All Posts By: NANCY DeLUCIA REAL

Paella, a rice dish, was born in Valencia, on the Eastern coast of Spain. The original regional dish, known as Paella Valenciana is made with rice, green vegetables, beans, chicken and/or rabbit, snails and saffron. Seafood paella is a variation that replaces land animals and vegetables with seafood. Paella is made in a paellera or paella skillet with an attached gas heating element or, alternatively, over a barbecue grill. I’ve tried making paella on a grill, but the heating was uneven. This resulted in patches of crunchy or raw rice.

Here I am trying not to look frazzled over my first attempt at making Paella Valenciana:

You can cook paella in a paellera (just like the one you see in the above photograph); in a 14-inch, nonstick skillet on a stovetop; or in a nonstick, 16-inch electric skillet. After attempting all three cooking methods, I opted for the latter.

Cooking paella in an electric skillet is hassle-free because every time you add ingredients, you set a timer and walk away. Since the paella cooks itself, you can sit, have a glass of wine and converse with your guests. Look at how successful my paella turned out (BTW, this was my third attempt):

Finally, I can relax while making dinner for friends! Here’s the Seafood Paella recipe that I brought back from Spain!

Prep time: 50 to 60 minutes (preparing all ingredients)
Cook time: 50 to 60 minutes
Serves: 4 to 6

Ingredients* [TO MINIMIZE WORK ON THE DAY OF MAKING PAELLA, READ NOTES ON PREPPING INGREDIENTS AT BOTTOM OF THIS PAGE]:

4 to 4-1/2 cups homemade chicken broth
.37 grams ground saffron (to turn the rice bright yellow, use 3 envelopes saffron, each weighing 0.125 grams)
1 cup dry white wine
1 large red onion, finely chopped
12 live mussels, in-shell
1/2 cup extra virgin olive oil
4 garlic cloves, crushed
1 red bell pepper, finely chopped
1 vine-ripened tomato, chopped into 1/4-inch pieces
1/2 cup chopped Spanish chorizo (this resembles Italian pepperoni sausage)
1/4 teaspoon ground cayenne pepper
2-1/2 cups Dacsa® rice (this rice brand is from Valencia, Spain and is a key ingredient)
1-1/2 teaspoons salt
Dash ground black pepper
4 ounces Spanish pimientos, rinsed and cut into 1-inch strips
1/3 cup frozen peas
15 to 18 fresh, medium shrimp, peeled, deveined and rinsed (wild shrimp is preferable, since it has more flavor than the farm-raised variety)
1/2 pound fresh sea scallops, rinsed
4 calamari bodies, cut into 1/4-inch thick circles and then rinsed
8 to 10 calamari tentacles, rinsed
3/4 pound wild salmon, skin discarded and fillet cut into 4-inch pieces (this is an optional ingredient)

Prepare the Broth & Mussels:
1. In a 2-quart sauce pot, heat the chicken broth to just boiling.

2. Stir the saffron into the hot broth; set aside, covered.

3. In a 1-quart sauce pot, bring the wine and half of the chopped red onion to a boil. Reserve the remaining onion for the paella later.

4. Rinse the mussels under cold, running water and then transfer them to the boiling wine mixture.

5. Cook the mussels in the wine mixture, on medium heat, for 5 minutes.

6. After 5 minutes, remove the mussels from the wine mixture and set them aside in a glass or metal bowl, covered with aluminum foil.

7. Strain the wine mixture, discard the onion and reserve the liquid. Set aside.

Start the Paella:
1. In a nonstick skillet (stovetop or electric), heat the olive oil.

2. When the olive oil is hot and shimmering, stir in the remaining chopped red onion, crushed garlic and chopped bell pepper.

3. Stir-fry the mixture over medium-high heat until the onion is translucent, about 2 to 4 minutes.

4. After 2 to 4 minutes, stir in the chopped tomato and Spanish chorizo.

5. Stir-fry the mixture over medium-high heat for about 2 minutes (do not let the chorizo burn).

6. After 2 minutes, add the reserved wine liquid, the cayenne pepper and the rice.

7. Bring the mixture to a boil and stir once.

8. After stirring, carefully pour 4 cups of chicken broth into skillet.

9. Season the rice mixture with salt and black pepper.

10. Cover the rice mixture and cook on medium-low heat (325°F for electric skillet) for 15 minutes – DO NOT STIR THE RICE.

Add Pimientos, Peas & Seafood to the Paella:
1. After 15 minutes, check the rice by inserting a spoon in center of skillet.

2. If the rice is dry and there is no liquid, add the remaining 1/2 cup broth.

3. If the rice is simmering with liquid, do not add the broth.

4. Scatter the pimientos and the rice over top of paella.

5. Next, scatter the shrimp over paella and press it gently into the rice.

6. Repeat this method with the scallops, calamari bodies and tentacles and the salmon pieces.

7. Cover and cook the paella on medium-low heat (325°F for electric skillet) for 10 minutes.

8. After 10 minutes, taste the rice to check doneness – it should be crunchy-tender.

9. If rice is done, cover the paella and remove the skillet from heat. Let it rest for 5 minutes.

10. After 5 minutes, serve the paella in individual dinner plates with a green salad. Alternatively, serve the paella and salad as a buffet and ask guests to help themselves.

*NOTE: One day ahead, prepare the following ingredients:

1. Prepare the chicken broth: in a 3-quart sauce pot, cover 2 chicken thighs, 2 chicken legs and 1 white or brown onion with cold water and bring it to a boil. Cook chicken broth for 40 minutes & add salt, to taste. Transfer chicken to a plate and use for another purpose. Strain the broth and store it in a glass or porcelain bowl, covered & refrigerated.

2. Buy the seafood a day ahead: rinse all raw seafood. Peel and devein the shrimp; cut the calamari bodies into rings. Cut the salmon into 4-inch pieces.

3. Store each seafood variety in separate glass jars or disposable plastic containers, covered & refrigerated, until ready to use.

*NOTE: On the day of making the paella, prepare the following ingredients:

1. Chop the onion; store in an airtight container, refrigerated.
2. Crush the garlic; store in an airtight container, refrigerated.
3. Chop the red bell pepper; store in an airtight container, refrigerated.
4. Chop the tomato; store in an airtight container, refrigerated.
5. Chop the chorizo; store in an airtight container, refrigerated.
6. Rinse and cut the Spanish pimientos; store in an airtight container, refrigerated.

Wine Pairing: Chilled white wine from the Rioja region of Spain; Chardonnay; or Pinot Grigio.
Text and All Photographs ©2014 Nancy DeLucia Real

Tuscany (a region in Italy) and California have similar terrain and weather. Although we are thousands of miles away from Tuscany, in the last couple of months we’ve been enjoying the grape harvest.

During this time of year, Tuscans make an exquisite schiacciata all’uva (Italian, pronounced “SKEE-YA-CHATA”), also known as grape focaccia. Although preferred grapes for this recipe are the Muscat or Concord variety, white or red grapes work just as well.

Ingredients:
1-3/4 cups lukewarm water (warm up the water in a small sauce pot)
1 teaspoon active, dried yeast
1 teaspoon granulated, unbleached sugar
1/4 teaspoon salt
1/3 cup light olive oil (plus a little more for oiling the baking sheet)
4 cups all-purose, unbleached flour
1 pound fresh grapes (Muscat, Concord, White or Red varieties)
5 to 6 tablespoons granulated, unbleached sugar
powdered sugar, for dusting (optional)

Prepare the Focaccia Dough:

1. In a 2 to 3-cup metal bowl, combine the yeast, 1 teaspoon sugar and 1 cup of the warm water by SWIRLING THE MIXTURE AROUND – DO NOT MIX IT WITH A SPOON.

2. Cover the yeast mixture and set it aside on a warm surface such as a wooden board (do not set it on cold marble, granite or tile – it will not rise).

3. Let yeast mixture rise for 10 minutes or until it has puffed up.

4. After yeast mixture has puffed up, gently transfer it to a 6 or 8-quart mixing bowl.

5. Using a wooden spoon, GENTLY stir in the remaining 3/4 cup water, salt and 1/3 cup olive oil.

6. Gradually (one cup at a time) stir in the flour, working it in with each addition.

7. Each time you add the flour, make sure it is all absorbed and the batter or dough becomes uniform.

8. Keep adding flour in 1-cup increments until a smooth, elastic dough has formed.

9. With lightly-floured hands, transfer the dough to a floured wood or plastic board (do not transfer it to marble, granite or tile).

10. Gently knead the dough until it is smooth and elastic.

11. Lightly oil the mixing bowl (there is no need to wash it).

12. Return the kneaded dough to the oiled bowl.

13. Cover the dough in bowl with a clean cloth; set it aside to rise for 45 minutes to one hour (or until it has doubled in volume), away from drafts.

