paella

Valencia, the sea of ​​Spain

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valencia
Valencia is the third largest city in Spain and is its third largest city in Spain behind Madrid and Barcelona.

The city is on the Mediterranean Sea and the banks of the Turia River.

Major monuments in Valencia include the Valencia Cathedral, Torres de Serranos, Torres Quart, Llotja de la Seda which is a Unesco World Heritage Site, Museu de Belles Arts de Valencia, Ciutat de les Arts i la Ciences, and the Valencian Institute of Modern Art.

The city is well known for the Falles local festival, the La Tomatina tomato fight, and several other catholic festivals held each year. The city is also host of the European Grand Prix Formula One race.

Valencia has a subtropical climate with mild winters and long warm to hot summers.

Valencia is home of one of the traditional Spanish dishes the paella and the cuisine is also world renowned in the city. Other specialties include the fartons, bunuelos, Spanish omelettes, rosquilettas, and squid.

Places to eat include the Raco de Turia which is close to the city’s river banks and is ranked among the top fifty restaurants for Spanish cuisine in the city.

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Paella, Spanish delight

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paella
Paella is the dish associated with Spain. This combination of rice and seafood or meat and vegetables such as green peas is seen outside of Spain as the country’s national dish but is really a regional speciality from Valencia.

To make a paella gather 2 tablespoons of olive oil, 1 tablespoon of paprika, 2 tablespoons of oregano, salt and black pepper, 2 pounds of skinless chicken breasts cut into small pieces, 3 cloves of garlic, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain rice, 1 pinch saffron, 1 bay leaf, 1 quart of chicken stock, 1 Spanish onion, 1 red bell pepper, 1 pound chorizo sausage, and 1 pound deveined shrimp.

First: season chicken with olive oil, paprika, oregano, salt, and pepper. Then heat olive oil in a large skillet, add garlic, red pepper, and rice and stir for 3 minutes. Add the saffron, bay leaf, chicken stock and lemon. Lower heat and allow the mixture to simmer for about 20 minutes.

In another, skillet heat oil then add chicken and onion and cook for a few minutes; add bell pepper, sausage, and shrimp, turning the shrimp until both sides are pink. Decorate paella with shrimp. Paella is best enjoyed served warm.

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