Tapas is normally eaten in a period around dinnertime

Paella is a dish that originated from Valencia, Spain. The main ingredients are rice, and saffron. Everyone has a different recipe for paella. Some paella is made from all seafood, some from all meat, and some are a mix of meat and seafood. Here is my recipe for paella. It is easy to make and very authentic tasting. http://www.ehow.com/how_5361271_make-easy-authentic-paella.html

Paella is a dish that originated from Valencia, Spain. The main ingredients are rice, and saffron. Everyone has a different recipe for paella. Some paella is made from all seafood, some from all meat, and some are a mix of meat and seafood. Here is my recipe for paella. It is easy to make and very authentic tasting. http://www.ehow.com/how_5361271_make-easy-authentic-paella.html

Paella is a traditional Spanish dish that typically consists of rice cooked with various ingredients such as meat, seafood, and vegetables. It is a versatile dish that can be enjoyed by a variety of eaters. Here are some examples of what eats paella:

Humans: Paella is primarily enjoyed by people. It is a popular dish in Spain and is also savored in many other countries around the world. Paella is often served at social gatherings, parties, and special occasions where friends and family come together to enjoy a delicious and flavorful meal.

Meat Lovers: Paella can be prepared with different types of meat, such as chicken, rabbit, or pork. These meat options provide protein and a savory flavor to the dish, making it appealing to those who enjoy meat-based meals.

Seafood Enthusiasts: Seafood paella is another popular variation that incorporates ingredients like shrimp, mussels, clams, squid, and sometimes even lobster. Seafood lovers appreciate the delicate flavors and textures that seafood brings to the dish.

Vegetarians and Vegans: Paella can also be adapted to suit vegetarian and vegan diets. Instead of meat or seafood, the dish can be prepared using a variety of vegetables like bell peppers, peas, artichokes, tomatoes, and onions. Vegans can also use vegetable broth instead of meat-based broth for cooking the rice.

Gluten-Free Diets: Paella is naturally gluten-free as it is made primarily with rice and various ingredients that do not contain gluten. This makes it a suitable option for individuals with gluten intolerance or celiac disease.

Food Explorers: Paella offers a unique and flavorful culinary experience, making it an appealing dish for those who enjoy exploring different cuisines. It provides a taste of Spanish culture and the opportunity to try a variety of ingredients and flavors in one dish.

Paella Valenciana is a rice dish originated in Valencia, eastern Spain and there is where you can eat the best Paellas. In these videos you can see how to cook it and what ingredients are needed:

http://www.foodnetwork.com/recipes/tylers-ultimate/paella-valenciana-recipe/index.html

http://www.youtube.com/watch?v=DH2SLhdCvSA

I would Advise you to try also:

- Fish Paella dishes: Arros a banda, Arros del Senyoret, Paella Marinera, Fideua, Arros Negre

- More Meat rice dishes: Paella de Pato, Arros al forn, Paella d'hivern, Arros caldos, Arros amb fesols y naps

- Vegetables Paella: Paella de verduras

Eduardo

All Gazpacho recipes are different. All of them contain tomato, and most need garlic, onion, and olive oil. Different peppers and spices may be added.

Paella is a regional food around Valencia Spain. It is well known outside Spain as is typically offered in restaurants around the country frequented by tourists.

You will need a lot of different things to make seafood paella. You will fisrt of all need some paella and some spices. Everyone makes seafood paella differently so it really depends on what you like.

Garnishes and ingredient variations will also affect the texture and flavor:

Adding chunks of stale bread to the pureed (or chunky) mixture will thicken gazpacho with a neutral creaminess.

Almonds added to the blend will thicken with a touch of nutty crunch (think of it as the equivalent of a pesto, with its pine nuts or walnuts blending with basil).

Adding olive oil smoothes out the consistency.

It is a Mexican food, first created circa 1943 by Ignacio "Nacho" Anaya at the city of Piedras Negras, Coahuila, Mexico. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.

yellow no it actually depends on what you make it with!

