Valencia, Spain

So, I'm rather pissed I didn't get a chance to see Croatia--tried on four separate occasions, but wasn't meant to be, apparently.  As a result, I'm taking my frustrations out on Spain.  Second stop, Valencia, and yes, home to the oranges, horchata, and most importantly, paella.

Paella is perhaps my favorite dish on earth, and the Valencians are hardcore about it.  The traditional paella is made with chicken and rabbit, and many Spaniards consider it a regional dish, exclusive to Valencia.  In contrast to the rest of the world, which views Paella as the quintessential Spanish dish.


Ingredients and recipe for Valencian paella:

• Heat oil in a paellera.
• Sauté meat after seasoning with salt.
• Add green vegetables and sauté until soft.
• Add garlic (optional), grated tomatoes, beans and sauté.
• Add paprika and sauté.
• Add water, saffron (and/or food coloring), snails and rosemary.
• Boil to make broth and allow it to reduce by half.
• Add rice and simmer until rice is cooked.
• Garnish with more fresh rosemary.

Anyways, the paella is mind-boggling, there's miles of somewhat nude beaches, and some great gothic architecture.  The tourists are largely absent from Valencia, and at night, I walk the medieval streets largely alone, with my head back and my hands fixed within my pockets.  The city feels greatly more Spanish than Barcelona.

I'm not doing much here--don't intend on any museums, historical sites, or definitive sightseeing.  The sweetness of doing nothing may be an Italian expression, but the Spanish have perfected it with quintessence.

Of note, and for the Milwaukeeans back home, Santiago Calatrava--architect for the Milwaukee Art Museum, is a native son of Valencia.  His work is found throughout Valencia and there is some extravagant examples shown here.  These should look familiar.

READING:  The Sun Also Rises, Ernest Hemingway

LISTENING: