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Welcome...to everything you need to get the most out of this experience!

Triana is one of 11 districts in the municipality of Sevilla.  

Once a Roman colony founded by Trajan, the Roman emperor born in Itálica, Trajana-Triana, and according to some authors, the name also comes from the Celtiberian word Tri (three) and the Roman word Ana (river) since in that area the river was divided into three.

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In 1171 a bridge joining Seville and Triana was built from boats and facilitated the passage to the Aljarafe. It took 36 days to build it and was inaugurated by the Caliph Abu Yacoub Yusuf.
The bridge of boats began a new period of urban growth for the neighborhood, and Fernando III took control of Triana slightly thereafter. 

Triana’s past is littered with stories of sailors, ceramicists, matadors, flamenco artists, gypsy rebels and religious zealots.  For these reasons and more, Triana is considered the spiritual heart of Sevillian culture.

For more photos and info on the neighborhood itself 

Then, take a look at the goodies we have chosen for you to explore from the neighborhood markets and ceramic shops!

First, your recipes!  These are three of our seafood favorites using the spices included in you box, but we would love to hear about other ways you find to use them yourself, so be sure to comment or message us to join in the conversation!

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Prawns with Pimentón de la Vera
(smoked paprika) 

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Can be substituted for tofu or tempeh

About the spice:

Pimentón de la Vera is a very unique product, cultivated since the sixteenth century when it was discovered by the Jerónimos monks of the Monastery of Yuste.  The drying system used in the process of making the paprika is like smoking, and this gives the spice a unique aroma, flavor and color stability.

You will need:
-1 kg of prawns

-2 teaspoons of Pimentón de la Vera                          

-1 cup of white wine

-1 bunch of fresh parsley                                      

-6 cloves garlic

-1/2 glass of extra virgin olive oil                                   -

Salt and pepper to taste
   

Preparation:

-Clean and peel the prawns.

-Cut the garlic into thin slices. 

-Wash the parsley and chop it very finely.

-Place the olive oil in a pan and, when it is very hot, add the garlic.  

-Sauté the garlic with a bit of salt until browned, then remove from the heat and add 1  teaspoon of paprika La Vera.

-Stir until completely incorporated, and place back on the burner.

-Next add the prawns to the pan and sauté together for 10 - 15 minutes.                                        

-When the prawns are done, add a  little parsley to the dish along with a bit more paprika and serve  immediately with your favorite bottle of white wine.

Buen provecho! 
Enjoy!

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Andalusian Style Paella (seasoned rice)

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Can be substituted for veggies or tofu

About the spice:

The Paella spice mix used in this recipe can be used to accentuate any vegetable or rice dish, it is also great in soups or as a marinade for meats.  

It contains:  Chili, Smoked Paprika, Black Pepper, Sea Salt, Garlic, Onion, Roasted Bell Pepper, Lemon Juice, Sun Dried Tomatoes, Parsley and Saffron.

The recipe below is a signature Andalusian favorite, but feel free to substitute veggies or tofu in place of any of the meat and fish ingredients.

You will need:
-500 gr. of clams and/ or mussels  

-250 gr. of lobster and/ or shrimp  

-250 gr of chicken and/ or pork      

-3 teaspoons of Paella Spice mix      

-5 diced ripe tomatoes                      

-4 cloves of minced garlic                

-1 chopped onion                              

-1 sliced red pepper                          

-1/2 cup of white wine                      

-2 cups of chicken stock                  

-1 cup of fresh or frozen peas          

-1 cup of olive oil                              

-1 cup of bomba or short  grain spanish rice                                       

-Salt and pepper to taste                  

-Your favorite olives on the side

Preparation:

-Cut the chicken and or pork into small pieces and cook in hot olive oil for 5 minutes, adding a little water to soften the meat. In another saucepan steam the seafood and throw out the water.  

-Saute the garlic, onion, tomatoes,  pepper in a large saucepan, then  add the meat, seafood, peas, rice, wine, stock, and the mixture of spices for paella crushed in a little water.

-Bring to a boil over high heat for  20 minutes stirring constantly,  then cover the pan and let it finish  cooking for another 10-15 minutes,  and serve with your favorite olives on the side.

Buen provecho!
Enjoy!

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Grilled Tuna Adobo (adobo spice marinade)

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Can be substituted for tofu or tempeh

About the spice:

Essential in Spanish kitchens, Adobo is a savory, all-purpose seasoning that imparts a garlic flavor, and is normally used to season and/or marinate meat, chicken or fish. It is so fundamental in Spanish Cuisine that adobado literally means "marinated and cooked in adobo sauce."

It contains: 
Paprika, Black pepper, Onion powder, Oregano, Cumin, Chile powder, Garlic powder and Salt

You will need:
-1 kg Tuna Loin
-6 cloves of Crushed Garlic
-1 teaspoon of Adobo Spice
-1 small Chopped Red Pepper
-4 teaspoons of Apple Cider Vinegar
-2 Bay Leaves
-½ cup of Olive Oil
-½ cup of White Wine

Preparation:
It is best to prepare the marinade 24 hours in advance, as it will help the flavors develop.  

-Start by crushing the garlic and chopping the pepper, then add to these the vinegar, olive oil, Adobo spice and white wine.  You can whisk or emulsify all the ingredients with an immersion blender, and place in the refrigerator overnight.

-The next day, cut the tuna loin into slices about 2 cm thick, place them in a glass bowl and cover with the marinade.  Add the bay leaves as well,  and refrigerate for 8-12 hours.                                          
-Grill or pan fry the tuna over high heat for 4-5 minutes on each side, being cautious not to overcook the delicate fish. 
Serve immediately with a fresh salad or sliced tomatoes.

Buen provecho!
Enjoy!

If you would like to print and extra copy of any of the recipes to share with friends, you can download this document :)  

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Now, about the teas...

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TTé  Leyendas de la Giralda, is a tea named after the famous tower Giralda attached to Sevilla's Gothic Cathedral.  Located between the great Avenida de la Constitución, with its shops and trams, and the mythical Barrio de Santa Cruz with its scent of orange blossom and the sound of flamenco guitar, The Giralda is a construction surrounded by legends, mystery, magic and historical tradition.  The tea we have chosen by the same name contains: Red tea, cinnamon and lemon rind.  Simply steep for 2 minutes and enjoy with or without honey.

 

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Té  Aires de Sevilla is an intense blend of: Sencha green tea, black tea, orange, local orange blossom, jasmine, roses and natural aroma.  The tea is a perfect compliment to a hot bath or spa, and is the rehydrating tea of choice at the famous ancient thermal baths by the same name located in Sevilla, Aires de Sevilla.  The beneficial effects of alternating temperature baths were widely understood by the Greek, Roman, and Arabic people of Sevilla's past. The hot water relaxes the muscles and joint tension while the cold water reactivates blood circulation, tones the skin, and has a reinvigorating effect.  To prepare this tea for yourself, simply steep for 2.5 minutes and enjoy in or out of the bath. 

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Té  de Naranja de Sevilla is a black tea prepared with essences from the peel of Sevilla's famous bitter oranges.  Sevilla full of orange trees, and there are actually more than 31,000 bitter orange trees in the city center. The bitter orange tree (Citrus aurantium  var. Amara L.) is a tree of Asian origin, introduced to Europe by Genoese sailors, and to Sevilla by Arabic people in the 12th century.  This tree is mainly ornamental, its evergreen leaves, flowers and delicious aroma lead the Arabs to populate the city with these trees to bring happiness to all the people.  The rind of these oranges are used to make marmalade, gin, cosmetics and perfumes as well as the fabulous tea you have received.  Simply steep for 2 minutes and enjoy with or without honey.

 

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Erica has created a separate page for you with information about the history of ceramics in Triana, complete with an ebook and playlist to get you in the creative spirit of the neighborhood.  When you are ready to explore: