This is a blog dedicated to my love for all things Spanish! It offers tips,and insight into the language,culture,history,cuisine, geography and art of Latin America and Spain.
Sunday, 17 May 2015
Wednesday, 9 July 2014
Worldless Wednesdays - Iconic Cathedrals
Wednesday, 30 April 2014
Arabic Words in Spanish
If you speak either Spanish or English, you probably speak more Arabic than you think you do.It's not "real" Arabic you're speaking, but rather words that come from Arabic. After Latin and English, Arabic is probably the biggest contributor of words to the> Spanish language, and a large portion of English-Spanish cognates (words that the two language share) that don't come from Latin come from Arabic.
The English words you're most likely to think of as Arabic origin are those that start with "al-," words such as "algebra," "Allah," "alkali" and "alchemy," and they exist in Spanish as álgebra, Alá, álkali and alkimia, respectively. But they are far from the only ones. A variety of other types of common words such as "coffee," "zero" and "sugar" (café, cero and azúcar in Spanish) also come from Arabic.
The etymology of English words goes beyond the scope of this article, but the introduction of Arabic words into Spanish began in earnest in the eighth century, although even before then some words of Latin and Greek origin had roots in Arabic. People living in what is now Spain spoke Latin at one time, of course, but over the centuries Spanish and other Romance languages such as French and Italian gradually differentiated themselves. The Latin dialect that eventually became Spanish was highly influenced by the invasion of the Arabic-speaking Moors in 711. For many centuries, Latin/Spanish and Arabic existed side by side, and even today many Spanish place names retain Arabic roots. It wasn't until late in the 15th century that the Moors were expelled, and by then literally thousands of Arabic words had become part of Spanish.
On the next page are some of the most common Arabic-origin Spanish words you'll come across. As you can see, many of the words also are a part of English. Although it is believed that the English words "alfalfa" and "alcove," which originally were Arabic, entered English by way of Spanish (alfalfa and alcoba), most Arabic words in English probably entered English by other routes. Not all possible English translations of the Spanish words are listed.
aceite — oil
adobe — adobe
aduana — customs (as at a border)
ajedrez — chess
Alá — Allah
alacrán — scorpion
albacora — albacore
albahaca — basil
alberca — tank, swimming pool
alcade — mayor
alcatraz — pelican
alcázar — fortress, palace
alcoba — bedroom, alcove
alcohol — alcohol
aldea — village (same source as English word "alderman")
alfombra — carpet
algarroba — carob
algodón — cotton
algoritmo — algorithm
alkimia — alchemy
almacén — storage
almanaque — almanac
almirante — admiral
almohada — pillow
alquiler — rent
amalgama — amalgam
arroz — rice
asesino — assassin
atún — tuna
ayatolá — ayatollah
azafrán — saffron
azúcar — sugar
azul — blue (same source as English "azure")
baño — bathroom
barrio — district
berenjena — eggplant
burca — burqa
café — coffee
cero — zero
chisme — gossip, gadget
Corán — Koran
cuzcuz — couscous
dado — die (singular of "dice")
embarazada — pregnant
espinaca — spinach
fez — fez
fulano — what's-his-name
gacela — gazelle
guitarra — guitar
hachís — hashish
harén — harem
hasta — until
imán — imam
islam — Islam
jaque — check (in chess)
jaque mate — checkmate
jirafa — giraffe
laca — lacquer
lila — lilac
lima — lime
limón — lemon
macabro — macabre
marfil — marble, ivory
masacre — massacre
masaje — massage
máscara — mask
mazapán — marzipan
mezquita — mosque
momia — mummy
mono — monkey
muslim — muslim
naranja — orange
ojalá — I hope, God willing
olé — bravo
paraíso — paradise
ramadán — Ramadan
rehén — hostage
rincón — corner, nook
sorbete — sherbet
sofá — sofa
rubio — blond
talco — talc
tamarindo — tamarind
tarea — task
tarifa — tariff
toronja — grapefruit
zanahoria — carrot
The English words you're most likely to think of as Arabic origin are those that start with "al-," words such as "algebra," "Allah," "alkali" and "alchemy," and they exist in Spanish as álgebra, Alá, álkali and alkimia, respectively. But they are far from the only ones. A variety of other types of common words such as "coffee," "zero" and "sugar" (café, cero and azúcar in Spanish) also come from Arabic.
The etymology of English words goes beyond the scope of this article, but the introduction of Arabic words into Spanish began in earnest in the eighth century, although even before then some words of Latin and Greek origin had roots in Arabic. People living in what is now Spain spoke Latin at one time, of course, but over the centuries Spanish and other Romance languages such as French and Italian gradually differentiated themselves. The Latin dialect that eventually became Spanish was highly influenced by the invasion of the Arabic-speaking Moors in 711. For many centuries, Latin/Spanish and Arabic existed side by side, and even today many Spanish place names retain Arabic roots. It wasn't until late in the 15th century that the Moors were expelled, and by then literally thousands of Arabic words had become part of Spanish.
On the next page are some of the most common Arabic-origin Spanish words you'll come across. As you can see, many of the words also are a part of English. Although it is believed that the English words "alfalfa" and "alcove," which originally were Arabic, entered English by way of Spanish (alfalfa and alcoba), most Arabic words in English probably entered English by other routes. Not all possible English translations of the Spanish words are listed.
aceite — oil
adobe — adobe
aduana — customs (as at a border)
ajedrez — chess
Alá — Allah
alacrán — scorpion
albacora — albacore
albahaca — basil
alberca — tank, swimming pool
alcade — mayor
alcatraz — pelican
alcázar — fortress, palace
alcoba — bedroom, alcove
alcohol — alcohol
aldea — village (same source as English word "alderman")
alfombra — carpet
algarroba — carob
algodón — cotton
algoritmo — algorithm
alkimia — alchemy
almacén — storage
almanaque — almanac
almirante — admiral
almohada — pillow
alquiler — rent
amalgama — amalgam
arroz — rice
asesino — assassin
atún — tuna
ayatolá — ayatollah
azafrán — saffron
azúcar — sugar
azul — blue (same source as English "azure")
baño — bathroom
barrio — district
berenjena — eggplant
burca — burqa
café — coffee
cero — zero
chisme — gossip, gadget
Corán — Koran
cuzcuz — couscous
dado — die (singular of "dice")
embarazada — pregnant
espinaca — spinach
fez — fez
fulano — what's-his-name
gacela — gazelle
guitarra — guitar
hachís — hashish
harén — harem
hasta — until
imán — imam
islam — Islam
jaque — check (in chess)
jaque mate — checkmate
jirafa — giraffe
laca — lacquer
lila — lilac
lima — lime
limón — lemon
macabro — macabre
marfil — marble, ivory
masacre — massacre
masaje — massage
máscara — mask
mazapán — marzipan
mezquita — mosque
momia — mummy
mono — monkey
muslim — muslim
naranja — orange
ojalá — I hope, God willing
olé — bravo
paraíso — paradise
ramadán — Ramadan
rehén — hostage
rincón — corner, nook
sorbete — sherbet
sofá — sofa
rubio — blond
talco — talc
tamarindo — tamarind
tarea — task
tarifa — tariff
toronja — grapefruit
zanahoria — carrot
Tuesday, 28 January 2014
Ongoing Spanish Group Class every Tuesday Night in Santa Monica
I am offering this class for people interested in learning Spanish but can not afford my private one -on-one classes. In the Ongoing Spanish Class we learn PRACTICAL SPANISH
to help you get by when you are travelling or if you just want to know some basic Spanish so you can get by in Los Angeles with ease. ( LOL! ) Come Practice Your Spanish in a FUN Setting:
Classes are ongoing in Santa Monica every Tuesday Night.
HERE IS WHAT WE WILL LEARN IN THE FOLLOWING CLASSES:
January 28: Introductionrs and Talking about Yourself
February 4: Directions
February 11: How to Order at a Restaurant
February 25: How to Tell Time
Classes are $30 per person, drop in, but if you buy a package of 5 Classes it's just $25 per person. You can purchase a package of classes by following the link below. All Materials are included. You can purchase your pass to get in the class online by following the link below.Classes will begin on January 28 and will be ongoing throughout the Spring. It's best to start on January 28, 2014, but you can start at anytime as every week we will be covering a bit of the material from the previous week/
Hope to see you there. Please RSVP. CLASSES WILL CAP AT 6 PEOPLE PER CLASS SO PLEASE SIGN UP ASAP.
You may also call me on (310) 993-6007 for more information..
I look forward to seeing you soon !
Remember LEARNING -SPANISH-IS -FUN!
This article was written by Sabrina Rongstad-Bravo
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to help you get by when you are travelling or if you just want to know some basic Spanish so you can get by in Los Angeles with ease. ( LOL! ) Come Practice Your Spanish in a FUN Setting:
Classes are ongoing in Santa Monica every Tuesday Night.
