Spanish Cuisine weeks 2 and 3

I am behind on my Spanish cuisine updates!

Last week’s meal is going to be hard to top. We made Fideua (which is cooked exactly like paella, but using pasta instead of rice because it is faster and easier to do in a short class period) it has shrimp, muscles, onions, red peppers and calamari. We used a pan bigger than my kitchen table at home. It was so awesome. We also made Spanish tortilla, which is a really popular dish here. It is made with eggs, potatoes and onions and is DELICIOUS. Dessert was really healthy. We dipped slices of french bread into a mixture of milk, sugar and organge and lemon shavings for flavor. Then we dipped the bread in sugar and deep fried it. Once it was done frying we dipped it in sugar again. Obviously, it was amazing. I haven’t been full like that since thanksgiving … I could even go out with everyone after class because I physically couldn’t move. Sleep was the only option but it was sooo worth it.

This past class was not really as good. We made 2 kinds of soups… not sure why they didn’t spread out soup on separate days but whatever. One soup had slices of fish (bones included) and shrimp, jarred white asparagus (mushy and kind of flavorless) peas (one of the few foods I don’t really like!) chicken stock, onions and hard boiled eggs. It was a strange combination of food. Not bad, but not something I would make again either. The other soup had chorizo, canned diced tomatoes, onions and some other things that I can’t remember. It would have been great but it was a little too soupy for me. If we had left out the water it would have been great with just chorizo and tomatos. The saving grace of this week is that we made churros and chocolate. Whats not to like about fried dough and melted chocolate? Even though this weeks meal wasn’t the greatest the class was still a lot of fun. I love chef nuno even though I only understand about every 10^th word that comes out of his mouth. As usual, I just smile and nod.