Spain Info:  ¡Buen provecho!


¡Buen provecho!    ...... Enjoy your meal!  We hear that so many times in Spain, and it's not surprising with all the many specialties of Iberian cuisine.  If we talk about the "queen" of Spanish cuisine, we quickly agree on the dish we are thinking about: PAELLA.  But then, the discussion continues about which paella can be called the real paella (a classic!).  The ONLY TRUE Paella is ... is a phrase that always starts a lively debate.  Valencia?  Alicante?  Marbella?  Palma?  Paella has a different look and taste everywhere.  One thing is certain: although it is originally a poor people’s left over dish, be careful what you put in the pan!  It can be EITHER meat or fish and seafood, but never all together!  So, if you have already eaten the so-called "Paella Mixta" Arroz, it is better not to talk about it to your Spanish friends, they would probably start discussing about the content of this so-called paella (because the sacred dish is,  after all, the Spanish cultural heritage).  The paella can, in innumerable regional variations, also combines many different ingredients like ribs, snails, lobsters, artichokes or sepia inks, but anything that goes beyond the "officially approved" ingredients,  would be recognized by the Spaniards, as "arroz con cosas".  Rice with stuff ".


You will also find more information on paella in Wikipaella (it's real!). Here is the Valencian variant:





RECIPE (for four people):


400 g of rice (round grain)

500 g chicken (in pieces), 500 g rabbit (also in bites)

200 g plain green beans, 150 g white beans, 2 large tomatoes

1 tsp  sweet paprika, saffron thread, olive oil, 1 sprig of rosemary, 1 bulb of whole garlic (!), Salt




  1. The paella is eaten at noon!  (in Spain very offen  on Sunday after church)
  2. No plates, no forks!  You eat with the spoon (wooden) directly from the pan.
  3. No side dishes!  (in advance, some tapas or salad are approved)
  4. In no case, add bread!  Add lemon only if the neighbors (if they are Spanish!) are not looking.
  5. Each person eats from “his part” of the pan.  No theft, no sorting out!
  6. The same rule applies to "Soccarat", the delicious crust at the bottom of the pan.


Add beer for cooking and serve wine (the Spaniards prefer the "red") for the meal.


Are you hungry?  Nothing prevents you from cooking your own paella!  Your paella of Spanish origin will taste just as delicious wherever you are.


While your paella is simmering, you can browse our current real estate offers that we would like to recommend today.  We hope you enjoy browsing, we are, as always, available if you would like more information at any time!


Kind regards


Monika Hannemann