HERE IS WHAT WE WILL LEARN IN THE FOLLOWING CLASSES:
January 28: Introductionrs and Talking about Yourself
February 4: Directions
February 11: How to Order at a Restaurant
February 25: How to Tell Time
Classes are $30 per person, drop in, but if you buy a package of 5 Classes it's just $25 per person. You can purchase a package of classes by following the link below. All Materials are included. You can purchase your pass to get in the class online by following the link below.Classes will begin on January 28 and will be ongoing throughout the Spring. It's best to start on January 28, 2014, but you can start at anytime as every week we will be covering a bit of the material from the previous week/
Hope to see you there. Please RSVP. CLASSES WILL CAP AT 6 PEOPLE PER CLASS SO PLEASE SIGN UP ASAP.
You may also call me on (310) 993-6007 for more information..
I look forward to seeing you soon !
Remember LEARNING -SPANISH-IS -FUN!
This article was written by Sabrina Rongstad-Bravo
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Tuesday, 14 January 2014
Happy New Year -2014 Events within the Hispanic Community Los Angeles
Dear Students,
I wanted to wish everyone a Happy and Prosperous 2014 !
La Escuela Español is celebrating its 7th year on the planet. I am very happy to anounce some very exciting and happy changes and progress. That said, in the spirit of celebration, I'd like to invite you out to some wonderful celebrations that will be happening in Los Angeles. There will be festivals, music concerts, Flamenco dance events, Aztec Dancers and that will give you an opportunity to not only use your Spanish, but to enrich your life with the beautiful and colorful Latin culture.
I will also be continuing my Spanish Classes for the community. They are held on Tuesday afternoons in Santa Monica. Classes are ongoing, each class we discuss practical matters in daily life: Introductions, Directions, Ordering at a restaurant, Reserving Accommodations and even Asking someone to dance. Your first class is free with this email, please RSVP.
I also just published some articles in my blog, Learning Spanish is Fun ! that will help you learn more about Latin Culture, Music and of course the Spanish language. If you have not subscribed yet, please do so by entering your email in the subscription box on my blog page.
Here are a list of some events that you can mark on your calender for the early this year 2014:
LA PLACITA OLVERA: FIESTA DE LA CANDELARIA - February 2nd - Traditional blessing of elaborately dressed icons in the culmination of the Christmas season. Music and prizes.125 Paseo De La Plaza, Los Angeles, CA
90012
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| Artisanal Goods- La Placita Olvera |
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| Mexican Folkloric Costumes |
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| Vendors at La Placita Olvera |
LA POESÍA FÉSTIVAL- 2014, Friday, January 17, 8:00PM to 10:00PM. Celebration of Latino Poetry, Bring your own poetry. Beyond Baroque Literary Arts Center.681 Venice Blvd. Venice, California 90291. http://www.
http://www.fountaintheatre.
LIVE AZTEC DANCERS: 2014- Every Afternoon during the week on the Plaza of La Placita Olvera.
http://www.calleolvera.com/
SALSA BALLROOM DANCING: -2014, January 25. Salsa Dance Lessons every Monday Night-UCLA Ballroom Dance Society- Kerchoff Hall. Grand Salon.
please email Cynthia & James for more information atballroom@ucla.edu
FINE ART- Jack Rutberg Fine Arts Gallery. Jordi Alcaraz Artist Extended: 2014, extended through January.
http:// http://www.
AMERICAN SABOR: LATINOS IN AMERICAN POPULAR MUSIC: -2014, until February 9. CSULA Fine Arts Gallery 5151 State University Drive.Los Angeles.
http://www.americansabor.org
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| Mambo Dancers |
I hope that you will join me this 2014 to experience the beautiful Latin culture in Los Angeles and have some fun and practice your Spanish !
I look forward to seeing you soon !
best,
Sabrina
This article was written by Sabrina Rongstad-Bravo
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Friday, 10 January 2014
The Latin Ballad
The Latin Ballad
The Latin Ballad Playlist
Enjoy the beautiful, romantic and sensual music of Julio Iglesias, Edy Gorme, Celia Cruz, and Pedro Infante.
