SPAIN DISCOUNT HOLIDAY RENTALS: PANORAMA COASTAL VIEWS

SPAIN DISCOUNT HOLIDAY RENTALS: *EASTER SPECIAL* PANORAMA COASTAL VIEWS: "This Spain Discount Holiday Rentals duplex is owned by a yachting couple who enjoy the sea and watching th..."

FALLAS FIESTA IN DENIA THIS YEAR WAS SIMPLE WONDERFUL

The Fallas festival in Denia is a much easier spectacle to navigate. The flower offerings to the Virgin parade, the Masceleta (street fireworks) and the Crema (burning of the fallas statues) all happens on the same day - March 19th.

ADORABLE BABIES ARE THE CENTER OF THE UNIVERSE HERE AT THE FESTIVAL

GORGEOUS CHILDEN IN COSTUME

FLOWER OFFERING PARADE

VIRGIN WITH HER FLOWERS



MAIN FALLA AT PLAZA MAJOR



FIDEUA IS VALENCIANO FOR YUMMY SEAFOOD PASTA! MY RECIPE :)

Fideuà (Valencian: [fiðe-wa]) or Fideuada from fideu, Valencian for "noodle") is a dish typical of the Valencian Community, in Spain. It originated in the 1960s in the city of Gandia when thin noodles like vermicelli were used instead of rice in the popular dish paella.

INGREDIENTS:

• Coat the bottom of your pan with extra virgin olive oil
• 1 bag of fideo - which are small macaroni -  4-cm lengths or shorter
• 1/2 teaspoon of black pepper
• 1/2 teaspoon saffron threads
• 1 teaspoon sweet paprika
• 1 tablespoon minced garlic - or more to taste
• 1 pound or 1/2 kilo - small cockles or small clams, well washed
• 1 pound or 1/2 kilo mussels, well washed
• 1 fish stock cube
• 12 large shrimp, shells on
• 8 sea scallops, cut in half through their equators
• 1/2 cup chopped fresh parsley leaves
• Lemon wedges

PREPARATION:
Put oil in a pan and turn heat to medium-high. A minute later add fideos; sprinkle pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.

Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and fish broth cute and about 1/2 cup water and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.

Add shrimps, scallops and parsley and cook about 5 minutes, stirring occasionally, until cooked through and liquid is dry around the edges of the pan. Serve with lemon wedges.

TO EAT - squeeze lemon wedges on fideua and eat from the pan with a big spoon - that is the true Valencian way :)