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Paella
Rice, citrus fruit, almonds and apricots were all introduced to Spain by the Moors. The legacy can still be seen today in the way they terraced the landscape, introduced irrigation systems and developed the rice fields around Valencia. Rice dishes are popular across the whole of the Valencia region. Although paella is the most popular and well known there is a variety of rice dishes that include casseroles, stews, oven-baked rice, and even oven-baked rice with an omelette crust.
Cooking the paella is a ritual where any self-respecting Valenciano will have strong views as to the perfect paella. Often paellas are prepared outside by men during outings, hunting parties and picnics and best when cooked on a wood fire where the smoke adds to the flavour. It is a lunchtime dish to enjoy over a leisurely afternoon with family and friends.
Although there are variances from town to town, paella is usually made with chicken but rabbit is popular in the mountains and near the coast seafood and shellfish paellas are favourites. For the connoisseur wild duck and wild snails give distinctive flavours.
Paella is cooked in a wide flat metal pan, the process starts with lightly frying the meat. When the meat is partially cooked the rice is added and stirred so that it is covered with the juices from the meat and oil in the pan and then the saffron stock is added that gives the distinctive golden colour to the dish. The secret of a good paella as in many rice dishes is in the stock which is often a closely guarded secret. The vegetables are typically wide green beans and butter beans and any number of ingredients can be added to make the final paella. Unlike risotto, the paella is not stirred once the stock is added. The grains of rice should be firm rather than creamy to make the most of the nutty flavour of the Valencia rice. Often the crispy slightly burnt rice at the bottom of the pan is the favourite part of the dish as people scavenge for second helpings!
Tapas
Go into any bar in Spain at 10am and it will be packed, try to find the person you need to talk to and you will be told which bar they take their Almuerzo. Traditionally, workers who start early stop at 10 for a light snack with a glass of wine or something a little stronger. Tapas is inexorably linked to Spanish life, served throughout the day it is ritual that is accompanied with lively chatter. There are no fixed dishes as the menu is usually governed by what is in season, the local produce available and specialities of the chef.
The whole principle of tapas is that it is light and fun rather than anything more substantial. Here we list a few favourites prepared by our kitchen to tease your taste buds.
Tortilla
Although the Spanish omelette is perhaps one of the most popular and simplest of dishes, anyone familiar with making omelettes will know the magic is in the ingredients and the way it is cooked. Often the simpler the dish, the greater the challenge is to find pure perfection. Our kitchen prepares tortilla with the freshest free range eggs from a local small holding, potatoes with the most wonderful waxy texture and olive oil from the olives grown on our own terraces. Although tortilla is normally served cold, eating a tortilla that has been prepared earlier in the day still slightly warm brings out an almost juicy richness. Often we find the platter is finished before it even reaches room temperature, with kids this is a particular favourite.
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