My saviour!!

Now I know that there is a God! My mobile has just received a txt which turned out to be from the Service Provider, BUT, underneath was a notification of an earlier receipt that I hadn't heard (almost an hour and a half ago). She wants to stay here tonight after an evening at the discotecas. OK, no problem, but I've yet to go shopping and prepare for tomorrow. Better put some skates on!! Luckily she doesn't expect to arrive in Torre until 1am so, theoretically, I have plenty of time.

Hace mucho calor hoy

As I write I am recording 36C /94F on my terrace which is not dissimilar to the official report from LEMG (Malaga Aeropuerto) 9kms away. I just hope that the forecast of a slightly cooler day tomorrow proves correct. Throwing a Dinner Party, albeit Al Fresco etc. will be no joke in these temperatures. But at least I've remembered to buy the 2nd pinny so help will be on hand if it is offered and I know that it will be! I've yet to go shopping to complete the buying of what is needed but I have planned to do that later when the sun has gone down and so far I haven't changed my mind on that one! Sitting here in the air conditiuoned apartment is my idea of heaven (well, almost).

Wow! What a find!

I went shopping earlier today for some bits ready for Sunday and in my local supermarket I saw some Bomba Rice. The name triggered a bell in my memory which compelled me to get a pack. When I got back home I researched the name and came up with this, courtesy of http://www.zingermans.com and I quote :-

"bomba rice is the crème de la crème, the pinnacle of paella making...hard to find even in spain, it'll improve any of your spanish rice dishes the first time you use it

Although it's been around for centuries, Bomba rice is almost unknown outside of Spain. Nearly everyone in Spain has switched to the now-standard Balilla because Bomba is so hard to grow. Even under ideal conditions, Bomba yields are far lower; the plants grow too tall making them much more susceptible to wind and weather-related damage. I'm sure its struggle to survive each summer adds to Bomba's inherently high flavor. Inside Spain, Bomba is far from being a household word; even those who've heard of it aren't likely to use it often and you'll almost never find it in use in commercial kitchens. Even those who grow Bomba rice usually dedicate only a small section of their land to it, reserving the rest for sturdier, better yielding varieties. But bomba is definitely better—you really can taste the difference. Why? Because Bomba can soak up very large quantities of liquid while remaining very firm-grained during cooking. It could take up two to three times the level of liquid you'd use for standard Spanish rice. In case you don't have your calculator handy, that could be about as much as five to six parts liquid to dry rice. But again, each batch of rice is different and cooking conditions can vary considerably so it's better to start with less liquid and add more as you go than to overcook the rice. Still this means that all else being equal, Bomba rice will be two or three times more flavorful when it's finished cooking than standard Spanish fare would be. It's also a high-integrity grain—even after it's absorbed all that liquid, Bomba is still firmer and more distinct than any other Spanish variety out there. La Bomba may be many times as expensive as other paella rices you'll find. But, if you're looking to prepare an amazing paella, splurge and get the good stuff. If you do nothing but buy Bomba rice (and then bump the input of broth up to the appropriate level), you will immediately improve the flavor of the finished dish."

I'm a great believer in "if it ain't broke, don't fix it" and my paella recipe works perfectly well already but I just can't give up an opportunity to improve it, if improved it can be and it seems that from the above it can. Again, it's a bad time (a dinner party) to risk changes in the Kitchen but Larisa really appreciates a good paella and if I can make it better I certainly want to for her. I'll have to get more stock to hand as that seems to be the big difference with this rice - the amount required. Now I'm really getting excited.

So, what's planned then?

I know that Sunday is a lifetime away but already I am planning the menu for my 3 guests, I have invited David as well, because Ann is away in Ireland and he is all on his ownsome and he may well express his gratitude later with some Smoked Haddock! I have to say also, that after discussing menu ideas with Tina this afternoon over a wine or two in the Red Lion, some of her cracking thoughts have been included in what follows.

Here in Spain it seems to me that a meal often comprises of a series of light "platos" eaten either simultaneously or separately. For my menu on Sunday I have opted for the separate option. But, in my case, I intend to serve separate, different, starter courses, informally, slowly, over a few hours (and drinks) before a Main is formally presented. I realize that I am not sticking strictly to the convention, if there is one and that the starters will actually be more in the style of Tapas but whether this perception of mine regarding Spanish cuisine is right or wrong I don't care. Time is always limited but we can stretch it out to best advantage!! The more courses....the longer the party continues. So, with that in mind and with Tina's help in the planning, the following is what will be on offer:

APERITIVO (Recepción)
Sangria blanca (Cava based white Sangria)
(Score - Me 1)

PRIMERO(S)
Bombas con Tuna (Deep Fried Mashed Potato Balls stuffed with Tuna).
Huevos Rellenos con Mostaza y Mayonesa (Eggs stuffed with mustard & mayonaise)
Espinacas a la crema con queso de fundir (Creamed Spinach finished with melting cheese)
Ajo blanco (cold garlic and almond soup)
Albóndigas con Salsa de tomate (Meatballs in Tomato sauce)
(Score - Tina 2, Me 3)

SEGUNDO
Paella
(Score - me 1)

POSTRE
Crepes Suzette
(Score Tina 1)
(I win!! 5 to 3)

I have opted for this (slow) method of presentation because:
A) Tummies will not fill up before the Piéce de Resistance
B) The party will go no faster than my speed in the kitchen and I can manage that element to my advantage! Selfish? You bet!
But I can see another 4am rising in the offing.

