What would a visit to Spain be without a paella? Together with international guests, we had the honor to experience the festival Entierro de la Sardina in Murcia. At the end of our Murcia trip Daniel Robles, called Dani for short, invites us to paella in his finca.
Some of the participants had to leave already in the morning. But Liliana Alvarado, Antonio Postigo Alarcón and son, as well as Rayko Lorenzo Martín with his family can still take part.
We make the last purchases in the village shop in Fuente Librilla.
On the way to the Finca, Dani shows us what the apparently dry landscape has to offer. He picks thyme and rosemary at the wayside.
The Finca lies embedded in a hilly landscape, approx. 5 km north of Fuente Librilla.
At first, the ingredients for the paella and the salad are prepared.
Dani picks the lemons fresh from the tree. On the way, he also collects firewood.
Then he preheats the outdoor fireplace and prepares a large pan.
Liliana presents the ingredients, which make our mouth already water. To shorten the waiting time we eat already a few prawns.
Meanwhile, friends of Dani and Antonio with his son have arrived.
The pan is hot, and Dani starts frying first the peppers and then the meat.
As soon as the meat has picked up color, the remaining ingredients follow, with the rice at the end. It is important that the rice is not stirred anymore. Then we have to wait.
Rayko shows us how to prepare a quick salsa with green peppers, garlic, oil, and spices. You can eat it along with bread or potatoes.
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More InformationThen it is finally time to enjoy the delicious paella.
What could be better than enjoying a paella in a beautiful environment with nice people? This is Spanish joie de vivre.
By the way, in Central Asia one calls paella the Spanish Plov. Even if the ingredients of Paella and Plov are somewhat different, the preparation is similar in many ways.
Disclosure: We would like to thank Daniel Robles for the invitation. All opinions are, as always, our own.
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