Spanish Paella Day 2021 is on Saturday, March 27, 2021: Ideas for a Spanish culture day?
Saturday, March 27, 2021 is Spanish Paella Day 2021. National Spanish Paella Day Spanish Paella
Paella is really a traditional The spanish language dish, created using grain, meat or seafood, along with a scrumptious sauce. Although many nations and regions their very own quality recipes and versions, the very best paellas come in The country, around the beach, with fresh sea food.Still, that’s no excuse to not help make your own, and also to participate in the celebration. Enjoy Spanish Paella Day straight from your personal kitchen through getting adventurous together with your cooking!
History: Discovering of America, Spanish Empire...
Food: Tortilla de Patatas, Paella, Gazpacho, Sangría, Vino, Jamón.
Traditions: Fallas, Flamenco, Fashion. Bullfighting (France has it too)...
Authors: Cervantes, García Lorca, Lope de Vega, J.R.J....
Traditional Spanish Food?
There are so many amazing traditional Spanish recipes that come to mind. Paella (Spanish rice with meat & shellfish dish) is great but very labor intensive and could get very expensive when making it for 30 people. Flan (Baked Spanish custard with caramel) is fantastic but I think this other dish might go a long way.
Spanish Tortilla (no it is not the Mexican flatbread we all love) it is a cross between Au Gratin Potatoes & an Omlet. Here's a link to an easy recipe. You could get a few roasting pans and assemble them the night before and all you have to do is reheat them on the day of your event.
International food day ideas?
What about some Spanish paella? it's delicious. and everyone likes it.
Or you can make Chicken Cordon Bleu (French).
And this is a VERY delicious recipe for it:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. serves 6