AN AMERICAN PAELLA

 Paella is a traditional rice dish that orginated in Valencia , Andalucia Spain. Everyone does it differently and everyone thinks theirs is the best! Personally, I do not like the seafood but many people love mussels, clams, and shrimp so I cook them separately. Sometimes I add them to the presentation and sometimes not.

Ajo is a favorite  dip! It is almost pure garlic so it is not for those that do not appreciate strong garlic. Most often eaten with crusty french bread, try it spread on a steak or chicken.

 There are many variations of this dried, cured sausage. Each family makes their own according to their tastes. Also, some have adapted the cured sausage to just making patties.  

Definitely a peasant dish but also a favorite. In Spain, migas are usually made from stale bread but it can also be made from a batter. The side dishes are just as important as the main dish - and, this is usually made on rainy days! Some families also make a soup to go with it - remajon.

Spanish desserts often are just cheese and fruit, however, there are a few favorite vintage cookie and sweet bread recipes such as rosca, rosquillos, mantecado, and polvorones.

Everyone has their favorite Spanish soup that their grandmother or mother made. Each soup also has a different name depending upon ingredients such as fideo, type of pot used such as an olla, or the region from Spain it is from such as guisado.