Fletchonides
Active Member
- Time of past OR future Camino
- SJPdP - Pamplona (2014)
Pamplona - Burgos (2016)
Burgos - Leon (June 2017)
Leon - SdC (June 2018)
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I am looking into albergues from Burgos to Leon, which is our next leg, starting in early June. I have noticed that there are two albergues in Hornillos that appear to provide a communal meal, the Hornillos Meeting point and the El Alfar de Hornillos. Both appear to provide paella.
Between SJPdP and Burgos, I have yet to have a pilgrim meal with paella, so I am wondering if this is indeed the case that they both offer paella? Does anyone have experience of either albergue? Did one of them start and the other one decided 'We had better serve paella or all the pilgrims will go to the other'? Are there signs in Hornillos "our Paella is better than theirs"?
The albergue I stayed at in Hontanas also offered a communal meal with paella.I am looking into albergues from Burgos to Leon, which is our next leg, starting in early June. I have noticed that there are two albergues in Hornillos that appear to provide a communal meal, the Hornillos Meeting point and the El Alfar de Hornillos. Both appear to provide paella.
Between SJPdP and Burgos, I have yet to have a pilgrim meal with paella, so I am wondering if this is indeed the case that they both offer paella? Does anyone have experience of either albergue? Did one of them start and the other one decided 'We had better serve paella or all the pilgrims will go to the other'? Are there signs in Hornillos "our Paella is better than theirs"?
I don't know but I would be very suspicious about " fresh " paella in Hornillos, certainly not the region where you can find genuine paella.
It could be different of course but I would bet it comes from the deepfreeze. But I'm a foodsnob
Foodie snobs and paella lovers should carry on past Carrion to San Nicolas del Real Camino, where Restaurante La Barrunta is famous for its paella and arroces. The family that runs the place is from just south of Valencia, (the home of paella) and they've got it nailed. I love the rabbit-and-snails paella, and the black rice paella. But there are all kinds to choose from, all of it home-made.
Not cheap, and not fast, but very memorable!
Thanks Rebekah, that's just past your place, isn't it? Not sure I will be passing San Nicolas at the right time of day for paella, but we'll see.Foodie snobs and paella lovers should carry on past Carrion to San Nicolas del Real Camino, where Restaurante La Barrunta is famous for its paella and arroces. The family that runs the place is from just south of Valencia, (the home of paella) and they've got it nailed. I love the rabbit-and-snails paella, and the black rice paella. But there are all kinds to choose from, all of it home-made.
Not cheap, and not fast, but very memorable!
Hey Mark,I do have to add that the paella I had in Hornillos was not the traditional seafood type that is best known. It was darker and had no seafood and had a lot of chorizo in it. Reminded me of jambalaya we have here in Louisiana, and I love jambalaya. Creole or Cajun style. Same with paella. More than one kind and depends on what's available.
Paella and jambalaya and other similar rice cooked with whatever else you can afford to put in it dishes, were a way for the poorer, working class to stretch a meal.
I personally don't think there's a wrong way or right way to make paella or jambalaya.
I had a great homemade paella at the albergue (Alea) I stayed in while in Ponferrada at the communal dinner they had.
View attachment 33395
and a couple more places I dined with the paella cooking up outside...
View attachment 33396 View attachment 33397
Mama didn't raise no foodie snob here. Put a big plate of homemade paella, bread and vino tinto in front of me and I'm a happy dude.
Yeah, I go through a lot of Tony's, ha ha.Hey Mark,
I'm from Nola too. Though I don't live there anymore. Jambalaya and paella are similar to except they don't have Tony Chachere's in Spain.
I also make Paella at home. Sometimes I use chorizo. I add saffron (bought in Spain) when I don't use chorizo. I think chorizo overpowers the saffron.
I made the garbanzo soup trying to imitate the soup I ate in Navaratte. Mine wasn't as good though.
I can make a mean shrimp ettouffee. Luckily, I can get fresh shrimp in coastal Georgia.
Glad to hear dey got sum yats on duh Camino!(Other than me)
Karen
soft shell crab po-boy...oh yeahmmm, Cajun in Lafayette, beignets and muffuletas and po-boys and gumbo in New Orleans.
Reb...should my feet stop at your door sometime in June and you have time to get away for a meal... my treat to go eat Paella in San Nicolas. XoxoFoodie snobs and paella lovers should carry on past Carrion to San Nicolas del Real Camino, where Restaurante La Barrunta is famous for its paella and arroces. The family that runs the place is from just south of Valencia, (the home of paella) and they've got it nailed. I love the rabbit-and-snails paella, and the black rice paella. But there are all kinds to choose from, all of it home-made.
Not cheap, and not fast, but very memorable!