This article was written by Sabrina Rongstad-Bravo
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Thursday, 28 November 2013
Wordless Wednesdays- Dia De Los Muertos
Hollywood Forever Cemetery. First Prize Winner For More Wordless Wednesday Participants
This article was written by Sabrina Rongstad-Bravo
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Friday, 15 November 2013
Classic Latin Songs of All Time
This playlist has Classic Latin Songs from all over Latin America and Spain. Many of these songs have been covered by famous artist and bands, all over the world, like Pedro Infante's, "Historia de Amor". which has been one of the most recorded songs in Latin music history "Hoy Tengo Ganas De Ti", which has recently been recorded by Christina Aguilera, and the classic song Bamboleo which has been recorded by The Gypsy Kings and Celia Cruz. The music runs the gamut from Salsa, Merengue, Cumbia, Flamenco,Tango to the classic Love Ballad like " Besame Mucho", which has been recorded even by the Beatles. This playlist spans a few decades and demonstrates the diversity and soul of Latin music from all over the Spanish Diaspora.
Here are a few Songs from within the Playlist ( 20 Songs) that I believe are some of the most popular and important songs in Latin Music History and that will give you a taste of this beautiful music that I grew up listening to here in America.
The Song, " Guantanamera" was a continuation of the poem by Cuban poet and statesman,Jose Marti. It has been covered by all the great artists: Beatles, Sandpipers, and even Julio Iglesias.
" Besame Mucho- Andrea Bocelli
" Que Rico El Mambo"- Perez Prado
La Cumparsita - Carlos Gardel
Graicas a La Vida written by Violetta Parra Song by Mercedes Sosa
" Hoy Tengo Ganas De Ti" Song by Christina Alguilera and Alejandro Sanz.
" Amor De Mis Amores"- Margarita La Diosa de La Cumbia- La Sonora Dynamita
" Historia de Amor" - Song by Luis Miguel
To See Full Latin Songs Playlist, Click Above Playlist to hear all 20 Songs. Enjoy !
This article was written by Sabrina Rongstad-Bravo
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Wednesday, 13 November 2013
Aztec Dance
The Aztec Dance, “Danza Azteca” in Spanish or “Mi’totiliztli” in Nahuatl, is one of the most basic manifestations of the artistic and cultural spirit of the native people of Mexico. It is a mixture of thousands of years of history of both the agrarian and militaristic ethnic groups of the area, and the integration of pre-columbian and Christian rituals as evolved over the centuries.The Aztec dancers are devoted to preserving the traditions and rituals of pre-Hispanic culture through the expression of dance and ceremony.
The Dance represents the eternal search of man for cosmic harmony and integration, both of his body and his spirit, and all the chants of Aztec Dance ritual refer to this essential process. The Aztec Dance has been referred to as a form of prayer and a total way of life and communication.
During the performance, dancers wear traditional costumes, including feather head-dresses and seed-leggings called “chachayotls” that make noise when we dance. Each time you see the Aztec Dancers you take a step back in time. The drum and sea shell alert you that something special is about to happen. The dances are very expressive and represent the forces of nature, the universal four corners of the earth, human existence and the desire to achieve balance with the four elements of earth, wind, fire, water and air. The dancers unite to create a corporal expression to worship and communicate with their gods. Aztec dance is a dance that is grounded in nature and respect for all living beings.
In modern times, Mexican people enjoy learning and dancing Aztec Dance to connect and preserve their Aztec roots long before they were conquered by the Spaniards.
To see Live Aztec Dance in Los Angeles, all you have to do is go to La Placita Olvera during the weekday afternoon.
More on Aztecs and the Spanish Conquistadors coming soon in Learning Spanish is Fun !
This article was written by Sabrina Rongstad-Bravo
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Friday, 26 April 2013
Authentic Paella Valenciana- Taste of Spain Class at Whole Foods
Sabrina Rongstad Bravo, Chef and Food Writer and owner of Sabrina's Latin Kitchen
I am very happy to announce that I am getting myself out there with Sabrina's Latin Kitchen I taught Authentic Paella Valenciana class on March 28th at Whole Foods, Third and Fairfax location . This was the first class in a Culinary Series, Taste of Spain, there will be more classes to follow. So Watch this space !
Here are some of the highlights of that class, it was a lot of fun with a lot of student interaction and many people asking a lot of questions. I gave everyone a chance to look at saffron and to smell it. I called in for class participation and we had a few enthusiastic volunteers.
