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¡Hola!
It's July and that means it time to run with the bulls! We'll
share a some info about Pamplona and its famous Fiesta de
San Fermin and since we are in the spirit of Spain we'll share a
great
Paella &
Sangria recipe to enjoy on those hot summer
nights.
¡Felicidades!
Darlene
| Fiesta of San Fermin - Running of the Bulls |
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The Fiesta de San Fermin
is best known for the encierro
or
running of the bulls. Yes, one year I made the trek to Pamplona
to partake in this madness held at eight o'clock each morning
from the 7th to the 14th of July. "Why," you ask "why do people
do this"? Only heaven knows, but the one thing I am sure of is
that it was conceived by men.
This lil' shindig's history is lost in time but it probably started in
the 13th or 14th century and was a combination of different
events. As with most Spanish festivals they are somehow tied
into religion and saints. San Fermin is the patron saint of
Pamplona and also happens to be the saint of the Cobblers,
Winemakers and Bakers. Which basically sums up the week -
lots of running, food and wine. Couldn't have picked a better
guy.
In 1926 when Ernest Hemingway wrote the "The Sun Also
Rises" he encouraged people from all over the world to come
and take part in the festivities. Well it worked! Nowadays over
1
million people visit this town in the Basque country of Spain.
Okay, so I wimped out on actually running but that didn't
diminish the experience by any means. I donned the all white
attire with a red scarf went to the encierros, dances, concerts,
bullfights, ate, drank and soaked up the atmosphere.
Side Note: PETA also sponsors a running of the nudes
during this event. I opted out of that as well.
So, how does this rank on my list of great things to do in your
life? One year I went to the Super Bowl in New Orleans when
my
my beloved 49ers won with the largest margin of victory in
Super Bowl
history! A faint memory of the glory days, I know. Fiesta de
San Fermin ranks higher.
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| Sangria de Naranja Recipe |
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Sangria is a red or white wine punch originating from Spain.
There are many different versions but this is my absolute
favorite! As with every recipe feel free to switch out juices or
liquors to suit your taste but, watch out for this easy to drink
recipe it'll sneak up on you!
Sangria Recipe:
1 medium size Orange
1/2 cup Sugar
2 cups Orange Juice
1 bottle Red Wine
1/2 cup Cointreau or Triple Sec
Ice
Mix all ingredients into a large pitcher and chill. Slice oranges
and place in pitcher and/or use as garnish on glasses. Makes 6
cups.
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| Facts about Pamplona |
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Pamplona has a population of 191,865
It is 444 m above sea level and sits 50 kilometers south of the
Pyrenees mountain range.
In the winter of 74-75 BC, the area served as a camp for the
Roman general Pompey which is where the name Pamplona is
derived.
Saint Ignacio López de Loyola, the founder of the Jesuits
was severely wounded in the legs by a cannonball at the Battle
of Pamplona in 1521.
University of Navarra is located in Pamplona. Considered the
most prestigious private university in Spain, it was founded in
1952 by Saint Josemaría Escrivá de Balaguer, the founder of
Opus Dei.
It is located in the Northern part of Spain in the ancient
kingdom of Navarre.
Pamplona's bull ring was rebuilt in 1923 seats
19,529.
From the 9th century up to the 12th century, Navarrese country
was known as the Kingdom of Pamplona.
One of the largest employers of Pamplona residents is the
Volkswagen factory located in Landaben.
In Pamplona the people speak Spanish and Basque.
The Basque language, considered a "language isolate", is
spoken
in parts of Spain and France and has no know origin or
relationship to any other living language.
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| Party Pump |
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This is a party waiting to happen! Easy to assemble, the Party
Pump is reusable and portable. Perfect for BBQs, tailgating,
and picnics. Keeps outdoor elements or bugs from dropping in.
Fill it up with Sangria, Margaritas or Cosmos.
Holds 1/2 Gallon
Material: Glass and
Plastic
Price: $20 or 2 for $35
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Paella Recipe |
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Paella is a one dish wonder that originates from Valencia in
southern Spain. This recipe may look long and complicated but
it's really not. If you can cook rice, you can make paella. And
remember you can always add or delete any seafood or meat
items you want to make it your own. My friend's mom used to
cook it on the BBQ grill while we sat around drinking sangria.
Worked for me!
12 ounces linguisa (Portuguese), firm chorizo, or other cooked
sausages
1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and diced
(1/4 in.)
2 tablespoons minced garlic
2 cups arborio or other short-grain white rice
1 cup dry white wine
1 quart fat-skimmed chicken broth
1/2 teaspoon paprika
1/4 teaspoon ground dried turmeric
1/4 teaspoon saffron threads, crumbled
Salt and pepper
8 ounces boned, skinned firm white-fleshed fish, such as
halibut
1 pound shelled, deveined shrimp (26 to 30 per lb.), tails left
on
8 ounces mussels in shells
1/4 cup slivered green onions (including green tops)
Lemon wedges
1. In a 15-inch paella pan or 12-inch frying pan (with at least
2 1/4-in.-tall sides) over high heat, turn sausages occasionally
until browned on both sides, 3 to 5 minutes total. With tongs,
transfer to a board.
2. Reduce heat to medium-high and add olive oil to pan; when
hot, add onion, bell pepper, and garlic and stir often until onion
is limp, 4 to 5 minutes. Add rice and stir until it begins to turn
opaque, 2 to 3 minutes. Stir in wine, chicken broth, paprika,
turmeric, and saffron. Bring to a boil over high heat, then
reduce heat and simmer, uncovered, stirring once or twice,
until rice is almost tender to bite, 15 to 18 minutes. Add salt
and pepper to taste.
3. Meanwhile, rinse and drain fish and shrimp; cut fish into 1-
inch pieces. Pull beards off mussels and scrub mussels; discard
any gaping ones that don't close when you tap their shells. Cut
sausages diagonally into 1/2-inch-thick slices.
4. Gently stir fish, shrimp, and sausages into rice mixture;
arrange mussels on top. Cover pan with foil or lid and cook
until rice is tender to bite, fish and shrimp are opaque but still
moist-looking in center of thickest part (cut to test), and
mussel shells have popped open, 7 to 8 minutes.
5. Sprinkle evenly with green onions. Garnish with lemon
wedges. Serve from pan, adding juice from lemon wedges and
more salt and pepper to taste.
Recipe courtesy of Sunset Magazine
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