Holiday & Research in Majorca

Holiday & Research in Majorca

In October 2016 the Paella Pan visited the island of Majorca combining a well-earned holiday with an opportunity to research some new recipes and products for our Paella Parties in 2017.

We stayed in a secluded converted farm house “Agriturismo S’Horabaixa Felanitxa” which is surrounded by olive, almond, oranges, lemons and pomegranate trees. S’Horabaixa’s heated double rooms feature a modern functional décor with stone floors and rustic furniture.

Close by in the small town of Llucmajor we visited a small factory who manufacture small Tapas terracotta dishes along with olive dishes, tagine’s, sangria jugs that we will be using for our paella parties. While we were there we were fortunate enough to take in the Llucmajor annual harvest festival, where they pay homage to the food that ends up on their table. The day was spent sampling the local speciality’s, cured meats, freshly cooked churro’s, pastry’s and paella cooked in large pans over wood fires in the street. We chose a small bar in the market square to sit and eat a selection of tapas, washed down with a glass or two of white sangria.

Day three of our visit we found a secluded cove with a small beach which had a beach bar serving drinks and freshly cooked fish dishes. There was a large pan of paella being cooked to celebrate a wedding. The experienced waiter recommended their speciality of the day freshly caught sea bass and tuna steak served with roasted Mediterranean vegetables and garlic sautéed potatoes washed down with a local white wine.

On our final day we visited the town of Santanyi where we found a traditional bar run by a third generation Spanish family specialising in paella and tapas. The paella was cooked using the traditional Valencian recipe which included rabbit and vegetables but no fish. We sampled a selection of the family’s tapas which included bacon wrapped dates, deep fried baby squid, homemade meat balls in a rich tomato sauce and a plate of sliced sobrasada pican (this is a traditional cured sausage only produced in Majorca).

During our stay most evenings were spent eating and drinking in the local town of Porreres which was 1.5 miles from the farm. We became friendly with a local couple who owned one of the bars called Son Bascos who were happy to share some of their family’s recipes with us which will be featuring in our 2017 menu.

The Paella Pan spent seven days relaxing in the warm October weather doing what we love best enjoying Spanish food using local fresh ingredients prepared and served straight to our plate!!