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Updated: May 15, 2025
Paella is made in a big round iron pan over a charcoal fire, and the little clams, shrimps, pieces of chicken and everything else that makes it good are tossed in, a handful at a time, until the whole dish is ready to be served, right from the pan it was cooked in. Most families have a big lunch, at about 2 o'clock. If the weather is cool, this is very likely to be a pot of stew, or "cocido."
This dreadful imprecation was greeted with roars of laughter from admiring friends, and the profane little innocent was smothered in kisses and cream. Passing at noon by any of the squares or shady places of Madrid, you will see dozens of laboring-people at their meals. They sit on the ground, around the steaming and savory cocido that forms the peasant Spaniard's unvaried dinner.
Depending on what part of the country you are in, this cocido might be made of fish, lamb, beef or chicken. Whatever the meat or fish may be, the cocido also includes all the vegetables that grow in the garden at that time of year. It's apt to be flavored with garlic, sweet Spanish red peppers, and perhaps several spoonfuls of sherry wine.
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