Paella by NATS!!!

Learn to make PAELLA!!!!

Nats made this paella in London!

My good friend Nats finally sent the paella recipe that I have been asking for quite a while now: ) His version is the mixed paella. There are three kinds of paella, the valenciana, the seafood paella and the mixed one!!! So before trying the recipe, read on, I learned a lot about this tiny piece of history of the ever famous paella: )

For many of us we correlate Spain with paella a lot. WE THINK OF SPAIN, WE THNK OF PAELLA. It started on the eastern coast of Spain , the Valencian region. There are many adaptations to the original Paella Valenciana, which doesn’t even have seafood, In the other coastal regions, they replaced the beans and meat for seafood and that’s the mixed paella we have now. Although many restaurants claim the name paella Valenciana for their dish, for the people in Valencia, only the ones with the ingredients of the original recipe can bear such name. The ingredients are chicken ,rabbit, duck, snail,beans,rosemary, saffron, garlic, paprika and olive oil,

So here is Nats recipe  ( just do the math for the other ingredients because he didn’t write some of them). Olive oil is quite important. You use this oil to sauté.

Three Saturdays ago Pilar, the very nice neighbor of Ismael’s parents, invited us for paella lunch. It was not an ordinary paella lunch I may say. It was special because Pilar actually showed us how to cook paella and more! It was during Mae’s birthday party when Mae and I mentioned to Ismael’s mom that we wanted to learn to cook paella. Pilar happened to have heard our conversation. And so, we got our paella class. It was already 2 in the afternoon when we arrived at the house of Ismael’s parents. But Pilar didn’t seem to mind. Well, she only jested “Que verguenza!” (“What a shame!”) All the ingredients were already cut and sliced.

She had:

chicken ( sliced into big chunks )

1 onion

5 bulbs of garlic ( that’s a lot of garlic! The garlic is usually crushed)

green pepper ( sliced )

shrimps

squid

one tomato ( chopped)

clams

parsley

salt

lemon and of course, rice!!!!

Step by step, Pilar showed us what to do. First, fry the chicken. Then saute the onion, garlic and parsley. Then add green pepper and tomato. After which, the shrimps (without the shells) the small clams and the squids were added. Pour in the soup of the previously boiled shrimp with shells. Add rice. Add coloring.( This can be a food coloring or saffron) Put in salt and wait for 15 minutes. To add a little decoration, put red pepper and add a few shrimps (this time, with shells.) For the finishing touch, squeeze a lemon over the paella. And ya esta! Ready to be served.

For more information:

http://en.wikipedia.org/wiki/Paella

http://www.xmission.com/~dderhak/recipe/paella.htm#PAELLA

ABOUT NATS:

having fun with snow!!!

Nats Villaluna lives in Barcelona, Spain now. We met in Madrid before and he is definitely the perfect tour guide!!!! He also teaches English on the side .However, I think the best thing about Nats, is that hes such a wonderful friend and certainly not boring!!!!He is just so great and heaps of fun: )  Now thats really super, two things in one: ) That is Nats, the Star: )

Please mind your manners – Part I

-  Today I was thrilled that I got a comment on this blog!!!I haven’t written so much stuff and that’s the reason why I didn’t ask my friends to look at it yet. However, I am glad that what I wrote was helpful because the idea of this blog is to help others. In connection to my first post on proper table setting, I shall now talk about table manners!!! This topic is very long, I shall discuss the basic rules first.

-  One of the ways to get to know a person is eating out with them. Of course what I have to say maybe a bit discriminating for others, but this is very important to avoid embarrassing situations when dining. Many years ago my brother told me, that the way a certain individual eats is a mirror to his personality. Those words were always a reminder whenever I see someone who eats in a very disturbing manner.
The point of dining etiquette is to make a person comfortable and not uncomfortable. Confidence is essential to personal and professional success.

The NAPKIN

-  As soon as you are seated in a restaurant, you may unfold the napkin and place it on your lap. The waiters will do it for you in other places but it is not rude to do it on your own. In a party, wait for your host to pick up his napkin. This is your signal to do the same.

-  The napkin will remain on your lap until the meal is finish. If you excuse yourself, loosely fold the napkin and place it to the left or right side of the plate.
Do not use the napkin to BLOW your nose!!! Napkins are used to gently blot your mouth.
After the meal, place the napkin semi- folded on the left side of the plate. Do not crumple or twist it. The napkin should not be placed on the chair.

How do you know when to eat?

-  In a restaurant, wait till everyone gets their order.
-  In a party, wait till the host picks up his cutlery. Unless the host tells you to eat first, then it’s fine to go ahead.

Silverware and ways to eat

-  The general rule for a traditional place setting that I discussed in my previous blog is that forks are on the left of the plate and knives and spoons are on the right. The dessert spoon and fork are above the plate or comes with the dessert. The silver is placed in order of use. Use the silverware farthest from your plate first. Remember the rule that you should begin outside and work in.
You must not forget that solids are on the left and liquids are on the right. Any food or dish on your left is yours, and any glass on your right is yours.

There are two methods of using the fork and knife:

-  American Style: The knife is on your right and fork in left hand. After slicing your food, place the knife on the edge of the plates, with blades facing in. Then eat your food by switching your fork to the right.( unless you are left handed).
-  European or Continental Style: The knife is on your right hand and fork in left hand. In this method, the fork remains on the left. There is no switching involved.

Using the soup spoon:

-  This is such a common mistake! I have seen this error so many times .So you dip the spoon into the soup, moving it away from the body, until it is two –thirds full, then sip the liquid without slurping from the side of the spoon. Do not insert the whole spoon inside your mouth!!! And do not dip it towards your body. Remember to dip it outwards. You may tilt the bowl slightly away from the body to get the last drops of the soup.

Rules on the spoon if you are Asian:

-  You may use the spoon for more casual dining, but it’s more appropriate to use fork and knife for formal dining. It may be easier to use the spoon specially if you are eating rice, but to be proper is never easy and quick, one must do things gently and elegantly : )

To signal that you are done with the meal:

-  Rest your fork and knife on top of the plate, in a a five o’clock position. The fork in American Style is tines up, European or Continental Style is tines down. Any unused silverware is simply left on the table.

American Style

European Style

References:

Table manners for dummies
Etiquette with Miss Janice
www.whatscookingamerica.net