Foodie snobs and paella lovers should carry on past Carrion to San Nicolas del Real Camino, where Restaurante La Barrunta is famous for its paella and arroces. The family that runs the place is from just south of Valencia, (the home of paella) and they've got it nailed. I love the rabbit-and-snails paella, and the black rice paella. But there are all kinds to choose from, all of it home-made.
Not cheap, and not fast, but very memorable!
Sounds Awesome! Do they do lunch? We might be able to stagger on to Sahagun afterwards...........
Their Menu del Dia is popular with local truckers and construction guys. If you want a paella at lunchtime, you do well to phone up in advance. (I'd provide a number, but I don't want to look like a shill for the place!)
...but if you do go there, tell them I sent you.
Of course. Had pulpo a few times as I got closer to Santiago. Good stuff....View attachment 33420
I love oyster po-boys. Have you tried the pulpo? I had some in Palais de Rey. My husband (from Minnesota) could not watch me eat it. It was delicious!
Hey Mark,
I'm from Nola too. Though I don't live there anymore. Jambalaya and paella are similar to except they don't have Tony Chachere's in Spain.
I also make Paella at home. Sometimes I use chorizo. I add saffron (bought in Spain) when I don't use chorizo. I think chorizo overpowers the saffron.
I made the garbanzo soup trying to imitate the soup I ate in Navaratte. Mine wasn't as good though.
I can make a mean shrimp ettouffee. Luckily, I can get fresh shrimp in coastal Georgia.
Glad to hear dey got sum yats on duh Camino!(Other than me)
Karen
I also like paella without chorizo. It's a more delicate flavor. The chorizo is overpowering. My husband loves chorizo.I have a few Spanish friends that would be up in arms over folks using chorizo in paella.
Last year Spain went nuts when Jamie Oliver ( British chef ) posted his paella recipe that included chorizo on twitter.
They weren't too happy with Gordan Ramsey's chili infused paella either
LOL
Oh yeah! I had some really good pulpo in Charlotte, NC at a place called Bisyro Le Bon. It's run by a family from Spain.Of course. Had pulpo a few times as I got closer to Santiago. Good stuff....
those foodie snobs...I have a few Spanish friends that would be up in arms over folks using chorizo in paella.
Last year Spain went nuts when Jamie Oliver ( British chef ) posted his paella recipe that included chorizo on twitter.
They weren't too happy with Gordan Ramsey's chili infused paella either
LOL
those foodie snobs...
I mean what you gonna do if you ain't on the coast? Starve? Deny yourself the wonderful goodness of those type of rice based dishes?
Like red beans and rice down here. Another dish originating from the poor folks. Slow cook red beans, rice and whatever leftover pork cuts that were available that the upper crust turned their nose up at. Hours later it comes out delicious.
A poor folks food that the foodie snobs down here now critique on how to make, ha ha.
Feh. Paella can be made from scratch in many places. (There are also many, many places that appear to have a pile of different flavors from some central "paella factory" in the deep freeze--they have a menu with like 20 different flavors. Really?) My SIL made wonderful real paella in Miami, FL the year before last. I still remember marveling at the size and fatness of the garlic cloves he had found. None of that size available in S Texas, I'm afraid!I don't know but I would be very suspicious about " fresh " paella in Hornillos, certainly not the region where you can find genuine paella.
It could be different of course but I would bet it comes from the deepfreeze. But I'm a foodsnob
Feh. Paella can be made from scratch in many places. (There are also many, many places that appear to have a pile of different flavors from some central "paella factory" in the deep freeze--they have a menu with like 20 different flavors. Really?) My SIL made wonderful real paella in Miami, FL the year before last. I still remember marveling at the size and fatness of the garlic cloves he had found. None of that size available in S Texas, I'm afraid!
One of the two vegetarian albergues we stayed at in 2014 made a really wonderful and well-seasoned paella for dinner the night we were there. Vegetarian, of course. (We're not vegetarians, we're standard Texas carnivores, but we certainly don't turn down food just because it's different than what we make at home. "Tourists demand. Pilgrims give thanks.")
Buen camino to all.
Red beans and rice seasoned with a ham bone. We used to have beans and rice every Tuesday! Good stuff.those foodie snobs...
I mean what you gonna do if you ain't on the coast? Starve? Deny yourself the wonderful goodness of those type of rice based dishes?
Like red beans and rice down here. Another dish originating from the poor folks. Slow cook red beans, rice and whatever leftover pork cuts that were available that the upper crust turned their nose up at. Hours later it comes out delicious.
A poor folks food that the foodie snobs down here now critique on how to make, ha ha.
None of that size available in S Texas, I'm afraid!
Red beans and rice seasoned with a ham bone. We used to have beans and rice every Tuesday! Good stuff.
