The Cruise- Wednesday- Alicante Spain

 Good morning from Alicante 

Today we are in the seaside port city of Alicante Spain    Home to the Santa Barbara castle and one of the last holdout cities against Franco    

We had a lovely walking tour through the old city, a market filled with fresh produce, meats and seafood before having a lesson on classic Spanish paella   (See notes below!!)

Tips for authentic Valencia Spanish Paella

Premake your broth and brown your chicken and pork broth made from bones (elbows, knees and rock fish preferred)  

Mixture of olive oil and sunflower oil in pan

Add premade meats to warm 

Add rice and toss with oil and meat - add the warm broth 

DO NOT STIR!

Add the remainder of broth little by little 

Authentic Spanish Paella is either fish, veggie or meat  - they don’t combine like we do 

They substitute a mixture of tomato, pepper and garlic for saffron

They added tumaruc for color - they say people expect that color 

Need a proper pan and three ring burner  and a flat slotted spoon to combine at the end and when adding the rice 

And the Spanish would never use chorizo! 

Ingredients recommended:

Amazon has the rice as well as pan and spoon