BARCELONA, Spain— On the Iberian Peninsula
Barcelona is one of the provinces of Catalonia in the Kingdom of Spain. It is the capital and largest city in Spain. Located on the Mediter ranean Sea on the northeastern coast of the Iberian Peninsula, between the Besos and Llobregat Rivers. The Collserola mountain range borders the west.
The city of Barcelona covers 39.2 square miles. The official language is Catalan and Spanish, with English spoken and understood throughout the area. It is unclear as to how this area was settled. Ruins of an early settlement dates back 5000 BC.
The Roman Catholic Church is the primary religion in Barcelona, though recently somewhat declining. A number of other religions can be found in the area.
It is one of the most densely populated cities in Europe. There are seventythree neighborhoods divided into 10 districts. The average is near 28,500 people per square kilometer. It is considered to be one of the most “livable cities” by lifestyle publications.
It was in Barcelona the start of early industrialization began in Europe. In the 1780’s, textile related industries led Barcelona to become amajor center for textiles and machinery. It became known for its award winning industrial designs - each year hosting large trade fairs and exhibitions. The World Center of Barcelona is located in Port Vell Harbor.
Barcelona has a long historywith European automobiles. Producing an abundant of cars under many names. Today, a suburb is the home to the headquarters and large factory of SEAT – the largest manufacturer of Spanish automobiles.
Barcelona is considered to be the thirdmost important fashion capital, world-wide. This reflects back to its early textile industry. Barcelona and Span is an international destination to visitors from Europe and worldwide travels. Mild andwarmweather is a large draw to the influx of tourist each year. It is home to eight UNESCO World Heritage Sites. The coast offers some of the best beaches. There are 519 hotels with 35 of them having a five-stars rating.
Barcelona is the hub of their seaport with its being one of Europe’s principle seaports. It is, also, a busy European passenger port. Cruise ships handle approximately 32.6-million passengers a year. The El Piat Airport handles over 40-million passengers each year. There is a high-speed line that links to France and the rest of Europe.
Three international highway routes service the area. A local network within the city includes eleven metro lines. The major form of transportation is via the bus - alongwith trams, aerial cable cars and a fleet of 10,000 taxis. In 2007 Bicycle Servicewas addedwith 400 stations, 50,000 signed up for this mode of travel within three months.
A downside in Barcelona is it is known as the “Pickpocket” capital. Precautions are advise to visitors to be careful and keep a tight hold on their belongs. Despite this on-going problem it remains a popular holiday city.
Boston Massachusetts is considered a sister-city of Barcelona along with twenty-two other cities. Kobe, Japan is another sister-city. Within Barcelona is a Japanese community in the northern neighborhoods, along with a Japanese International School.
The FAMILY is important to Spanish culture and heritage – as well as the foods. Lamb, pork, cured meats (ham & “chorizo”) as well as seafood are amainstay of Spanish cooking. Paella (a rice base dish) is one of the most typical dishes. Originated in Catalonia it can be found all over Spain in varies combinations. Lunch time (Comido) is usually between 2:00 P.M. to 4:00 P.M. Dinner is servedmuch later, say not until around 9:00 P.M. or later.
Paella’s main ingredients consist of rice, meats, seafood and/or vegetables of choice. Most Spanish households have a special platter or dish to serve their paella.
SPANISH PAELLA
With Chicken, Shrimp & Chorizo
2+2+2 Tbsp. olive oil 1 Tbsp. paprika 2 tsp. dried oregano salt & black pepper to taste
2 lbs. skinless, boneless chicken, cut into 2” pieces 3 cloves of garlic, minced 1 tsp. red crushed pepper 2 cups uncooked shortgrained white rice pinch of saffron handful chopped Italian flat leaf parsley 4 cups chicken stock 2 lemon zest 1 Spanish onion, chopped 1 red bell pepper, chopped 1 lb. chorizo sausage, remove castings & chop
1 pound peeled & deveined shrimp
Whisk together 2 tablespoons olive oil, paprika, oregano, salt & pepper, stir in chicken pieces and coat. Cover & refrigerate. Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat. Add in garlic, red pepper & rice. Coat rice stirring in skillet – cooking for about 3 minutes, Stir in saffron, parsley, chicken stock & lemon zest. Bring to a boil, cover & lower to medium-low heat, simmer for 20 minutes. In another skillet add 2 tablespoons of olive oil over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Add bell pepper & sausage; continue to cook for another 5 minutes. Stir in shrimp, cook on both sides until shrimp is pink.
Spread rice mixture on serving dish or bowl, topping with the meat/seafood mixture. This recipe takes about one hour. Serves 6 to 8 – but the recipe can be cut in half.
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