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 | PAELLA PAN: "La paella" is a cooking utensil, traditionally and preferably made of iron, but now often made of stainless steel. The base of the paella is flat and should be of a good thickness. The pan is circular and shallow, and has two round handles on opposite sides. The word itself is old Valencian and probably has its roots in the Latin 'patella' (a flat basket in Galicia). The Castilian 'paila' and the French 'paele' mean the same thing. This size pan makes enough paella for a dinner of 6 people. |
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ENAMELED PLATES FROM SPAIN:
These ceramic plates are triple fired, enameled by hand and gilded
with 24 karat gold following a 15th Century technique of applying
color called Cuerda Seca. This secret process -- similar to
cloisonné -- was known only to Moorish artists who lived in the
environs of Sevilla. They were fabled for their execution of this
technique; until 1492 when they and left Spain following the
Reconquista. This vanishing art form is still perpetuated in a small
workshop in rural Sevilla. "Hand-painted enamel on a white clay ceramic plate with 24 karat gold edging. Hand-Painted; Ready to Hang. |
 | Spanish Tortilla Flipper/Server: Tortilla Española (egg and potato omelet) is a staple in every Spanish home. Simple and delicious, it can be served hot from the pan, or later as a cold snack or tapa. The only challenge in making a tortilla is during the last stage when you need to flip over the eggs and potatoes in the frying pan and slide the cooking mixture back into the pan while keeping it intact. |
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Chef Jorge is a member of the
California Restaurant Association, American Culinary Association, Restaurant
Hospitality and Management Association, and the Weston Chamber of Commerce
For Reservations contact La
Barraca at:
Hollywood (954) 925-0050
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