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Updated: May 3, 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."
In the north, one of the favorite seafood dishes is made of codfish cooked in a delicious sauce of red and green peppers flavored with garlic. In Valencia you would eat "paella" made of many kinds of shellfish, chicken, ham and rice flavored with saffron, a yellow spice which grows in Spain.
What could you expect of a girl brought up without a mother by that tio Paella, a tippler who could never walk straight as he went out to hitch up at daylight, and who was getting thinner and thinner from alcohol, except for his nose that was growing so big it almost covered his puffy cheeks. A tough customer was tio Paella, and no one said a good word for him.
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