In fact the name paella, comes from the
name of the pan in which the rice is
cooked. Regardless of the ingredients
used, paella is a very tasty dish, which
serves as a double course meal, and
which can be accompanied by a salad. In
general, it is prepared in the open air,
cooked on firewood , or on special gas
ring burners -which are connected to
portable gas cylinders-, or even on very
old

charcoal

cookers.

Nevertheless,

restaurants prepare this dish at a good
price, so if you're not an experienced "paellero", ordering a paella in advance (fish,
meat, or mixed) can be a delicious solution. Another significant point of interest has to
do with the type of rice to use. Most paella chefs use "calasparra" or "bomba rice" for
this dish. Other key ingredients include saffron and olive oil.
Sangría could also be the drink of choice if you're looking for a complete summer meal.
There are many recipes for this drink, and the worst hangovers are produced by, on the
one hand, an excessive intake of this drink, and, on the other, by the bizarre mixture of
alcoholic drinks used. I usually recommend to mix wine-derived liquors, except for the
Cointreau. My recipes is as follows: 1 litter of young red win; 75 to 100 ml of red
vermouth; 75 to 100 ml of Spanish brandy (avoid reserve brandies); 50 to 75 ml of
Cointreau; 150 to 250 ml of a sparkling lemon beverage; 3-4 tbsp of sugar; some
lemon and orange rinds; and, of course, ice cubes. Also, some fruit dice are added.

__________________________________________________________________________

14