One of the most important and high-quality ingredients in Spanish cooking is the mushroom. You can find a wide variety of mushrooms in dishes from Spain, from the button mushroom to the porcini mushroom to the chanterelle mushroom – all are staples in Spanish cuisine.
Spain’s culture of enjoying outdoor dining on restaurant and bar patios, or terrazas as they’re known in Spanish, is one of the easiest customs in the country to spot.
Even if you’ve never been to Spain, there’s a good chance that you’ve heard of sangria, one of the country’s most popular drinks. But what is sangria exactly?
Strolling along the cobblestone streets of certain cities and towns in the north of Spain, it’s likely that you’ll come across travelers with walking sticks, hiking boots, and stuffed packs strapped on their shoulders.
The Fallas de Valencia is a traditional fire festival and the most flamboyant celebration of Spain. Throughout the festival, there are citywide pyrotechnic displays starting at the beginning of March, although most of them occur from March 15 to 19.
Brunch season is upon us and we couldn’t be more excited to share our famous Bacon, Egg & Cheese Paella Recipe as the new Paella of the Month!
Spain loves to celebrate carnival just before Lent begins as much as it is celebrated in New Orleans or Rio de Janeiro.
The Spanish siesta is to take a short nap, after a copious midday meal, in order to get revitalized and have plenty of energy to finish the day. Studies show that the optimal length of a siesta should be around 20 to 30 minutes.
In Spanish, vermouth has the name of vermú or vermut and it is the perfect match to go with various tapas.
Looking for a special recipe for your Valentine’s Day date? This time we bring you a Duck Paella or Paella de Pato as the new Paella of the Month, perfect to share on this lovely day.
Socarrat is a Spanish restaurant since 2008 offering a wide variety of tapas, paella, sangria and an extensive selection of wines with three locations in the heart of Manhattan.
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(Sok-uh-raht) n. Refers to the “seductive caramelization of the bottom layer of a perfect paella when the liquid is absorbed and the rice is done”
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