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List of ingredients for 4 servings of paella:

1 white onion, peeled and finely chopped

5 tablespoons of extra virgin olive oil

2 garlic cloves, crushed or finely chopped

2 tomatoes, peeled and chopped

1/2 teaspoon of sugar

Salt to taste

1 teaspoon of paprika

Some strands of saffron

4 small squid, clean

2 cups of rice

3 cups of fish broth or chicken broth, (or more if necessary)

250 ml white wine

12 cooked jumbo prawns (unpeeled)

16 mussels, clean

How to make a seafood paella:

We started making the sofrito. To do this, fry the finely chopped onion in the hot oil. We remove the onion with a wooden spoon frequently, so it does not burn, and leave it until it begins to take color.

At that time, add the finely chopped garlic and, before it starts to take color, add the chopped tomatoes.

Add the sugar (to neutralize the acidity of the tomato), salt to our liking, the paprika and some strands of saffron.

We stir all the ingredients and let them sauté until the tomatoes are reduced and start to sizzle.

It's time to cut the squid already cleaned. The body is cut into rings and the legs are left whole. We add the squid and let it cook for a few minutes.

We incorporate the rice and distribute it throughout the paellera so that the grains adhere to the ingredients.

We heat the broth together with the wine in a separate saucepan, and when it is hot we pour it into the paella.

We increase the temperature and add more salt. Again stir everything so that the rice is well covered by the broth, and when it reaches a boil, lower the temperature and let it cook over low heat for 18 to 20 minutes.

It is important that during cooking we move the paella pan over the entire cooking surface, so that the rice is cooked evenly.

After 10 minutes of cooking, add the cooked prawns on top until they turn pink, then turn them over so that they are done on the other side.

If we see that it is needed because it is very dry, pour a little more broth towards the end of the cooking.

After 20 minutes, we try the rice and if it is well done we turn off the fire and cover the paellera with a rag or aluminum foil to rest.

Cook the steamed mussels with a finger of water in a casserole with the lid on, and when they open, place them over the paella (discard those that do not open).

Serve the paella after 5 minutes of rest.

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Anna-Elina
Licorice`s roots are not in Finland, even though finnish licourice is one of the oldest in the whole world from the year 1928. This is Finland's national sweet.

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Marianne is a girl´s name. After the war finnish people were very eager for sweets. Marianne comes from 1949, and now is celebrating it´s 90 years jubilee. This sweet has a hard peppermint crust and a chocolate heart inside.

Hapankorppu is a crisp-dry bread. It´s strong rye-flavour and crunchy structure charms you. Put butter on it, and you are addicted. Rye bread is one of the national dishes of Finland. It is brown and soft as you can see in the picture, but tastes very strong. This time I will bring hapankorppu to you.

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Hapankorppu

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"Tortilla de patatas"
The potato omelette, Spanish omelette or tortilla -also called potato omelet in Latin America, Canary Islands or Andalusia- is an omelette (that is, beaten egg, set with oil in the pan) with potatoes although you can also add more ingredients such as onion. It is one of the most famous and emblematic dishes of Spanish cuisine, being a very popular product that can be found in almost any bar or restaurant in Spain.

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Germany is well known for a big range of bread and breadrolls. Germans eat a lot of bread in all forms and shapes with sweet or savory toppings to almost every meal. Most of the breads and rolls are best eaten fresh and wouldn’t like too much the long travel from Germany to the Caribbean. So I will bring a variety of dry bread: “Pumpernickel”, a malted wholewheat rye-bread, “Zwieback”, a double baked kind of bread and “Salzbrezeln”, the fingerfood version of the famous “Brezeln”.

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Germany is known for a wide variation of sweets (certainly no comparison to the US). For our lunch I’ve chosen four representatives for a little dessert.

Leibniz Butterkeks: The family enterprise Bahlsen named its “Butterkeks” biscuits after the German philosopher Gottfried Wilhelm Leibniz. In the year 1889 Bahlsen started their advertisement for the new biscuits with a slogan that contains the English word “cake” which is indeed a false translation for the product Bahlsen sold. Moreover, most Germans of this time spoke very poor English and so they couldn’t pronounce the word “cake”. Therefore, Bahlsen founded the word “Keks” which was officially adopted into common German vocabulary in 1911. Today the “Keks” is a generic term for a whole group of products.

Haribo Goldbären: Goldbären or more generally Gummibären are fruit gums in the shape of a teddy. They were founded by Hans Riegel (Ha Ri Bo(nn)) in 1922. Since 1960 they are called “Goldbären”. Today Haribo is so famous that if you ask someone in German if he can buy you any pack of fruit gums you would say: “would you get me some Haribos”.

Ahoj Brause: It is a sherbet powder founded in Stuttgart in 1925. It is very famous by kids and young adults. The latter make a small party drink out of “Ahoj-Brause” called “Vodka-Ahoj” which contains nothing except of vodka and “Ahoj-Brause”.

Nutella: Actual “Nutella” is an Italian product of “Ferrero”. But you won’t find any element of a German breakfast that is more famous than “Nutella”. Even the name “Nutella” is today a synonym for all chocolate spreads you can buy in Germany. Therefore, I decided the choose it “despite” its Italian background.

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I come from the North of Spain, and one of the most typical Spanish food that I do like is the Serrano Ham, literally ‘Ham from mountain range’ or ‘mountain Ham’. Is a type of dry-cured Spanish ham which includes most varieties. But one of the most expensive variety is made with black iberian pigs (Iberian Jam). It is generally served in thin slides. The meat can usually be purchased sliced, in chunks, or as a complete bone-in ham.

The Serrano ham has TSG (Traditional Specialities Guaranteed) status. The TSG certification attests that a particular food product objectively possesses specific characteristics that make it different from other meat products.

Once the pork has been slaughtered, the fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hums are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for 6 to 18 months, depending on the climate, as well as the size and type of ham being cure. The drying sheds (outhouses used for storage) are usually built at higher elevations. That is the reason why the ham is called ‘mountain ham’.