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Eating paella, or “andar de paella”, is a social event in Valencia. The Valencian national dish, prepared over an open fire in a large black pan, is present at almost all festivals, celebrations and even Sunday outings. The word comes from the Latin “patella” for a flat tray on which offerings were made to the gods. In 16th century Castile, there was already a vessel similar to the paella pan, which was called “paila”, and in Valencia the word paela was already used at that time. Paella means nothing other than “frying pan” in Catalan or Valencian. In order for the liquid in which the rice is cooked to evaporate properly, the pan must have a large surface area.

They are available in different versions: Stainless steel or iron. However, the latter is often favoured by chefs as this material conducts heat better. The diameter of a paella pan for 4 – 5 people should be 40 cm, for 6 to 8 people 50 cm. To prevent it from rusting, it should be rubbed with olive oil after each use. Both the heat and the right amount of oil and water are very important for the success of a paella. The “real” paella, also known as “paella valenciana”, is prepared using only chicken or rabbit meat, fresh vegetables and saffron. Today, there are numerous variations of this original type.

Paradores are state-run hotels with 3 to 5 stars and historic buildings. As early as 1926, with the support of King Alfonso XIII of Spain, the idea of using historically significant and architecturally impressive buildings for state-run hotels was conceived in order to boost tourism. Castles, palaces, fortresses, monasteries and other historic buildings were converted and often offer excellent local cuisine in addition to accommodation.

A patio is the central courtyard of a house, often lined with arcades. The arcades can be located on two or all sides, but often also on the upper floor. Decorated with fountains (Arabic: aljibe), plants, colourful tiles and wrought-iron grilles or even marble floors, the patios in Andalusian houses provide a pleasant microclimate and a cool oasis, especially in the hot summer months. In the city of Córdoba, known for its beautiful patio houses, a competition called the “Concurso de los Patios Cordobeses” is held every year in May. The old city palaces, e.g. in Granada, which were the centre and meeting point of economic and social life, also had their green oases. However, these were usually hidden behind high, whitewashed walls. The individual parts of the palacios were grouped around the patio and a mostly ornate and curved staircase led to the gallery on the first floor.

A fountain was also a permanent feature here and the patio also had to provide enough space for riders and their horses. The patio was also a reception room for the owner’s farm labourers. Chairs and benches were placed along the walls. The employer’s “office” was to the right of the main entrance and was also accessible via a small staircase. The first floor, called Planta Noble, was reserved for the family. The servants lived on the second floor. There was often another floor above this, which served as a storeroom. Goods were often stored directly in the patio before being sold or exported.

Peña flamenca is the name given to an association founded by flamenco lovers – known as aficionados – with the aim of spreading and preserving this musical style. It organises meetings, lectures and performances by both famous and young flamenco artists.

As the meetings are often spontaneous and there is no officially published programme, it is very difficult for the uninitiated to attend such an event. This requires a longer stay in one place, contacts in the flamenco scene and, above all, a bit of luck.

The picador is the lancer in a Spanish corrida de toros who stabs the bull in the neck muscle hump with his lance in the first part of the fight to prepare it for the final phase of the kill with the muleta.

Pinchos are small meat skewers that are ordered as a tapa with a drink, especially in the south of Spain. In the north of Spain, on the other hand, they are a variation of tapas. Slices of white bread are served with a variety of toppings. These are not normally served free with a drink, but must be ordered separately. As a rule, you take the pinchos yourself from the bar. Payment is then based on the number of wooden sticks used to take them. In some bars, however, you just tell the waiter the number of pinchos you want.

A posada is the rest stop of the time. It was used by travellers to rest, eat and drink something so that they could continue their journey refreshed. Today, the restored buildings are often offered as accommodation with a special flair.