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Tag Archives: Spanish cooking
The Tale of Ratty and the Abandoned Rice
Ask anyone who is passionate about local cooking in Valencia where to find the ‘best’ paella and the answer will more likely be “not in a restaurant”. Slightly cruel and cutting, but like all home truths the answer has legs too. The … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Classic Rice Dishes, Food travel, Ingredients, Origins of our food, Rice, Spanish Cooking, The Moors, Traditions at Table
Tagged Arroz a Banda, Bomba Rice, Cazuela, Nora Peppers, paella, Paella alla Ratta, Paella Etiquette, Pimenton, Saffron, Sofrito, Spanish cooking, Spanish Food Traditions, The Moors, Valencia Mercado
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