Category Archives: P
What would you like me to “Boo” about? Or would you like an audio version of any of the posts on this blog? Please Tweet your suggestions to @aspanishculture.
I had planned to create lots more podcasts on Spanish culture, I was even thinking of turning The A to Z of Spanish Culture into an audiobook. However, I can be a little bit of a perfectionist when it comes to creating pieces of audio (one of my jobs is as a Voiceover), so creating a podcast became very time consuming. The ones I have already created have a bit of music in them and also some special effects, such as S is of Siesta y Sobremesa, where I turned my voice into that of a man.
So now I have started to use Audioboo, I can create short podcasts and not feel bad if they are a little bit rough. They can only be 3 minutes long – I record them through my iPad (amazing microphone) via the Audioboo app and upload them. I don’t think about it too much and I don’t even listen back to them.(Wow, I’m such a rebel!)
So, here is the link to the Board, which currently has four podcasts about travelling on the metro, gratitude and the Ma Yansong exhibition in Madrid.
Paella is mainly consumed as a main dish but you can also have a tapa or a ración. It is another of Spain’s most popular and mispronounced exports. The double ‘l’ in paella (or ll – elle, as it was called when it enjoyed the privilege of being a letter on its own) has a sound similar to “y” in English, like in the first consonant in “yesterday”.
Traditional paella consists mainly of rice, vegetables and meat and takes its name from the large, typical pan in which it is made: la paella. The paella valenciana or arroz valenciano (Valencian rice) has given rise to many variations is other Spanish regions and households, not to mention the number of unpalatable versions you can find abroad. Some of the variations have become official and are expected from dishes consumed in some Valencian towns. For example, in Benicarló, they will add artichokes, while in L’Albufera, instead of chicken or rabbit, they will use duck.
A paella valenciana can only carry that name if it has the ten ingredients which give it its Protected Geographical Status (its Denominación de Origen) which it has enjoyed since 2011, although it can still claim its name if the variations are along the lines of those mentioned above.
So, how do you know if you are eating the “real thing”? A paella valenciana will have rice, oil, chicken, rabbit, tomato, water, salt, saffron, ferraura (a type of green bean) and garrofó, a type of white kidney bean. However, the Spanish are far from purist in this respect and the paella mixta (“mixed” paella, with both meat and fish) or the paella de mariscos (with seafood) are also popular.
If you are more of a fish person or are not too keen on rice, you might want to try the fideuá, which is a fishy version of the paella-style rice, arroz abanda, but with pasta (chifferini) as its base. This dish originated in the city of Gandía, where I spent many a happy childhood moment as it is my father’s hometown. It has fish such as monkfish (rape), various mollusks such as cuttlefish (sepia) and shellfish such as prawns (langostinos).
The urban myth extended in the internet about the origin of the fideúa (possible thanks to Wikipedia) is that it was invented by a ship’s cook in the 1930s, who usually cooked arroz abanda for the crew. As the Captain was a greedy man who often ate much more than the rest of his men, the cook decided to change the main ingredient of the dish to pasta, hoping the Captain would eat less and leave more food for the rest of the men. Unfortunately, the Captain liked this new version just as much as the old one as it was so delicious that it was soon adopted throughout the port.
Though this is an unverified tale, it is a much more romantic than the one I’d always heard: that the fideuá was invented by someone who had no rice in stock but plenty of fideos (chifferini pasta). In any case, the best experience for eating either paella or fideuá, is to sit around the paella with your fork and eat directly from the pan – but first use a wooden spoon to scrape the grains of rice that have become crispy and stuck to the pan. They are my favourite bits: the agarraet. (Which comes from agarrado, that which has stuck.)
(This is an extract of the chapter ‘T is for Tapas’ from The A to Z of Spanish Culture.)
I am currently writing the chapter ‘O is for Olé’ and thought I’d share this bit, which addresses why “sin problema” has become “no problemo”.
In Spanish, most words carry with them the feminine or masculine gender. For example, a house (“la casa”) is feminine while the sky (“el cielo”) is masculine. These two are classic examples of words that, ending in “a” are feminine while words ending in “o” are masculine.
However, sometimes this is not the case.
The exception to the rule (and there are lots of exceptions to the rule in Spain) can be illustrated precisely by the word “problema”. Although ending in an “a”, this is a masculine word: “el problema”, “un problema”, “los problemas”. So, you can see how “problema” has become “problemo” in the mouths of non-native Spanish speakers.
This Wednesday 12th October it’s a holiday in Spain.
The day Colombus discovered America and also the day in which the virgin appeared on top of a pillar – el día del Pilar, my Saint’s day!
So, many people will take Monday and Tuesday off to, thus creating a “bridge” between Sunday and Wednesday, during which they can take time off.
The “puentes” (literally, bridges) are those periods of time when a festive day during the week allows for other days to be taken off.
Happy bridge to all of those in Spain!