(Makes: 4 Servings)

If you dont have a flame-proof crock,
cook shrimp all at once in a heavy cast-iron skillet.

1/2 cup olive oil
2 teaspoons finely chopped garlic
2 teaspoons hot red-pepper flakes
2 teaspoons salt
48 medium shrimp, peeled
Flat-leaf parsley, chopped

1. Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
2. One at a time or all at once, heat crocks over high heat until oil sizzles,
1 to 1 1/2 minutes.
Add 12 shrimp to each crock, and cook just until pink, about 2 minutes.
Immediately remove crocks from heat, sprinkle shrimp with parsley,
and serve them still sizzling.

Recipie found in egoonline

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One of the things I love about Spain is its sense of fashion. Anywhere you go in this country you will find yourself surrounded by fashionable people who are natural in their style. Spanish designers are famous throughout the world and more and more Spanish brands are launching out to other parts of the world like one of my favorites called Amichi.

a fairly new company its franchises are one of the biggest in Spain and abroad. With 121 stores all over the country: 35 of its own and 85 under franchise, this brand is growing strong. If you haven’t heard of it yet, I invite you to take a look at their trends.

more information amichi fahion

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By looking at this picture you would think this is somewhere other than in Spain. But trust me this is Spain, Merida to be exact. This very special Roman theater can be traced back to 16/15 B.C. while the amphitheater is right next to it connected by an under the road tunnel which passes through a museum.

Just imagine what happened in these huge arena, gladiators fighting animals, all for show. With the passage of time water damage and natural disasters deteriorated these two theaters that eventually became the source for raw material to help build other buildings.

A must see when in Spain, along with everything else you need to see.

source travelinginspain

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This week I picked a little villa with 4 bedrooms and 4 bathroms just 5 minutes from the sea. Totally renovated it is quaint and overall a must have. A total of 1,338 s mts I don’t really need to go on and on, since you can see for yourself what a great buy this is for just 1,950,000 euros in ofcourse the heart of where else yes, Marbella.

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450 g/1 lb finely minced pork
225 g/8 oz finely minced veal or beef
85 g/3 oz cooked ham, finely chopped

1 medium onion, grated
1 clove garlic, crushed
3 tablespoons chopped parsley

6 tablespoons soft breadcrumbs
2 eggs
salt and freshly ground black pepper

plain flour
olive or sunflower oil, for frying
1 quantity salsa de tomate

Combine the minced meat, ham, onion, garlic, parsley, breadcrumbs and eggs in a bowl, adding salt and pepper to taste. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.

Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat. Coat the meatballs in flour and shallow fry in batches for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.

Heat the salsa de tomate in a saucepan. Add the meatballs and heat through before serving.

recipie thanks to recipiehound

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Located in the center of Madrid this Avant Guard Hotel was built in 1917 and has been declared part of the Heritage of the community of Madrid. De Las letras is an artist place with a focal point in literature and the arts. Each exclusive room is designed in a contemporary fashion with the use of bright colors to give it an exquisite look.

The hotel enjoys a penthouse terrace that offers spectacular views of Madrid. And that is not the best part many think its restaurant located on the ground floor with access to the outside is one of the best around. The spa is the other highlight that one can’t do without in a luxury hotel.

more information hoteldelasletras

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Ok, if you come to Spain and want to really have a relaxing time while enjoying all the beautiful views a beach town could offer you, Menorca is the place. The Menorca Wep Page is awasome, with a guide to practically every little city around, restaurants, things to do. It is one of the most complete guides I have ever seen on the internet.

Menorca is known as the windy island. It was called Menorca, the “minor” island, by the Romans, Mallorca being the mother island. The beaches that surround this little island are covered in white sand and are mostly surrounded by pine woods with rich vegetation. A great place for a great time.

photos astro

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If you are visiting Valencia this time of year you will catch all the excitement of the America’s cup and within that excitement you too can join in by hiring a charter boat that will take you and your friends on the thrill of your life. Catamaranes is a charter company that has different boats with capacity from 8 to 150 passengers. They offer a live tour of the race so you can hear and watch live what is going on. A catered lunch is also provided so you can enjoy a glamorous day at the hands of professionals that will treat you like royalty.

more information catamaranes

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I know, I know you just have to have it. Well it can be yours for just 5,000,000 euros. Your paradise has 6 bedrooms and 6 bathrooms with a plot size of 1,100 sq mts. It is (it better be for the price) a luxurious, elegant property situated in Marbellas Sierra Blanca community. Equipped with the latest technology and furnished with the highest standards. Are you in?

more info propertyluxury

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Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French crème brûlée. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to a heavy paella dinner.

• Serves: 4
• Difficulty: Intermediate
• Preparation time: 30 min.

Ingredients

• 2 cups (15 fl. oz) milk
• 1 cinnamon stick
• Rind of 1 lemon
• 1 teaspoon vanilla extract
• 4 medium egg yolks
• 1 tablespoon cornstarch
• 1 cup (7 oz) superfine sugar

Preparation

In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

In a bowl, whiks the egg yolks together with the conrstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continously.

Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.

Immediately before serving, preheat the broiler and scatter the remaining sugar evenly over each serving. Place the dishes under the broiler until the sugar topping begins to caramelize. Remove from the broiler and serve.

recipe and al contents from spainrecipes

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