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    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.

    Recipe #148172

    Great as a side dish, an appetizer or a main dish. Filling but not heavy.

    Recipe #148077

    Literally 'Summer red wine', it's an ultra-simple tasty drink for hot days. I've known bartenders to make it with a shot of brandy or rum. I go without but by all means try it! Note: I make this by the cup so measurements are estimates.

    Recipe #148074

    I'm sick of getting american sangria that's just wine and grape juice. After two years in Madrid and literally hundreds of bars surveyed throughout the country (in the name of cuisine of course) this is the receta that i've come up with. Since they don't sell caserra in the US i've got a good substitute. mucha mierda Note: These measurements are VERY general. I always make it to taste and I'd advise you to do the same.

    Recipe #148073


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