Last Saturday Elena and I had a wonderful invitation to share paella.
Our friend, who’s father was Spanish, is somewhat of an expect in the art of preparing paella. And it really is an art. She pre-prepares every ingredient separately before it all goes in the pan, so the whole process takes hours.
I just love the whole ritual, anticipation and good times that go with paella.
Everyone, has their own way of preparing paella and their own special combination of ingredients. There are a lot of variations, which makes it always interesting.
The same thing happens with Sangria, everyone has there own recipe.
Our friend Roberto prepared a delicious sangria. I watched him prepare it…here’s the recipe, more or less…nothing is really measured
1/2 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Shiraz)
2-3 Lime cut into wedges
Juice of a about 6 limes (the variety here in Mexico are small about the size of a golf ball)
1-2 peach
12 green grapes
1-2 apple
1-2 orange
1 orange cut into wedges
A whole lot of sugar (my guess about half a cup)
Mineral water, about a cup
1 Shot of vodka
On the other hand here in Mexico, the food of choice for casual times with friends and family is carne asada. It is pretty tasty too.
Back in OZ we used to enjoy barbecues, but we were kind of like cave men chowing down on giant slabs of meat.
Here in Mexico the meat is cut very fine, which to me seems to improve the flavor. Then once you add a little salsa, cilantro, and guacamole… on a tortilla… yum…
So to me there’s no winner. They both are a great way to get together with friends, although the carne asada is a lot easier…
Kari – You have no idea how much we miss the Burrito Factory down here. You would think San Diego would have mean Mexican food and I’ll give them the fish taco but can’t find a super burrito to save my life.
You are making me hungry. Mi esposo makes his own salsa and periodically we will have carne asada, his paents are from Mexico and we love to eat good mexican food prepared with love.