Authentic Paella Valenciana- Taste of Spain Class at Whole Foods

Sabrina Rongstad Bravo, Chef and Food Writer and owner of Sabrina's Latin Kitchen

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Chef Sabrina Rongstad Bravo at Whole Foods 3rd & Faifax

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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.

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Cathy Quein Marketing Supervisor at Whole Foods giving everyone a whiff of the saffron

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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.

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Taste of Spain Class- Students Watching Paella simmer slowly

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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.

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The End Result, an Authentic Delicious Paella

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 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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History of Tapas: From King Alfonso to Modern Madrid

What are Tapas
Tapas are to Spain what Dim Sum is to China, Hors d'oerves to France, Meze to the Middle East., Chaat to Pakistan and India, Antojitos and Bar Food to the Americas, Izakaya to Japan. The word "tapas" is derived from the Spanish verb tapar, "to cover". In Spain, the main meals of the day is a late lunch around 2 pm and then a late dinner around 10pm, supplemented by smaller meals. In Spain, people go to bars afterwork to have a copa and typically small finger foods or " tapas" to tie them over until their late dinner.

History of Tapas
According to legend, the tapas tradition began when King Alfonso of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa." He issued a royal decree that insisted that everyone should take food with their drinks. A slight variation of this one is that the benevolent king simply insisted that food should be taken with any drink out of concerns for the health issues associated with drinking on an empty stomach

Tapas, like Flamenco dance has evolved through Spanish history by incorporating traditions influences from many different cultures and countries. The Iberian Penisula was invaded by the Romanswho introduced the of the irrigation methods. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices.The influence of their 700-year presence remains today, especially Andalusia.The discovery of the New World brought the introduction of tomatoes,  maize(corn),Chili Peppers, beans,and potatoes. These were readily accepted and easily grown in Spain's varying climates.






Classic Spanish-Style Tapas
As Spain is located on the Iberian peninsula and therefore very nearly surrounded by water, seafood and shellfish naturally play a huge part in Spanish gastronomy. A few delicacies of the sea to try are calamares frito(fried squid), cod fritters, Gambas al Ajillio (prawns in hot, garlic oil), and boquerones (anchovies). Moving away from seafood, other typical tapas include chorizo (sausage), Patatas Brava (" Brave" Potatoes), a variety of casserole stews, callos (tripe with chickpeas), jamón serrano (cured ham), albondigas (meatballs) and Tortilla Espanola (Spanish potato omelette).

Modern Spain-Tapas Hopping
Don't be shy about asking what order as most bars will suggest that you try their specialties, which usually happen to be the region's specialties as well. Tapas menus undeniably vary as you move through Spain; the best tapas in central Madrid, for example, are sure to be different from the choice tapas along the northern Galician shores. However, regardless of whether you're relaxing along the Mediterranean or channelling your inner Don Quixote de La Mancha , you are sure to find some common tapas "classics." Unfortunately the days of free tapas are over in much of Spain. Read more about where you can still get free tapas in Spain. If the tapas is given to you without you having asked for it, it will be free.

In conclusion, eating tapas is a sumptuous gastronomical experience that will be different from region to region in Spain. Tapas can be simple finger foods like olives or almonds, canapés or Spanish omelets, cut into squares and served on toothpicks, or deep-fried croquettes. They can also be more elaborate hot, saucy foods served in small earthenware casseroles. Whip up a pitcher of sangria and try a few of these tapas recipes at your next party.


Classic Tapas Recipes

Albondigas ( Meatballs)
Gambas al Ajillio ( Sizzing Garlic Shrimp)
Tortilla Espanola con Aioli ( Spanish Torta with Aioli)
Champiniones al Ajillio ( Mushrooms in Garlic)
Mejillioines Escabechado ( Marinated Mussels)

For Tapas Parties contact me, at sabrina@escuela-espanol.com

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Part 1: History of Flamenco

Origins of Flamenco
Flamenco is part of the culture of Spain, but it's origins is only select to one region, Andalusia. The cities in Andalucia are Sevilla, Granada, Cordoba,Jerez, and Malaga,and reflect the great Moorish influence,since historically Moors ruled from the 7th to 11th century. What makes flamenco interesting is the influence of other dance forms that have helped to create it. The earliest settlers in Andalusia came not only from the Middle East,North Africa and Persia,but from the Punjab region of India,Rajasthan. We call them the gypsies. Flamenco is an amalgamation of all cultures. It has drawn its inspiration from Greek, Roman, Indian, Moorish and Jewish cultures.

