Tuesday, April 5, 2011

Flamenco: the quintessential Spanish dance

No understanding of Spanish history and culture can be complete without an appreciation of Flamenco, the authentic live music and dance that has been part of the Spanish heart and identity for more than 500 years.

Flamenco is the passionate, sometimes melancholy music of the gypsies of Andalusía in Southern Spain, with the city of Sevilla at its heart. It is heavily influenced by the Moors of North Africa who ruled Spain for more than eight centuries. 

The origins of Flamenco are often a subject of debate because it has only been documented for the past two centuries. The word “Flamenco” did not come into use until the 18th century. Much of its history before this time comes from family stories passed down through the years, as are the Flamenco songs themselves. 

Historic photo of gypsy performers
One certainty about Flamenco is that it originated in Andalusia. From the 8th to the 15th centuries, when Spain was under Arab rule, the Moors’ music and musical instruments were modified and adapted by Spanish Christians and Jews, and later by gypsies, becoming in time a new, hybrid musical form. 

Flamenco’s roots can be found in gatherings around the campfire at night. With their guitars, drums, and castañets, gypsies would spontaneously break into a juerga, an impromptu outburst of guitarra (guitar playing), cante (song), and baile (dance), rhythmically snapping their fingers (pitos), clapping (palmas), and stamping their feet (zapateados). Over the years this evolved into a dance form with its own songs and traditions, including the women’s costumes of long, flared skirts and fringed shawls that accentuate every twirl. 

Between 1765 and 1860, the first Flamenco schools were formed in Cadiz, Jerez de la Frontera, and the Triana sector of Sevilla. The Golden Age of Flamenco (1869-1910) saw a flourishing of cafés cantantes (music cafés) where nightly performances saw dancers perfecting the different forms of Flamenco for enthusiastic audiences. The more serious songs and dances expressing cante jondo (deep feelings and emotion) date from this era. Dancers, guitar players, and singers featured in these cafés cantantes became internationally famous.

Gypsies and their art form suffered during the Spanish Civil War, and were one of the persecuted minorities during the Second World War. It wasn’t until the 1905s that a sort of Flamenco Renaissance was able to take shape. Outstanding dancers and soloists soon made their way out of the small tablaos, successors to the early cafés cantantes, to the great theatres and concert houses. 

Famed guitarist Paco de Lucia
Although mass media has brought Flamenco to the world stage, it has always been and will always remain an intimate kind of music. The relationship between dancer and guitarist makes Flamenco unique as a dance form. Contrary to most dance forms, it is the guitarist who follows the dancer’s prompts. Duende, the baring of one’s soul in all its frank emotion, is another crucial element of Flamenco. Passion, longing, and a deep pride are the feelings most frequently expressed through these dances and songs.

Modern Flamenco is a highly technical dance style requiring years of study. The emphasis for both male and female performers is on lightning-fast footwork performed with absolute precision. The dancers often use props such as castanets, shawls and fans.

Flamenco is currently enjoying an unprecedented popularity around the globe, with professional touring companies spreading the art form to every continent, and schools and studios in major cities worldwide. Students from all over the world travel to study with the best dancers and teachers in Sevilla, still the homeland of Flamenco.

Monday, March 14, 2011

Paella, Spain's best-known national dish

The dish most associated with Spain is paella, a rice dish from Valencia on the east coast of Spain, which originated in the 19th century. Most Spaniards consider it to be a regional Valencian dish.


There are three well-known types of paella: paella Valenciana, paella de marisco (seafood paella), and paella mixta. Paella Valenciana traditionally consists of short-grained rice, assorted vegetables, beans, and meat (rabbit, chicken, duck, snails). Seafood paella replaces meat with seafood and omits beans and vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Many different ingredients can be combined, as the chef chooses. Most paella chefs use calasparra or bomba rice, short-grained plump rice that is higher in starch content and absorbs the different flavors well. Key ingredients include seasonings, saffron, and olive oil. 

Bomba rice used for paella
Paella usually has a layer of toasted rice at the bottom of the pan, called soccarat. This is essential to a good paella and is considered a delicacy in Spain. Soccarat develops on its own if the paella is cooked in the traditional way, over a burner or open fire. 

“Paella” is a Catalan word, deriving from the Old French word “paelle,” for pan, which in turn comes from the Latin word “patella” (also meaning pan). Valencians use the word “paella” for all pans, including the specialized shallow pan used for cooking paellas. Paella pans are traditionally round, shallow, and made of polished steel with two handles. 
Example of a paella dish

The Moors first introduced rice to Spain during the eight centuries they ruled the Iberian peninsula. They often made casseroles of rice, fish, and spices for family gatherings and religious feasts. By the time the Spanish Catholics expelled the Muslims in the 15th century, rice had become a staple throughout the country. Along the eastern coast of Spain, these mixed dishes always included fish, which made them popular as a meal for Lent, when eating meat was forbidden.

As living standards in Spain rose during the late 19th century, paella’s ingredients evolved as well, including rabbit, chicken, duck, seafood, and sometimes snails. The dish became so popular that in 1840 a local Spanish newspaper first used the word “paella” to refer to the recipe rather than the pan.

During the 20th century, paella’s popularity spread past Spain’s borders, and the dish acquired regional influences. Paella recipes went from being relatively simple to including a wide variety of seafood, meat, chorizo sausage, vegetables, and many different seasonings. The most globally popular recipe is seafood paella.

Large paella for a party
Paella has become a customary party dish at mass gatherings in the Valencian community, such as festivals and other public events, where chefs use huge paella pans to feed thousands of people. According to the Guinness Books of World Records, the largest paella ever was made by Valencian restaurateur Juan Galbis and a team of workers on March 8, 1992, and fed about 100,000 people. Galbis claims to have broken this record on October 2, 2001, by making a paella that fed 110,000 people.

Monday, January 24, 2011

A Romantic Foreign Affair… Valentine’s Day Weekend 2011


Treat your sweetheart to a romantic dinner in Spain, with a special menu and passionate Flamenco or Tango Show, or even a Valentine's brunch at our locations in Long Beach or Riverside! Chose from a variety of Valentine's options, all weekend and on Monday.
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For details of the schedule of shows and special Valentine's Day dinner options, please visit the website's Special Events page for your selected location.
Take a look at our special Valentine's Day menu:
Appetizer
Duet of Portobello Mushroom Ravioli & Sea Scallops, Romesco almond sauce, and verjus chive emulsion
Salad
Mediterranean Salad with poached black mission fig, goat cheese canapé, and Sherry tapenade vinaigrette
Entrée Choices:
Cupid's Duet
Beef tenderloin with port reduction truffle sauce and jumbo shrimp with blood orange saffron beurre blanc  
OR
Paella San Valentin: Our house specialty- saffron rice casserole with mussels, clams, calamari, shrimp, scallops, roasted chicken and chorizo sausage topped with a broiled cold-water lobster tail
Dessert
Heart-Shaped Cupidón Cake for Two (strawberry mousse and chocolate ganache)
Make a reservation now by calling 951-778-0611 (Riverside) or 562-495-1111 (Long Beach).

Happy Valentine's Day!

Monday, November 22, 2010

Join us for Thanksgiving!

One of our favorite days of the year is Thanksgiving, a day to be truly thankful for everything we have and share time with our loved ones and friends.

Save yourself the work and join us for a four-course Thanksgiving Feast. We start with Pumpkin Cream Soup and  Manchego crouton, followed by an Autumn Market Salad with Cabrales blue cheese dressing. For your entree you have a choice of Roasted Ranch Turkey Breast with traditional stuffing and cranberry sauce, Bone-in Hand-Carved Black Forest Ham baked with a quince glaze, or Roasted Leg of Lamb with honey port wine sauce. You'll have to save some room for dessert: a delectable Pumpkin and White Chocolate Bavarian Cream Cake with caramel mocha sauce.

For all this you'll pay just $27.95 per person, plus tax and tip. Kids 11 and under can enjoy a modified children's menu for just $12.95 -- that's for any entrée and an ice cream dessert. It's not too late to make reservations so please call 951-778-0611 in Riverside or 562-495-1111 in Long Beach.

From us to you, a very happy Thanksgiving!

Wednesday, October 13, 2010

All the Latest News from Sevilla San Diego

Well, the big day has come and gone. The original Cafe Sevilla in San Diego had its last hurrah at the end of September and is now temporarily closed as we are feverishly working to make our new home on Fifth Avenue ready for its grand opening this winter. We've set up a special blog so you can track our progress as the new location comes to life. Check back often!

By the way, Fifth Avenue was recently named one of the greatest streets in America.


In the meantime, we're not letting you down for Halloween fun. Join us at The Abbey in Bankers' Hill for a spectacular Halloween Salsa Bachata Party on Oct. 29.