food

• IS A VERY FAMOUS FOOD

OF SPAIN

• It refers to a recipe -based rice cooked with other foods in the pan called pan , popular in Valencia ( Spain ) . Other authors2 outlined the origin of the term as Italian and came to Spain from Naples , when this port city belonged to the Spanish crown

• the Valencian rice must cook it to very active fire. To find fixes the amount of stock that is needed, regardless of which it was intended cook, usually bear the rule to remove it with a spoon, i remains motionless added something else (broth), activate the fire to lift Suddenly the boil, and seek hold until the broth is close consumed, and then test the grain to see if it is good if it is, what separates the fire immediately, allowed to stand, and that small portion of broth is absorbed and left whole, cooked, fluffy and soft on the palate; but if you look to prove it is still something hard, they add more broth, ensuring it is warm to the boiling is not interrupted; because if this happens, the result is get rid without which penetrates, leaving grain hard heart. Other circumstances are left to the condiment that will be much better cooks and how much more delicate containing the substance, as is hinted

CATALAN CREAM

“PANELLETS”

We eat them around Halloween. It’s a typical food in Catalonia. There are many types, but the most common are these with pinenuts:

The tipical food in The tipical food in CataloniaCatalonia Mediterranean Mediterranean

foodfood• Slices of breadSlices of breadwith tomato (try it and

you won’t believe it)

SausagesSausages

• Ham and spiced sausages perfectly cutted in perfect portions (so good <3)

TTIIPPYYCCAAL FL FOOOOD D OOFF CCAATTAALLOONNIIAA

CREMA CATALANACREMA CATALANA

• INGREDIENTS • 1 liter milk • 6 egg yolks• 200g sugar • 40 g starch or corn flour

( cornstarch type) • Yellow food color egg

( optional ) lemon peel • Cinnamon stick

PAELLAPAELLA• INGREDIENTS• 400 grams of round grain rice• 250 grams prawns rice • 350 grams of Gasher • 300 grams Rings of squid • 400 grams of fresh mussels • 1 piece of onion • 2 clove garlic 100 grams of tomato

sauce • 2 Units Nora• 100 grams peas , fresh or Frozen • 1 Bottle of Olive Oil Laurel Sheet • 11 pinch for coloring or strands of

saffron rice• 1 pinch of salt • 1 Unit of Limon to decorate

PANELLETSPANELLETS

• INGREDIENTS• 300g white marzipan • For the marinade of

pine nuts • 300g pine nuts • 1 beaten egg• The syrup can be a

little cherry (30-40 ml approx. )

• color egg coloring

• 2 slices of bread• 2 ripe tomatoes• Olive oil • salt

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