For the next two weeks we’ll be traveling in Spain. We’ll tour some of the notable areas of Spain with Rick Steves, and we’ll follow Jamie Oliver as he cooks his way across Andalucia, Spain. Our meal for the week will be Paella This is a traditional Spanish dish that has many variations. In Valencia, Spain it’s considered sacrilegious to mix meats into this since it’s viewed as a seafood dish. However many “authentic” recipes call for Spanish Dry Sausage, or Rabbit. We’ll be using a recipe for Chicken and Shrimp Paella I developed over the years. It’s simple, can be done easily, relatively quickly, and is just delicious. While watching Jamie Oliver in Andalucia, Spain, our students became fascinated with a meal he was cooking involving stuffing pork chops with raisins and grilling them, and then serving them with a kind of bean stew. We decided to try it and are excited about sampling the final product. This dish is called Moorish pork chops and beans.
The flag below is the link to teacher materials and recipes.