Semana Santa l Holy Week in Spain
Spain Sevilla
The city comes alive with colorful processions, music, and amazing food Parades.
The Semana Santa parades are a highlight of the event, with thousands of people lining the streets to watch as the different cofradías, or religious brotherhoods, carry ornate floats depicting scenes from the Passion of Christ. Each cofradía has its own unique history and traditions, and many of the floats are considered works of art.
The costaleros, or bearers, who carry the floats through the streets are an important part of the parade. These men and women are chosen for their strength and endurance, and it is considered an honor to be chosen to carry a float. Many of them wear special costumes and are accompanied by bands playing traditional music.
One of the most famous parades is the La Madrugá, which takes place in the early hours of Friday morning. It’s an intense and emotional experience, with some floats weighing several tons and requiring dozens of men to carry them through the narrow streets of the city.
THE food of Spain
Spanish cuisine is world-renowned for its delicious flavors and unique ingredients, and Semana Santa is no exception. One popular dish you should try is the paella, a flavorful rice dish that can be made with a variety of ingredients, such as seafood, chicken, or vegetables.
For a taste of Spain’s famous cured meats, be sure to sample some of the local hams, such as Jamón ibérico or Jamón serrano, which are often served alongside olives and cheeses. And don’t forget to wash it all down with a glass of refreshing Sangría, Tinto de Verano or in our case what we call dollar beers. These are are small glass of beer are the best with lunch and dinner.
Puente Nuevo
Ronda
Nestled in the hills of Andalusia, the town of Ronda is a picturesque destination that is rich in history and charm. Known for its stunning scenery, ancient architecture, and cultural significance, Ronda is a must-visit destination for any traveler to Spain.
Ronda is one of the oldest towns in Spain, with a history that dates back to the Roman Empire. The town has been ruled by many different groups throughout the centuries, including the Moors, who left a lasting legacy in the form of the Almocábar Gate and the Arab Baths. In the 16th century, Ronda became a hub of culture and commerce, with artists and writers flocking to the town to soak up its beauty and inspiration.
One of the most famous attractions in Ronda is the Puente Nuevo, or New Bridge, which spans a deep gorge that divides the town in two. The bridge, which was completed in the 18th century, is an impressive feat of engineering and offers stunning views of the surrounding landscape.
The best recipe we learned in Spain
Squid ink paella with duck confit
First we start with the Duck Confit
Ingredients
4 duck legs
1 cup of coarse salt
1/2 cup of sugar
2 bay leaves
4 sprigs of thyme
4 cloves of garlic, crushed
1 teaspoon of black peppercorns
Duck fat, enough to submerge the duck legs
4 duck legs
1 cup of coarse salt
1/2 cup of sugar
2 bay leaves
4 sprigs of thyme
4 cloves of garlic, crushed
1 teaspoon of black peppercorns
Duck fat, enough to submerge the duck legs
Instructions
Rinse the duck legs under cold water and pat dry with paper towels.
Rinse the duck legs under cold water and pat dry with paper towels.
In a large bowl, mix together the coarse salt, sugar, bay leaves, thyme, crushed garlic, and black peppercorns.
Rub the mixture all over the duck legs, making sure to cover them completely.
Place the duck legs in a non-reactive dish and cover with plastic wrap. Refrigerate for 24-48 hours.
Preheat the oven to 225°F (107°C).
Rinse the duck legs under cold water to remove the salt mixture. Pat dry with paper towels.
In a large Dutch oven or casserole dish, heat enough duck fat to completely submerge the duck legs. Once the fat has melted and is hot, add the duck legs to the pot.
Cook the duck legs in the duck fat, uncovered, for 2-3 hours or until the meat is very tender and the skin is crispy and golden brown.
Remove the duck legs from the pot and transfer to a baking sheet lined with parchment paper. Allow to cool slightly.
Squid Ink Paella
Ingredients
4 duck confit legs
1 cup of Bomba rice
1 onion, finely chopped
3 garlic cloves, minced
1 red pepper, chopped
1 green pepper, chopped
2 cups of fish stock
1 teaspoon of squid ink
1/4 teaspoon of saffron threads
Salt and pepper to taste
Olive oil
4 duck confit legs
1 cup of Bomba rice
1 onion, finely chopped
3 garlic cloves, minced
1 red pepper, chopped
1 green pepper, chopped
2 cups of fish stock
1 teaspoon of squid ink
1/4 teaspoon of saffron threads
Salt and pepper to taste
Olive oil
Instructions
Preheat the oven to 350°F (180°C). Remove the skin from the duck confit legs and shred the meat into small pieces. Set aside.
Preheat the oven to 350°F (180°C). Remove the skin from the duck confit legs and shred the meat into small pieces. Set aside.
In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
Add the chopped red and green peppers to the pan and cook for 5-7 minutes, or until they are tender.
Add the Bomba rice to the pan and stir to combine with the vegetables. Toast the rice for a minute or two, then pour in the fish stock.
Add the saffron threads to the pan and stir to combine. Cook the rice for 15-20 minutes, or until the liquid has been absorbed and the rice is tender.
In a separate small bowl, mix together the squid ink with a tablespoon of hot water until it has dissolved. Add the squid ink mixture to the paella pan and stir to combine.
Add the shredded duck confit to the pan and stir to distribute it evenly throughout the rice.
Cook the paella for an additional 5 minutes, or until the duck is heated through and the rice has absorbed all the liquid.
Season the paella with salt and pepper to taste.
Serve the duck confit and squid ink paella hot, garnished with chopped fresh parsley or cilantro, if desired.
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