2 spoons, into walnut-sized croquettes. Roll croquette in bread crumbs, dip in egg, then roll again in bread crumbs. Lay croquettes on a platter and refrigerate 30 minutes before frying. Pour olive oil to a depth of about 2 inches into a heavy pot and heat over high heat. When oil is almost smoking, slip in 5 croquettes, gently submerge then before turning. Cook until golden, about 2 minutes. Remove with slotted spoon, transfer to an oven platter lined with paper towels and keep warm in a low oven while cooking remaining croquettes. Serves 6


Tortilla Espanola As one of Spain national dishes


the tortilla espanola is their ubiquitous comfort food. ½ cup olive oil 3 large waxy potatoes, sliced extremely fine


1 onion - finely sliced 4 eggs


salt and pepper to taste Heat oil in a skillet, cook onions


and potatoes until tender, 12 minutes. Drain potatos in colander, reserving the olive oil. Beat the eggs in a bowl, add potatoes and let sit 10 minutes. Heat 2 tablespoons reserved oil in a large skillet until very hot, add mixture, lower heat to medium and shake the pan to prevent sticking. Run a thin spatula along the sides allowing egg to run under and cook evenly, about 6 minutes. When mixture begins to brown flip the tortilla, adding 2 tablespoons oil to pan then cooking 5 minutes. Slice into wedges for serving. Serves 6.


Paella was the final piece de la


resistance and ten paella pans were delivered together straight from the open log fire.


Paella


6 tablespoons olive oil 8oz pork or chicken- cut into 1" cubes 2 onions - diced 8 garlic cloves - sliced 1 green pepper - diced 1 red pepper - diced 1 chicken - jointed and diced salt and freshly ground pepper 1 chorizo sausage - sliced 1 teaspoon saffron strands 6 cups chicken stock - warm 2¼ lbs paella rice


1 lb frozen peas 1 lb mussels in shell 12 prawns - in shells 4 tomatoes - chopped


sprigs of flat parsley - chopped chives - chopped lemon wedges Soak saffron in a cup of warm


stock. Warm olive oil in paella pan, add pork and cook 2 minutes. Add onions, garlic, and peppers cook 4 minutes. Add chicken and season to taste, add chorizo. Cook stirring regularly for 15 minutes. Stir in peas and saffron stock. Add remaining stock almost to cover then don’t stir again unless absolutely necessary. Bring to a boil, reduce heat and simmer gently uncovered for about 20 minutes. About 5 minutes from the end of cooking tuck in the mussels and prawns. Continue to cook until mussels open. Garnish with tomatoes, parsley, chives and lemon wedges. Serve directly from pan. Serves 10. After dinner a large hand painted


canvas curtain was pulled back to reveal a stage with a gold shimmering curtain backdrop and sound system. Edwardo played guitar and harmonica whilst singing a few Spanish ballads and was then joined by Maria with various percussion instruments along with singing whilst Williami played the drums. The ensemble produced a lively mix of flamenco, Cuban and Brazilian music inviting us up to either play or dance. In the midst of a salsa a few of us were grooving about when a goat named Chiquita wandered in and started (I am not joking here!) dancing with us. But when Chiquita dropped a load of pellets in the middle of the dance floor Williami chased her out with a broom! Edwardo finished the evening with


some blues numbers in English. We were a little flummoxed as to the words until Lindi explained that Edwardo only speaks Spanglish; he’d learnt the songs from listening to a record years ago. As we made our way back to Mahina Tiara, we eagerly recounted the evenings intriguing details and how bizarre it seemed in relation to local Tongan scene. Amanda is currently weaving her way


from Fiji through the remote islands of Vanuatu then on to Noumea, New Caledonia the “Paris of the South Seas.” Details on www.mahina.com


360-385-1640


www.porttownsendsails.com ptsails@olympus.net


10% FALL DISCOUNT on new sails ordered August 15 —October 14


48° NORTH, SEPTEMBER 2011 PAGE 57


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