Profesor de Paella

My mobile received a txt yesterday just before midday. "Hola Mr Derek! Nos invitamos usted a las 1500 al restaurante Salamanca en Fuengirola" -or- we are inviting you at 3pm to a restaurant in Fuengirola. I won't explain how I know but the invitation was cached in a slightly formal way so I sent back that I was pleased to accept and that I note my company is requested at 3pm...and added a smiley. I love restaurant food here in Spain and one or two locales hereabouts are particular favourites of ours and La Salamanca is one of them and, of course, no way was I going to refuse an invitation to eat out coming from her. But, the day before yesterday another chicken breast from that Family Pack was turned into Chicken & Chickpea Curry and I was rather looking forward to the second portion along with some homemade Tomato Chutney I knocked up alongside it. In fact I'd taken the curry out of the freezer to thaw before breakfast. That delight is due to be consumed within a very short while today, probably as I am writing this. It all comes to he who waits as they say. Katrina was over a day late in arriving due to bad weather holding her flight up in Milan. Instead of 6am Saturday it was more like 6pm Sunday before she finally got here. After a days recuperation from the journey we are to get together, the 3 of us, just like the old days! We did. I was bang on time and walked down the street towards the restaurant to find Larisa sitting near the doorway, waiting, but no sign of Katrina. Then, in the corner of my eye I became aware of somebody clicking away with a camera. The first photos of me in my new Party Frock! "Hola Katrina, donde has estado?" 'Where have you been?' "En rusa por supuesto" 'In Russia of course' etc etc etc. Seafood Soup (remember the seafood soup?) and Sea Bass in a Cream sauce was my 'choice'. They had theirs, all washed down with a Red Wine, which the Girls turned into Tinto Verano with the addition of Lemonade. Just like the old days as I remarked earlier. Actually we didn't eat at La Salamanca because there wasn't a table available, the place was packed solid (it's that popular as I've mentioned before). Second best is a few locales down the street, nowhere near as busy and where we did get a table. I think that Lary has now realised that at this time of year we should book La Salamanca. The next sortie she is planning for us in Fuengirola is to a Japanese restaurant. That should be fun, they might not do seafood soup!!! But, before then, this coming Sunday in fact, I have to produce Paella here in the apartment. She's invited herself (and Katy) to dinner here with me..el profesor de Paella....at 2pm, carriages whenever somewhile much later no doubt. I'm going to get a second pinny so she can slice and dice with me!

Chuleca Blanca Por Favor

White waistcoats do exist, don't they? I thought so. One featured in "Alice thro' the Looking Glass" and more recently in the film "Apollo 13" but can I get one here in Torre? No! So? Well, I've mentioned the upcoming Dinner Date and guess what, I want a new Party Frock. And that's where the white waistcoat should've come in, along with a black shirt, white trousers and shoes. But it's got to be a black one, so now I'm in a qwandry about colour co-ordination....black on white, white on black, black on black? I thought that I had it all worked out but I've kept all options open by buying black and white trousers, shirts and shoes so that I can mix-n-match to my hearts content in the quiet of my own dressing room!

Last night found me (as did everyone else) in Ana's Bar, doing what I've been bid; making my presence felt (another story), complete with above mentioned shopping. A Dutch Lady by the name of Helda (I think) came in. She and I both like to sit in the same seat and, if she gets there first, she keeps it, but if I do, I give it up to her. Luckily we are not always in the bar at the same time so the arrangement (if it is one) works quite well. Anyway, that's what I did, moving my bags with me at the same time. Time crept on until eventually she said across the bar because I'd moved to the other side "Derek? I have to know what's in the bags!" (I can't do her accent here but it is very sweet). "Clothes, a new Party Frock Helda", "Party? You are going to a party?" "Not exactly. I have been promised Dinner one evening soon and I want to dress for it." "Anything to do with that young lady you were dancing with in here the other night?" "Dancing? I wasn't dancing!" "Oh yes you were!" "Beryl?" (She is the barmaid) "Was I dancing the other night?" " 'Fraid so! Having a whale of a time the pair of you and very nice too. Don't worry!" "Yes Helda, everything to do with her" "Let me see what you have then" So I showed her what I had bought while telling her that it was not quite what I had wanted. And with her expert help in the ways of High Fashion I have now plumped for a Salmon shirt under the black waistcoat with white trousers and shoes. "You have to let me see it all on you" "OK, I promise I'll parade here soon just for you. What colour dicky bow or Tie?" "DON'T WEAR A TIE!! keep it open-necked and casual - ties are not 'in' these days!" "Sorry Helda, I was just asking, no tie then." "NO! I won't like you in a tie." Which made me wonder for an instant just exactly who I am supposed to be dressing up for.

Los Triós

Sschhh...no-ones looking, quick, break 3 eggs into a 6in frypan liberally oiled, sprinkle some sliced mushrooms around on top, cover and put to cook gently on a lowish heat while you microwave 3 rashers, covered with kitchen paper, round the edge of a plate (for probably just under 2mins). When eggs are done to your liking remove from pan and place in the centre of the rashers' plate. A good splodge of red or brown, 3 B&Bs and a cup of tea. YumYums; but dont do it too often.