 | Barcelona Food / Drink Reviews | Tips 21 - 30 of 75 |  |
 | |  |  | Food / Drink: Perspective on painting the town red | Tip Rating:    |  |  | |  |
I am sure you’ve heard this before, but if not, here you go. The Spaniards DO NOT start the night early. If you are going out pub hopping or out to a club, and are planning to have dinner beforehand, have your dinner at about 11pm. For example: the night I went to Poble Espanyol to hear a top ranked international DJ, the flier said it started at midnight. (I’ve seen this DJ in California a few times, and one time I had to get to the club at about 7:30 pm, when he wasn’t performing until 1am.) In worrying that I wasn’t going to get in, if I arrived at midnight, I showed up around 10:30. The only other people that were there as well, were from the US, England, and Canada. They all had the same fears. Well, 12-o-clock rolled around, and still, were the only ones there. Poble Espanyol didn’t open up till about 12:30, and the club didn’t get crowded till after 2am. I left about 6:30 am, and the place was still jumping! Leave a Comment
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| | | | Food / Drink: Eating Pinxtos at Bilbao Berria in Barcelona | Tip Rating: | | | | |
Sometimes it is really a pity that you cannot eat for two. This especially the case if you go to Bilbao Berria, a restaurant close to the cathedral serving pinxtos, tapas from the Basque region. Pinxtos are small slices of white bread with different toppings, as thin slices of cured ham, red peppers stuffed with tuna salad, fish patés with olive and mayonnaise, slices salmon, and skewers with hot spanish chorizo. The tastes are varied and superb and sometimes very inventive. A few years ago I grabbed a slice with manchego cheese, orange marmalade and chili. Great! This is a must, if you want to eat good and cheap, but you may have to fight to get a seat. Website: http://tojoh.blogspot.com/2006/12/eating-in-barcelona-bilbao-berria.html
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| | | | Food / Drink: HOME COOKING PAELLA | Tip Rating: | | | | |
CONTINUATION OF OUR HOME COOKING PAELLA: 4.Heat another 3 tablespoons of oil in the paella pan. Add the onions & cook for 2 minutes, then add the garlic & paprika & cook for an additional 3 minutes until the onions are soft but not brown. 5.Add the drained rice, beans, peas to the paella pan & stir until coated in oil. Return the chicken thighs and chorizo & any accumulated juices to the casserole. Stir in the stock saffron liquid, salt, pepper and let it boil while stirring. 6.Reduce heat let it simmer without stirring for 15 minutes * or until the rice is almost tender - most of the liquid has been absorbed. 7.Arrange the mussels, shrimps, sweet pepper strips on top. Cover the casserole - continue simmering without stirring for about 5 minutes until the shrimps become pink, the mussel’s open. 8.Discard any mussels that are not open. Taste & adjust the seasoning. Sprinkle with fresh parsley and serve at once. PLEASE NOTE: Unlike risotto, the rice for a good paella is not & NEVER sticky with sauce, yet each grain should be moist with olive oil. Stirring disrupts the way the rice cooks. Gradually lowering the heat as the liquid reduces, and giving the paella pan a shake, will help to prevent the rice sticking. Leave a Comment Phone: 652-6427-72Other Contact: HOME SWEET HOME
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on February 2, 2003
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