Assemble the Focaccia or Schiacciata:

1. Wash, dry and separate the grapes from their stems; set them aside in a bowl.

2. When dough has risen, oil an 18 X 12-inch rectangular baking sheet.

3. Preheat oven to 425°F.

4. Meanwhile, divide the dough in half and shape each half into a ball;
lightly flour each dough ball.

5. Set one dough ball aside in the same bowl.

6. Working with one dough ball, roll it out on a lightly-floured wood or plastic board to roughly the size of the baking sheet and to not more than 1/2-inch thick.

7. Transfer the dough to the baking sheet, stretching it to fit (if needed) in corners.

8. Using a fork, make scattered holes in dough.

9. Divide 2/3 of the grapes over the dough in sheet.

10. Sprinkle half of the granulated sugar and 2 tablespoons of the olive oil over the grapes on dough.

11. Repeat the rolling-out instructions for the second dough ball.

12. Carefully lay the stretched-out dough (in one quick sweep) over the grapes in baking sheet.

13. Roll up the edges of dough from underneath to the top of the focaccia or schiacciata.

14. Slightly push down top of dough to create dimples all over.

15. Scatter the top of the focaccia or schiacciata with remaining grapes.

16. Sprinkle the grapes with remaining granulated sugar and olive oil.

17. Bake the focaccia or schiacciata 15 to 25 minutes or until it looks golden brown and grapes look cooked or caramelized.

18. To test doneness, lift bottom of schiacciata with a spatula. If it is golden brown, the schiacciata is done.

19. Cool the schiacciata to room temperature.

20. When ready to serve, cut the schiacciata into square servings and dust with powdered sugar.

Text and Photograph ©2014 Nancy DeLucia Real

For those of you who are following my posts on a regular basis, you must have figured out that I’m maintaining that “Spanish” state of mind. Last April and May, as we explored the culture of Spain on a daily basis, we’d walk far distances. Since this made us very hungry, our noses always followed the exquisite aromas of warm breads baking.

As we walked into a panaderia or bakery, we could immediately spot the freshly-made empanadas de atun or tuna empanadas. Each one cost only one Euro -that’s USD $1.40. Of course, I ate at least three at every sitting. (BTW, I ate anything I wanted in Spain and lost 4 pounds at the end of that trip!)

Here’s my delicious recipe for tuna empanadas. They can be made ahead of time, cooled and frozen in double freezer bags for up to two weeks. Serve these tuna empanadas as a starter for a dinner or a party – they’ll steal the show!

Prep time: 45 minutes to 1 hour
Bake time: 12 to 15 minutes (per baking sheet)
Makes: 24 to 30 (3-inch) empanadas

Ingredients for the Pastry:
1-1/2 cups all-purpose, unbleached flour
1/2 teaspoon salt
Dash ground black pepper
1 large egg, beaten with 1/3 cup plus 2 tablespoons cold water in a bowl
1 large egg
1 teaspoon cold water

Prepare the Pastry:
1. In an 4 to 6-quart mixing bowl, combine the flour, salt and black pepper.

2. Make a well in center of flour mixture; add the beaten egg-and-water mixture to the center of the well.

3. Using a fork, gradually (a little at a time) mix in the flour from sides of well until a soft dough forms.

4. With one hand holding the bowl, use the other hand to pick up the mound of dough.

5. Gently knead it inside the bowl, grabbing a little flour at a time.

6. When dough has amalgamated and it is smooth, set it aside on a smooth, floured surface.

7. NOTE: The flour surface should be either a clean granite counter or a wood board used exclusively for doughs (due to contamination, a previously-used chopping board is NOT advisable).

8. Cover the dough with an overturned bowl and set it aside while you prepare the tuna filling.

Ingredients for the Tuna Filling:
3 tablespoons extra virgin olive oil
1 medium brown onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 cup chopped tomatoes (pulp and seeds discarded)
1/3 cup tomato puree
1/4 cup roasted red bell pepper, finely chopped (the jarred variety can be used)
One 7-ounce can tuna in oil, drained and oil discarded
3 tablespoons minced, fresh Italian flat-leaf parsley
Salt and ground black pepper, to taste

Prepare the Tuna Filling:
1. In a 12-inch skillet, heat the oil on medium-high heat.