I highly recommend using Bomba rice as this is rice dish, Bomba Rice or Short Grain rice absorbs the flavor of the liquid better than most rices since it absorbs three times the amount of liquid. Paella has a long history that originated in the country side in Spain with the peasant people of Spain, just like Flamenco dance, later both of these iconic art forms became modernized and popularized by the masses, but if you look deeper they started with the common ordinary people. Flamenco with the outcast gypsies and Paella with the peasants in the Spanish countryside.
For me, I was introduced to Paella by Mother and then again my Cuban boyfriend's Mother. At celebrations and family get togethers we would often dine at El Cid in Los Angeles, there Paella isn't the best, but it was my Mother's attempt to introduce me and my siblings to Spanish culture, the Flamenco there is phenomenal, and I highly recommed going there with your friends. I often taking my Spanish students there. Here is an authentic Paella Valenciana dish, it's really fun to make but you will need some patience because there are a lot of steps, but once you do it 2-3 times, you should be able to do it with your eyes closed and then make your own Paella. After all, Paella is made with whatever is in your house, and it's common Arabic-myth that Paella was made with baqiyah, ( Arabic script: بقية) ) which means left overs.
Whatever you do, don't skimp on the saffron or the rice. If you can't afford Bomba rice, use Short grain rice ( also highly absorbent), and if you can't find Short Grain Rice, use Long Grain. Remember to add salt to the saffron infusion but do it in 1/4 teaspoon increments.
An Authentic Paella Valenciana made in about 1 and half hours. The process of making Paella is painstaking : Rice, Saffron, Chicken, Pork, Shrimp, Mussels, Haricort Verts and Peas, garnished with Piquillo peppers and lemon. A delight to the senses and the spirit ! Ole !
Paella is a great dish for parties, big or small and it's fun to make with a group of people. Sangria makes a great accompaniment. Both taste better the next day ! See for yourself !
Ole and Buen Provecho ! :)
To Read More about The History of Flamenco refer to this blog !
To buy Bomba rice go to La Tienda !
This article was written by Chef and Food Writer Sabrina Rongstad-Bravo
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 |
| Chef Sabrina Rongstad Bravo at Whole Foods 3rd & Faifax |
I am very happy to announce that I am getting myself out there with Sabrina's Latin Kitchen I taught Authentic Paella Valenciana class on March 28th at Whole Foods, Third and Fairfax location . This was the first class in a Culinary Series, Taste of Spain, there will be more classes to follow. So Watch this space !
Here are some of the highlights of that class, it was a lot of fun with a lot of student interaction and many people asking a lot of questions. I gave everyone a chance to look at saffron and to smell it. I called in for class participation and we had a few enthusiastic volunteers.
 |
| Cathy Quein Marketing Supervisor at Whole Foods giving everyone a whiff of the saffron |
I highly recommend using Bomba rice as this is rice dish, Bomba Rice or Short Grain rice absorbs the flavor of the liquid better than most rices since it absorbs three times the amount of liquid. Paella has a long history that originated in the country side in Spain with the peasant people of Spain, just like Flamenco dance, later both of these iconic art forms became modernized and popularized by the masses, but if you look deeper they started with the common ordinary people. Flamenco with the outcast gypsies and Paella with the peasants in the Spanish countryside.
 |
| Taste of Spain Class- Students Watching Paella simmer slowly |
For me, I was introduced to Paella by Mother and then again my Cuban boyfriend's Mother. At celebrations and family get togethers we would often dine at El Cid in Los Angeles, there Paella isn't the best, but it was my Mother's attempt to introduce me and my siblings to Spanish culture, the Flamenco there is phenomenal, and I highly recommed going there with your friends. I often taking my Spanish students there. Here is an authentic Paella Valenciana dish, it's really fun to make but you will need some patience because there are a lot of steps, but once you do it 2-3 times, you should be able to do it with your eyes closed and then make your own Paella. After all, Paella is made with whatever is in your house, and it's common Arabic-myth that Paella was made with baqiyah, ( Arabic script: بقية) ) which means left overs.
Whatever you do, don't skimp on the saffron or the rice. If you can't afford Bomba rice, use Short grain rice ( also highly absorbent), and if you can't find Short Grain Rice, use Long Grain. Remember to add salt to the saffron infusion but do it in 1/4 teaspoon increments.
 |
| The End Result, an Authentic Delicious Paella |
An Authentic Paella Valenciana made in about 1 and half hours. The process of making Paella is painstaking : Rice, Saffron, Chicken, Pork, Shrimp, Mussels, Haricort Verts and Peas, garnished with Piquillo peppers and lemon. A delight to the senses and the spirit ! Ole !
Paella is a great dish for parties, big or small and it's fun to make with a group of people. Sangria makes a great accompaniment. Both taste better the next day ! See for yourself !
Ole and Buen Provecho ! :)
To Read More about The History of Flamenco refer to this blog !
To buy Bomba rice go to La Tienda !
This article was written by Chef and Food Writer Sabrina Rongstad-Bravo
Bookmark this on Delicious
Sunday, 13 January 2013
Champiñones al Ajillo- Mushrooms in Garlic
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
Serves 4
10 minutes preparation + 12 minutes cooking
Difficulty: Medium
This article was written by Sabrina Rongstad-Bravo
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Friday, 11 January 2013
A Traditional Aïoli – Garlic Mayonnaise
2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preparation: Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
This article was written by Sabrina Rongstad-Bravo
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Wednesday, 5 December 2012
Friday, 8 June 2012
Tapas: Patatas Bravas
Patatas Bravas" or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce is a bit spicy from the Tabasco, hence the name bravas, which means "fierce." This is a quick and simple tapa recipe.
- 4 medium potatoes
- salt to taste*
- 1 1/2 - 2 cups Spanish olive oil for frying
- 1 - 16 oz can of tomato sauce
- 2 tspns. sweet Spanish paprika ( Pimenton)
- 1 small onion ( chopped)
- 2 garlic cloves ( chopped)
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- a pinch of chilli powder
- a pinch of sugar
- chopped fresh parsley for garnish
Preparation:
This bravas potato recipe makes 4 servings as an appetizer.
Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt*. Bake in the oven for 30-40 minutes or fry in a pan.
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat
the oil on medium high until hot. To test the oil, carefully place one
piece of potato in the oil. It is hot enough if the potato immediately
fries. If there is no bubbling/frying, the oil is not hot enough and
the potato will absorb too much oil. Once the potatoes are fried(about
10 minutes), use a slotted spoon or spatula to remove and set them aside
to drain.
For Sauce:
Prepare ahead by heating the oil in a pan,Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat.
Pour tomato sauce into the pan and "saute" the tomato sauce for 5 minutes.
Add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
Prepare ahead by heating the oil in a pan,Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat.
Pour tomato sauce into the pan and "saute" the tomato sauce for 5 minutes.
Add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks. You can eat the Patatas Bravas with a garlicky Alioli sauce.
Aioli Sauce is coming up next in Learning Spanish is Fun.
*Tips from Sabrina's Kitchen, Use Sea Salt always, Baelene from the South of France happens to be my favorite.
Aioli Sauce is coming up next in Learning Spanish is Fun.
*Tips from Sabrina's Kitchen, Use Sea Salt always, Baelene from the South of France happens to be my favorite.
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Saturday, 14 January 2012
Vegetarian Paella
Vegetarian Paella
Ingredients
Generous pinch (about 1/2 teaspoon) saffron threads
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 red pepper, cut into strips
1 green pepper, cut into strips
2 cups medium-grain rice
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 pound ripe tomatoes ( seeded and grated on the large holes of a box grater; or peeled, seeded and chopped;) or 1 14-ounce can chopped tomatoes with juice
1/4 pound green beans, ( 1-inch lengths)
2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced or jar bought artichokes)
1 can chickpeas, drained and rinsed
1 cup shelled fresh or thawed frozen peas
Salt and freshly ground pepper
For The Saffron:
Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.
For the Sofrito:
Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, or a paella pan. Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes.
Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.
For the Vegetables:
Add the stock, green beans, artichokes and chickpeas or lima beans. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.
For the Socarrat:
Traditional Paella has a crispy, caramelized, toasted bottom called socarrat that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high (for 5 to 10 minutes) and listen to the bottom of the rice toast. Once you smell the aroma of toasted rice, remove the pan before it burns. The paella should cool for several minutes.
For Garnish:
Garnish with Smoked Red Peppers cut in julienne strips. You can roast the peppers in the oven at 400 Degrees for ten minutes or carmelize them in a pan ( using a pinch of sugar) on a very high flame. Neatly place them all over the Paella like a wheel. Add nice lemon slices all over the Paella and some parsley, voila, your Paella is Ready!
Tip From Sabrina's Kitchen:
- Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
- When adding broth to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
- Paella tastes best with Bomba rice, Arborio rice or short grained rice.
Advance preparation:
This does not have to be piping hot, so it can be made an hour before you wish to serve. If you make it further ahead than that, you can reheat it in the pan.
You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side.
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