Paella Catering and Spanish Food Catering in Florida, Tallahassee, Gainesville, St Augustine
(pronounced: “pah-EH-yuh”) A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, or seafood traditionally eaten on Sunday.
Initially the consumption of rice in Valencia was limited to its use in the form of flour or semolina. In the XVIth century baked rice in a clay pot was already consumed in Valencia , by the XVIIIth century, there is already documentation of the dish known as paella. …
Spain has approximately 1,800 factories dedicated to the production of virgin olive oil (half of which are located in Andalucia) and 308 million olive trees(185 million in Andalucia), and produces 830,000 tons of olive oil annually, around 34 percent of the world production. That makes Spain the main producing country of olive oil in the world.
The province of Jaen in general, and the city of Martos in particular, claims to be the “World Capital of Olive Oil” as the largest producer of olive oil in the world. …
By Kati Schardl | ASSISTANT FEATURES EDITOR
The ways of making paella are as many and varied as the people who cook it.
Beyond that, one could say that arguments — along with the intangible elements of pasion y espiritu — are essential ingredients of an authentic paella. …
By LAUREN DELGADO | Daily News
Growing up in Valencia, Spain, Juan Ten ate paella twice a week. He still makes the Spanish rice dish today — just a bit more expansively.
He now operates Real Paella Catering, a Tallahassee-based catering service that serves fresh, authentic paella. They can bring the completed paella or cook the dish onsite at gatherings to serve up to 1,000 people. …
The word saffron derives from the Arab word zafaran, meaning yellow, and it was mentioned as far back as 1500 b.c. in many classical writings, as well as in the Bible. Further derivations come from the Old French safran, Medieval Latin safranum, and Middle English safroun.
Saffron is harvested from the fall-flowering plant Crocus sativus, a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages. …
By Sandy Beck
In Spain (like almost anywhere) the best eating happens in the kitchen where family recipes are casually passed along by word of mouth to the next generation.
Juan Ten was born in Valencia, Spain. As a child, Juan paid close attention as his mother, Lola, cooked authentic paella, the signature dish of Spain that brings families and friends together around a giant pan. In fact, Juan’s Valencian roots are several generations deep, so this dish is in his blood. …
This historic cheese is named for the Spanish region of La Mancha, also home of Don Quixote. Made of pasteurized sheep’s milk, it has a black gray or buff colored rind with a crosshatch pattern. The interior ranges from stark white to yellow, depending on age. …
Serrano ham is one of Spain’s most valued culinary treasures, a symbol of centuries of history and tradition. To the rest of the world, it is simply one of the richest gourmet delicacies available today. …
This is Spain’s traditional sausage, seasoned with paprika and garlic.
Chorizo seems to have its origins in the Catalan xoriço. There are seventeen officially recognized varieties of in Catalonia. It is usually made from lean pork (Iberian pig), garlic, paprika, red bell peppers, and red chile pepper flakes. …
It normally has red wine, brandy, and fruit. However, it can be made in just about any style you can imagine. You can make Sangria with white wine and even Champagne!
From its humble roots in Spain, Sangria has grown to become a popular, refreshing party drink around the world. In the US, Sangria was first tasted at the 1964 World’s Fair in New York. The Spanish World area served this fruity wine punch to its visitors, and history was made! …