Life in Culebrón

The dancer's dark eyes flashed. Arching her back she twisted her lithe body so that her brightly coloured dress, tight at the hips but loose below her knees, swirled around her mimicking the movement of her bright blue wrap. She stamped her feet, she clapped her hands and her olive coloured skin shone with a fine patina of sweat. Spanish cliché time. As real and yet as unreal as Morris Dancers outside the pub on the Village Green. I've just finished a book by a Spanish author. The basic premise is that her main character moves to London looking for work and ends up working in a bookshop where her life takes a turn for the better. It was an enjoyable, if slight, read, a bit like one of those US Christmas films where the hero rediscovers the joy and warmth of small town life. What struck me most about the book was that it was loaded with Spanish clichés about England and that it repeatedly and wantonly ascribed Spanish habits to Britons. One of the principle things, that turned u...

What goes into a paella is a bit of a moot point. Valencian paella usually contains white rice, meat (usually chicken or rabbit) garrofó (a sort of bean), saffron and rosemary and, of course, olive oil. There are plenty of variations but most of them replace or add to the meat with, say, snails, seafood or fish and the beans with maybe artichokes or cauliflower. You may remember that, a couple of years ago, Jamie Oliver the British chef, suggested a paella made with onions, carrots, parsley, red pepper, tomato puree, chicken stock, frozen peas chicken thighs and chorizo. He received death threats from enraged Spaniards. They were appalled by the recipe in general but especially about the inclusion of chorizo. I suppose it is a bit like calling something made from quorn and onions in a soy  sauce gravy topped off with mashed yams a Shepherd's Pie. I doubt though that the British newspapers would be able to mine the rich seam of national outrage in defence of the Shepherd's Pie...