2. When the oil is hot, stir in the chopped onion and bell pepper.

3. On medium-high heat, stir-fry the onion mixture until it is translucent, about 2 minutes.

4. When onion mixture is translucent, add the chopped tomatoes, tomato puree and roasted bell peppers.

5. Stir-fry the onion-tomato mixture for about 3 to 4 minutes, or until the mixture has thickened.

6. When the mixture has thickened, add the drained tuna and, with a wooden spoon, break it up.

7. Cook the tuna mixture for about 2 to 3 more minutes, or until it has heated through.

8. After 2 to 3 minutes, stir in the minced parsley, salt and pepper, to taste.

9. Transfer the tuna mixture to a glass or porcelain bowl; cover it and set aside to cool while you roll out the pastry.

The tuna mixture should look like this:

Roll Out the Pastry:
1. Lightly and evenly flour the granite counter or wood board.

2. Divide the pastry dough in half. Set one-half of the pastry dough aside, underneath an overturned bowl.

3. Using a rolling pin, gently roll out the pastry dough to 1/8-inch thickness. From time to time, as you roll out the dough, you will need to lift it and flour the underside as well as the top.

4. When dough has been rolled out to a 1/8-inch thickness, using a 3-inch cookie cutter, cut circles into dough.

5. After cutting circles into dough, preheat oven to 375°F.

6. Line two 12X18-inch baking sheets with parchment paper; set aside.

7. Fill a 1-cup bowl with cold water; set aside.

Assemble the Empanadas:
1. Carefully lift one dough circle off surface and hold it in the palm of your hand.

2. Place scant 1 teaspoon tuna filling in center of dough.

3. Dip index finger in cold water and run it along edges of dough. You may need to repeat this so that entire perimeter of dough is moistened.

4. Fold the dough in half, creating a half-moon. Slightly press the edges closed.

5. Place the raw empanada on a lightly-floured surface.

6. Beginning at one end of the empanada, curl up the dough edges to create a scalloped pattern all the way to the opposite end of the empanada.

7. Place the empanada on parchment-lined baking sheet; set aside.

8. Repeat assembling the empanadas, lining them up on the baking sheet as you go along (each baking sheet will hold 12 to 15 empanadas).

9. When the first dough has finished, roll out the remaining dough as instructed above.

10. After you have assembled ALL the empanadas and placed them on baking sheet, they will look like this:

Make the Egg-Wash & Bake the Empanadas:

1. Separate the egg yolk from egg white. Discard the egg white.

2. In a 1-cup bowl, combine the egg yolk with 1 teaspoon cold water.

3. Beat together with a fork until mixture has amalgamated – this is the egg wash.

4. Using a basting brush, baste each empanada with egg wash.

5. Place baking sheet with empanadas on a rack positioned in center of preheated oven.

6. Bake the empanadas for 12 to 15 minutes.

7. After 12 minutes, using a spatula, lift the underside of one empanada.

8. If the underside is light golden brown, the empanadas are done. If it is still white, bake the empanadas for an additional 2 to 3 minutes.

9. When empanadas are done, set them aside on a counter to cool slightly (in baking sheet).

10. Serve the empanadas hot.

NOTE: Tuna Empanadas can be made up to 2 weeks ahead and frozen in double freezer bags. To freeze the empanadas, make sure they have cooled completely after baking. When empanadas have cooled completely, carefully place them in double freezer bags, seal and freeze.

TO THAW AND REHEAT: Three hours prior to serving, remove the empanadas from freezer bags and place them on a platter set on a counter to thaw. At serving time, preheat oven to 350°F. Place empanadas on a parchment-lined baking sheet, set on a rack positioned in center of oven. Heat the empanadas for 10 to 12 minutes. After 10 to 12 minutes, cut an empanada in half and taste it to make sure it is heated through.

Text & Photographs ©2014 Nancy DeLucia Real

According to my taste, boiled or steamed cauliflower is so blaaah.

I recently taught this cauliflower tart in one of my classes. Since the pastry is made with oil, its texture and flavors are very light. For the filling, the cauliflower is combined with fresh mint leaves, eggs, cheese, salt, cinnamon and more. I’ll bet you didn’t think you could make cauliflower taste so exciting, right? Surprise!

Serve the tart warm or at room temperature alongside a green salad or other vegetarian selections.

