Gandia Wines

These are my favorite Spanish wines, from the Utiel-Requenna area northwest of Valencia. Smooth, deep, and delicious, they produce reds, whites and rosés.

Founded in 1885 by Vicente Gandia Pla, the more than 100 years of experience as a family-run winery shows in the beautiful wines they make.

According to their publicity, “the passion, effort and care that we put into making high-quality wines are the result of knowledge passed down from father to son for four generations.”

Thanks to this spirit of constant growth and renewal, Bodegas Gandía is one of the leading Spanish producers of bottled wine, doing… Continue reading

Gandia Winery

Gandia Winery makes my favorite Spanish wines, from the Utiel-Requenna area northwest of Valencia. Smooth, deep, and delicious, they produce reds, whites and rosés.

Founded in 1885 by Vicente Gandia Pla, the more than 100 years of experience as a family-run winery shows in the beautiful wines they make.

According to their publicity, “the passion, effort and care that we put into making high-quality wines are the result of knowledge passed down from father to son for four generations.”

Thanks to this spirit of constant growth and renewal, Bodegas Gandía is one of the leading Spanish producers of bottled wine,… Continue reading

Paella con Pollo y Verduras

This home-made Paella is actually made with chicken and vegetables, as there are many variations of Paella.

 

Paella comes in many flavors, and always is made with that fat-grained rice from Valencia. Valencia is where Paella is from anyway, so with a few examples of the local Paella under my belt so to speak, I ventured forth to make Paella myself, while living on the Costa Blanca.

So here is my most recently favorite variation, Paella con Pollo y Verduras.

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Spanish Cuisine

Salt fish bacalao on display in a Barcelona window…

Spanish food cannot be described in just a few words, it is as complex as Asian food, varied as all European fare put together, and reflects the diversity of Spain itself. As the popular saying goes: in the south of Spain they fry, in the central areas they roast, and in the north they make stew. But even this statement may prove to be too broad in it’s conclusions.

Traditionally, food in Spain was a mostly a reflection of the materials they had in the various areas. Remember that once upon a time refrigeration and easy shipments of fresh food hundreds and even thousands of miles from its source was impossible, thus you made do with what you had locally. In the past Spain enjoyed healthy peasant fare for the most part, stretching a hambone or a few scraps of chicken into a meal for the entire family out of basic necessity. It has only been since prosperity returned to the Spanish during the 1960s that they have been able to enjoy products and foods imported from around the world.

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Tortilla Española

Spanish Omelette

One must remember that in Spain, a tortilla is not what it is in Mexico. Nor is it anything like what Americans call a Spanish Omelette. A “tortilla española” is usually consumed as a tapa, or side dish, for lunch or dinner. This hearty dish of eggs and potatoes is often cut into wedges and served cold. Breakfast in Spain is usually just some crusty bread and lots of coffee.

The following recipe will feed four, and is quite simple to make.

Ingredients:
6 potatoes, peeled and chopped fine
1 large onion, peeled and chopped fine
1 cup… Continue reading

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