"This ritual of tomar un vermut—literally, “taking a vermouth”—is to Spain what grabbing an espresso is to Italy. It’s a social activity undertaken pretty much whenever over the course of daylight hours, preferably with a friend or three.
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These dishes would warm anyone's bones. Both of Catalonian origin, the rice dish is emblematic of a common Catalonian cooking style where they freely mix meat and seafood, apparently this even has a name: mar y montaña (sea and mountain). And the greens were a perfect complement, though an "everyday first course" they added a special element to the meal. Followed up by a Vermouth Cocktail, this was a great foil to any poor weather.
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Tapas are well loved in Spain. And really, why not? Late afternoon or late evening with a glass of wine or sherry, these make the perfect accompaniment to good friends, a good drink, and a good time.
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Part of the fun of cooking new recipes from around the world is discovering new flavors. Often I lean toward quintessential dishes. Sometimes even "the dish" of a country. And sometimes I just want to be inspired by the flavors, the scents, the look, or feel of a place and its food.
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This is my favorite go-to Sangria recipe because it is simple, quick, and it still tastes like the base wine and the tangy fruit it is composed of.
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This race is all about the food and drink, though for me they all are. Paella and Sangria are like a match made in heaven. Easiest Sangria recipe ever, plus Paella covered in all the yummiest things: shrimp, clams, and mussels. And tapas to start off this food love affair.
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