¿Alguien vio la procesión de ayer? ¿Queréis ver las demás? Dado que este jueves no habrá blog, ¡hoy os recomendaremos cosas que hacer durante la semana entera!
Hi guys!
Did anyone see the processions last night? Do you want to see some more? Since there will be no blog on Thursday, March,28th we will recommend you some things to do during the whole week!
Here are some important reminders:
CEA Office hours during Holy Week: we will be open from Monday to Wednesday from 9.00 to 15.00
Academics:
- Interested in learning about toreros and bull fights before you see one? The Sport and Culture class has a guest speaker, a Bullfighter, coming to teach them all about bullfights, what to expect, and how it works. The professor has kindly extended the invitation to all of you! You are welcome to join in on the class and learn about bullfights before you see one yourself the following week. Monday, April 1st at 5:00 PM at CEA! Please come!
- Please remember that there won´t be cleaning service during Semana Santa (Holy Week)
Student services:
Activities sponsored by CEA
- Upcoming trip to Jerez and Cádiz : On Friday, April 5th we are going to Jerez and Cadiz!
- CEA Student Committee is holding a food drive! Bring in a non-perishable food item to CEA (pasta, canned goods, etc) so the committee can then donate it to a local soup kitchen for those in need.
- If you are intesreted in doing that and more, the student committee is also organizing a day to volunteer at the soup kitchen! It will be a Sunday after semana santa, stay tuned for the official date, where you can help prepare food and the serve it to those less fortuante than ourselves. This is a fantastic way to give back to your temporary seville community! If you are interested, you can contact CEA via email or in person or to the student committee.
- Holy Week is in Christianity the last week of Lent and the week before Easter. It includes the religious holidays of Palm Sunday, Thursday (Holy Thursday), Good Friday, and Holy Saturday. It does not include Easter Sunday. If you are going to spend some days of the week in our city do not miss the oportunity to experience such a unique tradition!!!
- This one is to follow the itinerary: http://www.semanasantaentumovil.com/llamador/
- This one is to watch the proccessions on tv: http://www.semanasantadesevilla.tv/
Into the culture...
Tapas bar recommendation: Bar Alcoy
Address: Calle Teodosio, 66
Tapas recipe for the week: Tortillitas de camarones
Ingredients
- 1/2 pound small shrimp, peeled
- 1 1/2 cups chickpea or regular flour
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 scallions, white part and a little of the tender green tops, finely chopped
- 1/2 teaspoon sweet pimenton
- Salt
- Olive oil for deep-frying
- In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed.
- To make the batter, combine the flour, parsley, scallions and pimentón in a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.
- Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, and mix well
- Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
- Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp with what Spanish cooks call puntillas, or lacelike formations, on the borders.
- Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
- Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters.
- When all the fritters are fried, arrange them on a platter and serve immediately.
That´s all Folks,
Have a lovely time