Prep time: 45 minutes
Bake time: 30 to 35 minutes
Serves: 8 to 10

Prepare the Pastry for a Two-Crust Savory Tarte or Quiche:

2-2/3 cups all-purpose flour
1-1/2 teaspoons salt
¾ cup vegetable oil (safflower or sunflower oil preferred)
4 to 5 tablespoons cold water

Directions:

1. Measure the flour and salt into a 3-quart mixing bowl.

2. Add the oil; mix with a pastry cutter or a fork until particles are size of small peas.

3. Sprinkle in the water, 1 tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl.

4. If dough seems dry, 1 to 2 tablespoons oil or water can be added.

5. Gather dough together until it amalgamates.

6. Divide the dough into two balls.

7. Wrap each ball in plastic wrap; place dough balls in freezer for 10 minutes.

8. After 10 minutes, transfer the dough balls to refrigerator. Meanwhile

Prepare the Cauliflower & Mint Filling:

Florets of one cauliflower, boiled until tender and drained
Fresh mint leaves
¾ cup grated Parmigiano Reggiano or Pecorino Romano cheese (you can also use a combination of both cheeses)
3 large eggs
½ teaspoon salt
freshly grated black pepper, to taste
1 tablespoon granulated sugar
dash ground cinnamon
waxed paper sheets (for rolling out the pastry)
1 large egg yolk ) FOR
1 teaspoon cold water ) EGG WASH

Directions:

1. Working on a cutting board, chop the cauliflower florets (not too coarse and not too fine) to measure 3 cups.

2. Transfer the 3 cups chopped cauliflower to a mixing bowl; set aside.

3. In the meantime, finely chop the mint leaves; add them to the chopped cauliflower in bowl. Cover and set aside.

AT THIS POINT, DO NOT ADD THE OTHER INGREDIENTS TO THE CAULIFLOWER UNTIL AFTER BOTH PASTRY SHEETS HAVE BEEN ROLLED OUT.

Preheat Oven to 425°F and Roll Out The Pastry:

1. Lightly flour one waxed paper sheet measuring approximately 16 inches long.

2. Take one dough ball from refrigerator and discard the plastic wrap.

3. Working on the floured waxed paper sheet, flatten the dough ball to a disc measuring 6 inches. If the edges crack, try to piece them together with your fingers to form a smooth circle (as best you can).

4. Lightly flour the top of dough disc.

5. Measure another waxed paper sheet – to 16 inches long.

6. Place the second waxed paper sheet over the dough disc.

7. Using a rolling pin, roll pastry 2 inches larger than the inverted pie pan.

8. Peel off the top paper.

9. Place one hand underneath the bottom waxed paper sheet and another hand over the rolled-out pastry.

10. Quickly invert pastry into pie pan.

11. Carefully remove the second waxed paper sheet.

12. Adjust the pastry to fit in pan (there will be a 2-inch overhang).

13. Using a fork, make a few scattered holes in bottom of pastry sheet.

14. Roll out the second pastry, following above instructions.

15. Peel off the top paper and set the pastry aside while you finish preparing the cauliflower filling.

Finish  Cauliflower Filling, Assemble & Bake Tart:

1. Using a fork, stir the cheese, eggs, salt, black pepper, sugar and cinnamon into the cauliflower and mint mixture.

2. Gently mix the ingredients until they are uniform.

3. Using a spoon, transfer the filling to the pastry-lined pie plate.

4. Quickly invert the second pastry and place it over filling.

5. Peel off the waxed paper and discard it.

6. Meanwhile, using a knife, trim the pastry edges to one-inch.

7. Roll or curl the pastry edges in a downward motion so that they are tucked into the plate’s edge.

8. Slightly pinch pastry edges to create fluted edges.

9. Using a fork, make scattered holes in pastry (this will avoid ballooning while baking).

10. Cut 3 foil paper strips that measure 2 inches wide.

11. Cover the pastry edges with foil strips.

12. In the meantime, in a small bowl, make egg wash: mix together 1 egg yolk with 1 teaspoon cold water with a fork.

13. Using a pastry brush, brush the pie top with egg wash.

14. Place the tart on a rack set in center of oven.

15. Bake the tart for 30 minutes. After 30 minutes, remove foil strips.

16. After removing foil strips, bake the tart for an additional 5 minutes.

17. Transfer tart to a counter to cool.

18. Serve the tart warm or at room temperature.

Text & Photograph ©2014 Nancy DeLucia Real

On April 11, 2014, my husband I drove from Victoria-Gasteiz (located in the Basque region of Spain) and set out for the autonomous community of La Rioja.  Driving into the Rioja valley is fairly straightforward and the scenery is spectacular.

