HEARTY & TRADITIONAL PAELLA VALENCIANA – VALENCIA, SPAIN

Being in Spain for a month, we couldn’t NOT make a traditional Paella Valenciana! A range of more simplistic and more varied paella dishes exist across the world today. However, this recipe is truly authentic and traditional, learned from scratch in Seville, Spain.

Paella Valenciana gets its name from its origins in Valencia, Spain. However, despite us learning the following recipe in Seville, it still maintains the same ingredients and method as the recipes taught in Valencia!

The History of Paella Valenciana

The dish of paella itself is universally famous, with many variations, additions, and substitutions in different parts of the world. However, the most common ingredients consist of a rice base with cooked meats, seafood, and vegetables.

The meal was originally food for farmers to provide them with strength for labor-intensive days in the hot Spanish sun. These versions were made with rice, as well as ingredients found in the fields nearby, for example, tomatoes, onions, and even snails!

The name “paella” comes from the pan in which the dish is cooked, and takes its name from the Latin “patella”, which means “pan”.

However, there is another (less likely, but more romantic) theory that the dish was first prepared by a man for his fiancée and that the word “paella” comes from the words “para ella”, meaning “for her” in Spanish.

Whatever origin you choose to believe, the common consensus is that paella is a truly unique and sociable dish. Families and friends across Spain gather together to enjoy this famous dish. It is also frequently the principal meal at various celebrations, events and ceremonies.

For this recipe, I have bought you an authentic Paella Valenciana learned in the Taller Andaluz de Cocina cooking class in Seville, Spain. It is humble, hearty and not to mention ABSOLUTELY DELICIOUS!

I hope you enjoy the beautiful medley of fragrant bomba rice, succulent spiced chicken and fresh green beans. Let us know if you make any additions or substitutions!

For a delicious pre-paella starter, why not try my Spanish Spinach and Chickpea Tapas?

 ¡Buen provecho!

– ARIA

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DELICIOUS PORTUGUESE PASTEL DE NATAS

Hands down one of my favorite sweet things to eat to this day, Pastel de Natas are the perfect dessert: light and delicate but also filling and truly, truly delicious!

Pastel de Natas, also known as Portuguese custard tarts or pasteles de Belém, are small, delicious egg tarts with light, flakey pastry, often served with a light dusting of cinnamon.

The History of the Pastel de Nata

They originate from Portugal and were created by Catholic monks just before the 18th century. Today, most people flock to Portuguese cities such as Lisbon and Porto to sample this mouth-watering delicacy. However, Pastel de Natas are also found in other countries across Europe.

For this recipe, we have bought you a truly traditional, authentic Pastel de Nata recipe. We cooked it ourselves in a quiet little cooking class just off of the busy streets of Lisbon.

Ben and I are currently on our adventure around the world and I wanted to take him to Lisbon. I wanted to show him the beauty, food and landscape of this stunning city. After a busy week it was nice to take an evening to relax and cook some tasty Portuguese delicacies!

Our Cooking Class Experience

We had such a lovely time at the Compadre cooking class in Lisbon! We spent two hours in the evening cooking Pastel de Natas with two chefs who really knew their stuff! They were so passionate about cooking and the history of Portugal. It was a delight to be in their company and a lovely way to round off our two weeks in Lisbon.

We booked the cooking class through Airbnb experiences. It was our first time using them and they did not disappoint. Booking the class was quick, easy and we were contacted immediately by the hosts, thanking us for booking. It was a thoroughly enjoyable experience from start to finish. If you find yourselves in Lisbon any time in the future, check them out here!

We hope you enjoy these gorgeous little custard treats! Let us know in the comments if you made them and what you thought, I’d love to hear of any alterations or additions to the recipe! Pastel de natas can be eaten hot or cold, but we would recommend storing them at room temperature and consuming them within two days, otherwise they tend to go slightly chewy!

For a quick, simple and flavourful midweek dinner, why don’t you check out my Healthy 30-Minute Chicken Laksa?

Without further ado, here is the delicious recipe for traditional Pastel de Natas for you to wow your family and friends at home!

You could even say that you learned it yourself with the help of José and João in Lisbon…we promise we won’t tell!

— Aria

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HEALTHY 30-MINUTE CHICKEN LAKSA

Chicken laksa is a healthy and (slightly) spicy noodle dish often made with coconut milk with the addition of either prawns, fish or chicken. Over time, different laksa recipes have been developed along the Southeast Asian trade channels, and today the dish is primarily popular in Malaysia, Southern Thailand and Indonesia.

It is quick, easy, healthy and has lots of flavour. All you need is 30 minutes, a wok and the ingredients below to create this flavourful Asian-inspired dish.

This is easily one of my (and my partner’s) favourite evening meals to make. It was born out of experimentation and through a personal development of previous laksa recipes. We were thrilled to create a version that we both absolutely loved and thoroughly enjoyed.

Laksa can have many different versions because of the journey of the dish over the years. It was altered and developed in various countries, but the core ingredients are often consistent across the many variations. These are the sweet coconut milk, the thick noodles and the flavourful curry paste base.

This meal is perfect for a cosy night in, and can be cooked with a partner “sous-chef” without becoming too complicated! Even though the laksa is a full dish by itself, Ben and I often like to put simple prawn crackers alongside it to add a but of crunch to compliment the soft ingredients of the soup. Don’t knock it till you’ve tried it!

I’ve got to admit, it is such a lovely feeling after a long, tiring day to know that when you get home you’ll be greeted with a meal as comforting as this one. It is like a warm hug and will transport you to the beautiful continent of Asia.

Let me know if you made it and what you thought – I’d love to hear your own variations!

I hope you like it!

— Aria

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