If you are making a paella with chicken/rabbit plus shellfish then the deciding factor is that of cooking the rice. The chicken/rabbit fried gently with the shallot/onion and garlic will be at least half cooked before the rice is added (say 20 minutes on a gentle heat). The rice, added together with the chicken stock and white wine, will take, may be, five minutes to come to the boil. Then turned down and cooked gently for around 20 minutes until the rice grain is slightly al dente the shellfish added for a further five minutes or so of cooking i.e until the prawns/langoustines are a nice red colourand the clams/vongole/mussels are steamed open. So around 50 minutes cooking time. But really it's done when it's done; go with the flow!

Tres tapas populares incluyen espinacas con garbanzos, jamon iberico, y tortilla espanola. El jamon iberico esta muy comun en muchos lugares de Espana. Otras comidas espanolas, como gazpacho, pueden ser servido en porciones pequenos y por entonces a veces se llaman tapas.

Es un platillo español hecho a base de arroz, vieiras, almejas y otros ingredientes.

If by 'specialties' you mean food, there's a lot of choice. There's the well known paella - fish, vegetable or chicken (if you want recipes, there's hundreds online). There's a lot of types of tapas, which is basically a selection of smaller dishes - a bit like lots of small starters. In Spain, a lot of people eat their breakfast out at cafes and such, and they often serve things like tortillas (omelette), my abuelita when I'm over there always cooks me tortilla de patatas (very common, as is pincho de tortilla which is a tapas version of a tortilla, in other words tortilla cut into small pieces).

Churros are also pretty good, they're a bit like long out doughnuts that are battered, very yummy! Also, sangria is always good, and very spanish :D

Hope I've helped a bit.

Most of the sources I can find suggest using Cheddar if you can't find anything else. I've been trying to find an answer to this question myself, because I want to make Glamorgan sausages.

The distinctive characteristics of Caerphilly cheese (which I admit I've never had the chance to try) seem to be that (1) it's on the dry side and has a crumbly texture, and (2) it's slightly tangy. Monterey Jack cheese is tangy, but not crumbly. Mexican farmer's cheese is crumbly, but not (at least IMHO) especially tangy. I plan to try a mixture of sharp white Cheddar and finely chopped Monterey Jack, and hope it turns out all right. Hope this helps!

Tapas are eaten before lunch, at 12 in the morning, because in Spain, people have a lunch really late (at 14:30 or 15:30). Although, tapas aren´t usually eaten. Spanish eat them on Sundays (or holiday days) with their friends. It is like a social event, such as English tea hour.

Tortillas are made from eggs, croquettas from potato and/or chicken, anchovies from fish etc. Basically they're all made from what you'd expect.

You should use Swiss, Provolonge, American Cheese, Fetta .. there are many types of cheeses you could use

This depends on how you intend to use cheddar in your recipe

If its for a cheese sauce, I would probably use something like a gouda, which is used in the making of Swiss cheese fondue (which is essentially a type of cheese sauce). It does have a slightly more nuttier flavour, but is a milder cheese.

If used as a topping which is to be melted like on a pizza, then mozzerella would be a good substitue.

If for making a good old fashioned cheese on toast. I would actually combine mozzerella with some parmesean (mix them together in blender with a bit of cream to hold mixture). The mozzerella would give a nice stringy soft texture and the parmesean would add flavour to the mild taste of mozzerella.

Spain. It is a traditional dis containing rice, meat and saffron. It contains any meat from rabbit to chicken to sausage to seafood. Saffron is a very expensive herb grown and picked by hand from crocuses. You will also see paella containing green beans or peas. "Paella" is the name of the pan it is cooked in - very shallow, flat pan that is very large around and serves eight or more. The pan is generally so big that it can't be cooked on a stove top, but has to be cooked on a fire or special gas burners.

You may eat paella any day really, but it's a popular dish and often served at parties and family gatherings and occasions.

Depends on the ingredients.. the main ingredient, rice, used in paella is gluten free, but other added ingredients might contain gluten.