Paella

Paella is a rice dish, originally from Valencia but really there are many variations and there isn't a set recipe, it's more about hats fresh and ready to cook. The name paella is the word for "frying pan" in Valencian but the dish has become so popular in Spain that the word paella has become almost exclusively known for the dish itself.

Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil and is full of wonderful color and is seriously tasty to eat.

Sangria

Sangría is a wine punch which originated in Portugal and Spain. The word sangria comes from the Spanish "sangre" meaning blood. Its usually made with red wine, chopped or sliced fruit, a sweetener such as honey or orange juice, a small amount of added brandy, triple sec, or other spirits like rum. Lemonade or other soft drink sodas can also be added. 

Depending on who is making it, sangría's strength can vary greatly! The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any). White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base.

Preparation is serious fun and starts with usually large bowl and cutting the fruit in thin slices or small cubes, then mixing in all the ingredients except for ice and sodas. After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredient, the ice and any last-minute ingredients are added and the drinks are poured.

Once it has been chilling for long enough and all the flavours come together, the real fun is enjoying it with some great paella that should be almost ready about now!

In Spain, sangría is served throughout the country during summer and is really tasty and refreshing especially in the sunshine.