Our first stop was at the medieval city of Laguardia, located in the province of Alava. This 13th-century city is a perfect gateway to La Rioja. Perched up high and on rock foundations, the city remains intact. It is surrounded by walls, ramparts and has four entrance gates.

In the Middle Ages, Laguardia had 2,500 inhabitants. Although the town has not changed much, its population presently consists of 1,500 people. I certainly did not expect to find a well-conserved city such as Laguardia. We drove through one of its gates, Portada de los abuelos. Since vehicles are not allowed to drive through town, we parked here and began our walking tour.

We immediately noticed thirteenth-century reliefs outside the church, Iglesia de San Juan. Since I am so enamored of history, art and culture, you can imagine my amazement!

My husband and I immediately felt transported to centuries past. As we walked through the main plaza of Laguardia,  I quickly obtained the town’s historical information.

Although it is small, Laguardia’s streets are lined with bakeries, a few restaurants and bodegas or wineries.

We visited Bodega El Fabulista – this is one of Laguardia’s most famous wineries.

Here, we were escorted to underground tunnels that were once used for food storage during times of war in the Middle Ages. When wine production took off in the region, these underground tunnels were found to be ideal for the fermentation of grapes.

I was astounded to discover (through our guide) that some of the floors inside Laguardia’s homes date back to the 15th and 16th-centuries.

As we treaded along ancient pavements,  we noticed two tables holding some awesome sculptures. They were entitled, Esculturas de el viajero or The Traveler’s Sculptures. Aren’t they cool?

Our next stop left me flabbergasted – it was the wine bodega called Marques de Riscal , dubbed “The City of Wine”, located in the town of Elciego. From a distance, I immediately spotted the oeuvre of Frank O. Gehry (he also designed the Guggenheim Museum in Bilbao, Spain and the Walt Disney Concert Hall in Los Angeles). As I stood there with my mouth agape, I had no words to describe this architectural masterpiece.

The building designed by Gehry is a hotel and not the winery itself. To me, the Hotel Marques de Riscal is a living, breathing marvel. The colors of the aluminum panels are symbolic of the wine produced here. Deep purple reminds us of red wine, while the gold panels stands for white wine. Finally, the silver panels represent the seal placed over the cork and bottle top. I think this is such an ingenious idea!

The hotel boasts about 43 rooms, including 9 executive suites. While rates are high, it is quite a treat to spend some quality time here. At sunset, while standing on their balconies with a glass of wine in hand, hotel guests can enjoy unsurpassed views of the vines, the town of Elciego and the Sierra de Cantabria – the local mountain range. There are two restaurants featuring the haute cuisine of La Rioja. The Restaurante Gastronomico Marques de Riscal features a list of 300 international wines.

This brings us to the winery. One of the oldest wineries in the Rioja region, Marques de Riscal was founded in 1858 by Guillermo Hurtado de Amezaga.  Today, this bodega exports 60% of its wines to nearly 100 countries.

You’ll learn all the details of wine production through amazing tour guides.  The interiors of the winery are astounding, not only because of the enormity of the production but also because they sparkle!

One of my favorite parts of this wine tour was, of course, stepping into the wine shop and restaurant. Beginning with the personnel, there’s much that impressed me. Undoubtedly, Spaniards are extremely courteous to their visitors. At Marques de Riscal’s shop, I felt at home. The service I received here was beyond all of my expectations.

The wine selections are fantastic and the gastronomy items are delightful.

Have you ever heard of wine salt?

The wine shop restaurant looked so inviting. I didn’t get to enjoy any tapas (Spanish appetizers) here because our visit took place early in the morning. However, we’ll make some together in my upcoming culinary course.

 I  suppose we’ll  have to return to Marques de Riscal soon. It was fabulous!

I highly recommend a trip to the medieval town of Laguardia and the winery, Marques de Riscal, both located in La Rioja region. 

Also, be sure not to miss the Haro Wine Festival in the town of Haro, in La Rioja region. The celebration takes place on June 29, the feast day of the town’s patron saint, San Pedro. Dressed in white and adorned with red scarves,  everyone  follows a procession through town. After a mass, the wild ritual begins – everyone tosses wine on each other until they are completely drenched and turn PURPLE!

All Text & Photographs © 2014 Nancy DeLucia Real, with the exception of photographs re: Bodega El Fabulista and Haro Wine Festival above.