A Cook's Companion
Short of a spring break adventure to some place energetically foreign or exotically new, we can gain plenty of culinary inspiration through a virtual trip that's as close as our own kitchen!

IN THIS ISSUE,we travel to Spain to sample its cuisine.. Join us on our journey as we make a seafood paella, chicken flamenquines, and Catalan meatballs, albondigas. Buen apetito!
 
Holiday Hours Have Begun
Holiday Hours Have Begun

Making Paella
Rice and Saffron
Paellera
Saute and Sofrito
Saute and Sofrito
Stock and Socarrat
Stock and Socarrat
RECIPE: Chiringito Seafood Paella
RECIPE: Chiringito Seafood Paella
RECIPE: Chiringito Seafood Paella
Tools for this Recipe
Paella Pan
PAELLA PAN
A broad shallow pan is an essential element for a successful paella. Liquids are easily absorbed and reduced, and a tasty bottom crust is formed.
Mortar and Pestle
MORTAR & PESTLE
Saffron is best purchased whole as saffron threads. Crush whole saffron into a powder with a mortar and pestle. Rinse the mortar with hot water and add to the stock.
Saucepan
ALL-CLAD 4QT SAUCEPAN
Keep temperatures consistent at each paella stage. Heat and keep the liquid stock at a simmer. Add hot stock as needed while the rice cooks to al dente tenderness.
Regional Flavors of Spain
Regions
Map of Spain
Regions of Spain
RECIPE: Chicken Flamenquin
Recipe Notes
Technique
Technique
Tools for this recipe
Meat Mallet
MEAT MALLET
Use the smooth side to pound meat into thin pieces; use the nubbly side to tenderize meats. The ergonomic handle makes this mallet easy to handle and use effectively.
Splatter Screen
SPLATTER SCREEN
Keep your stove and kitchen neat and clean by using a splatter screen when frying. The fine mesh catches flying droplets, while allowing steam to escape.
Saute Pan
ALL-CLAD SAUTE PAN
A saute pan provides a broad base for plenty of frying space. Low sides offer easy access for inserting and removing food. Stainless steel makes clean-up easy and quick!
RECIPE: Albondigas
Recipe Notes
Steps 4-6
Tools for this Recipe
Fry Pan
SWISS DIAMOND FRY PAN
A nonstick pan makes frying meatballs easy. The slick surface keeps the delicate balls intact until thoroughly cooked. Heats evenly, PFOA and PFTE-free.
Cook's Knife
WUSTHOF 6" COOK'S KNIFE
Chopping vegetables to the fine size required for meatballs is a cinch with a sharp cook’s knife. Slice, dice, then chop finely with a cook’s knife. Available in different lengths.
Baking Pan
HALF SHEET BAKING PAN
Bake meatballs instead of frying them. A rimmed baking sheet will hold all the meatballs for this recipe. The rim keeps juices under control and the pan easy to handle.
Cookbook Review
Cookbook Review
 

Skip the packing, the airport lines, and customs, plan a trip to Spain by way of your own kitchen! Adios!

Jennifer, Paul, and the Entire Staff at A Cook's Companion

A Cook's Companion
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Brooklyn, NY
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www.acookscompanion.com
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