapas' is synonymous with Spanish cuisine. Spanish tapas are usually deemed as a wide variety of small plates whether delicious snacks, finger foods and appetizers or just a small portion of a special dish in Spanish cuisine.
Although tapas ideas originated in rural Spanish taverns, many countries, especially Mediterranean, have their own equivalent of tiny starter-size dishes: hors d'oeuvres in France, antipasto in Italy, maze in Greece or Turkey, and dim sum in China.
Unlike their cousins around the world, tapas are more than just finger foods and appetizers - a tapa is not a particular type of food, but rather a way of eating it. Tapas is best defined as the tradition of enjoying small portions of different appetizers and finger foods. In addition, tapas are neither starters nor a main course. If you start eating tapas, you don't stop eating these authentic finger foods and appetizers until you're full. But tapas are not a main meal, composed from a collection of small dishes of finger foods and appetizers either. Tapas is the way of eating less focused upon eating than on bring people together and encouraging conversation while enjoying this informal ritual.
The History Of Tapas Style Food
According to Spanish legend, the history of tapas dates back to the 14th or 15th centuries, when Castilian King Alfonso the Wise issued a royal decree that insisted on everyone taking tapas style food with their drinks to avoid fights. Tapa literally means a 'lid' or 'cover'. In the early days of tapas, a slice of bread, cheese or ham was given with your drink and placed over your drink.
Through the rich history of Spain, tapas tradition has developed by integrating ingredients and influences from many different cultures and countries and these appetizers and finger foods became more and more diversified and elaborate. Eating tapas style food has become a way of life in Spain. Diverse tapas ideas are the integral part of Spanish culture and social life to such an extent that there literary is a verb 'tapear' which means "to eat tapas!"
Now a days tapas style food is served day in and day out in many different finger food and appetizer forms throughout the world. They can be as simple or as complicated as you like and you can order virtually any finger food or appetizer that takes your fancy. As long as it is still a 'little dish' served with your drink, it is tapas. But whichever way you prefer these authentic appetizers and finger foods - tapas style food is best served with an early evening drink among friends and lively company.
There is no limits in creating tapas ! Hot or cold with what ideas you want , just respect the size , mix colors well and balance the taste .
Photography creation By:Chef Nicholas Anderson for www.culinaryglobetrotter.com