Spain

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Found gold in Jerez, Spain
Jan 23, 2014 / 2 notes

Found gold in Jerez, Spain

Madrid is definitely on our bucket list. 
Mar 15, 2013 / 11 notes

Madrid is definitely on our bucket list

The friendly Parc Güell greeter.
 Barcelona, Spain
Jan 13, 2013 / 1 note

The friendly Parc Güell greeter.

Barcelona, Spain

Places we love: Burgundy Street.
Madrid, Spain
(via)
Dec 17, 2012 / 2 notes

Places we love: Burgundy Street.

Madrid, Spain

(via)

Black and white Barcelona.
Dreamy.
Nov 4, 2012 / 5 notes

Black and white Barcelona.

Dreamy.

A very cool view from the terrace at Casa Camper in Barcelona. 
(via)
Jul 21, 2012 / 1 note

A very cool view from the terrace at Casa Camper in Barcelona

(via)

The sun is shining in Valencia!
Jun 29, 2012 / 7 notes

The sun is shining in Valencia!

The party never stops in Ibiza, Spain, and it’s going to get a little louder in a couple weeks.
Check out the summer lineup at Ibiza Rocks. The opening party on 6 June features Brit Award winner Ed Sheeran!  
May 24, 2012 / 2 notes

The party never stops in Ibiza, Spain, and it’s going to get a little louder in a couple weeks.

Check out the summer lineup at Ibiza Rocks. The opening party on 6 June features Brit Award winner Ed Sheeran!  

There’s something about spring time that reminds me of Barcelona, and when I think about Barcelona I think about paella - and, what a happy thought it is!
Making your own paella can seem overwhelming, but I promise it’s not. Check out this recipe, and get cookin’.
Ingredients
Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
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, make a sofrito by sauteing the onions, 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 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 shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.
Cook’s note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.


¡Buen provecho!
Apr 17, 2012 / 8 notes

There’s something about spring time that reminds me of Barcelona, and when I think about Barcelona I think about paella - and, what a happy thought it is!

Making your own paella can seem overwhelming, but I promise it’s not. Check out this recipe, and get cookin’.

Ingredients

  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • Generous pinch saffron threads
  • 1 dozen littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving

Special equipment:

  • Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

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, make a sofrito by sauteing the onions, 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 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 shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

¡Buen provecho!