Spanish Culture
Spanish Recipe
Paella
INGREDIENTS:
1 small onion, finely chopped
1 green pepper, finely chopped
red pepper, boiled until soft and then cut into long thin strips
2 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
100g peas, cooked
200g prawns (if using cooked prawns substitute fish stock for the water)
200g small clams
200g squid 12 mussels
350g rice (traditionally short grain rice is used but I prefer to use long grain)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (if you can't get saffron, use yellow food colouring instead and add it once you have added the liquid)
a sprig of parsley, finely chopped
olive oil
about 800ml water
MUSSELS: Wash the mussels, removing the beards. Throw away any that don't shut on contact with water.
FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.
CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. Add more water if you think it is getting too dry, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
Cities/Monuments/Art
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Because there are so many people in Mexico City, the pollution is very heavy. Those with sensitive eyes can feel their eyes begin to water when within five miles or so of the city.
Traditions/History
Soccer is the biggest sport of Latin America and Spain. In many countries soccer is such a big sport, fans from opposing teams will engage in fighting in the streets after the game. More than a few people have died due to fights after soccer games. For more culture facts and info, sign up for the weekly newsletter.
Cultural Faux-pas
Many Americans have the habit of throwing objects to other people. For example, if someone asks me for a pen, if they were across the room from me, I would probably toss it to them. In Latin America, however, it is completely against the rules to toss a pen to someone.
When I was in a casual meeting in Latin America years ago, someone asked me for a pen. Not knowing the cultural rules, I tossed the pen to the person instead of handing it to them. The group of people was shocked and I will never make that same mistake again.
David S. Clark - Director
U.S. Institute of Languages
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