Taste of Spain in Chicago
CHICAGO (WLS) -- If you've ever wanted to visit Spain, but couldn't afford a plane ticket, now you can get a feel from the country right here in Chicago. The Spanish Square in Lakeview is a restaurant and bodega that features a continuous stream of cultural events, wine samplings, and menu tastings. On October 25, 2016, The Spanish Square is hosting a Sherry Wine dinner. Every Saturday, The Spanish Square provides samples of delicious Spanish foods from the bodega for guests to try. Every Friday at 10:30 a.m., before the restaurant opens to the public, The Spanish Square invites its littlest neighbors in for Story Time in Spanish and English!
Owner of The Spanish Square, Mara Baer, and Executive Chef, Rafael Hurtado, joined ABC 7 to show off their restaurant's Seafood Paella.
Links: http://www.thespanishsquare.com/
https://www.facebook.com/thespanishsquare
https://twitter.com/SpanishSquare
Event: Bodegas Hidalgo Sherry Dinner
Date: October 25, 2016
Hours: 7:00 p.m.
Address: 1358 W. Belmont Avenue
Tickets: The event is open to the public 21 and over. For tickets, visit www.thespanishsquare.com
RECIPE:
Seafood Paella
4 tbsp. olive oil
1 cup sofrito*
1/2 cup Calasparra rice
5oz Salmon
6oz Calamari
9each mussels
2 large prawns
2 cups seafood stock
1/2 Cup of Peas
1 tbsp. Chopped Parsley
2 Slices of lemon
1 Pinch saffron
Recipe for sofrito
1/2 Yellow Onion
1 Green Pepper
1 Red Pepper
3 Tomato
1 tbsp. Black pepper
1 tbsp. Sweet paprika
1 tbsp. minced Garlic
Preparation:
To make sofrito, first dice onion, green pepper and red pepper.
Puree tomatoes in blender and add the to the diced veggies.
Add black pepper, sweet paprika and minced garlic.
Dice Salmon and cut calamari in rings.
Start paella pan and cook sofrito in olive oil.
Add Calasparra Rice.
Add Salmon and calamari.
Infuse saffron into the seafood stock, then add to the paella pan.
Add mussels and prawns and let them cook with rest of the paella.
Check seasoning and add lemon wedges and parsley for presentation.
