THE SPANISH FOOD

TRADITIONAL SPANISH FOOD

• RICE

• SPANISH OMELET

• BOILED

• CRUMB

• CUAJADERA

WHAT AND WHEN WE EAT?

• 7:00 We drink a cup of milk and we eat a tomato toast.

• 10:00 We eat a sandwich of ham and cheese and we drink an orange juice.

• 14:00 We eat macaroni and we drink a cold drink.

• 17:30 We eat a sandwich of chorizo and a fruit.

• 21:30 We eat pizza.

PAELLA

THE MOST TYPICAL RECIPE IN GARRUCHA

Paella is a typical food of Garrucha and in the summer all the tourists that come here

always eat paella or prawns.

There are three widely known types of paella: Valencian paella, seafood paella

and mixed paella, but there are many others as well.

- Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning.

- Seafood paella replaces meat and snails with seafood and omits beans and green vegetables.

- Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans.

Other key ingredients include saffron and olive oil.

Normally, in Garrucha , the people eat seafood paella because also the prawns

and generally the shellfish are very typicals in we town GARRUCHA!

Paella

rice, 600 grams

clam, 500 grams

Gamba, 300 grams

ripe tomato, 2 units

green pepper, 1 unit

2 cloves garlic

colouring food yellow, to taste

parsley to taste

chicken, 800 grams

squid, 200 g

small onion, 1 unit

frozen pea, 150 grams

red pepper, 2 units

Saffron, 10 threads

salt, to taste

olive oil, 1/2 cup

Wash in cold water with salt clams; open them in a saucepan with 1/2 cup water, strain and set aside the clams and broth separately. Wash the peppers, remove seeds and chop them. Wash chicken and chop it. Clean the squid and cut into strips. Peel the prawns and cook the skins and heads for 10 minutes; strain and set aside the stock.Heat the oil in a paella and fry the chicken until it is browned; Add squid, skip a couple of minutes and add the onion, peppers, peas, and peeled tomatoes.

Cook for 15 minutes. Add rice, revolver and irrigate the hot broth from shrimp and clams (more water), calculating the double volume than the rice.

Make a crushed with the peeled garlic, parsley and saffron and add it to the paella, seasoning and add dye to taste and cook for 10 minutes to heat. Lower the heat and cook for about 6-7 minutes over low heat. At the end of cooking, add the prawns and clams. Let stand about 3-4 minutes and serve immediately.