That is why rabbits are sold with the heads on: the ears on them help confirm they are rabbits and not something else.The first time I saw those rabbits in the meat counter, well, they looked like skinless cats to my untrained eye. lol
Haha!My daughters first husband was Cuban. OMG his mom can cook.
Rice & beans. Roast pork. Flan that would make your mouth water.
I was more upset over the divorce than she was lol
My bad. Didn't notice your smiley. (It was 100F yesterday here, brains don't work so good just now. Even in the air conditioning. Reminds me of walking the first 3 days in 2015!)My post was partly " tongue in cheek" ...therefore my "".
Ultreïa!
Many people think they are eating paella, but they don´t. Paella is like a certain kind of "religion" in Spain, If you go to Valencia, you can understand why. Meanwhyle, look at this video.
Cooking rice perfect every time is difficult
You are correct about the moisture. I now always add a little more water or chicken stock than the recipe calls for.It's easier to get it right in a risotto or paella -- once you've understood to keep enough moisture in your pan, the rice won't be the problem.
The difficulty, especially with paella, is ensuring that everything else is also properly cooked. Timing is everything !
I think this is where @Robo 's now famous rice cooker comes into play!Cooking rice perfect every time is difficult
I think this is where @Robo 's now famous rice cooker comes into play!
One of my favourite cooking books is from Lucky Peach, and my go to recipe is a chicken and rice meal prepared in a rice cooker. A full meal in 1 dish: the rice cooker! And ready in 20 minutes. I am thinking that paella could also be made this way. I will have to give it a try. At least for the chicken and chorizo, if not the sea food, or at least not feom the start...
As a Spanish citizenself, perhaps I will start a modern day cooking revolution. I habe to say, I did enjoy the Jamie Oliver clip with the Tweets that were sent to him.The Spanish want to cut off Jamie Oliver's fingers for using chorizo.
They might start a war over a rice cooker paella LOL
As a Spanish citizenself, perhaps I will start a modern day cooking revolution. I habe to say, I did enjoy the Jamie Oliver clip with the Tweets that were sent to him.
I've seen several different English chefs using chorizo.
Maybe because of the rabbit?
Here in the USA it is very difficult to find rabbit.
And more difficult to find someone that would eat it LOL
You can find rabbit if you look hard enough
but it's not readily available.
I will see it on the menu of a high end restaurant once & a while.
I'm in the Northeastern USA.
I would guess it might be eaten more often in the Southern states?
There are many people in Asia who believe we are strange for not eating dogs. It's all relative to where you live, your culture & how you learned & were taught what to eat.
Stayed at the Meeting Point last year and had a lovely vegetarian Paella prepared byI am looking into albergues from Burgos to Leon, which is our next leg, starting in early June. I have noticed that there are two albergues in Hornillos that appear to provide a communal meal, the Hornillos Meeting point and the El Alfar de Hornillos. Both appear to provide paella.
Between SJPdP and Burgos, I have yet to have a pilgrim meal with paella, so I am wondering if this is indeed the case that they both offer paella? Does anyone have experience of either albergue? Did one of them start and the other one decided 'We had better serve paella or all the pilgrims will go to the other'? Are there signs in Hornillos "our Paella is better than theirs"?
I am looking into albergues from Burgos to Leon, which is our next leg, starting in early June. I have noticed that there are two albergues in Hornillos that appear to provide a communal meal, the Hornillos Meeting point and the El Alfar de Hornillos. Both appear to provide paella.
Between SJPdP and Burgos, I have yet to have a pilgrim meal with paella, so I am wondering if this is indeed the case that they both offer paella? Does anyone have experience of either albergue? Did one of them start and the other one decided 'We had better serve paella or all the pilgrims will go to the other'? Are there signs in Hornillos "our Paella is better than theirs"?
I don't know but I would be very suspicious about " fresh " paella in Hornillos, certainly not the region where you can find genuine paella.
It could be different of course but I would bet it comes from the deepfreeze. But I'm a foodsnob
What town was that in?We arrived at Restaurante La Barrunta late on a Sunday afternoon after a long walk from Carrion de los Condes. The food was terrific.
One of my favourite villages and halts for the day, with an absolutely fabulous albergue that is usually quiet, a lovely garden and delicious food in huge portions in both establishments, San Nicolas.What town was that in?
simply that is why I don't do communal meals, have an allergy to eggs and therefore stay away, plus Spaniards use and eat much eggs products.I have learned with pilgrims meals to accept whatever they set in front of you.
Actually, I'm more interested in whether anyone has stayed in either albergue and can recommend one or the other. I had thought to stay in the one with a communal meal, but since they both seem to, I don't know how to decide.
I agree with you totally! We triedI don't know but I would be very suspicious about " fresh " paella in Hornillos, certainly not the region where you can find genuine paella.
It could be different of course but I would bet it comes from the deepfreeze. But I'm a foodsnob
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