The Liquid Muse

For the Love of Espana

If I hadn’t just moved back to sunny LA, I would have gotten my “culo” to Spain, this summer. The 2 1/2 years I lived on the Costa Brava were among the highlights of my life. The food, the people, the culture, the food, the music, the beach, the food…

Washingtonians longing for a Spanish fix don’t have to travel far! Through the end of September Taberna del Alabardero celebrates its 17th anniversary with a Paella Festival. Named after the in which it is prepared (a paellera) paella originated on the eastern coast of Spain, in the city of Valencia. Executive Chef Santi Zabaleta is joined by guest chef and paella expert, Chef Miguel Fuster Ribelles of Spain's La Lluna de Valencia restaurant.

Bring a friend because there is a minimum of two people per-order. A few of the many paellas presented are:

Paella Valenciana - Traditional Paella Valenciana with Chicken, Rabbit and Mixed Vegetables
Arroz Negro - Squid Ink Paella
Arroz Meloso de Pulpo con Habas y Ajetes - Creamy Rice of Octopus, Fava Beans and Scallions
Paella de Marisco - Seafood Paella with Fish and Shellfish
Arroz Meloso de Bogabante - Creamy Rice with Lobster

Wash it down with this Sangria, created by Sommelier David Bueno:

Taberna’s Sangria

1 bottle fruity red wine (Shiraz, Merlot, or Grenache)
2 oz Bacardi White Rum
1 fresh peach, skinned and diced (if peaches are out of season, use 1 green apple and 1 orange, skinned and diced)
Pinch ground cinnamon
4 oz freshly-squeezed orange juice
1 oz 7-Up

Marinate the fruit in a pitcher of rum for up to a day. Add wine, cinnamon and orange juice, then top with 7-Up and pour over ice.

In the mood for a cocktail?

Taberna’s Sangritini

1 oz Bacardi Orange
1/2 oz Bacardi Apple
1/2 oz Bacardi Lemon
1/2 oz White wine
1/2 oz Triple Sec
Splash Orange juice
Splash Lemon juice

Shake ingredients. Serve in a martini glass garnished with orange twist and apple dice.