Flamenco was born from the frustration and heart aches of the oppressed peple in Spain: the Jews, gypsies,and Moors. Since the time of the Spanish Iniquisition, the Jews,  Moors and Gypsies were treated as outsiders, often persecuted disdained and hated by the Spanish people.  Flamenco was born from this, as a spirtual outlet very much like gospel was born from the opression of the  American slaves.Often whole families would gather impromptu in their neighborhoods to sing,dance and entertain for their community.It was not until later that flamenco became an accepted artform. It took a long time for flamenco to become accepted as an artform in Spain. It was not until non-gyspies performed it in cafes and theaters that it became popular. It has been since,commercialized and now has many schools that train to dancers to be full fledged flamenco dancers, combining thier training with ballet.

Flamenco and Gypsies
Until the late eighteenth and nineteenth century, Flamenco dance, music and song was widely considered to belong to the Gypsies, whose customs, beliefs and way of life were disdained and even hated by Spanish society. During and for centuries after the famous expulsion of the Moors and Jews in 1492, the Gypsies were tortured, persecuted and even killed if they would not conform to the accepted standard of Spanish society. Nomadic by nature, many of the Gypsies never settled in one town for very long; they would stay in one location only as long as they were able to make money doing odd jobs, selling their wares, and many of them performing Flamenco for the curious Spaniards.

Expulsion of the Gypsies in Spain

Famenco, a tri-art:
The traditional view is that flamenco was originally unaccompanied singing (cante). Later, the songs were accompanied by flamenco guitar (toque), rhythmic hand clapping (palmas), rhythmic feet stomping (zapateado) and dance (baile). Other scholars maintain that while some cante forms are unaccompanied (a palo seco), it is likely other forms were accompanied if and when instruments were available. 19th century writer Estébanez Calderón described a flamenco fiesta in which the singing was accompanied not only by guitars, but also bandurria and tambourine.

Flamenco Dance Categories
Flamenco dance has many as 50 different dimensions, each projecting the different moods of a person. The mood reflects the nature of the dance and sets the melodic parameters and the cultural backdrop for it. The three main categories of Flamenco music and dance are: Jondo or the grande, which depicts the lament and the grief of the people. It centers on themes of death, anguish, despair or religious sentiment. Intermedio (intermediate), which is of a lesser intensity, but is reflective in nature. It is often accompanied with an oriental cast to the music. Chico (small or light), which depict the feelings of love, ribald humor and happiness.




Flamenco Today
Today flamenco is being performed by gypsies as well as non-gypsies, far away from its birthplace, and achieved acclaims globally. There is a man that has a flamenco dance troup.In modern  Spain, flamenco is fully a part of Spanish culture and echoes of Spanish flamenco have colored main stream pop. Many Spanish pop singers have that ache and heartbreak in their voice reminiscent of Spanish Flamenco singers. It is evident in the singing style of many pop singers, like Estopa, Rosario, Azucar Moreno, and Chambao to name a few.Flamenco is quiet evident and weddings and parties and social events. An American man forms a Flamenco dance troupe.



Spanish poet Fredererico Garcia Lorca said of Flamenco.
"Flamenco is deeper than all the wells and all the seas that surround the world, deeper than the hearts that create it, or the voices that sing it, almost infinite. It crosses the graveyard of time and the fronds of parched winds. It comes from the first sob and the first kiss."

A trip to Spain, would not be complete without going to a restaurant or café and experiencing the drama and passion of an authentic Flamenco performance.

Stay Tuned to Flamenco:Part 2

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